AGUA 301, 301 WATER ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 26, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 19, 2014 | Routine | 4 | 4 | Details / Comments |
|
Dec 09, 2013 | Preoperational | 0 | 2 | Details / Comments |
Sep 26, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand washing sink at food prepping area next the ice making machine was blocked. (Corrected On Site)
DC CFPM: Stephen W. Briggs, FS-59363, Exp: 02/05/2017
5 day and 45 day notices have been abated from inspection conducted on 09/19/2014
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Cook Line) | 116.0F |
| Green Chopped Onions (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - reach-in) (Cooling) | 59.0F |
| Pork (Hot Holding Unit) (Hot Holding) | 202.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 184.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 183.0F |
| Cheese shredded (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Walk-in Refrigerator) | 40.0F |
Sep 19, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee was observed drinking from an uncovered container in the food preparation area. Education provided. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces. (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) - Toxic substances properly identified, stored, used
Employee medication stored together with knives in the kitchen. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Containers cold holding ready-to-eat foods on ice not covered. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Foods in packages stored on floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Knives stored improperly (in seams between edge of reach-in food prep refrigerator and adjacent stainless steel wall) at the cookline area. (Corrected On Site) - Nonfood-contact surfaces clean
Shelves not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Dust built up on screens for motor at the ice making machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
DC CFPM: Stephen W. Briggs, FS-59363, Exp: 02/05/2017
Metal stem thermometer measures 32 degree F in ice water.
Correct items as stated within 5 days.
Correct items as stated within 45 days.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 186.0F |
| Pork (Hot Holding Unit) (Hot Holding) | 184.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 179.0F |
| Fruit - cut or sliced (Ice) (Cold Holding) | 49.0F |
| Onions raw (Ice) (Cold Holding) | 50.0F |
| (Walk-in Refrigerator) | 40.0F |
Dec 09, 2013 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand wash signs not posted at all hand sinks. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in unisex toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violation(s) within 45 days.
No food present at the time of the inspection.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (3-compartment sink) | 128.0F |
| (Handwashing Sink - Dishwash area) | 122.0F |
| (Prep sink) | 129.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | -1.6F |
| (Reach-in Freezer) (Cold Holding) | -2.1F |
| (Handwashing Sink - Dishwash area) | 122.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 21.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 17.0F |
| (Handwashing Sink - kitchen) | 122.0F |
| (Handwashing sink - coffee station) | 121.0F |
| (2-compartment sink (Bar)) | 122.0F |
| (Handwashing Sink - Bar) | 118.0F |
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