EL TIO, 3345 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 14, 2014 | Routine | 5 | 5 | Details / Comments |
|
Mar 05, 2014 | Initial | 0 | 2 | Details / Comments |
Nov 14, 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.( a copy of a document given) (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Shell stock tags are not put in approved record keeping system. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Observed Raw chicken placed above a leaf vegetable in the refrigerator. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Observed prepared foods held in the refrigerator not dated. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Working containers like dressing, oil , sauce in the preparation area not labelled. (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
Observed the chopping boards are scratched. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dish washing machine rinse cycle reading observed 150 degrees F where as the date plate requires 180 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unnecessary materials are placed in the kitchen above and below the preparation table.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT THE ITEMS WITHIN 5-AND 45-DAY
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER - CESAR. A. MEJIA, FS- 59243, EXP- 12/09/2015.
RECENT PEST CONTROL INVOICE DATED - 11/12/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-4442-9037
| Temperatures | |
| Rice (Hot Holding Unit) (Hot Holding) | 156.0F |
| Beans (Hot Holding Unit) (Hot Holding) | 145.0F |
| Sauce (Hot Holding Unit) (Hot Holding) | 147.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 181.0F |
| Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| Salad (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| Hot Water (3-compartment sink) | 134.0F |
| Hot Water (Prep sink) | 120.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 119.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 150.0F |
| Hot Water (Handwashing Sink - toilet room) | 114.0F |
| (Refrigerator - under counter) | 38.0F |
| (Refrigerator - under counter) | 41.0F |
| (Reach-in Freezer) | 13.0F |
| (Reach-in Refrigerator) | 34.0F |
| (Reach-in Refrigerator) | 41.0F |
Mar 05, 2014 (Initial)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Seals around reach-in doors are torn and dirty. Several need to be replaced. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: Mauricio S. Montenegro FS-59242 Exp: 10/29/2016
Correct items stated within 45-days.
If you have any questions, then please contact area supervisor, Mr. Ronnie Taylor at 202-442-9037.
Approved for License Issuance.
| Temperatures | |
| Milk (Reach-in Refrigerator) (Cold Holding) | 33.0F |
| Fish - Tilapia (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Reach-in Refrigerator) | 33.0F |
| (Reach-in Refrigerator) | 36.0F |
| salsa (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) | 41.0F |
| Hot Water (Handwashing Sink - toilet room) | 59.0F |
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