TRIO RESTAURANT, 1537 17TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 26, 2014 | Routine | 2 | 4 | Details / Comments |
|
Aug 27, 2014 | Routine | 8 | 3 | Details / Comments |
|
Apr 02, 2013 | Routine | 1 | 4 | Details / Comments |
|
Jan 18, 2013 | Complaint | 5 | 3 | Details / Comments |
|
Oct 11, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Aug 23, 2012 | Routine | 6 | 7 | Details / Comments |
Sep 26, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Proper date marking & disposition
Observed no date label in prepared foods placed in walkin referigrator. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Observed food placed on floor in freezer. (Corrected On Site) - Personal cleanliness
Observed hair restraint not wore by an employee in a kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Observed utensils not stored in a position to air dry. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Observed some stagnant water on the floor near utensils drying rack. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT THE ITEM WITHIN 45 DAY.
RECENT PEST CONTROL INVOICE DATED - 9/25/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Feta Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Diced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Carrots (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Pasta (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer) | 0.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - under counter) | 39.0F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Handwashing Sink - toilet room) | 117.0F |
| Hot Water (2-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
Aug 27, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Policy issued. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
There was an uncovered beverage in the dish area. Beverage discarded. (Corrected On Site) - Food separated and protected
Produce stored below raw meats. Items relocated. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Reach-in seals are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food items held at improper temperatures. Items reheated on flat top. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared foods were undated. Chef dated items. (Corrected On Site) - Approved thawing methods used
Frozen items were thawing in standing water. (CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
The back door has a gap at the floor and was left open. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no working hot water at the bar hand sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Safety Manager: Mourad Benjelloun, FS-58686, Expiration Date: 8/8/16
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Potato salad (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Cheese (Refrigerator) (Cold Holding) | 46.0F |
| Sauce (Refrigerator) (Cold Holding) | 47.0F |
| Pasta (Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 180.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 39.0F |
| Soup (Refrigerator) (Cold Holding) | 41.0F |
| Fruit - cut or sliced (Refrigerator) (Cold Holding) | 41.0F |
| Potatoes (Griddle) (Hot Holding) | 184.0F |
| Sauce (Steam Table) (Hot Holding) | 127.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 115.0F |
| Sauce (Steam Table) (Hot Holding) | 120.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator) (Cold Holding) | 39.0F |
Apr 02, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The reach-in freezer on the breakfast line needed to be defrosted and cleaned.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Cooked mashed potatoes and carrots were being cooled at room temperature.(uncovered and placed inside the walk-in refrigerator) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No data plate on the warewash machine.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The non-food contact surfaces at the work stations needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Fries (Deep Fryer) (Cooking) | 147.0F |
| Sauce (Stove) (Cooking) | 146.0F |
| Tomato Sauce (Steam Table) (Hot Holding) | 136.0F |
| Chili (Steam Table) (Hot Holding) | 165.0F |
| (Reach-in Freezer) | -25.0F |
| (Refrigerator - reach-in) | 32.5F |
| (Refrigerator - reach-in) | 28.7F |
| (Refrigerator - reach-in) | 22.3F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 29.9F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 25.5F |
| (Refrigerator - walk-in) | 35.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 22.4F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 22.1F |
| Calamari (Refrigerator - walk-in) (Cold Holding) | 23.1F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.1F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 40.9F |
Jan 18, 2013 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER/ICE BOX/PREP TABLE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
ACCUMULATION OF GREASE AND DUST ON PARTS OF THE GRILL VENTILATION HOOD(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE REACH-IN COOLER IS OUT OF ORDER AND HAVE HOLES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
UNEEDED STORED ITEMS THROUGHOUT THE KITCHEN AND BASEMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
UNCLEAN KITCHEN WALLS ND CEILLING WITH STAINS, GREASE AND DUST ACCUMULATED(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Complaint Notes: Discussed with the restaurant manager about the rondent/pest control complaint, we both went through all pest control protocols, dumpster, trash and grease collection, if any known Pest Control/rodents activity, I went over the Pest control invoices, last pest inspection dated 1/13/2013. NO evidences of rodents, or any malpractices or safety concerns seen.
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on menu.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/30/2012
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 114.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 124.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - walk-in) | 40.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
Oct 11, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) as cited 8/23/12. - Proper date marking & disposition
Ready to eat food in refrigeration unit without dates as cited 8/23/12. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair as cited 8/23/12.
FAILURE TO COMPLY WITH 5-DAY NOTICE (further action shall be taken)
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 8/23/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AAREA SUPERVISOR MR RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 33.0F |
| (Refrigerator) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 51.0F |
| Chicken salad (Refrigerator) (Cold Holding) | 54.0F |
| Tuna (Refrigerator) (Cold Holding) | 54.0F |
| Turkey (Refrigerator) (Cold Holding) | 53.0F |
| Lettuce (Refrigerator) (Cold Holding) | 46.0F |
| Beef (Refrigerator) (Cold Holding) | 42.0F |
| Crab cake (Refrigerator) (Cold Holding) | 48.0F |
Aug 23, 2012 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Observed cook making a sandwich and touching ready to eat food with his bare hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces residue on nozzles and tips on soda machine, refrigerations units, coffee urn tips and ice bill up inside of ice cream freezer and small freezer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Observed prepared food in refrigeration unit withou date marking. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Observed ice scoop at front service counter in still water.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting boards with dark stains and breaks.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed encrusted grease, dried food, dust, residue and debris on shelving behind front counter, rack across from walk in unit, under grill, stove, filter and filter holders.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No back flow prevention device on janitorial sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Ceiling installation in basement is falling down.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in reach-in refrigerator at front counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Observed light inside of refrigeration unit not shielded.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATES WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 133.0F |
| Hot Water (3-compartment sink) | 131.0F |
| Hot Water (Handwashing Sink - toilet room) | 118.0F |
| Greens (Hot Holding Display Unit) (Hot Holding) | 167.0F |
| Dressing (Hot Holding Display Unit) (Hot Holding) | 158.0F |
| Chili - Beef (Hot Holding Display Unit) (Hot Holding) | 145.0F |
| Mashed potatoes (Hot Holding Display Unit) (Hot Holding) | 155.0F |
| onion soup (Hot Holding Display Unit) (Hot Holding) | 165.0F |
| manhattan chowder (Hot Holding Display Unit) (Hot Holding) | 159.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| salad dressing (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
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