LAURIOL PLAZA RESTAURANT, 1835 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 04, 2014 | Complaint | 4 | 4 | Details / Comments |
|
Aug 03, 2014 | Routine | 6 | 17 | Details / Comments |
|
May 27, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
May 20, 2014 | Complaint | 5 | 1 | Details / Comments |
|
Mar 25, 2014 | Complaint | 2 | 5 | Details / Comments |
|
Nov 26, 2013 | Complaint | 0 | 4 | Details / Comments |
|
Apr 18, 2012 | Routine | 2 | 5 | Details / Comments |
Nov 04, 2014 (Complaint)
Violations:
- Food separated and protected
Raw chicken was stored above raw beef in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. Ice machine cleaned and sanitized. (Corrected On Site) - Proper cold holding temperatures
Cold food items held at improper temperatures in walk-in refrigerator and reach-in refrigerators in main kitchen on 2nd floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerators on second floor holding at 55F and 50F. Both had the door slightly ajar. Also refrigerator drawers were not holding at adequate temperature, however the manager stated the units are turned off over night. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
The bar refrigerators lack thermometers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Utensils are stored in sanitizer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Sides of bar equipment where trash can is stored is dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Water is leaking from the 1st floor soda machine onto the floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Last pest service was conducted on 11/3/14.
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 (3-compartment sink (Bar)) | 127.0F |
| Hot Water (Handwashing Sink - Bar) | 128.0F |
| Beef (Bain-marie) (Reheating) | 137.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 41.0F |
| salsa (Refrigerator) (Cold Holding) | 42.0F |
| Peas (Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) (Cold Holding) | 55.0F |
| (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| (Refrigerator - drawer) (Cold Holding) | 50.0F |
| (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Rice (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Hot Water (3-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink - toilet/male) | 127.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 182.0F |
| Sauce (Reach-in Refrigerator) (Cold Holding) | 50.0F |
Aug 03, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink installed in the dishwash area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the bar and basement handwashing sinks. (Corrected On Site) - Food separated and protected
There are 2 uncovered cakes on the top shelf in the walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Slime mold is accumulating on the basement ice maker's ice chute and the rooftop ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling time & temperatures
Pans of rice that were measured at 116-117 degrees Fahrenheit over 3 hours ago were measured again and are now at temperatures ranging from 77-86 degrees Fahrenheit. The rice did not get down to 70 degrees Fahrenheit within 2 hours and is being discarded. (Corrected On Site) - Proper cold holding temperatures
Many of the food items in the walk-in refrigerator and cook line under-counter refrigerators are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperatures of the walk-in refrigerator and under-counter refrigerators are not in compliance and many of the food items in the units are held at improper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Food items in the walk-in refrigerator that were cooked the previous day and placed in the unit to cool were measured at improper temperatures. The sauces are placed in containers approximately 12 inches deep and cooked meats were placed in shallow pans but stacked atop each other. The food temperatures were measured at temperatures ranging from 50-58 degrees Fahrenheit. The various sauces should be placed in shallow pans while the pans of cooked meats should not be stacked atop each other prior to reaching the proper temperatures during cooling. Foods are being placed in different containers and ice is used to help facilitate the cooling process. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There are no visible thermometers in the white basement reach-in freezer, produce walk-in refrigerator, and under-counter refrigerators on the cook line, (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
An insect glue trap roll is installed above the food preparation table in the basement. (Corrected On Site) - Insects, rodents, & animals not present
There is a gap beneath the basement door. A ceiling tile is missing above the reach-in refrigerators on the cook line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Many of the wiping cloths at the bars and cook line countertops are not stored in wiping cloth sanitizing solutions. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
At the rooftop bar, the food-contact surfaces of the bowls above and beside the machine holding the warm chips are unprotected (exposed). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards at the bars have numerous deep grooves and the other cutting boards are scratched and chipped. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The paint and coating on the wooden shelving units at the downstairs bar are peeling away and the wood is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Due to condensation buildup, the dishwash machine's pressure gauge can not be read. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Mineral and food residue are accumulating on the interior of the dishwash machine. Black crud is accumulating under the exterior metal of the frozen drink machines. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There are no air gaps above the floor drains beneath the 3-compartment sinks at the bar and kitchen and basement prep sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The staff toilet room door is not closing tigthly and completely. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There is food debris on the floor beneath one of the ice bins. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Although lockers are supposedly available, employees' backpacks and other personal items are stored on shelves and counters throughout the establishment. Allegedly, the room that contains the lockers is locked and the person in charge does not have the key. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in the display refrigerator, reach-in freezer on the cook line, and reach-in refrigerators on the cook line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness was provided and reviewed.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menus.
