BUCA DI BEPPO RESTAURANT, 1825 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 20, 2014 | Routine | 1 | 2 | Details / Comments |
|
Oct 15, 2013 | Complaint | 3 | 5 | Details / Comments |
|
May 17, 2013 | Routine | 0 | 2 | Details / Comments |
|
Oct 26, 2012 | Follow-up | 2 | 1 | Details / Comments |
|
Oct 16, 2012 | Routine | 2 | 0 | Details / Comments |
Nov 20, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. Cleaned and sanitized. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The bar soda lines have fallen from the wall onto the floor and do not allow for easy cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The wash temperature for the bar glass washer is reaching a temperature of 100F. Service call has been placed. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Certified Food Safety Manager: Michael E Pierrera, FS-50084, Expiration Date: 6/27/15
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Warewashing Machine - Wash Cycle) | 160.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| (Warewashing Machine - Wash Cycle) | 100.0F |
| Sauce (Bain-marie) (Hot Holding) | 145.0F |
| Cheese (Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| Chicken (Holding) | 139.0F |
| Artichoke Hearts (Refrigerator) (Cold Holding) | 37.0F |
| Mushrooms (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Sauce (Hot Holding Unit) (Hot Holding) | 175.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 145.0F |
| Cream (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - toilet/male) | 112.0F |
Oct 15, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink (employee restrooms).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed inside of both ice machines. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling time & temperatures
Pasta cooling over six total hours has not yet reached a temperature below 41 degrees F. (Pasta placed in the walk-in ref. to cool on 10/14/13, date of insp. is 10/15/13 - discarded while on-site). Other items in the walk-in observed at correct temperature. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
Establishment does not have an approved variance for the use of reduced oxygen packaging for sauces prepared within the establishment.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
A written request for a variance (use of Reduced Oxygen Packaging) has not been submitted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Cooling pasta stored in tightly closed plastic bins not allowing effective heat transfer. (Corrected On Site) - In-use utensils: properly stored
Ice scoop stored with handle inside of ice at the bar. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Warewashing machine is not reaching the proper wash and rinse temperatures as according to its manufacturer specifications printed on the machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CEASE AND DESIST USE OF REDUCED OXYGEN PACKAGING (until variance has been approved by the DOH), AND USE OF WAREWASHING MACHINE (manual 3-compartment procedures must be used until machine is in proper working order).
CFPM: VIKRANT GUJRAL (51971) EXP. 11/3/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - walk-in) | 35.0F |
| Hot Water (Handwashing Sink - Bar) | 132.0F |
| Hot Water (Sink) | 135.0F |
| Hot Water (Handwashing Sink - toilet/female) | 73.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 130.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Pasta (Refrigerator - walk-in) (Cold Holding) | 51.0F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 24.0F |
| Chicken (Refrigerator - reach-in) (Cooling) | 60.0F |
| Sauce (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 34.0F |
| Meatballs (Steam Table) (Hot Holding) | 139.0F |
| Tomato Sauce (Steam Table) (Hot Holding) | 147.0F |
| (Refrigerator - under counter) | 36.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Cream Cheese Filling (Refrigerator - counter top) (Cold Holding) | 32.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) | 33.0F |
| Hot Water (Handwashing Sink) | 128.0F |
May 17, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license.((posted) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The data plate on the warewashing machine was not easily readable.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Correct item 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) | 125.0F |
| Sauce (Steam Table) (Hot Holding) | 138.0F |
| Meatballs (Steam Table) (Hot Holding) | 153.6F |
| Sauce (Bain-marie) (Hot Holding) | 183.0F |
| (Refrigerator - reach-in) | 41.4F |
| (Refrigerator - drawer) | 36.4F |
| (Refrigerator - reach-in) | 40.6F |
| (Refrigerator - reach-in) | 40.6F |
| Lasagna (Table) (Receiving Food) | 137.9F |
| Eggplant (Table) (Receiving Food) | 139.8F |
| (Freezer - walk-in) | 15.1F |
| (Refrigerator - walk-in) | 20.3F |
| Chicken raw (Refrigerator - walk-in) (Receiving Food) | 20.3F |
| (Refrigerator - reach-in) | 46.8F |
| (Refrigerator - reach-in) | 37.5F |
Oct 26, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°F
Most recent pest control service date: 10/19/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 102.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
| Pasta (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Ham Salad (Refrigerator - open display) (Cold Holding) | 40.0F |
Oct 16, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mineral deposits observed on ice machine's plastic drip panel. (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. Water spraying from cold water knob of handsink behind bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT CRITICAL ITEMS STATED NOT CORRECTED ON SITE WITHIN 5-DAYS (10/22/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (2-compartment sink) | 150.0F |
| Hot Water (Handwashing Sink) | 141.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Tomato Sauce (Steam Table) (Hot Holding) | 144.0F |
| Meatballs (Steam Table) (Hot Holding) | 170.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 29.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Freezer - walk-in) (Cold Holding) | -6.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 31.0F |
| Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 27.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 26.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 16.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 27.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 32.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 31.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 31.0F |
| Desserts (Refrigerator - reach-in) (Cold Holding) | 29.0F |
| Ice Cream (Freezer - ice cream) (Cold Holding) | -8.0F |
| (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 160.0F |
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