LA CABANA RESTAURANTE, 3614 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 21, 2013 | Follow-up | 1 | 2 | Details / Comments |
|
Jun 14, 2013 | Routine | 5 | 1 | Details / Comments |
|
Sep 25, 2012 | Follow-up | 1 | 1 | Details / Comments |
|
Sep 18, 2012 | Follow-up | 5 | 1 | Details / Comments |
|
Aug 16, 2012 | Routine | 4 | 3 | Details / Comments |
|
Mar 15, 2012 | Follow-up | 0 | 1 | Details / Comments |
|
Feb 21, 2012 | Routine | 6 | 7 | Details / Comments |
Jun 21, 2013 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. - Contamination prevented during food preparation, storage, & display
Containers of food are stored on the walk-in refrigerator floor. (Corrected On Site) - Personal cleanliness
The employee that is chopping the onions is not wearing a hair restraint. (Corrected On Site)
5 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 6/14/2013:
25 DCMR 802.1 (Food uncovered in the reach-in refrigerator - Corrected On Site)
25 DCMR 1005.1
25 DCMR 1007.1
25 DCMR 1900.1
5 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 6/14/2013:
25 DCMR 1502.1
45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 6/14/2013:
25 DCMR 1608.1
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 6/14/2013:
25 DCMR 1608.1
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.1F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 27.5F |
| (Reach-in Freezer) | 10.0F |
| (Refrigerator - under counter) | 36.0F |
Jun 14, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS 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) - 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.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/29/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 41.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cabbage (Refrigerator - open display) (Cold Holding) | 47.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Beans (Steam Table) (Hot Holding) | 47.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
Sep 25, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site) - 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: 09/16/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100PM 0.0 pH, 103.6°F
| Temperatures | |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| Avocado (Refrigerator - open display) (Cold Holding) | 46.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| salsa (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 42.0F |
| Chicken (Steam Table) (Hot Holding) | 167.0F |
| Beef (Steam Table) (Hot Holding) | 165.0F |
| Beans (Refrigerator - open display) (Hot Holding) | 144.0F |
| Rice (Steam Table) (Hot Holding) | 147.0F |
Sep 18, 2012 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN COOLER. (Corrected On Site) - 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 NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chenical test strips available(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Most recent pest control service date: 08/11/2012
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) | 114.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 46.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 42.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 41.0F |
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) - Adequate handwashing sinks properly supplied and accessible
Hand sink not accessible to, (other items stored in side sink). (Corrected On Site) - Food separated and protected
Potentially hazardous foods not seperated from ready to eat food items in side reach in freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food storage containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Improper thawing of shrimp. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Knife stored inbetween wall and three (3) compartment sink. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Long cutting board needs replacing. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Maria Food Manager Maria E. Flores FS#50671 expire 2-26-15.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
PLEASE CONTACT JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928 FOR FURTHER QUESTIONS.
| Temperatures | |
| Beef | 40.0F |
| Shrimp raw | 36.0F |
| Scallops | 38.0F |
| Salmon | 38.0F |
| Tomatoes sliced | 40.0F |
| Cheese | 39.0F |
| Blue cheese dressing | 40.0F |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer) | 0.0F |
| (Refrigerator - reach-in) | 39.0F |
Mar 15, 2012 (Follow-up)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER MARIA E. FLORES HAS ENROLLED IN PROMETRIC FOOD CLASS 2/22/2012.
5/45 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 2/21/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR, RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - toilet room) | 118.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Seafood (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| Beans (Hot Holding Display Unit) (Hot Holding) | 148.0F |
Feb 21, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Do not have tags for shellstock. - Food-contact surfaces: cleaned & sanitized
Residue inside on dish wash machine. Mineral buildup inside ice machine. Residue inside of reach in freezer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No date marking on prepared foods in refrigeration unit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of mice dropping seen on drain of 3 compartment sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Equipment and utensil stored upright on storage rack.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board at sandwich poor repair stains and crevices(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self closing device on men rest room door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room use by employee.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
CERTIFIED FOOD MANAGER-MARIA E. FLORES -EXPIRES 11/28/2011
CARD HAS EXPIRED, MUST ENROLL IN CLASS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - toilet/female) | 116.0F |
| Hot Water (Handwashing Sink - toilet/male) | 115.0F |
| Hot Water (3-compartment sink) | 132.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 34.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Sour Cream (Refrigerator - counter top) (Cold Holding) | 33.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 31.0F |
| Carrots (Refrigerator - counter top) (Cold Holding) | 37.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| Rice (Steam Table) (Hot Holding) | 157.0F |
| Beans (Steam Table) (Hot Holding) | 144.0F |
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