EMBASSY SUITES HOTEL - TRATTORIA NICOLA'S, 1250 22ND ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 10, 2014 | Routine | 1 | 5 | Details / Comments |
|
Dec 04, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Nov 26, 2012 | Routine | 4 | 9 | Details / Comments |
|
Sep 13, 2012 | Complaint | 1 | 3 | Details / Comments |
Jun 10, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Reach-in refrigerator seals in the bar and kitchen are dirty. The handles of several refrigerator drawers are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Shelves containing food and food contact items are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There is a gap between the back door and the frame. There are several gaps in the ceiling. There is a hole in the corner near the back door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There are fruit flies in the bar area that appear to be due to cut fruit in the corner of the bar. There are fruit flies in the kitchen directly above a trash can that contains the previous nights bar bottles. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Linens are in contact with food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Several cutting surfaces are deeply scored and discolored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Kitchen floors are dirty and especially behind cook line equipment which is immovable. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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 (Warewashing Machine - Rinse Cycle) | 190.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| 2% Reduced Fat Milk (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 124.0F |
| (Hot Holding Unit) (Hot Holding) | 144.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Noodles (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Noodles (Walk-in Refrigerator) (Cooling) | 49.0F |
| Hot Water (Hot Holding Unit) (Hot Holding) | 144.0F |
| Sauce (Hot Water Bath) (Hot Holding) | 160.0F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - drawer) (Cold Holding) | 38.0F |
Dec 04, 2012 (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)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/28/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 41.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
Nov 26, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the bar's handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The concentration of the quaternary ammonium chloride wiping cloth solution was measured at 0 ppm. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Food debris is on the floor beneath the shelving units in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Romaine lettuce and spring mix lettuce are held at improper temperatures in the undercounter refrigerator. (Corrected On Site) - Insects, rodents, & animals not present
There is a gap in the kitchen ceiling around the pipes leading from the fire suppression system. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The dishwasher is not wearing a hair restraint. (Corrected On Site) - Personal cleanliness
Two of the food handlers in the kitchen are wearing a watch on their wrists. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The plates and saucers stored on the shelf adjacent to the dishwash machine are stored with their food-contact surfaces exposed (unprotected). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are chipped and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The door of reach-in refrigerator #4 is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash cycle temperature did not reach the required minimum temperature. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle pressure was measured at 43 p.s.i. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The interior of the dishwash machine has a buildup of lime. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 43 p.s.i.
Thermocouple in ice & water: 33 degrees Fahrenheit
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menus.
The establishment's employee health policy regarding the prevention of foodborne illness is on file.
Shellstock tags are on file dating as far back as July 2, 2012.
I provided the person in charge with a copy of the ''Inauguration Food Safety Questionnaire.''
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 - Bar) | 110.0F |
| Hot Water (Sink) | 110.0F |
| (Refrigerator - under counter) | 30.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 128.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 184.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator - walk-in) | 42.0F |
| Salmon (Refrigerator - walk-in) (Cooling) | 44.0F |
| Fish - Tilapia (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Tuna (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Lasagna (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Lettuce spring mix (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Freezer - walk-in) | 9.0F |
| (Refrigerator - reach-in) | 46.0F |
| (Refrigerator - reach-in) | 45.0F |
| Puttanesca (Bain-marie) (Hot Holding) | 190.0F |
| Minestrone (Bain-marie) (Hot Holding) | 139.0F |
| Lobster Bisque (Bain-marie) (Hot Holding) | 144.0F |
| (Refrigerator - pizza prep unit) | 43.0F |
| (Refrigerator - under counter) | 39.0F |
| Tomatoes chopped (Refrigerator - under counter) (Cooling) | 50.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cooling) | 54.0F |
| Lettuce spring mix (Refrigerator - under counter) (Cold Holding) | 48.0F |
| Turkey Breast (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Lettuce romaine (Refrigerator - under counter) (Cold Holding) | 46.0F |
Sep 13, 2012 (Complaint)
Violations:
- Time as a public health control: procedures & records
No record-keeping for using time as a public health control for lunch buffet. Buffet begins at 11:30 am and ends at 01:30 pm. Food items for buffet taken from walk-in refrigeration unit - temperature of unit 31 degrees F. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Some food items at buffet display not properly protected by sneeze guards. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelving and equipment. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (Corrected On Site)
CFPM - MASSIMO GIANNETTI - #FS-49581 - expires 10/26/2014
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NOTE: KEEP ACCURATE RECORDS FOR USING TIME AS A PUBLIC HEALTH CONTROL FOR THE BUFFET
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) | 133.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - drawer) (Cold Holding) | 24.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 23.0F |
| (Reach-in Freezer) (Cold Holding) | 12.0F |
| Tuna (Cold Buffet) (Time As Public Health Control) | 44.0F |
| Couscous (Cold Buffet) (Time As Public Health Control) | 48.0F |
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