Most recent pest control service date: 7/28/2014
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink (Bar)) | 145.0F |
| Hot Water (Handwashing Sink - Bar) | 141.0F |
| Hot Water (Handwashing Sink - toilet room) | 140.0F |
| Hot Water (Handwashing Sink - toilet/male) | 141.0F |
| Hot Water (Handwashing Sink - toilet/female) | 134.0F |
| (Reach-in Freezer) | 18.0F |
| (Walk-in Refrigerator) | 47.0F |
| Salmon (Walk-in Refrigerator) (Cooling) | 52.0F |
| Raw Beef (Walk-in Refrigerator) (Cooling) | 50.0F |
| Raw Beef (Walk-in Refrigerator) (Cooling) | 54.0F |
| Raw Beef (Walk-in Refrigerator) (Cooling) | 51.0F |
| Raw Beef (Walk-in Refrigerator) (Cold Holding) | 50.0F |
| Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 56.0F |
| Ribs (Walk-in Refrigerator) (Cold Holding) | 52.0F |
| Boneless Beef Brisket (Walk-in Refrigerator) (Cold Holding) | 47.0F |
| Raw Beef (Walk-in Refrigerator) (Cold Holding) | 50.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| Red Snapper (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 48.0F |
| Rice (Walk-in Refrigerator) (Cooling) | 116.0F |
| Rice (Walk-in Refrigerator) (Cooling) | 117.0F |
| Green Sauce (Walk-in Refrigerator) (Cold Holding) | 58.0F |
| Cheese sauce (Walk-in Refrigerator) (Cooling) | 141.0F |
| Black Beans (Walk-in Refrigerator) (Cold Holding) | 58.0F |
| Cooked Shredded Beef (Walk-in Refrigerator) (Cold Holding) | 51.0F |
| Cooked Shredded Chicken and Tomato Sauce (Walk-in Refrigerator) (Cooling) | 108.0F |
| (Reach-in Freezer) | 2.0F |
| (Reach-in Freezer) | 12.0F |
| Hot Water (Handwashing Sink) | 144.0F |
| Hot Water (Prep sink) | 104.0F |
| Hot Water (Prep sink) | 134.0F |
| Hot Water (3-compartment sink) | 142.0F |
| Hot Water (Warewashing Machine - Wash Cycle) | 148.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 178.0F |
| Hot Water (Warewashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 176.0F |
| Hot Water (Handwashing Sink - kitchen) | 145.0F |
| Hot Water (Handwashing Sink - Bar) | 144.0F |
| Hot Water (3-compartment sink (Bar)) | 128.0F |
| salsa (Bain-marie) (Hot Holding) | 110.0F |
| salsa (Bain-marie) (Hot Holding) | 107.0F |
| Chicken (Grill) (Cooking) | 166.0F |
| Chicken (Grill) (Cooking) | 176.0F |
| Beef (Oven) (Cooking) | 163.0F |
| Swordfish (Oven) (Cooking) | 153.0F |
| Shredded Beef and Tomato Sauce (Bain-marie) (Hot Holding) | 163.0F |
| Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) | 49.0F |
| Iceberg Lettuce (Under-counter Refrigerator) (Cold Holding) | 50.0F |
| Greenleaf Lettuce (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| Beef (Under-counter Refrigerator) (Cold Holding) | 40.0F |
| Grilled Chicken (Under-counter Refrigerator) (Cooling) | 50.0F |
| Chicken Wings (Under-counter Refrigerator) (Cooling) | 58.0F |
| Guacamole (Under-counter Refrigerator) (Cold Holding) | 50.0F |
| Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) | 50.0F |
| Black Beans (Under-counter Refrigerator) (Cold Holding) | 172.0F |
