POLLO CAMPERO, 3229 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 10, 2012 | Follow-up | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Nov 23, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 02, 2012 | Routine | 1 | 3 | Details / Comments |
|
Jun 22, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Apr 20, 2012 | Complaint | 5 | 12 | Details / Comments |
Dec 10, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/28/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.4°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Steam Table) (Hot Holding) | 165.0F |
| Fries (Steam Table) (Hot Holding) | 147.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chicken Nuggets (Steam Table) (Hot Holding) | 167.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 169.0F |
Nov 23, 2012 (Follow-up)
Comments:NOTICE PENDING FROM INSPECTION CONDUCTED ON 10/02/12
14-DAY EXTENSION GRANTED TO COMPLETE INSTALLATION OF GARBAGE DISPOSAL UNIT (12/07/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 150.0F |
| (Reach-in Freezer) (Cold Holding) | -6.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Chicken baked (Heat Lamp Display) (Hot Holding) | 173.0F |
| Black Beans (Hot Holding Unit) (Hot Holding) | 151.0F |
| Fries (Heat Lamp Display) (Hot Holding) | 143.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 141.0F |
| (Hot Holding Unit) (Hot Holding) | 155.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 155.0F |
Oct 02, 2012 (Routine)
Violations:
- Single-use/single-service articles: properly stored & used
Single-service items (carryout food containers) not stored in plastic sleeves. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Lime and calcium deposits observed on inner components of warewashing machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (Corrected On Site) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (10/09/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (11/16/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 141.0F |
| Hot Water (Handwashing Sink) | 140.0F |
| (Holding Oven) (Hot Holding) | 167.0F |
| Chicken fried (Holding Oven) (Hot Holding) | 167.0F |
| Chicken baked (Holding Oven) (Hot Holding) | 197.0F |
| Fries (Heat Lamp Display) (Hot Holding) | 154.0F |
| Black Beans (Steam Table) (Hot Holding) | 166.0F |
| Rice (Steam Table) (Hot Holding) | 167.0F |
| Cole slaw (Ice) (Cold Holding) | 40.0F |
| Chicken grilled (Holding Oven) (Hot Holding) | 160.0F |
| (Freezer - walk-in) (Cold Holding) | -1.0F |
| (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| (Reach-in Freezer) (Cold Holding) | 6.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 170.0F |
| (Refrigerator - beverage) (Cold Holding) | 30.0F |
Jun 22, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
some cold food items are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 06/11/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 109.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (Refrigerator - reach-in) | 121.0F |
| Hot Water (3-compartment sink) | 126.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - under counter) | 39.0F |
| (Freezer - walk-in) | 4.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Black Beans (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Avocado (Refrigerator - open display) (Cold Holding) | 42.0F |
| Rice (Steam Table) (Hot Holding) | 145.0F |
| Fries (Steam Table) (Hot Holding) | 154.0F |
Apr 20, 2012 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the establishment with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
The handwashing sink adjacent to the cooking equipment is blocked by a cart. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is a buildup of dust on the walk-in refrigerator's compressor fan guards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
There is no visible thermometer in the under counter refrigerator beneath the handwashing sink on the service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There is an unlabeled plastic bottle of oil on the shelf beneath the ovens. (Corrected On Site) - Insects, rodents, & animals not present
There is a vent on one of the rear doors of the establishment and the openings in the vent will not prevent the entry of pests. A screen or other impediment is needed over the vent. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the service line are stored with the food-contact surfaces exposed and need to be inverted or covered. (Corrected On Site) - Single-use/single-service articles: properly stored & used
A case of cups is stored on the floor in front of the door in the storage/compactor room. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The long cutting board at the under counter refrigerator is badly chipped on the corners. The plastic cutting boards are chipped along the edges. have numerous grooves, and are discolored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash temperature was measured at 123 degrees Fahrenheit and the data plate requirement is a minimum temperature of 15 degrees Fahrenheit.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The interior of the dishswash machine has a heavy buildup of lime especially on the upper surface and spray arms. The exterior of the dishwash machine's doors also need to be delimed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The faucet above the sink adjacent to the 3-compartment sink is leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There are no covered receptacles in the toilet rooms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
There are no lids on the outdoor waste receptacles (dumpsters). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 20 p.s.i.
Most recent pest control service dates: 4/17/2012; 3/20/2012; 2/21/2012; and 1/17/2012.
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 - toilet room) | 118.0F |
| Hot Water (Handwashing Sink - toilet room) | 116.0F |
| (Reach-in Freezer) | -6.0F |
| Hot Water (Handwashing Sink - kitchen) | 148.0F |
| Hot Water (Prep sink) | 149.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Chicken Chipotle Tortilla Soup (Steam Table) (Hot Holding) | 164.0F |
| Pinto Bean Soup (Steam Table) (Hot Holding) | 189.0F |
| Black Beans (Steam Table) (Hot Holding) | 171.0F |
| Rice (Steam Table) (Hot Holding) | 182.0F |
| Chicken Breast (Holding Oven) (Time As Public Health Control) | 132.0F |
| Onions and Cilantro (Refrigerator - under counter) (Cold Holding) | 56.0F |
| Black Beans (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Cilantro Ranch Mayonnaise (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) | 42.0F |
| Hot Water (Handwashing Sink - Service Line) | 140.0F |
| Fried Chicken Breast (Holding Oven) (Hot Holding) | 171.0F |
| Fried Chicken Wing (Holding Oven) (Hot Holding) | 167.0F |
| (Refrigerator - under counter) | 24.0F |
| Hot Water (Handwashing Sink - Service Line) | 143.0F |
| (Refrigerator - counter top) | 41.0F |
| Fried Chicken Breast (Heat Lamp Display) (Time As Public Health Control) | 149.0F |
| Fried Chicken Wing (Heat Lamp Display) (Time As Public Health Control) | 152.0F |
| Fried Chicken Drumstick (Heat Lamp Display) (Time As Public Health Control) | 151.0F |
| Cole slaw (Ice) (Cold Holding) | 42.0F |
| Rice (Steam Table) (Hot Holding) | 161.0F |
| Chicken grilled (Oven) (Hot Holding) | 138.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 4.0F |
| (Refrigerator - reach-in) | 37.0F |
| Chicken Strips (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 147.0F |
| Fried Chicken (Deep Fryer) (Cooking) | 197.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 123.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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