WELL DRESSED BURRITO, 1220 19TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Oct 24, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 01, 2014 | Routine | 3 | 7 | Details / Comments |
| No violation noted during this evaluation. | May 10, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 26, 2013 | Routine | 2 | 5 | Details / Comments |
Oct 24, 2014 (Follow-up)
Comments:The establishment has installed a new cooling unit for the walk-in refrigerator.
CFPM: Thomas M Dow, FS-59114, 6/10/16
5 day notices abated from the inspection conducted on 10/1/2014: 500.2, 1900.1, 1005.1, 1600.1.
45 day notices abated from the inspection conducted on 10/1/2014: 810.1
45 day notices pending previous inspection conducted on 10/1/2014: 1524.2, 2910.2, 816.1, 1818.1.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Broccoli (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| Hot Water (Handwashing Sink) | 140.0F |
Oct 01, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Multiple uncovered beverages were located on food prep tables and dish sink drain board. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink was obstructed. Obstruction removed. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Reach-in interior seals are dirty. Dishwasher observed sanitizing bowls in a quaternary ammonia solution with an insufficient contact time (30 secs required). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Walk-in refrigerator is holding at 45 F and food temperatures suggest this is as cold that the unit operates. (CORRECT VIOLATION WITHIN 24 HOURS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
An insect control device is installed on a food storage shelf. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food is stored on the floor of the walk-in freezer and dry storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Utensils are stored in sanitizer. Scoops without handles are stored in foods. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single use food containers are re-used to store prepared foods. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Safety Manager: Thomas M Dow, FS-59114, Expiration Date: 6/10/16
CORRECT ITEMS STATED WITHIN 24 HOURS
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 | |
| (Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 142.0F |
| (Walk-in Freezer) (Cold Holding) | 13.0F |
| (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| Potato salad (Walk-in Refrigerator) (Cold Holding) | 48.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 49.0F |
| Rice (Steam Table) (Hot Holding) | 160.0F |
| Beef (Refrigerator) (Cold Holding) | 43.0F |
| Carrots (Refrigerator) (Cold Holding) | 41.0F |
| Beans (Steam Table) (Hot Holding) | 152.0F |
| Sauce (Refrigerator) (Cold Holding) | 34.0F |
| Chicken (Pan) (Reheating) | 88.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
May 10, 2013 (Follow-up)
Comments:Certified Food Manager Matthew Long FS#47944 expire 5-11-14.
VIOLATIONS CITED ON 3-26-13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - walk-in) | 39.0F |
| Hot Water | 113.0F |
| (Refrigerator) | 40.0F |
Mar 26, 2013 (Routine)
Violations:
- Food separated and protected
Potentially hazardous meats not stored on bottom shelf in side the refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Interior bottom of refrigerator has spillage of blood from meat. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Observed food placed on top of trash can. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace or resurface cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS). - Physical facilities: installed, maintained, & clean
Unclean floor in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Matthew T. Long FS#47944 expire 5-11-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Rice | 150.0F |
| Black Beans | 156.0F |
| Sauce | 155.0F |
| Cheese sauce | 166.0F |
| Chicken | 161.0F |
| Beef | 165.0F |
| (Freezer) | -9.0F |
| Mixed Vegetables | 51.0F |
| Beef | 40.0F |
| Pork | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator) | 40.0F |
| Hot Water | 113.0F |
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