MAMA ROUGE, 3000 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 26, 2014 | Change of name | 1 | 1 | Details / Comments |
|
May 29, 2014 | Complaint | 4 | 5 | Details / Comments |
|
Dec 11, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Dec 04, 2012 | Routine | 3 | 1 | Details / Comments |
Sep 26, 2014 (Change of name)
Violations:
- Food separated and protected
Raw shrimp stored above RTE foods. Shrimp relocated. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Safety Manager: JOSE MARTINEZ, FS-61830, Expiration Date: 9/25/16
PLEASE EMAIL A COPY OF NEW LICENSE TO DOUGLAS.DALIER@DC.GOV
NO OBJECTION TO THE ISSUANCE OF {RESTAURANT} LICENSE
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) | 115.0F |
| Chicken (Refrigerator) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 37.0F |
| (Refrigerator) (Cold Holding) | 37.0F |
| (Refrigerator) (Cold Holding) | 37.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Warewashing Machine - Sanitizing Cycle) | 130.0F |
| Hot Water (3-compartment sink (Bar)) | 112.0F |
| Hot Water (Handwashing Sink) | 114.0F |
May 29, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
The rice cooker is obstructing access to the hand sink on the cook line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The interiors and handles of the reach-in refrigerators are dirty. Cold table on main cook line dirty. There is mold on the ice maker interior. Knives are stored dirty under a microwave.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Prepared fresh peppers stored without refrigeration. Items moved to refrigeration. (Corrected On Site) - Proper date marking & disposition
Multiple items held beyond seven day prepared food shelf life. Items discarded. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemicals not for warewashing (pesticide) are stored above dish washing spray nozzle. (CORRECT VIOLATION WITHIN 5 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
Sponges in use for cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Cardboard lined flooring in closet behind the bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old newspapers stored on a shelf holding dish. (Corrected On Site)
DC CFPM: Niveach Ngampairojpibul, FS-59888, Exp: 5/18/16.
Correct items stated within 5-days.
Correct items stated within 45-day.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 132.0F |
| Pickled Ginger (Refrigerator - counter top) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) (Cold Holding) | 36.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 36.0F |
| Crab meat (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Peppers (Pan) (Holding) | 50.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 42.0F |
| (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Brown Rice (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - toilet/male) | 120.0F |
Dec 11, 2012 (Follow-up)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/27/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Bean Sprouts (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 39.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
| Steamed Rice (Steam Table) (Hot Holding) | 154.0F |
| Rice (Steam Table) (Hot Holding) | 150.0F |
Dec 04, 2012 (Routine)
Violations:
- Food separated and protected
FOOD MAY NOT BE COVERED IN PAPER TOWELS. PAPER TOWELS ARE NOT A FOOD GRADE MATERIAL. BAKING PAPER, PLASITC WRAP OR OTHER FOOD GRADE MATERIALS MAY BE USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CAN OPENER AND BASE CONTAINED ENCRUSTED FOOD PARTICLES AT VISIT. CUTTING BOARD WAS IN POOR REPAIR. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
SODA GUN AND HOLDER AT THE BAR CONTAINED SYRUP BUILD UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT TO REMOVE FOOD PARTICLES, DEBRIS, AND TRASH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.5F |
| (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| (Refrigerator - reach-in) (Cold Holding) | 38.4F |
| (Reach-in Freezer) (Cold Holding) | 5.1F |
| (Refrigerator - beverage) (Cold Holding) | 34.0F |
| Mussels (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Chicken (Hot Holding) | 140.2F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| Clams (Refrigerator - reach-in) (Cold Holding) | 34.9F |
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