EL AMIGO CARRYOUT, 3612 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 13, 2013 | Complaint | 2 | 0 | Details / Comments |
|
Sep 10, 2012 | Follow-up | 0 | 2 | Details / Comments |
|
Sep 07, 2012 | Follow-up | 5 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 21, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 16, 2012 | Routine | 3 | 3 | Details / Comments |
Sep 13, 2013 (Complaint)
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) - Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site)
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Soup (Stove) (Cooking) | 202.0F |
| (Refrigerator - walk-in) | 39.8F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 38.9F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 41.9F |
| Beans (Refrigerator - walk-in) (Cold Holding) | 43.6F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 36.9F |
| Pork Pupusa (Refrigerator - walk-in) (Cold Holding) | 39.4F |
| Cheese Pupusa (Refrigerator - walk-in) (Cold Holding) | 40.4F |
| (Reach-in Freezer) | 5.2F |
| Steak cooked (Grill) (Cooking) | 186.6F |
| Pig feet soup (Steam Table) (Hot Holding) | 150.2F |
| Rice (Steam Table) (Hot Holding) | 130.0F |
| Chicken (Steam Table) (Hot Holding) | 131.1F |
Sep 10, 2012 (Follow-up)
Violations:
- Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
NO COVERED RECEPTACLE (Corrected On Site)
ALL ITEMS ARE ABATED.CFS ON DUTY
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 38.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer) | 3.0F |
| Sauce (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Sep 07, 2012 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS THROUGHOUT THE KITCHEN'S REACH-IN AND WALK-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOOD 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) - 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.
Most recent pest control service date: 08/09/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| Black Beans (Steam Table) (Hot Holding) | 122.0F |
| Beans (Steam Table) (Hot Holding) | 121.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 46.0F |
| Stew - Beef (Steam Table) (Hot Holding) | 119.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Rice (Steam Table) (Hot Holding) | 141.0F |
Aug 21, 2012 (Follow-up)
Comments:5-DAY NOTICE (CRITICAL ITEMS) ABATED FROM INSPECTION CONDUCTED ON 09/18/12
45-DAY NOTICE (NON-CRITICAL ITEMS) PENDING FROM INSPECTION CONDUCTED ON 08/18/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 140.0F |
| Hot Water (Handwashing Sink) | 140.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | 19.0F |
| (Refrigerator - reach-in) (Cold Holding) | 11.0F |
| Corn (Steam Table) (Cold Holding) | 142.0F |
| Rice (Steam Table) (Cold Holding) | 150.0F |
| Beans (Steam Table) (Hot Holding) | 152.0F |
Aug 16, 2012 (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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food containers not date marked in side walk in cooler and refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Observed fruit flies/ants in rear area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food storage containers/buckets not elevated 4 to 6 inches above floor inside walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Sanitization not provided for wiping clothes. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean bottom shelf of stainless steel table in kitchen and unclean ceiling in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Martir Salmeron FS#41934 expire 12-23-12.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
FURTHER QUESTIONS, PLEASE CONTACT JACQUELINE COLEMAN, SUPERVISOR ON (2020442-5928.
| Temperatures | |
| Soup | 170.0F |
| Rice | 143.0F |
| Chicken | 145.0F |
| Beans | 160.0F |
| Pork | 165.0F |
| Hot Water | 119.0F |
| Mayonnaise | 38.0F |
| Tomatoes sliced | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator) | 40.0F |
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