PIZZERIA TRATTORIA, 1782 FLORIDA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 17, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Oct 16, 2014 | Follow-up | 1 | 2 | Details / Comments |
|
Oct 14, 2014 | Routine | 10 | 7 | Details / Comments |
|
Dec 12, 2013 | Routine | 1 | 8 | Details / Comments |
|
May 17, 2013 | Routine | 3 | 5 | Details / Comments |
|
May 30, 2012 | Follow-up | 1 | 2 | Details / Comments |
|
Apr 17, 2012 | Routine | 2 | 12 | Details / Comments |
Oct 17, 2014 (Follow-up)
Violations:
- Food separated and protected
Potatoes stored in large black plastic garbage bag.(potatoes and bag discarded) (Corrected On Site)
Violations cited 10/16/2014 were corrected. No objection to reopening after summary suspension.
Business license will be returned.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 102.0F |
| (Refrigerator - walk-in) | 43.1F |
| (Reach-in Freezer) | 25.0F |
| (Refrigerator - reach-in) | 35.5F |
Oct 16, 2014 (Follow-up)
Violations:
- Food separated and protected
Food stored in plastic grocery bags. - Proper cooling methods used; adequate equipment for temperature control
Walk-in refrigerator is holding at inadequate temperature. - Physical facilities: installed, maintained, & clean
Remove all equipment and unnecessary items from the premise.
CFPM: Ali Abdelaziz Ali, FS-62641, 10/24/14
Not approved fro restoration of license.
All items must be abated before license restored.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
(NOTE: Signature was illegible.)
| Temperatures | |
| Hot Water (2-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink) | 105.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| Sour Cream (Refrigerator) (Cold Holding) | 42.0F |
| Salad Dressing (Refrigerator) (Cold Holding) | 42.0F |
| Cheese (Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink) | 105.0F |
| (Walk-in Refrigerator) (Cold Holding) | 52.0F |
Oct 14, 2014 (Routine)
Violations:
- Correct response to questions
THE DC CERTIFIED FOOD MANAGER WAS NOT ON PREMISES AT TIME AT VISIT.( - Hands clean and properly washed
ALL HAND SINKS MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES. - Food separated and protected
RAW MEAT MAY NOT BE STORED OVER READY TO EAT FOODS. ALL FOOD MUST BE COVERED AND PROTECTED FROM CONTAMINATION. - Food-contact surfaces: cleaned & sanitized
INTERIOR OF REACH IN UNITS CONTAINED SPILLAGE, FOOD PARTICLES AND MOLD AROUND GASKETS. SHELVES IN THE WALK-IN UNIT CONTAINED FOIL AND DIRT. ALL FOIL MUST BE REMOVED DUE TO FOIL IS NOT A CLEANABLE SURFACE. ALL FOOD CONTACT SURFACES MUST BE CLEANED AND SANITIZED. - Proper hot holding temperatures
IMPROPER HOT HOLDING TEMPERATURES AT VISIT. ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. - Proper cold holding temperatures
IMPROPER COLD HOLDING TEMPERATURES AT VISIT. ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. - Proper date marking & disposition
ALL PREPARED FOOD MUST BE DATED AND LABELED AT ALL TIMES. - Toxic substances properly identified, stored, used
POISONOUS SUBSTANCES WERE STORED IN THE FOOD PREP AREA AT VISIT. - Thermometers provided & accurate
NO THERMOMETERS WERE WE IN THE COLD UNITS AT VISIT. - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF ROACHES, FLIES AND MICE DROPPINGS AT VISIT. - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES. - Warewashing facilities: installed, maintained, & used; test strips
ESTABLISHMENT DID NOT HAVE TEST STRIPS AT VISIT. - Nonfood-contact surfaces clean
REMOVE ALL WOODEN SHELVES FROM THE PREMISES. WOOD IS NOT A CLEANABLE SURFACE. REMOVE HEAVY DUST BUILD-UP FROM THE FAN IN THE WALK-IN UNIT. CLEAN EXTERIOR OF ALL EQUIPMENT - Sewage & waste water properly disposed
GARBADGE DISPOSAL WAS NOT FUNCTIONING PROPERLY. - Physical facilities: installed, maintained, & clean
CLEAN FLOORS THROUGH OUT ESTABLSHMENT. PAY ATTENTION TO CORNERS BASEBOARDS UNDER AND BEHIND ALL EQUIPMENT. - Physical facilities: installed, maintained, & clean
REMOVE ALL EQUIPMENT AND UNNECESSARY ITEMS FROM THE PREMISES. CLEAN AND ORGANIZE ALL STORAGE AREAS.
