AL TIRAMASU, 2014 P ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Mar 27, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 23, 2012 | Routine | 3 | 1 | Details / Comments |
Oct 24, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food containers not date marked. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Ceiling light cover in rear is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Luigi DiotaiutiFS#54823 expire 1-12-16.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 116.0F |
| Veal | 40.0F |
| Chicken | 38.0F |
| Fish - Sea Bass | 38.0F |
| Tuna | 38.0F |
| Lobster | 147.0F |
| Mushrooms | 37.0F |
| Mussels | 38.0F |
| Pasta | 40.0F |
| Tomatoes chopped | 50.0F |
| Cheese | 47.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 38.0F |
Mar 27, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
Mar 23, 2012 (Routine)
Violations:
- Food separated and protected
FOOD MAY NOT BE COVERED WITH CLOTH NAPKINS. DUE TO NAPKINS ARE NOT SANITARY. BAKING PAPER OR A FOOD GRADE MATERIAL MAY BE USED. ALL FOOD STORED IN THE REACH IN UNITS MUST BE COVERED AND PROTECTED FROM CONTAMINATION AT ALL TIMES. - Food-contact surfaces: cleaned & sanitized
PROVIDE A KNIFE HOLDER FOR KNIVES. KNIVES MAY NOT BE STORED ON THE PREP TABLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE 41.0 DEGREES OR BELOW AT ALL TIMES. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINCE DID NOT PASS THE SANITIZING SOLUTION STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
HOT FOOD IS MADE TO ORDER.
SEVERAL COLD UNITS WERE ELEVATED AT VISIT. ESTABLLISHMENT WAS INSPECTED DURING THE LUNCH PERIOD. CHEF STATED UNITS ARE CHECKED DAILY AND ARE IN COMPLIANCE DURING DAILY CHECKS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.6F |
| (Refrigerator - reach-in) (Cold Holding) | 42.7F |
| (Refrigerator - reach-in) (Cold Holding) | 45.7F |
| (Refrigerator - reach-in) (Cold Holding) | 40.4F |
| (Reach-in Freezer) (Cold Holding) | 7.6F |
| (Reach-in Freezer) (Cold Holding) | 7.2F |
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