EL CENTRO D.F. (N), 1819 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2014 | Routine | 3 | 1 | Details / Comments |
|
Dec 18, 2013 | Routine | 10 | 10 | Details / Comments |
| No violation noted during this evaluation. | Dec 28, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 19, 2012 | Routine | 2 | 2 | Details / Comments |
|
Aug 20, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 09, 2012 | Routine | 4 | 8 | Details / Comments |
|
Dec 02, 2011 | Routine | 8 | 12 | Details / Comments |
Oct 24, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Cutting boards in service line area are not in a good repairs. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water at hand washing sink located at basement bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap at spray hose located in dish washing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified food protection manager : Louis Temprosa FS-54160 EXP:10/18/2015
CORRECT ITEMS STATED WITHIN 5 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 - Service Line) | 110.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 114.0F |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) | 45.0F |
| Beef (Hot Water Bath) (Hot Holding) | 156.0F |
| Chicken Chop (Hot Water Bath) (Hot Holding) | 160.0F |
| Rice (Hot Water Bath) (Hot Holding) | 140.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink - Bar) | 80.0F |
Dec 18, 2013 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Sliced lemons being hand with bare hands. (Tongs or hand gloves to be used). (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The handwashing sink is obstructed with trash can. (Trash can taken away from the hand washing sink) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Ware washing in hand washing sink behind the bar. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The hand washing sink behind bar at the cook line not supplied with paper towel. (Supplied during inspection) (Corrected On Site) - Food separated and protected
Ice was being contaminated by drip water from the bar counter into the ice. (Ice was discarded. Bin is to be washed and sanitized before fill it with ice) - Proper hot holding temperatures
Hot food items (rice, pork, sliced mushrooms ) held at improper temperatures on metal rack above the stove at room temperature. (Discarded). (Corrected On Site) - Proper cold holding temperatures
Cold food items (cooked onions, salsa verde, hot sauces) held at improper temperatures. (Prep time checked with the manager and allowed to chill down to 41 degree F immediately) (Corrected On Site) - Food properly labeled; original container
Bulk containers not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Live roaches and flies observed downstairs by the preparation kitchen and dish washing room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping clothes not kept in sanitizing solution between uses. (Sanitizer solution provided). (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Utensils stored on wire racks that are not cleared off floor by (6) inches or greater. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Pans stacked up one on top of the other before air dry them (wet nesting). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items reuse for storage of food items. Observed single service containers washed in the 3-compartment sink for re-use. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have numerous grooves and discolored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Rock pottery (majachets) used to making and serving guacamole dip. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap provided for the ice making machine drains at the downstair room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The drain line for the hand washing sink behind the bar was clogged. (Unclogged during inspection). (Corrected On Site) - Plumbing installed; proper backflow devices
The hand washing sink downstairs by the dish washing machine is leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The light fixtures above the dish washing machine downstairs have cracked and missing covers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Not adequate illumination provided at the ice making machine, equipment and bulk storage room beneath the stairs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 (Handwashing Sink - Bar) | 144.0F |
| Cheese Sauce (Oaxaca) (Countertop) (Holding) | 80.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Onions cooked (Countertop) (Holding) | 73.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Rice (Steam Table) (Hot Holding) | 165.0F |
| Beef (Steam Table) (Hot Holding) | 150.0F |
| Beef Tongue (Steam Table) (Hot Holding) | 175.0F |
| Cheese sauce (Steam Table) (Hot Holding) | 160.0F |
| Pork (Steam Table) (Hot Holding) | 177.0F |
| Black Beans (Steam Table) (Hot Holding) | 155.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 145.0F |
| (Reach-in Freezer) | -3.0F |
| Pulled Pork (Countertop) (Holding) | 105.0F |
| Mushrooms (Countertop) (Holding) | 101.0F |
| (Refrigerator - drawer) | 35.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 31.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Sauce (Steam Table) (Hot Holding) | 155.0F |
| (Reach-in Refrigerator) | 40.0F |
| Salsa Verde (Ice) (Cold Holding) | 53.0F |
Dec 28, 2012 (Follow-up)
Comments:5 DAYS ITEMS ABATED FROM INSPECTION CONDUCTED 12/19/12.
25 DCMR 1900.1 AND 1813.1.
45 DAYS ITEMS ABATED FROM INSPECTION CONDUCTED 12/19/12.
25 DCMR 502.1 AND 4310.1.
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MR RONNIE TAYLOR (202)535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken (Holding Oven) (Preparation) | 146.0F |
| Beef (Steam Table) (Hot Holding) | 146.0F |
| Beans (Steam Table) (Hot Holding) | 144.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Plantains (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Dec 19, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Warewash machine is not reaching the proper temperature and is not at the proper chlorine level.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handler not wearing proper hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS 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 | |
| (Refrigerator) | 46.0F |
| (Freezer) | 0.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 102.0F |
| Lettuce (Refrigerator) (Cold Holding) | 54.0F |
| Onions raw (Refrigerator) (Cold Holding) | 41.0F |
| Beef (Steam Table) (Hot Holding) | 140.0F |
| Chicken (Steam Table) (Hot Holding) | 140.0F |
| Lamb (Steam Table) (Hot Holding) | 142.0F |
| Beans (Steam Table) (Hot Holding) | 140.0F |
| Pork (Steam Table) (Hot Holding) | 168.0F |
| Rice (Steam Table) (Hot Holding) | 138.0F |
Aug 20, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) as cited 8/9/12.
