MOURAYO, 1738 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 24, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 15, 2012 | Routine | 1 | 5 | Details / Comments |
Oct 24, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Date mark all food containers (items prepared on premises). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items stored on floor in side walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Rudico G. Buruca FS#46677 expire 3-2-14.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 113.0F |
| Fish | 38.0F |
| Tuna | 40.0F |
| Shrimp raw | 43.0F |
| Sauce | 38.0F |
| Chicken | 37.0F |
| Lamb | 43.0F |
| Octopus | 39.0F |
| Calamari | 38.0F |
| Fish - Sea Bass | 154.0F |
| Duck | 176.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 38.0F |
Feb 24, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM INSPECTION CONDUCTED ON 02/15/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Rice (Cold Holding) | 38.0F |
| Asparagus (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| Potatoes (Cold Holding) | 39.0F |
Feb 15, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s),observed potentially hazardous food items located in the kitchen sandwich reach-in refrigeration unit, temperatures maintained between 43F-57F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Observed prep cook wearing jewelry while preparing food in the basement food preparation area. Corrective action conducted during the inspection. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. Sanitizer prepared and wiping cloths stored,in sanitizer during the inspection. (Corrected On Site) - Nonfood-contact surfaces clean
Observed unclean walk-in refrigeration unit fanguard covers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Covered receptacle not provided in toilet rooms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed wall coving in poor repair located in the employee locker room. Observed missing light fixture cover located on the liquor room ceiling area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-MAURIZIO M. LUISE,FS-46675,EXPIRATION DATE-03/02/2014
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT THE AREA SUPERVISOR MR.RONNIE TAYLOR AT 202-442-9037.
REVIEWED THE FOLLOWING; SHELLSTOCK TAGS(TAGS MAINTAINED IN CHRONOLOGICAL ORDER),EMPLOYEE HEALTH FORMS(FORMS KEPT ON FILE AND ALL FORMS SIGNED BY EMPLOYEES AND MANAGER).
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 116.0F |
| (Refrigerator - walk-in) | 33.0F |
| (Reach-in Freezer) | -14.0F |
| Eggplant (Refrigerator - walk-in) (Cooling) | 33.2F |
| Chicken (Refrigerator - walk-in) (Cooling) | 38.0F |
| (Refrigerator - reach-in) | 40.2F |
| (Refrigerator - reach-in) | 34.1F |
| Shrimp cooked (Stove) (Cooking) | 187.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (2-compartment sink) | 111.0F |
| (Refrigerator - reach-in) | 35.8F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 27.1F |
| (Reach-in Freezer) | -11.0F |
| Shrimp cooked (Stove) (Cooling) | 166.6F |
| (Refrigerator - sandwich prep unit) | 41.8F |
| Eggplant (Refrigerator - sandwich prep unit) (Cold Holding) | 57.0F |
| orzo (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Rice (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| seafood sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Potatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Lentil Soup (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Hamburger cooked (Grill) (Cooking) | 182.7F |
| Lentil Soup (Stove) (Reheating) | 196.8F |
| (Refrigerator - reach-in) | 40.2F |
| (Refrigerator - beverage) | 38.3F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (3-compartment sink) | 111.0F |
| (Refrigerator - reach-in) | 41.6F |
| (Refrigerator - beverage) | 34.6F |
| Hot Water (Handwashing Sink - toilet room) | 111.0F |
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