LAPIDUS RESTAURANT - CAPITOL SKYLINE HOTEL, 10 I ST SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 11, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Sep 02, 2014 | Routine | 3 | 12 | Details / Comments |
| No violation noted during this evaluation. | Apr 03, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 18, 2014 | Routine | 2 | 4 | Details / Comments |
Sep 11, 2014 (Follow-up)
Violations:
- Food separated and protected
Packaged foods exposed to condensate water drips in walk-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items (cooked rice, sausage, pepperoni, etc) held at improper temperature(s) in reach-in refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
5 DAY NOTICE NOT ABATED; 45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 09/02/2014.
FAILURE TO CORRECT VIOLATIONS WITHIN STATED TIME MAY RESULT IN FURTHER ACTION.
CORRECT ITEMS AS STATED WITHIN ADDITIONAL 5 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 54.0F |
| (Refrigerator - reach-in) | 54.0F |
| Rice (Refrigerator - reach-in) (Cold Holding) | 59.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Turkey (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Pepperoni (Refrigerator - reach-in) (Cold Holding) | 46.0F |
Sep 02, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand washing sink at cookline and behind bar counter not supplied with hand washing soap. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing sinks at cookline and behind bar counter not supplied with disposable paper towels. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing sinks not supplied with hand washing signs at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw chicken stored above beef in drawer refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Packaged foods exposed to condensate water drips in walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Metal drawers to store cleaned food contact surfaces not cleaned as needed to preclude accumulation of solid residues. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerator not keeping the required 41 degree F or below internal food temperature at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Improper cooling techniques used to cool down foods that need time and temperature control for safety. Do not cover foods in container while content is still hot. Use proper cooling techniques to cool down TCS foods. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
Reach-in refrigerators not equipped with thermometers to monitor internal ambient air temperature at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Single use items such as plastic drink cups in cardboard boxes stored directly on floor in dry storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum liner used to cover the interior surfaces of metal drawers at the cook line. Remove Aluminum liners. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Rusted bottom metal shelf observed at coffee/ice tea make station area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Condensate water draining pipe line for the air compressor motor in the walk-in refrigerator has been leaking condensate water onto foods. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Proper chemical test strips not provided to measure concentration of sanitizer solution.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Exhaust vent above the dish washing machine has not been cleaned as needed to preclude accumulation of dusts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Wall paint at dish washing area has been pealing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor area under deep fryer not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Rice cold held at 53 degree F has been discarded at visit.
Kitchen was not in operation during inspection time. No food cooking or prepping observed at visit.
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Cook Line) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| Rice (Refrigerator - reach-in) (Cold Holding) | 53.0F |
| Pasta (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Broccoli (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Mixed Vegetables (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Sausage (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken Chop (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Potatoes (Refrigerator - reach-in) (Cold Holding) | 53.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | 10.0F |
Apr 03, 2014 (Follow-up)
Comments:CFPM: ROLANDO M. LANZA 55549 EXP 03/23/2016. NOTICE ABATED FROM INSPECTION OF 03/18/2014.
| Temperatures | |
| Hot Water | 120.0F |
| Milk (Reach-in Refrigerator) | 38.0F |
| Cheese (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer - walk-in) | 10.0F |
Mar 18, 2014 (Routine)
Violations:
- Correct response to questions
No certified food protection manager on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towel at handwashing sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Ice machine and can opener are not cleann as needed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Rusted shelves observed in reach-in-refrgirator located in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Dust and grease observed on the exhaust hood filters in service line area. (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 MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Prep sink) | 110.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Beans (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | -10.0F |
| (Freezer - walk-in) (Cold Holding) | 15.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
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