FLORIANA(N), 1602 17TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 21, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Apr 01, 2014 | Complaint | 1 | 0 | Details / Comments |
|
Mar 19, 2014 | Complaint | 4 | 1 | Details / Comments |
|
Jul 24, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Nov 20, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 25, 2012 | Routine | 2 | 6 | Details / Comments |
|
Apr 12, 2012 | Complaint | 2 | 5 | Details / Comments |
Apr 21, 2014 (Follow-up)
Violations:
- Physical facilities: installed, maintained, & clean
Second and third level floor areas with attention to corners and baseboards, rugs and areas below equipment at waiters stations.
Approved for license renewal issuance, Ronnie Taylor Supervisory Sanitarian 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 119.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
Apr 01, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CHEF REPLACED SEVERAL CUTTING BOARDS AT TIME OF VISIT AND PROVIDED DOCUMENTATION THAT CUSTOM CUTTING BOARDS WERE ON ORDER. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES (Corrected On Site)
CFPM-EDUARDO SEVILLA FS-47915 EXP 6/14/14
ITEM WAS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 150.0F |
| Soup (Soup Warmer) (Hot Holding) | 153.0F |
| Chicken (Stove) (Hot Holding) | 146.3F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 9.6F |
| (Reach-in Freezer) (Cold Holding) | -3.1F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Mar 19, 2014 (Complaint)
Violations:
- Required records available: shellstock tags, parasite destruction
Shellstock tags were not attached for clams stored in the reach-in refrigerator. (Corrected On Site) - Food separated and protected
Raw shrimps and garnishes for cooked food stored together side-by-side in reach-in refrigerator. (Corrected On Site) - Proper hot holding temperatures
Hot food item(soup) held at improper temperature(s)at the hot holding unit. (Corrected On Site) - Proper cold holding temperatures
Cold food item(shrimp) held at improper temperature(s) at the reach-in refrigerator. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping clothes not stored in sanitizing solution between uses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO CONDITION FOUND TO SUBSTANTIATE THE COMPLAINT ABOUT IMPROPER EMPLOYEE PERSONAL BELONGINGS STORAGE AND GENERAL UNSANITARY CONDITION AT THE FOOD PREPARATION SITES.
CORRECT ITEM AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 142.0F |
| Hot Water (2-compartment sink) | 143.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 66.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pasta (Reach-in Freezer) (Cold Holding) | 0.0F |
| Sauce (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Potatoes (Ice) (Cold Holding) | 39.0F |
| Lamb (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Lasagna (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Jul 24, 2013 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
shell stock tags must remain with the mussels inside of the reach-in unit (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)employee not wearing hair restraints
Correct stated items within 45days
If you have any questions,please contact area superviosr Mr. Ronnie Talyor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - Bar) | 119.0F |
| Marinara Sauce (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Anchovies (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Lamb (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 38.5F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Fish - Trout (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Mussels (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Nov 20, 2012 (Follow-up)
Comments:5-DAY NOTICE & 45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 10/25/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - drawer) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Vegetables - cut (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken (Table) (Receiving Food) | 167.0F |
| Short Ribs Sauce (Stove) (Hot Holding) | 148.0F |
Oct 25, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces soda nozzles, microwave oven, beer box and dish washer racks.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Observed beer stored on floor.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handler not wearing hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting boards with dark stains and scratches.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Non-food contact surfaces grease filter holders under hood.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Standing water on floor in dish washing area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in dish washing area in poor repair.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Missing light shields on lights in kitchen.(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. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Refrigerator) (Cold Holding) | 38.0F |
| (Refrigerator) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Lettuce spring mix (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Sauce (Hot Holding Display Unit) (Hot Holding) | 165.0F |
Apr 12, 2012 (Complaint)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Open beverage container at food preparation area in kitchen. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in kitchen and behind bar. (Corrected On Site) - Food separated and protected
Eggs improperly stored inside walk-in refrigeration unit. (Corrected On Site) - Personal cleanliness
Foodhandlers not wearing hair restraints. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Pots,pans & bowls improperly stored inside storage shed. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (Corrected On Site)
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NO OBJECTION TO RENEWAL OF LICENSE
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE tAYLOR AT (2020442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 138.0F |
| Hot Water (2-compartment sink) | 142.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Salad (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Meat (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Seafood (Refrigerator - walk-in) (Cold Holding) | 40.0F |
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