OSTERIA MORINI/NICOLETTA, 301 WATER 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 26, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 19, 2014 | Routine | 1 | 2 | Details / Comments |
|
Nov 08, 2013 | Preoperational | 0 | 1 | Details / Comments |
Sep 26, 2014 (Follow-up)
Comments:5 day item abated from inspection conducted on 9/19/2014.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Walk-in Refrigerator) | 40.0F |
Sep 19, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink at the dish washing area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink at dish washing area. (Corrected On Site)
Employee health form has been given to the manager at visit.
Most recent pest extermination date: 09/18/2014
Correct violation as stated within 5 days.
If you have question, please call the are supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 188.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | 0.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Corn (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pasta (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Nov 08, 2013 (Preoperational)
Violations:
- Contamination prevented during food preparation, storage, & display
Provide splash gaurd for the hand sink on the display cooking line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violation(s) within 45 days.
No food present at the time of the inspection.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (3-compartment sink) | 131.0F |
| (Handwashing Sink - Dishwash area) | 120.0F |
| (2-compartment sink) | 130.0F |
| (Handwashing Sink - kitchen) | 118.0F |
| (Dishwashing Machine - Wash Cycle) | 133.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
| (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
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