PETITS PLATS, 2653 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 19, 2014 | Follow-up | 2 | 3 | Details / Comments |
|
Jun 04, 2014 | Routine | 5 | 1 | Details / Comments |
|
May 07, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Apr 23, 2013 | Routine | 3 | 6 | Details / Comments |
Jun 19, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Knives stored inside of the handsink downstairs - Required records available: shellstock tags, parasite destruction
mussels not stored with tags/mussels discarded (Corrected On Site) - Proper date marking & disposition
no date labeling inside of the walkin unit (Corrected On Site) - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)repaeat violation on the 2in air gap - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)small storage room downstairs next to pizza station contains standing water
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 107.0F |
| Hot Water (3-compartment sink (Bar)) | 102.0F |
| Hot Water (Handwashing sink - deli section) | 110.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Chicken grilled (Grill) (Cooking) | 166.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Pizza - Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Salami (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Red Onions - sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Rissoto (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Fish - Cod (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Jun 04, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing sink(s) provided.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)mussels separated from their tags - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw foods stored over top of ready to eat inside of the reach-in unit - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)fruit fly activity downstairs a pizza prep station - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)no air gap at the 2-comp sink or sink behind the bar
Correct stated items within 5 days
Correct stated items within 45 days
If you have any quesitons,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (2-compartment sink) | 112.0F |
| Hot Water (3-compartment sink (Bar)) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 115.0F |
| Liver (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 38.4F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Marinara Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Reach-in Freezer) | -12.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - pizza prep unit) | 38.6F |
| (Refrigerator - reach-in) | 37.5F |
May 07, 2013 (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. (REPEAT)
FAILURE TO COMPMLY WITH 5-DAY NOTICE CITED AT PREVIOUS INSPECTION AS LISTED WITHIN OBSERVATIONS.
Sections of the ceiling are missing in the area of the kitchen where the 2-compartment sink is located. (CORRECT ITEMS STATED WITHIN 5-DAYS) (PER J. COLEMAN).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
Apr 23, 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 5 CALENDAR DAYS) - 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. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Mussels found in an undercounter refrigerator with no shellstock tag attached.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No visible thermometers observed inside of various reach-in/under counter refrigerators throughout the establishments.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food employee observed not wearing a hair restraint while working with food.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are worn and heavily stained, with grooves throughout.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Ceiling tiles are missing, and wall is damaged in the kitchen areas.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light bulbs are not shielded in the various food preparation areas.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: PROVIDED A CERTIFICATE FROM PROMETRIC (MUST COME AND HAVE CERTIFICATE REGISTERED WITH DC DOH).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN:202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 165.0F |
| Hot Water (3-compartment sink) | 150.0F |
| Risotto (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Mixed Vegetables (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Asparagus (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Hot Water (2-compartment sink) | 145.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Eggplant (Refrigerator - counter top) (Cold Holding) | 33.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 30.0F |
| Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 29.0F |
| Hot Water (Handwashing Sink) | 142.0F |
| (Reach-in Freezer) | 4.0F |
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