LIMA RESTAURANT (N), 1401 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jun 11, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 01, 2013 | Routine | 4 | 3 | Details / Comments |
|
Sep 25, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Sep 11, 2012 | Routine | 6 | 4 | Details / Comments |
Jun 11, 2013 (Follow-up)
Comments:Certified Food Manager Raynold Mendizabal FS#56128 expire 5-14-16.
ALL VIOLATIONS WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 130.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 40.0F |
May 01, 2013 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS). - Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Rust in side ice machine along edges. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Insects, rodents, & animals not present
Ceiling has missing tile over prep table. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed employee not wearing hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Resurface cutting board or replace. (cutting boared was discarded). (Corrected On Site)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Steak raw | 47.0F |
| Hamburger Patty Raw | 47.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 39.0F |
| Chicken (Refrigerator - reach-in) | 36.0F |
| Chicken (Refrigerator - drawer) | 46.0F |
| (Refrigerator) | 38.0F |
| Hot Water | 110.0F |
Sep 25, 2012 (Follow-up)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health as cited 9/11/12.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Calamari (Grill) (Cooking) | 228.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator) | 48.0F |
| Tuna (Refrigerator) (Cold Holding) | 42.0F |
| Rice - Sushi (Rice Steamer) (Time As Public Health Control) | 72.0F |
| Shrimp cooked (Refrigerator) (Cold Holding) | 44.0F |
| fish cake (Refrigerator) (Cold Holding) | 44.0F |
| Salmon (Refrigerator) (Cold Holding) | 46.0F |
Sep 11, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Shellstock tags are not available.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
No evidence of parasite destruction process.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw eggs stored over ready to eat items. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.(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) - Variance obtained for specialized processing methods
Establishment preparing "sushi rice" without an approved variance.(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) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 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) | 39.0F |
| (Refrigerator) | 45.0F |
| (Freezer) | 17.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Onions raw (Table) (Cold Holding) | 67.0F |
| chives (Table) (Cold Holding) | 75.0F |
| (Freezer) | 21.0F |
| (Refrigerator) | 35.0F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| Rice (Rice Steamer) | 70.0F |
| Shrimp cooked (Refrigerator) (Cold Holding) | 42.0F |
| Tuna (Refrigerator) (Cold Holding) | 44.0F |
| Salmon (Refrigerator) (Cold Holding) | 42.0F |
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