| Ground Beef (Under-counter Refrigerator) (Cooling) | 123.0F |
| Cucumbers (Under-counter Refrigerator) (Cold Holding) | 50.0F |
| Cucumbers (Under-counter Refrigerator) (Cold Holding) | 52.0F |
| Diced Tomatoes (Under-counter Refrigerator) (Cold Holding) | 47.0F |
| Romaine Lettuce (Under-counter Refrigerator) (Cold Holding) | 64.0F |
| Pork (Oven) (Cooking) | 192.0F |
| (Under-counter Refrigerator) | 43.0F |
| (Display Refrigerator) | 50.0F |
| (Reach-in Freezer) | 33.0F |
| (Reach-in Refrigerator) | 50.0F |
| (Reach-in Refrigerator) | 50.0F |
| (Walk-in Refrigerator) | 45.0F |
| Beef and Bacon (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Boneless Beef Brisket (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| Green Sauce (Walk-in Refrigerator) (Cold Holding) | 53.0F |
| Cheese sauce (Walk-in Refrigerator) (Cold Holding) | 57.0F |
| Rice (Walk-in Refrigerator) (Cooling) | 77.0F |
| Rice (Walk-in Refrigerator) (Cooling) | 79.0F |
| Rice (Walk-in Refrigerator) (Cooling) | 86.0F |
| Rice (Walk-in Refrigerator) (Cooling) | 84.0F |
| Black Beans (Walk-in Refrigerator) (Cold Holding) | 56.0F |
| Rice (Walk-in Refrigerator) (Cold Holding) | 50.0F |
May 27, 2014 (Follow-up)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
Counter top refrigerated unit at salad prep area was not holding proper cold hold temperature at call.(food items put on ice).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5 day notice abated from the inspection conducted on 5/20/2014. 45 day notice is continued.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 105.9F |
| (Refrigerator - reach-in) | 41.1F |
| Rice (Refrigerator - reach-in) (Cooling) | 43.1F |
| (Refrigerator - drawer) | 36.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 43.0F |
| Tuna (Refrigerator - drawer) (Cold Holding) | 39.6F |
| Sauce (Steam Table) (Hot Holding) | 170.3F |
| (Refrigerator - reach-in) | 42.3F |
May 20, 2014 (Complaint)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEES WERE DRINKING FROM AN OPEN CONTAINER IN THE FOOD PREP AREA AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
FOOD MUST BE PROTECTED FROM CONTAMINATION AT ALL TIMES. SEVERAL FOOD ITEMS WERE NOT COVERED AT TIME OF VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
NO ITEMS MANY BE STORED IN THE ICE. IN ORDER TO PREVENT CONTAMINATION. PROVIDE AND ICE SCOOP FOR THE ICE BIN UNDER THE SODA DISPENSING UNIT. EMPLOYEES MAY NOT USE A CUP TO OBTAIN ICE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
THE FOLLOWING NON-FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE. 1) FAN COVERS IN THE WALK-IN AND REACH IN UNITS CONTAINED DUST BUILD-UP. 2) FLOOR DRAINS CONTAINED FOOD PARTICLES AND DEBRIS. 3) FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
ESTABLISHMENT HAD AN OVER HEAD LEAK IN THE FOOD PREP AREA REAR OF THE KITCHEN (UPPER LEVEL) OVER REACH IN UNITS. REACH IN UNIT CONTAINED A CONDENSATION LEAK. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE CORRECTED WITHIN FIVE OR FORTY FIVE DAYS.
