THE PERFECT PITA, 2000 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 08, 2014 | Routine | 4 | 2 | Details / Comments |
|
Mar 26, 2014 | Follow-up | 0 | 3 | Details / Comments |
|
Mar 21, 2014 | Routine | 2 | 3 | Details / Comments |
|
Jul 11, 2013 | Routine | 0 | 2 | Details / Comments |
|
Jan 25, 2013 | Routine | 1 | 1 | Details / Comments |
|
Jul 26, 2012 | Routine | 0 | 1 | Details / Comments |
Oct 08, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEES HEALTH POLICY FOR FOOD BORNE-ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY NOTICE POSTED OR PRINTED ON MENU, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 09/01/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 40.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 40.0F |
| Soup (Soup Warmer) (Hot Holding) | 144.0F |
| Soup (Soup Warmer) (Hot Holding) | 145.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
Mar 26, 2014 (Follow-up)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM 3/21) - Food properly labeled; original container
Squeeze bottles unlabeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM 3/21) - Food properly labeled; original container
Food packaged for sale in a self-service display refrigerator is not labeled with name, ingredients, and volume. Humus products have a shelf labeled with common name and an ingredient poster nearby. Salad products have a shelf labeled with common name and ingredients. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM 3/21)
5-day notice abated; 45-day notice pending from inspection on 3/21/14.
If you have any questions please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Tomatoes sliced (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 30.0F |
| Cucumbers (Walk-in Refrigerator) (Cold Holding) | 33.0F |
| Tuna (Walk-in Refrigerator) (Cold Holding) | 28.0F |
| Soup (Soup Warmer) (Hot Holding) | 150.0F |
| Cucumbers (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F |
| Gyro Meat (Oven) (Cooking) | 155.0F |
| Salad (Refrigerator - open display) (Cold Holding) | 42.0F |
| Salad (Refrigerator - open display) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink) | 113.0F |
Mar 21, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
Date marking were lacking on ready-to-eat food items in walk-in refrigeration unit. (Corrected On Site) - Food properly labeled; original container
Unlabeled squeeze bottles were observed in walk-in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Ingredient labels were lacking for food items in refrigeration units in customer area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Piping under 3 compartment sink is lacking an adequate air gap between pipe and floor drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Olives (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Peppers (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Soup (Slow Cooker) (Holding) | 156.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Steak cooked (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Freezer) (Cold Holding) | 0.0F |
Jul 11, 2013 (Routine)
Violations:
- Wiping cloths: properly used & stored
WET WIPING CLOTH IN COUNTER TOP. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
MOP SOAKED IN WATER. (Corrected On Site)
CFPM: JOEL HERNANDEZ AREVALO 55246 02/16/2016. CORRECT ITEMS STATED. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - display) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - counter top) | 38.0F |
| Peppers | 38.0F |
| Tomatoes sliced | 40.0F |
| Onions raw | 40.0F |
| Ham sliced | 40.0F |
| Salad | 38.0F |
| Soup | 160.0F |
Jan 25, 2013 (Routine)
Violations:
- Correct response to questions
Neither the establishment's business license nor the certified food protection manager's certificate are posted in the establishment in a conspicuous location. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The establishment's employee health policy for the prevention of foodborne illness was provided and reviewed.
CORRECT ITEM STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.9F |
| Hot Water (3-compartment sink) | 121.8F |
| Hot Water (Handwashing Sink - Dishwash area) | 112.2F |
| Navy Bean Soup (Soup Warmer) (Hot Holding) | 182.2F |
| (Refrigerator - walk-in) | 37.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 38.4F |
| Ham sliced (Refrigerator - walk-in) (Cold Holding) | 38.9F |
| Steak cooked (Refrigerator - walk-in) (Cold Holding) | 37.7F |
| Tzatziki Cucumber Sauce (Refrigerator - walk-in) (Cold Holding) | 38.6F |
| Provolone Cheese (Refrigerator - walk-in) (Cold Holding) | 39.1F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 40.1F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 40.1F |
| Hummus (Refrigerator - walk-in) (Cold Holding) | 38.3F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 40.8F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 36.4F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.6F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 40.8F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.7F |
| Steak cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 39.1F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 38.2F |
| Lamb (Refrigerator - sandwich prep unit) (Cold Holding) | 38.7F |
| (Refrigerator - display) | 40.0F |
| (Refrigerator - display) | 27.0F |
Jul 26, 2012 (Routine)
Violations:
- Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
CFH:03/07/2014 FS:48201KAROL ALTAMIRANO
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| BEAN SOUP (Soup Warmer) (Hot Holding) | 155.0F |
| Falafel (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
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