MUZETTE RESTAURANT (N), 2305 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 25, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 09, 2013 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Mar 27, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 15, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 14, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 03, 2012 | Routine | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jul 30, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 23, 2012 | Routine | 3 | 1 | Details / Comments |
Jul 25, 2013 (Follow-up)
Violations:
- Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5 day notice abated from the inspection conducted on 7/09/2013.
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Refrigerator - reach-in) | 34.8F |
| (Refrigerator - reach-in) | 32.3F |
| (Refrigerator - reach-in) | 41.9F |
Jul 09, 2013 (Routine)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE REACH IN UNIT MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
ESTABLISHMENT DOES NOT HAVE A GARBAGE DISPOSAL. ESTABLISHMENT MUST HAVE A COMMERCIAL GARBADGE DISPOSAL.(CORRECT VIOLATION WITHIN 5 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) | 112.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 145.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.6F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Freezer) (Cold Holding) | 0.7F |
Mar 27, 2013 (Follow-up)
Comments:5 day notice abated
If you have any uqestions,please contact area supervisor Mr. Ronnie Taylor at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Rice (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Miso Soup (Soup Warmer) (Hot Holding) | 155.0F |
Mar 15, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Potentially hazardous, ready to eat foods are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Extermination contract not available.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Grease contract not available.(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 MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 100.0F |
| Onions raw (Refrigerator) (Cold Holding) | 37.0F |
| Green Beans (Refrigerator) (Cold Holding) | 36.0F |
| Lettuce (Refrigerator) (Cold Holding) | 44.0F |
| Rice (Refrigerator) (Cold Holding) | 26.0F |
| tempura (Refrigerator) (Cold Holding) | 34.0F |
| Pork (Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Refrigerator) (Cold Holding) | 42.0F |
| Beef (Refrigerator) (Cold Holding) | 41.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 146.0F |
| Rice (Rice Steamer) (Hot Holding) | 156.0F |
Aug 14, 2012 (Follow-up)
Comments:5day notice abated
If you have any questions,please call area supervisor Mr. Ronnie Taylor at (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Aug 03, 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) - Adequate handwashing sinks properly supplied and accessible
Handwash sink at bar is blocked.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw foods stored over ready to eat items.(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) - Toxic substances properly identified, stored, used
Chemicals stored above food products.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
No trash contract available.(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 MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 45.0F |
| (Freezer) | 25.0F |
| (Refrigerator) | 44.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Lettuce (Refrigerator) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator) (Cold Holding) | 51.0F |
| Mushrooms (Refrigerator) (Cold Holding) | 52.0F |
| Beef (Refrigerator) (Cold Holding) | 42.0F |
| Rice (Rice Steamer) (Hot Holding) | 148.0F |
| Shrimp cooked (Table) (Hot Holding) | 140.0F |
Jul 30, 2012 (Follow-up)
Comments:CFH:MOSES KUSHABA MWOREKO PROMETRIC 02/06/2015
5DAY OTICE ABATED
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS.JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Noodles (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 160.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
Jul 23, 2012 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Adequate handwashing sinks properly supplied and accessible
No handwashing sink(s) provided. Handsink removed from kitchen after pre-operational inspection was done(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
old mice droppings cited inside of the kitchen next to the reach in refrigerator(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
CFH:Moses Kushaba Mworeko Prometric 02/06/2015
| Temperatures | |
| Noodles (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Rice (Rice Steamer) (Cold Holding) | 155.0F |
| Beets (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | -10.0F |
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