ORRICK, 1152 15TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 11, 2013 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Mar 15, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 12, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Feb 27, 2012 | Routine | 7 | 6 | Details / Comments |
Oct 11, 2013 (Routine)
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. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
Label not provided on food item prepared on premises. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Pipe under hand sink is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Freezer - walk-in) | -7.0F |
| Sausage | 38.0F |
| Pasta | 39.0F |
| Macaroni and cheese | 167.0F |
| Sauce | 38.0F |
| Cheese | 39.0F |
| Hot Water | 131.0F |
| Hot Dog (Handwashing Sink) | 114.0F |
| Fish - Sword | 171.0F |
| Potatoes | 146.0F |
Mar 15, 2012 (Follow-up)
Comments:DC CFPM FS-48437 Mr. Roberto Rey expires 9-2-2012.
Notice abated.
Area Supervisor, Ronnie Taylor 202-442-9037.
Mar 12, 2012 (Follow-up)
Violations:
- Correct response to questions
No CFPM on duty(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
The CFPM cerificate is not conspicuously posted in the food establishment next to the food establishment license.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Some cold food items i the open cooler display are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM on duty
Consumer advisory notice printed on the menu
Most recent pest control service date: 10/12/2011
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 110.8°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - Service Line) | 121.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -8.0F |
| (Refrigerator - under counter) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| Beef (Steam Table) (Hot Holding) | 171.0F |
| Chicken (Steam Table) (Hot Holding) | 168.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Pasta (Refrigerator - open display) (Cold Holding) | 47.0F |
Feb 27, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
Neither the Certified Food Protection Manager certificate issued by the DC Department of Health nor the establishment's business are conspicuously posted in the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Management awareness; policy present
The establishment's employee health policy for the prevention of foodborne illness could not be verified. According to the person in charge, the information that employees have to sign off on is online. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment's employee health policy for the prevention of foodborne illness could not be verified. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food in good condition, safe, unadulterated
Mold is growing on cheddar cheese in the walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is an accumulation of lime on the ice machine chute. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
The spring mix lettuce on the salad bar is held above 41 degrees Fahrenheit. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
A case of fruit and a pan of cut lettuce are stored on the walk-in refrigerator floor. (Corrected On Site) - Personal cleanliness
The dishwasher is not wearing a hair restraint. (Corrected On Site) - Single-use/single-service articles: properly stored & used
The plastic forks, knives, and spoons displayed at the self-service counter are displayed with the food-contact surfaces exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
The plastic knives, forks, and spoons at the self-service counter are displayed in a manner in which the food-contact surfaces can be touched by consumers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The ice machine's metal drip panel has rust accumulating on the right side of the unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash cycle did not reach a minimum temperature of 150 degrees Fahrenheit as required by the data plate. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 24 p.s.i.
The temperature strip registered 171 degrees Fahrenheit during the dishwash machine's final rinse cycle.
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 - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 134.7F |
| Hot Water (2-compartment sink) | 141.7F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -3.0F |
| Provolone Cheese (Refrigerator - walk-in) (Cold Holding) | 41.6F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 41.8F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 41.8F |
| Black Angus Beef (Refrigerator - walk-in) (Cold Holding) | 40.8F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 42.6F |
| Buffalo Chicken Wings (Warmer) (Time As Public Health Control) | 118.6F |
| Tofu (Warmer) (Time As Public Health Control) | 125.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator - under counter) | 42.0F |
| (Refrigerator - beverage) | 26.0F |
| Turkey Diced (Ice) (Cold Holding) | 40.7F |
| Corn (Ice) (Cold Holding) | 39.6F |
| Eggs boiled (Ice) (Cold Holding) | 36.7F |
| Red Onions - sliced (Ice) (Cold Holding) | 39.3F |
| Lettuce spring mix (Ice) (Cold Holding) | 52.7F |
| Lettuce romaine (Ice) (Cold Holding) | 43.1F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 128.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 184.0F |
| (Refrigerator - under counter) | 42.0F |
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