ASTOR PIZZA, 1829 COLUMBIA RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 19, 2014 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 10, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 04, 2013 | Routine | 1 | 4 | Details / Comments |
| No violation noted during this evaluation. | Feb 19, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 30, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Feb 01, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 20, 2012 | Routine | 2 | 9 | Details / Comments |
Nov 19, 2014 (Routine)
Violations:
- 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) - Food properly labeled; original container
Working containers of prepared food items in the reach in refrigerator with glass doors, were not labeled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards need resurfacing or be replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
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) | 105.0F |
| Chicken (Heat Lamp Display) (Hot Holding) | 141.5F |
| Chicken raw (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Beef raw/ground (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| salsa (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Refrigerator) | 41.0F |
Jun 10, 2013 (Follow-up)
Comments:The DC CFM is Ahmed Ouihman: FS48608 will expire 7/26/2014.
The 5 day notice is abated and the 45 day notice is continued from the inspection conducted on 6/04/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Chicken roasted (Heat Lamp Display) (Hot Holding) | 151.0F |
| Macaroni and cheese (Heat Lamp Display) (Hot Holding) | 161.0F |
| (Refrigerator - reach-in) | 42.0F |
| Fig Leaves (Refrigerator - display) (Cold Holding) | 43.4F |
| Hummus (Refrigerator - display) (Cold Holding) | 42.9F |
Jun 04, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(instruction issued)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Working containers holding food items were not labeled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board needed resurfacing, cleaning and sanitizing or replacing. - Physical facilities: installed, maintained, & clean
Ceiling panels in the prep area were worn.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The ceiling vent cover in the rest room was missing.(replaced) (Corrected On Site)
Correct items within 5 and 45 days as indicated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor.
| Temperatures | |
| Hot Water (Handwashing Sink) | 101.9F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Chick Peas (Cold Buffet) (Cold Holding) | 42.1F |
| Chicken (Cold Buffet) (Cold Holding) | 36.6F |
| Lamb (Heat Lamp Display) (Hot Holding) | 140.1F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| salsa (Cold Buffet) (Cold Holding) | 43.8F |
Feb 19, 2013 (Follow-up)
Comments:OMAR HASHISH: REGISTERD FOR THE NATIONAL REGISTRY OF FOOD SAFETY CLASS
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED 1/30/13
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Beets (Refrigerator - reach-in) (Cold Holding) | 32.2F |
| (Refrigerator - reach-in) | 38.1F |
| Lamb (Heat Lamp Display) (Hot Holding) | 143.5F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 24.7F |
| gyro (Rotisserie) (Cooking) | 213.0F |
| Mixed Vegetables (Heat Lamp Display) (Hot Holding) | 132.0F |
| (Refrigerator - reach-in) | 29.6F |
| Hummus (Refrigerator - display) (Cold Holding) | 34.1F |
| (Refrigerator - reach-in) | 36.8F |
Jan 30, 2013 (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) - 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. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS WITHIN 5-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| gyro (Rotisserie) (Cooking) | 84.3F |
| Cheese shredded (Refrigerator - pizza prep unit) (Cold Holding) | 30.2F |
| (Refrigerator - reach-in) | 37.1F |
| (Refrigerator - walk-in) | 42.0F |
| Chicken roasted (Heat Lamp Display) (Hot Holding) | 141.0F |
| (Refrigerator - reach-in) | 40.2F |
| Lamb (Heat Lamp Display) (Hot Holding) | 151.2F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 29.1F |
Feb 01, 2012 (Follow-up)
Comments:THE BUSINESS HAS A WRITTEN EMPLOYEE'S HEALTH POLICY FOR FOODBORNE ILLNESSS
CFPM- SALOUANE DRISS, FS-40767, EX-8/18/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken grilled (Warmer) (Hot Holding) | 171.0F |
| (Refrigerator - reach-in) | 40.0F |
| Mixed Vegetables (Warmer) (Hot Holding) | 161.0F |
| Peppers (Warmer) (Hot Holding) | 155.0F |
| (Handwashing Sink - Dishwash area) | 124.0F |
| Potatoes (Warmer) (Hot Holding) | 168.0F |
| Beef (Warmer) (Hot Holding) | 168.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 121.0F |
| Chicken roasted (Warmer) (Hot Holding) | 167.0F |
| (Refrigerator - reach-in) | 37.0F |
| Hot Water (Handwashing Sink) | 127.0F |
Jan 20, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handwash sink in dish area not accessible.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food in refrigerator not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Condiment containers are not labeled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Using bowl with no handle for ice scoop.(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
Unclean non food contact surfaces. Accumulation of grease on filter, hoods and fixtures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM- SALOUANE DRISS, FS-40767, EX-8/18/12
CORRECT IETMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Lettuce (Refrigerator - display) (Cold Holding) | 37.0F |
| Salad (Refrigerator - display) (Cold Holding) | 35.0F |
| Kung Pao Chicken (Refrigerator - display) (Cold Holding) | 41.0F |
| Veggie Burger (Refrigerator - display) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 122.0F |
| (Refrigerator - reach-in) | 30.0F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Turkey Burger (Refrigerator - display) (Cold Holding) | 39.0F |
| Chicken baked (Steam Table) (Hot Holding) | 143.0F |
| Hot Water (3-compartment sink) | 129.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Fat Free Milk (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Lamb (Steam Table) (Hot Holding) | 146.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| Meat (Refrigerator - display) (Cold Holding) | 30.0F |
| Chicken Pot Pie (Refrigerator - display) (Cold Holding) | 39.0F |
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