ANGELICO PIZZERIA, 4529 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 15, 2014 | Complaint | 1 | 8 | Details / Comments |
|
Sep 24, 2013 | Routine | 2 | 2 | Details / Comments |
|
Jan 24, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Jan 10, 2013 | Routine | 3 | 2 | Details / Comments |
Jan 15, 2014 (Complaint)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
Cooked chicken wings stored at room temperature on cart next to cooking unit.(placed in walk in refrigerator) (Corrected On Site) - Thermometers provided & accurate
No thermometer in the walk in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Squeeze bottles of food ingredients were not labeled.(labeled) (Corrected On Site) - Personal cleanliness
Hair restraints were not worn by all food handlers.(worn) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Shelves inside the walk in refrigerator need cleaning. - Warewashing facilities: installed, maintained, & used; test strips
The rack inside the ware wash machine needed to be replaced. - Warewashing facilities: installed, maintained, & used; test strips
The data plate on the ware wash machine was missing.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The ladies room was not accessible for use at call due to operational items stored in this rest room.(items remoed) (Corrected On Site)
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 - toilet/female) | 121.0F |
| Hot Water (Handwashing Sink - toilet/male) | 132.0F |
| Hot Water (3-compartment sink) | 128.0F |
| Hot Water (Handwashing Sink) | 132.0F |
| Pasta (Refrigerator - counter top) (Cold Holding) | 40.6F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Onions cooked (Refrigerator - counter top) (Hot Holding) | 41.9F |
| Pepperoni (Refrigerator - counter top) (Cold Holding) | 40.6F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 41.6F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 36.5F |
| Meatballs (Stove) (Cooking) | 197.0F |
| (Refrigerator - display) | 40.5F |
| (Walk-in Freezer) | -7.2F |
Sep 24, 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. (Corrected On Site) - Proper date marking & disposition
Chicken wings not dated or labeled inside of the walkin unit (Corrected On Site) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Open cans of of food inside of the walkin unit - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s).
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at(202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 116.0F |
| Pepperoni (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Marinara Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - pizza prep unit) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
Jan 24, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed and posted.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/04/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.7°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 40.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 41.0F |
| Marinara Sauce (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 42.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
Jan 10, 2013 (Routine)
Violations:
- 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) - Thermometers provided & accurate
NO THERMOMETERS AVAILABLE IN THE REACH-IN COOLER(CORRECT VIOLATION WITHIN 45 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) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has A written employee's health policy for food-borne illness.
CFPM FLORENCIA GONZALES FS- 52988 EXP. 08-06-2015
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/31/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.9°F
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - reach-in) | 40.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
| Marinara Sauce (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 43.0F |
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