PAOLO'S RESTAURANT, 1303 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 29, 2014 | Follow-up | 1 | 2 | Details / Comments |
|
Jul 10, 2014 | Routine | 5 | 11 | Details / Comments |
|
Feb 25, 2014 | Routine | 1 | 2 | Details / Comments |
|
Jan 15, 2013 | Routine | 1 | 4 | Details / Comments |
Jul 29, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Shelves in walk-in are dirty. (Pending 5 day notice from previous inspection)
CFPM: Jessika M Yealy, FS-56034, Exp 2/21/16
Correct 5 day notice from previous inspection.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (2-compartment sink) | 126.0F |
| Sauce (Bain-marie) (Hot Holding) | 143.0F |
| Butter (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Salmon (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Noodles (Walk-in Refrigerator) (Cooling) | 65.0F |
Jul 10, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink obstructed by refrigeration unit. Unit moved. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Prepared foods stored below raw eggs. Items moved. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The following need to be cleaned and sanitized: reach-in handles, walk-in shelves, wall-mounted French fry cutter, and ice makers. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items held at improper temperatures on the main cook line. Additional ice and water added to correct temperature. (Corrected On Site) - Food properly labeled; original container
Working containers in the pastry prep area lack labeling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Linens are in contact with foods. Removed. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in refrigerator. Items moved. (Corrected On Site) - In-use utensils: properly stored
Utensils are stored in sanitizer between uses. Utensils removed. (Corrected On Site) - Plumbing installed; proper backflow devices
The garbage disposal and 2 compartment prep sink near the back door need to be repaired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap below the 2-compartment prep sink near the backdoor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Hoods on main cook line have heavy grease build-up. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The light is blown in the reach-in refrigerator on the main cook line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is an unshielded light bulb in the basement hoods. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
A light fixture has been removed from the main kitchen above a reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Safety Manager: Melanie N Kurtz, FS-51763, Expiration Date: 5/24/15
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 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Veal (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Sauce (Bain-marie) (Hot Holding) | 165.0F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 185.0F |
| Pasta (Walk-in Refrigerator) (Cooling) | 65.0F |
| Pasta (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Beef raw/ground (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 39.0F |
Feb 25, 2014 (Routine)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS NOT LABELED(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
OPENING IN BASEMENT OVERHEAD COVERING INTO STREET(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
NON WORKING GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Handwashing sink - bakery) | 117.0F |
| (Refrigerator - walk-in deli) | 33.0F |
| (Refrigerator - walk-in meat) | 37.0F |
| (Freezer - walk-in) | -6.0F |
| (Freezer - open display) | 2.0F |
| Beef Patties (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Eggs (Refrigerator - walk-in deli) (Cold Holding) | 38.0F |
Jan 15, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
no paper towels at the handsink behind the line. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Blood from red meat and chicken at the bottom of the reach-in units downstairs (Corrected On Site) - In-use utensils: properly stored
Dipping well must be turned on when utensils are stored (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
replace cutting board on the line(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)2-comp sink on the line leaks
CFH:Jennifer Morrison EXP:51762 03/08/2015
Correct stated items within 45days
If you have any questions,please contact area superviosr Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Chicken Blackened (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 39.5F |
| Mushrooms (Salad Display Unit) (Cold Holding) | 39.0F |
| Tomatoes chopped (Salad Display Unit) (Cold Holding) | 38.0F |
| Caesar Dressing (Salad Display Unit) (Cold Holding) | 39.0F |
| Balsamic Dressing (Salad Display Unit) (Cold Holding) | 39.0F |
| Meatballs (Steam Table) (Hot Holding) | 155.0F |
| Meat sauce (Steam Table) (Hot Holding) | 154.0F |
| Split Pea Soup (Steam Table) (Hot Holding) | 145.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.5F |
| Clams (Refrigerator - drawer) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
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