LA MOLIENDA RESTAURANT, 3568 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 10, 2012 | Follow-up | 2 | 4 | Details / Comments |
|
Apr 26, 2012 | Routine | 3 | 8 | Details / Comments |
May 10, 2012 (Follow-up)
Violations:
- Proper date marking & disposition
No date marking on prepared foods in refrigeration. - Proper date marking & disposition
No date marking on prepared foods in refrigeration. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed food handling in kitchen preparing food with no hair restraint. - Personal cleanliness
Food handler is now wearing a hair restraint must wear hair restraint at all times when preparing foods. (Corrected On Site)
CERTIFIED FOOD MANAGER- JESUS MOLINA -40957-EXPIRES6/6/2012
5-DAY NOTICE ABATED FROM NOTICE GIVEN 0N 4/26/2012
45-DAY NOTICE PENDING
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR.RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - toilet/male) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 120.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| Fish - Tilapia (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
Apr 26, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink at bar(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink at bar. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces freezers in basement.(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) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
No label on condiment container. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Raw foods (seafood) store above ready to eat foods in refrigeration unit. (Corrected On Site) - Personal cleanliness
Food handler not wearing hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Bar area using wooden cutting board. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor in basement soil under pallets.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER JESUS MOLINA 40957-EXPIRES-6/6/2012
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) | 125.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (2-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink - toilet/female) | 120.0F |
| Hot Water (Handwashing Sink - toilet/male) | 120.0F |
| SEAFOOD (Reach-in Freezer) (Cold Holding) | 26.0F |
| Chicken (Reach-in Freezer) (Cold Holding) | 24.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Squid (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Fish - Tilapia (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| STRING BEANS (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| Carrots (Refrigerator - reach-in) (Cold Holding) | 35.0F |
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