MARIOS PIZZA, 1401 25TH ST SE, 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. | Sep 19, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 19, 2013 | Routine | 1 | 3 | Details / Comments |
|
Oct 11, 2012 | Complaint | 1 | 4 | Details / Comments |
|
May 03, 2012 | Routine | 0 | 4 | Details / Comments |
|
Feb 21, 2012 | Routine | 2 | 1 | Details / Comments |
Sep 19, 2013 (Follow-up)
Comments:CFPM: KYUNG HEE PARK 56553 EXP 02/10/2016. EMPLOYEES DISEASE RECORD ESTABLISHED UNDER RE-INSTRUCTION. NOTICE ABATED FROM INSPECTION OF 09/13/2013.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - counter top) | 40.0F |
| Tomatoes sliced | 40.0F |
| Mushrooms | 42.0F |
| Beef raw/ground | 42.0F |
| Onions raw | 42.0F |
Jun 19, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
NO SELF CLOSING DEVICE IN BATHROOM (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - walk-in) | 41.0F |
| Pizza - Pepperoni (Table) (Holding) | 149.0F |
| (Freezer) | 13.0F |
| Pizza - Cheese (Pizza Oven) (Preparation) | 159.0F |
Oct 11, 2012 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Observed cooked onions sitting on counter. (Corrected On Site) - 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) - Physical facilities: installed, maintained, & clean
Unclean wall in kitchen prep area next to cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hamburger patty | 40.0F |
| Sausage | 40.0F |
| Steak cooked | 38.0F |
| Chicken | 40.0F |
| (Refrigerator) | 38.0F |
| Fish | 38.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| Tomato Sauce | 43.0F |
| Hot Water | 114.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Freezer) | 0.0F |
| Mushrooms | 40.0F |
May 03, 2012 (Routine)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
Observed container of sausage sitting on counter top for cooling. Sausage was placed in shallow pan and place in refrigerator. (Corrected On Site) - Food properly labeled; original container
Lable all condiment container large or small as to their content the ones that are not easy to identified.(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) - Adequate ventilation & lighting; designated areas used
Lights not shielded thru out premises.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER KYUNG HEE PARK FS-42472-EXPIRES-1/10/2013
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (2-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| Pizza - Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Pizza - Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Pizza - Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Pizza Flatbread (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Peppers (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 30.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 25.0F |
| Hamburger patty (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Feb 21, 2012 (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.(issued) (Corrected On Site) - Hands clean and properly washed
Observed no hand washing.(hands washed) (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
DCMR4300:BUSINESS LICENSED POSTED EXPIRED 4/30/2011. OBTAIN A CURRENT BUSINESS AND FAX TO THE AREA SUPERVISOR, MRS. JACQUELINE COLEMAN AT 202-535-1359, WITHIN 45 DAYS.
THE DC CFM is Kyung Hee Park: FS42472 will expire 01/10/2013.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 38.0F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Beef raw/ground (Refrigerator - under counter) (Cold Holding) | 35.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| Onions cooked (Table) (Preparation) | 40.0F |
| Steak & Cheese (Warmer) (Preparation) | 140.0F |
| Steak cooked (Grill) (Cooking) | 150.0F |
| Hot Water (2-compartment sink) | 110.0F |
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