Failure TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
45-DAY NOTICE PENDING, FROM INSPECTION CONDUCTED 8/9/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator) | 44.0F |
| (Refrigerator) | 51.0F |
| (Refrigerator) | 41.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Corn (Refrigerator) (Cold Holding) | 65.0F |
| Onions raw (Refrigerator) (Cold Holding) | 69.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 64.0F |
| Mushrooms (Refrigerator) (Cold Holding) | 57.0F |
| Shrimp cooked (Refrigerator) (Cold Holding) | 58.0F |
Aug 09, 2012 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employees handling food with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink at bar is blocked. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Food thawing sitting in water.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor. (Corrected On Site) - Personal cleanliness
Food handlers not wearing not proper hair restraints.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Warewash machine hot water is not reaching proper temperature.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Filters of ice machine dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
CORRECT ITEMS 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 | |
| Plantains (Deep Fryer) (Cooking) | 188.0F |
| (Refrigerator) | 60.0F |
| Corn (Refrigerator) (Cold Holding) | 71.0F |
| Lettuce (Refrigerator) (Cold Holding) | 83.0F |
| Pork (Steam Table) (Hot Holding) | 83.0F |
| Lamb (Steam Table) (Hot Holding) | 145.0F |
| Chicken (Steam Table) (Hot Holding) | 147.0F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| (Freezer) | 0.0F |
| (Refrigerator - walk-in) | 47.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Rice (Refrigerator) (Cold Holding) | 40.0F |
| Lamb (Refrigerator - walk-in) (Cold Holding) | 46.0F |
Dec 02, 2011 (Routine)
Violations:
- Correct response to questions
The 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. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy for foodborne illness. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. I provided the establishment with a copy of the DC Food Code Employee Medical Referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy for foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at the bar and service line handwashing sinks. - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at the handwashing sinks at the bar, service line and in the basement. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at the bar and service line handwashing sinks. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium wiping cloth solution was not held at the proper concentration. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The dishwash machine's rinse cycle is not reaching the manufacturer's minimum temperature (120 degrees Fahrenheit). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold is on the ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
The establishment serves ceviche and is does not have a consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods. I provided the establishment with DC DOH issused consumer advisory notice placard. (Corrected On Site) - Toxic substances properly identified, stored, used
There is an unlabeled plastic squeeze bottle of a cleaning solution beneath the 3-compartment sink. (Corrected On Site) - Approved thawing methods used
Tilapia is thawing in a pan of water on a storage rack in the basement. (Corrected On Site) - Food properly labeled; original container
Bins of chocolate chips and rice are stored on basement shelves. (Corrected On Site) - Insects, rodents, & animals not present
There is a gap around the pipe in the basement ceiling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The cook is not wearing a hair restraint. (Corrected On Site) - In-use utensils: properly stored
Ice scoops are stored unprotected atop the ice machine. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The clean dishes on the racks under the service counter have their food-contact surfaces exposed and need to be inverted. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have numerous grooves and need to be resurfaced or replaced. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips are provided to measure the concentration of the chlorine (dishwash machine) and quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash temperature was measured at 82 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Antonio Burrell (DC DOH Certified Number FS-41960; Expiration Date 11/30/2012)
CORRECT ITEMS STATED WITHIN 5 DAYS.
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 - toilet room) | 67.3F |
| Hot Water (Handwashing Sink - toilet room) | 75.2F |
| Hot Water (Handwashing Sink - Service Line) | 110.2F |
| Hot Water (2-compartment sink) | 114.1F |
| Rice and Beans (Bain-marie) (Hot Holding) | 150.3F |
| Tomato Sauce (Bain-marie) (Hot Holding) | 139.0F |
| Green Tomato Sauce (Bain-marie) (Hot Holding) | 146.3F |
| (Refrigerator - under counter) | 38.0F |
| Onions raw (Refrigerator - under counter) (Cold Holding) | 40.9F |
| Lettuce and Red Cabbage (Refrigerator - under counter) (Cold Holding) | 41.6F |
| (Refrigerator - under counter) | 40.0F |
| Refried Beans (Steam Table) (Hot Holding) | 160.0F |
| Refried Beans (Steam Table) (Hot Holding) | 186.0F |
| Brisket (Refrigerator - under counter) (Cold Holding) | 41.9F |
| Mexican Rice (Stove) (Cooking) | 205.7F |
| Beef (Refrigerator) (Cooling) | 50.9F |
| (Refrigerator) | 37.0F |
| Chicken (Refrigerator) (Cold Holding) | 40.6F |
| (Refrigerator) | 30.0F |
| Fish - Tilapia (Refrigerator) (Cold Holding) | 37.2F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 82.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 82.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Molcajete Tomato Sauce (Table) (Preparation) | 111.1F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) | 41.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 41.1F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 38.8F |
| Beef Tongue (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Reach-in Freezer) | 15.0F |
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