BERTUCCI 'S, 2000 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 21, 2014 | Routine | 0 | 2 | Details / Comments |
|
Sep 13, 2013 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 06, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 03, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 27, 2012 | Routine | 2 | 7 | Details / Comments |
Mar 21, 2014 (Routine)
Violations:
- Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| (Reach-in Freezer) (Cold Holding) | -3.5F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| (Reach-in Freezer) (Cold Holding) | -2.8F |
| (Refrigerator - walk-in) (Cold Holding) | 20.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
| (Reach-in Refrigerator) (Cold Holding) | 20.0F |
| (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Noodles (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Meatballs (Hot Holding) | 167.0F |
| Tomatoes chopped (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| (Under-counter Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
Sep 13, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on the ice machine plastic drip panel. (Corrected On Site) - Insects, rodents, & animals not present
Openings observed on ceiling in the dry storage area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in the kitchen and prep-refrigerator area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 38.7F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Reach-in Freezer) (Cold Holding) | -4.0F |
| (Reach-in Freezer) (Cold Holding) | -20.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 30.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
Aug 06, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 8/3/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180)
Aug 03, 2012 (Follow-up)
Violations:
- Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s).(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 7/27/12.
*NO HOT WATER AVAILABLE DURING INSPECTION 24 HOUR NOTICE PROVIDED PER J. COLEMAN.
If you have any questions, please contact area supervisor Mrs. Jacqueline Coleman at (202)442-5928 (Main: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 88.0F |
| (Refrigerator - walk-in) | 38.0F |
| Onions cooked (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Sauce (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - drawer) | 34.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 48.0F |
| Potatoes (Refrigerator - drawer) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink) | 85.0F |
| Capers (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 84.0F |
Jul 27, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel.Unclean food-contact surfaces(can opener and food chopper contain dried food particles) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Sanitizer not readable on test strips(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Temperature gauges on the dish machine inoperable(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
vents inside of reach in refrigerator contain dried food particles(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)sweep floors under and around all equipment inside of the kitchen and upstairs at the bar
EMAIL ADRESS :BERT048@BERTUCCIS.COM
Contact DCRA regarding separate carryout on the second floor. A separate cfo and business license must be issued or a variance from DCRA. Failure to do so will result in closure of the said carryout. If you have any questions,please call Mrs. Jacqueline Coleman at (202)442-5928
Correct stated items within 5days
Correct stated items within 45days
| Temperatures | |
| Hot Water | 120.0F |
| Marinara Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | -8.0F |
| (Reach-in Freezer) | -12.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Freezer) | -6.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| olives (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Meat sauce (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Meatballs (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Peppers (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
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