NIRVANA EXPRESS, 1825 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 29, 2014 | Routine | 0 | 4 | Details / Comments |
| No violation noted during this evaluation. | Sep 16, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 11, 2013 | Routine | 3 | 2 | Details / Comments |
|
May 29, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
May 17, 2013 | Routine | 1 | 1 | Details / Comments |
|
Feb 08, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Feb 01, 2012 | Routine | 4 | 5 | Details / Comments |
Jan 29, 2014 (Routine)
Violations:
- Insects, rodents, & animals not present
Glue traps for cockroaches are placed on racks and over food preparation table (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths not stored in sanitizing solution between uses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knife observed stored on magnetic plates attached over the window of the electric panel. (Relocated). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Excessive frost build up observed inside the chest freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Potatoes (Countertop) (Cooling) | 79.0F |
| Masala souce (Countertop) (Cooling) | 86.0F |
| Eggplant (Countertop) (Cooling) | 151.0F |
| Lentils (Countertop) (Cooling) | 145.0F |
| Vegetables - cut (Reach-in Freezer) (Cold Holding) | -6.0F |
| Lamb (Steam Table) (Hot Holding) | 161.0F |
| Rice (Steam Table) (Hot Holding) | 151.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| Salad Dressing (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
Sep 16, 2013 (Follow-up)
Comments:5-DAY NOTICES ABATED FROM PREVIOUS INSPECTIO CONDUCTED ON 9/11/13.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Spinach (Steam Table) (Hot Holding) | 172.0F |
| Rice (Steam Table) (Hot Holding) | 144.0F |
| Chicken (Steam Table) (Hot Holding) | 155.0F |
| (Refrigerator - reach-in) | 45.0F |
| Spinach (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) | 40.0F |
| Chicken (Stove) (Cooking) | 211.0F |
Sep 11, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIP AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE RESTAURANT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/18/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 44.0F |
| Rice (Rice Steamer) (Hot Holding) | 128.0F |
| Chick Peas (Steam Table) (Hot Holding) | 144.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beans (Steam Table) (Hot Holding) | 143.0F |
May 29, 2013 (Follow-up)
Violations:
- Sewage & waste water properly disposed
No functioning garbage disposal unit (food waste grinder) installed.(REPEAT)
FAILURE TO COMPLY WITH 5-DAY NOTICE CITED ON 5/17/13 (AS LISTED WITHIN OBSERVATIONS).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| Rice (Steam Table) (Hot Holding) | 144.0F |
| Potatoes (Steam Table) (Hot Holding) | 147.0F |
| Goat (Steam Table) (Hot Holding) | 161.0F |
| Onions cooked (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Yogurt Sauce (Refrigerator - counter top) (Cooling) | 53.0F |
| Coconut Sauce (Refrigerator - counter top) (Cold Holding) | 44.0F |
May 17, 2013 (Routine)
Violations:
- Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors under and around equipment contain debris
correct stateditems iwthin 5 days
Correct stated itemswithin 45 days
If you have any questions,please contact area superviosr Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Rice (Steam Table) (Hot Holding) | 150.0F |
| Yellow rice (Steam Table) (Hot Holding) | 143.0F |
| Shrimp cooked (Steam Table) (Hot Holding) | 150.0F |
| Red Beans (Steam Table) (Hot Holding) | 146.0F |
| Spinach Dip (Steam Table) (Hot Holding) | 155.0F |
| Chicken curried (Steam Table) (Hot Holding) | 167.0F |
| Beef (Steam Table) (Hot Holding) | 155.0F |
| Lamb (Steam Table) (Hot Holding) | 166.0F |
| Yogurt (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
Feb 08, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items throughout the establishment (Corrected On Site) - Proper hot holding temperatures
Some hot food items are held at improper temperatures (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper date marking & disposition
Prepared Food items in the reach-in cooler not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Waiting for CFPM certificate/answer successfully all questions
Most recent pest control service date: 1/12/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Peas (Steam Table) (Hot Holding) | 113.0F |
| Curry Sauce (Steam Table) (Hot Holding) | 122.0F |
| Chicken (Steam Table) (Hot Holding) | 138.0F |
| Rice (Steam Table) (Hot Holding) | 166.0F |
| Potatoes (Steam Table) (Hot Holding) | 141.0F |
| Potato Soup (Steam Table) (Hot Holding) | 154.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 40.0F |
| Peppers (Refrigerator - open display) (Hot Holding) | 38.0F |
Feb 01, 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. Policy discussed and issued during the inspection. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Observed unclean food-contact surfaces such as;the interior of the reach-in refrigeration units, food transportation carts. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures. No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed employee preparing food while wearing a watch. Watch removed during the inspection. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting boards with deep crevices and dirt present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed unclean oven and stove located on the front service cook line,exterior of working food containers and cluttered shelving units throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Observed improper drainage of water in the handwashing sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Observed garbage disposal in poor repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed unclean ceiling vents throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-CARL DOMINGO,FS-34064,CARD EXPIRED EXAM TAKEN NEEDS TO OBTAIN CERTIFIED FOOD MANAGERS CARD FROM 899 NORTH CAPITOL STREET, NE FROM 8:30AM-4:30PM, MONDAY THROUGH FRIDAY YOU HAVE FIVE(5) DAYS IN WHICH TO OBTAIN YOUR CARD, PLEASE BRING YOUR ORIGINAL FOOD SAFETY CERTIFICATE, $35.00 MONEY ORDER AND OR CHECK AND TWO FORMS OF ID.
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.
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - reach-in) | 41.4F |
| (Refrigerator - reach-in) | 40.9F |
| (Refrigerator - reach-in) | 41.1F |
| (Refrigerator - reach-in) | 26.9F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | -2.3F |
| (Refrigerator - reach-in) | 39.0F |
| Spinach (Steam Table) (Hot Holding) | 144.0F |
| Rice (Steam Table) (Hot Holding) | 144.5F |
| Rice (Steam Table) (Hot Holding) | 148.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 143.0F |
| Eggplant (Steam Table) (Hot Holding) | 144.0F |
| Greens (Steam Table) (Hot Holding) | 141.0F |
| Chick Peas (Steam Table) (Hot Holding) | 142.0F |
| Cabbage (Steam Table) (Hot Holding) | 144.0F |
| Yogurt (Steam Table) (Hot Holding) | 39.0F |
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