QDOBA MEXICAN GRILL, 555 11TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 28, 2014 | Routine | 3 | 8 | Details / Comments |
|
Sep 23, 2013 | Routine | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | Apr 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 02, 2013 | Routine | 3 | 0 | Details / Comments |
|
Oct 04, 2012 | Routine | 0 | 3 | Details / Comments |
|
Jan 31, 2012 | Routine | 0 | 1 | Details / Comments |
Feb 28, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Towels observed in basin of hand sinks (2). (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Concentration of sanitizer at triple sink is too low, dishes are not being sanitized. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Fan guard in reach in cooler has thick dust buildup. (Corrected On Site) - Toxic substances properly identified, stored, used
Chemical spray bottle (full) is stored above and next to food contact containers. (Corrected On Site) - Thermometers provided & accurate
Thermometers inside three refrigeration units are broken. (Corrected On Site) - Personal cleanliness
Hair restraints not worn by managers stepping on line to help handle food during lunch rush. (Corrected On Site) - Wiping cloths: properly used & stored
Sanitizer bucket concentration is too low. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Containers observed wet nesting in dish area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Several cutting boards have heavy ware and scratching to surfaces that make them no longer cleanable. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Mop not hung to air dry after use. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Employee belongings (jackets/purses/clothing) are stored with food contact surfaces (single service) and bag in box sodas, rather than in lockers provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEM STATED WITHIN 45 DAYS
EMPLOYEE HEALTH POLICY IS PRESENT
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.3F |
| Hot Water (Handwashing Sink - toilet room) | 121.0F |
| Hot Water (Handwashing Sink - toilet room) | 106.7F |
| Sour Cream (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Sausage (Ice) (Cooking) | 68.8F |
| Guacamole (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Corn (Reach-in Refrigerator) (Cold Holding) | 39.8F |
| Tomatoes chopped (Reach-in Refrigerator) (Cooling) | 46.8F |
| Sour Cream (Reach-in Refrigerator) (Cold Holding) | 36.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | 1.0F |
| (Hot Holding Unit) | 120.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 142.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 143.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 171.8F |
Sep 23, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Hot Holding) | 120.0F |
| (Hot Holding) | 150.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| (Handwashing Sink) | 116.0F |
Apr 09, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Hot Holding) | 160.0F |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Cheese | 38.0F |
| Lettuce (Cold Holding) | 40.0F |
| (Handwashing Sink) | 112.0F |
| Lettuce (Cold Holding) | 35.0F |
Apr 02, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean cutting boards and repair broken handle at ice-machine.)
A 5-DAY NOTICE WAS ISSUED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Reach-in Freezer) (Cold Holding) | 8.0F |
| Beef (Cold Holding) | 41.0F |
| Onions raw (Cold Holding) | 38.0F |
| (Hot Holding) | 150.0F |
| Ranch dressing (Cold Holding) | 34.0F |
| Corn (Cold Holding) | 41.0F |
| Barbecue (Cold Holding) | 40.0F |
Oct 04, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO HANDWASH SIGN AT THE SINKS INSIDE OF THE KITCHEN(CORRECT VIOLATION WITHIN 45 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) - Warewashing facilities: installed, maintained, & used; test strips
PROVIDE SNAITIZER FOR SANI-BUCKETS(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Black Beans (Steam Table) (Hot Holding) | 155.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 167.0F |
| Pork (Steam Table) (Hot Holding) | 155.0F |
| Red Beans (Steam Table) (Hot Holding) | 145.0F |
| Beef (Steam Table) (Hot Holding) | 148.0F |
| Steak cooked (Steam Table) (Hot Holding) | 177.0F |
| Rice (Steam Table) (Hot Holding) | 166.0F |
| Cheese sauce (Steam Table) (Hot Holding) | 149.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Guacamole (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Sour Cream (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - reach-in) | 39.0F |
Jan 31, 2012 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
ADD MORE SANITIZER TO THE 3-COMP SINK (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CFH:JOSE AMAYA FS:43007 EXP:3/18/2013
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS.JACQUELINE COLEMAN 442-5928.
| Temperatures | |
| Chicken Chop (Steam Table) (Hot Holding) | 141.0F |
| Black Beans (Steam Table) (Hot Holding) | 146.0F |
| Red Beans (Steam Table) (Hot Holding) | 156.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Sour Cream (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pork (Steam Table) (Hot Holding) | 156.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
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