NATURE'S TABLE, 1145 19TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 02, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 23, 2014 | Routine | 1 | 4 | Details / Comments |
|
Jan 31, 2014 | Routine | 1 | 2 | Details / Comments |
|
Nov 08, 2013 | Preoperational | 0 | 2 | Details / Comments |
Oct 02, 2014 (Follow-up)
Violations:
- Personal cleanliness
Observed hair restraint not wore by one of the employees. (Corrected On Site)
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 09/23/2014.
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER - ANGELO DELLA TORRE, FS- 59599, EXP- 10/31/2016.
RECENT PEST CONTROL INVOICE DATED- 09/01/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Bacon (Hot Holding Unit) (Hot Holding) | 145.0F |
| Eggs (Hot Holding Unit) (Hot Holding) | 137.0F |
| (Freezer) | 3.0F |
| (Reach-in Refrigerator) | 36.0F |
| (Reach-in Refrigerator) | 33.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
Sep 23, 2014 (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-contact surfaces: cleaned & sanitized
Observed improper sanitizing solution concentration. (Corrected On Site) - Food properly labeled; original container
Observed some foods not labeled in the Refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed no hair restraint wore by some employees. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Observed no test strip to measure the concentration of sanitizing solution. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
SERVE SAFE ( ROBERT S. BARTON) EXP- 2/15/2016.
RECENT PEST CONTROL INVOICE - DATED 09/01/2014.
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Vegetable Sink) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| (Freezer - open display) | -2.0F |
| (Refrigerator) | 39.0F |
| Corn (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Yogurt (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Rice (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Tomato Basil Soup (Hot Holding Unit) (Hot Holding) | 154.0F |
| Vegetable Soup (Hot Holding Unit) (Hot Holding) | 153.0F |
| Mozzarella Cheese (Hot Holding Unit) (Hot Holding) | 145.0F |
Jan 31, 2014 (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) - 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. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
issue date 11/12/2013(license)
Angelo Della Torre Prometric exam date 10/31/2013
score85
Correct stated items within 45days
if you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (2-compartment sink) | 131.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| frozen Bananas (Refrigerator - reach-in) (Cold Holding) | 21.0F |
| Strawberries (Refrigerator - reach-in) (Cold Holding) | 22.0F |
| Pineapples (Refrigerator - reach-in) (Cold Holding) | 31.0F |
| Red Onions - sliced (Refrigerator - reach-in) (Cold Holding) | 42.1F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Cucumbers (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Rice (Warmer) (Hot Holding) | 138.0F |
| Quinoa (Warmer) (Hot Holding) | 139.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 142.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 142.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 142.3F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | -5.0F |
Nov 08, 2013 (Preoperational)
Violations:
- Plumbing installed; proper backflow devices
Hand sinks in the bathrooms do not run for 15 seconds without the need for reactivation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Bathroom doors are not self closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - Angelo Della Torre, Thomas Prometric Exam 10/31/2013.
Correct noted violation(s) within 45 days.
If there are any questions contact Mr. Taylor, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (3-compartment sink) | 118.0F |
| (Handwashing Sink) | 130.0F |
| (Reach-in Freezer) (Cold Holding) | 1.8F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 31.0F |
| (Prep sink) | 127.0F |
| (Handwashing Sink - Service Line) | 130.0F |
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