PIZZA KINGDOM, 3524 12TH ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 17, 2013 | Routine | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | Apr 29, 2013 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Apr 25, 2013 | Routine | 0 | 0 | - |
|
Apr 22, 2013 | Routine | 1 | 3 | Details / Comments |
|
Aug 01, 2012 | Routine | 1 | 3 | Details / Comments |
Sep 17, 2013 (Routine)
Violations:
- Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTH (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator) | 40.0F |
| (Reach-in Freezer) | 11.0F |
| Pizza Flatbread (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Pizza - Sausage (Table) (Holding) | 149.0F |
| (Freezer) | 2.0F |
Apr 29, 2013 (Follow-up)
Comments:CFPM: NADEEM ALI 54071 EXP 02/24/2015. NOTICE ABATED FROM INSPECTION OF 04/22/2013.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Mushrooms | 40.0F |
| Peppers | 42.0F |
| Sausage | 41.0F |
Apr 22, 2013 (Routine)
Violations:
- Food separated and protected
RAW EGGS IN PAPER TRAY DIRECTLY STORED ON BREAD WITH PLASTIC WRAPPING. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
DIRT AND DEBRIS IN PIZZA AND SANDWICH PREPARATION UNITS. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
FEW EMPLOYEES NOT WEAR HAIR RESTRAINTS. (Corrected On Site) - Physical facilities: installed, maintained, & clean
WALL AND 3-COMNPARTMENT SINK JUNCTION AREA IS DIRTY AND CRACKY.
CFPM; NADEEM ALI 54071 EXP 02/24/2015. CORRECT ITEMS WITHIN 5 DAYS.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 37.0F |
| (Refrigerator - pizza prep unit) | 39.0F |
| Peppers | 38.0F |
| Mushrooms | 40.0F |
| Sausage | 40.0F |
| Tomatoes sliced | 40.0F |
| Mayonnaise | 38.0F |
| Vegetables - cut | 38.0F |
Aug 01, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean can opener. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed rust on shelvings in side walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces, such as cooking facility, vent, hood, filter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
No Certified Food Manager with Department of Health Certificate.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928 FOR FURTHER QUESTIONS.
| Temperatures | |
| Hot Water | 123.0F |
| Hamburger cooked | 40.0F |
| Hot Water | 123.0F |
| Pepperoni | 40.0F |
| Tomato Sauce | 41.0F |
| Mushrooms | 38.0F |
| Chicken | 40.0F |
| Tomatoes chopped | 38.0F |
| (Freezer) | -10.0F |
| (Freezer) | -4.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
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