CFPM-NOT ON PREMISES.
ESTABLISHMENT WAS ISSUED A SUMMARY SUSPENSION.
ALL ITEMS MUST BE ABATED PRIOR TO REINSPECTION.
MANAGER WAS GIVEN THE INSTRUCTIONS FOR RESTORATION.
QUESTIONS: CONTACT MR. TAYLOR SUPERVISOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 60.0F |
| (Refrigerator - reach-in) (Cold Holding) | 48.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| Pepperoni (Refrigerator - walk-in) (Cold Holding) | 56.0F |
| Sauce (Refrigerator - reach-in) (Cold Holding) | 55.0F |
| Chicken Rotisserie (Rotisserie) (Hot Holding) | 84.6F |
| Lamb (Rotisserie) (Hot Holding) | 98.2F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 55.9F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 54.2F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 49.6F |
| (Refrigerator - beverage) (Cold Holding) | 44.2F |
Dec 12, 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.(pending receipt of certificate; instructions issued)(CORRECT VIOLATION WITHIN 45 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.(issued) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink was not accesible for at call.(items removed) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Personal cleanliness
Hair restraints were not worn by all employees preparing food.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Inside bottom of reach in refrigerators needed cleaning. Soiled aluminum foil were on the shelves in the walk in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Shelves thru out needed cleaning, especially inside the walk in refrigerator. The non-operable pizza prop unit used as a work station needed cleaning on top and inside.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floor inside the walk in refrigerator needed cleaning. The area behind and around the hot water tank needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clothing stored on food storage shelving units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Mary M. Rarunba: Prometric 10/23/2013.
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) | 110.0F |
| (Refrigerator - walk-in) | 43.4F |
| (Refrigerator - reach-in) | 31.2F |
| Chicken Gyro (Rotisserie) (Hot Holding) | 161.4F |
| Beef Gyro (Rotisserie) (Hot Holding) | 254.0F |
| (Refrigerator - reach-in) | 41.7F |
| Chicken Wings (Refrigerator - reach-in) (Cold Holding) | 27.3F |
May 17, 2013 (Routine)
Violations:
- Correct response to questions
DC CFM certificate was not posted.(posted) (Corrected On Site) - 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.(issued) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap, paper towels or handwash sign at the handsink.(posted) (Corrected On Site) - Thermometers provided & accurate
Thermometors needed to be calibrated or replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The inside bottom of the reach-in refrigerators needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The handsink in the prep area was leaking.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There were worn ceiling panels thru-out the premise; a hole in the wall in the restroom; the floors needed cleaning thru-out, especially in the walk-in units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Ali A Ali: FS44658 will expire 11/18/2013.
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) | 110.0F |
| Beans (Stove) (Cooking) | 202.0F |
| (Refrigerator - reach-in) | 35.2F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 33.2F |
| Gyro (Rotisserie) (Reheating) | 83.6F |
| (Refrigerator - reach-in) | 38.9F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 43.5F |
May 30, 2012 (Follow-up)
Violations:
- Food separated and protected
PIZZA KEPT ON UNCLEAN FOOD CONTACT SURFACE. (Corrected On Site) - Food properly labeled; original container
CONTAINERS NOT LABELED (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
3004.1 1900.1 1524.1 803.1 1801.12303.1 AND 1903.1 ABATED
CFM BEN MULI FS-47434 EXP 11-10-12
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
Apr 17, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces shelving inside of walk in refrigeration - residue. Ice bill inside of chest freezer-defrost. Condiment container soil. Sandwich prep and refrigeration unit in back soil. Microwave oven soil. (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 properly labeled; original container
No labels on condiment containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knives stored between equipment in cooking area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are in need of resurfacing or replacing.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Food spillage and crumbs on dry storage and pot and pan shelving.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Pizza oven soil.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. Handwashing sink out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No trash receptacle at handwashing sink rest room that is unisex. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Handwashing sink in rest room dirty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment remove. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor thur out premise especially along baseboard of floor and under equipment very dirty. Floor of walk in unit soil. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Filters soil with grease and residue.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER BEN MULI FS-47434 EXPIRES 11/10/2012
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 (2-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - toilet room) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 20.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken grilled (Grill) (Holding) | 180.0F |
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