LAVAGNA (N), 539 8TH ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 11, 2014 | Follow-up | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | Mar 11, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 28, 2014 | Complaint | 4 | 4 | Details / Comments |
| No violation noted during this evaluation. | Nov 15, 2013 | Complaint | 0 | 0 | Details / Comments |
|
Nov 06, 2013 | Complaint | 2 | 3 | Details / Comments |
|
Aug 27, 2013 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 16, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 25, 2013 | Routine | 4 | 1 | Details / Comments |
|
Jul 17, 2012 | Complaint | 1 | 2 | Details / Comments |
Mar 11, 2014 (Follow-up)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. - Proper date marking & disposition
Date markings were lacking on food items in refrigeration units. (Corrected On Site) - Insects, rodents, & animals not present
Rodent feces were observed on floor under mop sink. - Plumbing installed; proper backflow devices
Air gaps were observed lacking for piping under 3 compartment sink and at ice machine floor drain. - Physical facilities: installed, maintained, & clean
Damaged walls and openings around piping going through ceiling was observed in kitchen. - Physical facilities: installed, maintained, & clean
Unclean floors were observed under/around food equipment in kitchen.
SUMMARY SUSPENSION (In order for License to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH).
If you have any questions, please call area supervisor Mrs. Coleman at 2024425928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Mar 11, 2014 (Follow-up)
Comments:SUMMARY SUSPENSION (In order for License to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH).
If you have any questions, please call area supervisor Mrs. Coleman at 2024425928.
Feb 28, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
The plastic panel at the inside of the ice making machine not clean to sight. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) in the reach-in refrigerator. (Corrected On Site) - Proper date marking & disposition
Ready-to-eat foods not date marked while storing in the refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The reach-in refrigerator not keeping the required temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
The back door leading directly into the kitchen is not rodent proof (weather strip and floor threshold not in good repair). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Rodent droppings observed on floor under the mop sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards not clean to sight and have deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The inside of the dish washing machine and scrap food collecting panel not cleaned as needed. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEM STATED WITHIN 45 DAYS.
COMPLAINT UNSUBSTANTIATED.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| (Refrigerator - reach-in) | 50.0F |
| (Walk-in Refrigerator) | 32.0F |
| Lobster Bisque (Refrigerator - reach-in) (Cold Holding) | 57.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Fish raw (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Squash (Refrigerator - reach-in) (Cold Holding) | 57.0F |
| Salad Dressing (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) | 34.0F |
Nov 15, 2013 (Complaint)
Comments:No cooking activity observed outside the establishment during this inspection. Management ordered not to cook any food outside the establishment.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Nov 06, 2013 (Complaint)
Violations:
- Food separated and protected
Uncovered food items stored in walk-in-refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on the ice machine. (Corrected On Site) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-refrgirator. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| Vegetables - cut (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Noodles (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
Aug 27, 2013 (Routine)
Violations:
- Correct response to questions
EXPIRED CFPM(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES MUST WEAR A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTH (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Freezer) | 3.0F |
| (Refrigerator - walk-in) | 38.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef Macaroni (Stove) (Cooking) | 165.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
May 16, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
CFPM MARK WALSH FS46868 EXP. 03/24/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT (202)535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Ribs (Hot Holding) | 160.0F |
| Mashed potatoes (Hot Holding) | 145.0F |
| (Final Rinse Cycle - Warewashing Machine) | 156.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) | 8.0F |
Apr 25, 2013 (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. - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
CONTINUE TO INCREASE PEST CONTROL MEASURES FOR EVIDENCE OF OLD DROPPINGS IN REAR KITCHEN PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Beef (Hot Holding) | 80.0F |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Jul 17, 2012 (Complaint)
Violations:
- Proper date marking & disposition
refrigerated ready-to-eat in walk in units not labeled. (Corrected On Site) - Thermometers provided & accurate
Thermometers not inserted in reach in units (Corrected On Site) - Wiping cloths: properly used & stored
no sanitizing solution for wiping cloths. (Corrected On Site)
for questions call ms coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Mobile Refrigerator) | 40.0F |
| (Freezer - walk-in) | 13.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Beef (Freezer - walk-in) (Cold Holding) | 13.0F |
| Chicken and Vegetables (Stove) (Cooking) | 165.0F |
| Fish raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
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