LIME FRESH MEXICAN GRILL, 726 7TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 12, 2014 | Routine | 3 | 1 | Details / Comments |
|
Jul 24, 2014 | Routine | 4 | 6 | Details / Comments |
|
Feb 20, 2014 | Routine | 3 | 8 | Details / Comments |
|
Aug 19, 2013 | Preoperational | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jul 31, 2013 | Follow-up | 0 | 0 | Details / Comments |
Nov 12, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean inside ice-machine and clean gaskets to remove build-up. (Corrected On Site) - Proper date marking & disposition
Label and date all food items as to its content. (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
NO LIGHTBULB UNDER COOKING UNIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM DANIEL MORROW fS-61652 EXP. 07/23/2016.
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| Chicken (Hot Holding) | 150.0F |
| Beans (Hot Holding) | 155.0F |
| Onions cooked (Hot Holding) | 160.0F |
| Beef (Hot Holding) | 145.0F |
| Rice (Hot Holding) | 160.0F |
| Steak cooked (Hot Holding) | 155.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
| (Hot Holding) | 180.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 30.0F |
Jul 24, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink blocked. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Heavy lime/ chemical deposits on interior of ice machine. shelves in walk in cooler moldy.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper reheating procedures for hot holding
Two potentially hazardous foods temperature below 165 degrees F after 2 hours of reheating. Relatively is done in a hot well- well isn't designed to heat and serve. (Time frame confirmed by manager) (Corrected On Site) - Proper cold holding temperatures
Potentially hazardous foods made yesterday temperature above 41 degree F, possibly due to improper cooling foods on line temp above 41 degrees F due to over stocking.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Foods observed cooling in deep pans with lids. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Two units temp at 50 degree F. Foods within them temp. above 41 degree F.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit flies observed in mop area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths not stored in a bucked at proper concentration. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Spoons/forks/knives not stored protected in back of the house. (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal not functional. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM- Gabriella Portillo- Hurtado; FS- 60057, Exp- 10/08/2016.
REHEATING / COOLING/ COLD HOLDING PROCEDURES NEED TO BE REVISITED BY MANAGEMENT TEAM. CURRENT PROCEDURES ARE NOT SUFFICIENT.
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN (202) 442 5928.
| Temperatures | |
| Hot Water (Hot Holding) | 110.0F |
| Hot Water (Hot Holding) | 120.0F |
| Chicken (Refrigerator) (Cold Holding) | 43.0F |
| (Reach-in Refrigerator) | 35.0F |
| (Reach-in Refrigerator) | 50.0F |
| (Walk-in Refrigerator) | 38.0F |
| Fish (Refrigerator) (Cold Holding) | 44.0F |
| (Reach-in Refrigerator) | 50.0F |
| salsa (Refrigerator) (Cold Holding) | 42.0F |
| Salami (Refrigerator) (Cold Holding) | 52.0F |
| Steak raw (Refrigerator) (Cold Holding) | 46.0F |
| Cheese (Reheating) | 109.0F |
| Steak cooked (Hot Holding) | 135.0F |
| salsa (Cold Holding) | 40.0F |
| Rice (Hot Holding) | 167.0F |
| Rice (Reheating) | 110.0F |
| salsa (Refrigerator) (Cold Holding) | 46.0F |
| salsa (Refrigerator) (Cold Holding) | 51.0F |
| Beans (Reheating) | 89.0F |
| Beans (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Bacon (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Beans (Walk-in Refrigerator) (Cold Holding) | 47.0F |
Feb 20, 2014 (Routine)
Violations:
- Hands clean and properly washed
Observed food handler wash hands for 7 seconds before putting on new gloves. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No hand washing sign in present at hand sink in server station. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Paper towels not present at hand sink in server area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dicing equipment is stored dirty in back of house. (Corrected On Site) - Proper cold holding temperatures
Sour cream, sliced tomatoes on cold line temp above 41. Ambient air temperature is warm. Unit reads 40 below cold well. Dressings in ice bath on countertop temp above 41 degrees. Ice bath is insufficient. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Boxes of single service cups are stored on floor in server area. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Cups outside of original packaging are placed directly on countertop. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Yellow cutting boards observed with burns to sides which make the surfaces no longer cleanable. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard is used to line shelves of beer cooler in front of house. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Sanitize section of sink is not large enough to accommodate largest piece of equipment (Cutting boards) Manager explains a dish machine is being installed for this purpose currently but is not yet up and running. - Physical facilities: installed, maintained, & clean
Mops not hung to air dry after use. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS PLEASE CONTACT AREA SUPERVISOR MS. COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 106.8F |
| Hot Water (Prep sink) | 135.0F |
| Hot Water (Handwashing Sink - toilet room) | 103.0F |
| Hot Water (Handwashing Sink - toilet room) | 101.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Walk-in Refrigerator) | 32.0F |
| (Reach-in Freezer) | 3.9F |
| Rice (Heat and Serve Unit) (Hot Holding) | 180.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 38.6F |
| Refried Beans (Walk-in Refrigerator) (Cooling) | 143.0F |
| Spicy Ranch (Ice) (Cold Holding) | 63.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 40.1F |
| Chicken (Hot Holding Unit) (Hot Holding) | 145.6F |
| Lettuce Iceberg (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Sour Cream (Refrigerator - counter top) (Cold Holding) | 50.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 152.4F |
| Chicken grilled (Grill) (Cooking) | 165.1F |
Aug 19, 2013 (Preoperational)
Violations:
- Proper cold holding temperatures
Raw steak on the cook line stove drawer holding at 50-52 degrees F. Items moved to walk in refrigeration unit. (Corrected On Site) - Plumbing installed; proper backflow devices
Bathroom faucets do not run for 15 seconds without the need to reactivate the faucet. Replace these units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violation(s) within 45 days.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| Black Beans (Steam Table) (Hot Holding) | 175.0F |
| Refried Beans (Steam Table) (Hot Holding) | 165.0F |
| Ground Beef (Steam Table) (Hot Holding) | 167.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 43.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 50.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| salsa (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Soup (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (2-compartment sink) | 135.0F |
| (Handwashing Sink - kitchen) | 110.0F |
| (3-compartment sink) | 135.0F |
| (Handwashing Sink - Dishwash area) | 105.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
Jul 31, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 7-24-14 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMEN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| (Refrigerator) | 37.0F |
| (Refrigerator) | 23.0F |
| (Refrigerator - walk-in) | 30.0F |
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