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 |
|---|---|---|---|---|---|
|
Aug 30, 2012 | Complaint | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | May 21, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 19, 2012 | Complaint | 6 | 6 | Details / Comments |
Aug 30, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink(s) including inside toilet rooms. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces - soiled backside door panel of ice machine. Cutting board in need of cleaning and/or replacement. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Standing water on floor at food preparation area. (Corrected On Site)
CFPM - MELANIE N. KURTZ - #FS-51763 - expires 05/24/2015
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED WERE CORRECTED ON SITE
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Meatballs (Hot Holding Display Unit) (Hot Holding) | 145.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 34.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 36.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 36.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 36.0F |
| Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 36.0F |
| Ice Cream (Freezer - ice cream) (Cold Holding) | 0.0F |
May 21, 2012 (Follow-up)
Comments:CERTIFIED FOOD MANAGER LEONARD HELLEBUYCK - FS-43237- EXPIRES 3/27/2013
5-DAY NOTICE GIVEN ON APRIL 19, 2012 HAS BEEN ABATED
1-45-DAY NOTICE PENDING
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (3-compartment sink) | 126.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| Dem glace (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Red sauce (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Chicken stock (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| (Dishwashing Machine - Wash Cycle) | 155.0F |
| Caesar Dressing (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| Meat (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pizza - Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Clams (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Calamari (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Scallops (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Mussels (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Soup (Steam Table) (Hot Holding) | 160.0F |
| Meatballs (Steam Table) (Hot Holding) | 140.0F |
| Frozen vegetables (Reach-in Freezer) (Cold Holding) | 8.0F |
Apr 19, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink at bar and employee rest room in basement. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink bar. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink bar. (Corrected On Site) - Food separated and protected
Bottles store in ice at bar that used for drinks. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces Lettuce holder in pizza prep area soil. Roller carts where needed Ice cream units soil with dried ice cream spillage. Refrigeration units cooking area soil. Refrigeration units at bar have broken, caps and residue. Mold observed in ice bin at soda dispenser unit. - Proper hot holding temperatures
Meat balls in sauce out of temperature. Meat balls in sauce were reheated. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Dressing, meat, vegetables and seafood in refrigeration unit ice was added to food. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board thur out have scratches, inclusion . (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Dust on shelving behind bar. Grease on vent at stove (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No dipper well for hand dip ice cream. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Grease and trash container dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER RUBEN T. ROBLES FS-46950-EXPIRES 3/18/2014
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) | 129.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - Bar) | 125.0F |
| Hot Water (Handwashing Sink - toilet/female) | 122.0F |
| Hot Water (Handwashing Sink - toilet/male) | 122.0F |
| Shrimp raw (Cold Holding) | 41.5F |
| Calamari (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Clams (Refrigerator - drawer) (Cold Holding) | 40.1F |
| Mussels (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 41.1F |
| Scallops (Refrigerator - drawer) (Cold Holding) | 40.6F |
| sAUTE ONIONS (Refrigerator - drawer) (Cold Holding) | 41.1F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 41.2F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 41.3F |
| Pasta (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pizza (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Caesar Dressing (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Meatballs (Stove) (Hot Holding) | 175.0F |
| Meat (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| FROZEN VEGETABLE (Reach-in Freezer) (Cold Holding) | 8.0F |
| DESSERT (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Dishwashing Machine - Wash Cycle) | 155.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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