DIEGO RESTAURANT, 2100 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 24, 2014 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jul 15, 2013 | PRE-OPERATIONAL | 0 | 0 | Details / Comments |
Jan 24, 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. (Employee health policy form given). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
The hand washing sink being used to wash utensils. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The hand washing sink in the kitchen not supplied with paper towel. (Corrected On Site) - Proper cold holding temperatures
Cold food items (salsa for the chips) held at improper temperature (at 109 degree F in a warm crock pot). Note: Manager stated that the product is being controlled with time. However, no time log is provided. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Knife stored tucked between the hand washing sink and the adjacent wall in the kitchen. (Removed. Education provided). (Corrected On Site) - Physical facilities: installed, maintained, & clean
Mops and brooms not put on a hanger when they are not being used. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: MERVIN SOLORZANO, FS-57461, EXP: 8/24/2016
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 140.0F |
| Rice (Steam Table) (Cold Holding) | 171.0F |
| Sauce (Steam Table) (Hot Holding) | 181.0F |
| Chicken (Steam Table) (Hot Holding) | 183.0F |
| Ribs (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 32.0F |
| Vegetables - cut (Refrigerator - counter top) (Cold Holding) | 33.0F |
| (Reach-in Freezer) | -5.0F |
| Salad Dressing (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) | 33.0F |
| (Walk-in Refrigerator) | 33.0F |
| (Refrigerator - reach-in) | 32.0F |
| salsa (Crock Pot) (Holding) | 109.0F |
| (Refrigerator - reach-in) | 40.0F |
Jul 15, 2013 (PRE-OPERATIONAL)
Comments:The Business has NO written employee's health policy for food-borne illness,a copy is given to the PIC.
CFPM CARLOS A QUINTEROS FS- 49182 EXP. 12-05-2014
Thermocouple in ice & water: 32°f
No Consumer Advisory notice printed on menu or posted, a copy is given to the PIC
Most recent pest control service date: 7/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.9°F
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - Service Line) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
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