EMPLOYEE HEALTH INFORMATIN WAS PROVIDED.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 129.4F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 56.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 47.6F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 38.9F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 46.5F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 47.9F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 57.8F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 90.7F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Sauce (Steam Table) (Hot Holding) | 142.0F |
| Black Beans (Steam Table) (Hot Holding) | 140.0F |
| Rice (Steam Table) (Hot Holding) | 142.8F |
| Tomatoes chopped (Table) (Cold Holding) | 60.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.6F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.9F |
Mar 25, 2014 (Complaint)
Violations:
- Food separated and protected
FOOD CONTAINERS AND SERVICE ICE LEFT UNCOVERED AND UNPROTECTED (Corrected On Site) - Proper cold holding temperatures
SEAFOOD AND SALAD/TOMATO HELD AT IMPROPER TEMPERATURE 50 DEGREE (F) - Thermometers provided & accurate
NO WORKING THERMOMETER ON SITE (Corrected On Site) - Food properly labeled; original container
FOOD STORAGE CONTAINERS NOT LABELED. (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Physical facilities: installed, maintained, & clean
LEAK OF UNKNOWN ORIGIN FROM KITCHEN CEILING(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
DIRTY WET FLOOR IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AREA SUPERVISOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer) | 15.0F |
| (Refrigerator - under counter) | 50.0F |
| Mussels (Refrigerator - seafood display) (Cold Holding) | 50.0F |
| Shrimp raw (Refrigerator - seafood display) (Cold Holding) | 49.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 49.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 39.0F |
Nov 26, 2013 (Complaint)
Violations:
- Thermometers provided & accurate
Temperature gauges on the ware wash machine was not operable.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Prepared mix of condiments were not labeled.(labeled) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
The green cutting board in use at the cooks station needed resurfacing ro be replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
The sanitizing solution was 10pmm.(added to = 50pmm) (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 - kitchen) | 100.0F |
| Hot Water (Handwashing Sink - toilet room) | 100.0F |
| Beef Sauce (Steam Table) (Holding) | 153.0F |
| Soup (Steam Table) (Hot Holding) | 158.3F |
| (Refrigerator - counter top) | 64.0F |
| (Refrigerator - drawer) | 68.0F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 39.3F |
| Ribs (Refrigerator - reach-in) (Cooling) | 139.1F |
| (Reach-in Freezer) | 10.9F |
| (Refrigerator - walk-in) | 39.3F |
| Ceviche (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
Apr 18, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink in bar area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in bar area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice bin at soda unit mineral bill up (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's interior wall.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. No thermometer in walk-in refrigerator(s) (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards thur out various operations need resurfacing or replacing. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor drain in bar area soil. (CORRECT VIOLATION WITHIN 45 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 (Handwashing Sink - Bar) | 137.0F |
| Hot Water (Handwashing Sink - kitchen) | 138.0F |
| Hot Water (Handwashing Sink - toilet/female) | 125.0F |
| Hot Water (Handwashing Sink - toilet/male) | 125.0F |
| Fries (Reach-in Freezer) (Cold Holding) | 10.0F |
| Ice Cream (Freezer - ice cream) (Cold Holding) | 5.0F |
| Salad (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Salad (Cold Holding) | 40.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Fish - Mahi Mahi (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Avocado (Refrigerator - counter top) (Cold Holding) | 41.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 188.0F |
| Beef (Hot Holding Display Unit) (Hot Holding) | 185.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 180.0F |
| Beans (Hot Holding Display Unit) (Hot Holding) | 185.0F |
LAURIOL PLAZA RESTAURANT respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Name |
|---|
| REBELLION |
| LARRYS LOUNGE |
| BAR CHARLEY |
| B & C BARBER SHOP |
| DUPONT MARKET |
| MANDU |
| COCO VA |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about LAURIOL PLAZA RESTAURANT, 1835 18TH ST NW, Washington, DC »