OZIO MARTINI & CIGAR LOUNGE (N) (S), 1813 M ST NW, 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. | May 28, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 30, 2013 | Routine | 2 | 3 | Details / Comments |
|
Sep 25, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Sep 11, 2012 | Routine | 4 | 3 | Details / Comments |
|
Mar 20, 2012 | Routine | 2 | 1 | Details / Comments |
May 28, 2013 (Follow-up)
Comments:5day notice abated
If youhave any auestions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomato Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| Gravy - Beef (Warmer) (Hot Holding) | 148.0F |
| Chicken grilled (Warmer) (Hot Holding) | 155.0F |
| Rice (Warmer) (Hot Holding) | 160.0F |
Apr 30, 2013 (Routine)
Violations:
- Food separated and protected
Food containers unprotected from contamination. (Corrected On Site) - Proper date marking & disposition
Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Ceiling has missing tile in employee bathroom. Wall has hole under hand sink in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Self closing device not provided on employee bathroom door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Drain pipe leak under three compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Jeri Lynn Metcalf FS#51339 expire 4-5-15.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - walk-in) | 32.0F |
| (Freezer) | -7.0F |
| Chicken | 36.0F |
| Cheese | 39.0F |
| Hamburger patty | 39.0F |
| Tomato Sauce | 145.0F |
| Gravy | 147.0F |
| Hot Water | 114.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| Tomatoes sliced | 40.0F |
Sep 25, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) as cited 9/11/12.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 9/11/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator) | 45.0F |
| (Refrigerator) | 46.0F |
| (Freezer) | 0.0F |
| Chicken (Refrigerator) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator) (Cold Holding) | 48.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 67.0F |
| Salmon (Refrigerator) (Cold Holding) | 51.0F |
| salsa (Refrigerator) (Cold Holding) | 53.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 48.0F |
| (Refrigerator - walk-in) | 48.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 49.0F |
| Hamburger patty (Refrigerator - walk-in) (Cold Holding) | 48.0F |
Sep 11, 2012 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee handling ready to eat foods with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw food stored over ready to eat items in walk-in refrigerator.(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) - Insects, rodents, & animals not present
Rodent droppings observed in warewash area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Floors and shelves dirty.(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) | 123.0F |
| Hot Water (2-compartment sink) | 110.0F |
| (Refrigerator) | 39.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 64.0F |
| Lettuce (Refrigerator) (Cold Holding) | 67.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 48.0F |
| Chicken (Refrigerator) (Cold Holding) | 43.0F |
| Calamari (Refrigerator) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 46.0F |
| Quesadilla (Grill) (Cooking) | 177.0F |
| Calamari (Deep Fryer) (Cooking) | 165.0F |
| Hamburger patty (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 47.0F |
Mar 20, 2012 (Routine)
Violations:
- Food separated and protected
ALL FOOD STORED IN THE COLD UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)INTERIOR OF THE ICE MACHINES CONTAINED SLIME AND MOLD BUILD UP.2)INTERIOR OF REACH IN COOLERS IN THE BAR AREAS WERE UNCLEAN, THEY CONTAINED RUST, BROKEN GLASS, AND WATER.3)SODA GUN AND HOLDERS AT THE BARS CONTAINED SYRUP BUILD UP.4)DISH MACHINE CONTAINED CALCIUM BUILD UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ALL FOOD IN THE WALK IN UNIT WAS NOT ELEVATED AT VISIT. (Corrected On Site)
CFPM-WAS NOT ON PREMISES AT TIME OF VISIT.
ESTABLISHMENT OPENS A 5:00PM. THIS ESTABLISHMENT WILL NEED TO BE INSPECTED DURING HOURS OF OPERATION. DUE TO NO HOT FOOD WAS AVAILABLE FOR TEMPERATURE. ALSO SEVERAL COLD UNITS WERE LOCKED.
PROVIDED EMPLOYEE HEALTH INFORMATION.
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 37.9F |
| (Refrigerator - beverage) (Cold Holding) | 39.0F |
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