RIALTO, 2915 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 12, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Apr 28, 2014 | Routine | 6 | 7 | Details / Comments |
|
Sep 16, 2013 | Preoperational | 0 | 1 | Details / Comments |
May 12, 2014 (Follow-up)
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. (NOTICE PENDING FROM INSPECTION CONDUCTED 4/28/14)
45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 4/28/14:
DCMR: 203.2
5 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 4/28/14:
DCMR: 802.1, 1813.1, 1900.1, 3400.1, 816.1
45 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 4/28/14:
DCMR: 500.1, 3002.1, 2414.2, 3004.1, 810.1, 3008.1(C)
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| Mussels (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Steak raw (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Pasta (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Lasagna (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (Steam Table) | 140.0F |
Apr 28, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a receipt 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) - Proper eating, tasting, drinking, or tobacco use
Employee had an uncovered beverage in a food preparation area (pasta station). (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Multiple hand sinks have no paper towels. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink used for dumping. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Multiple hand sinks have no handwashing signage.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw beef stored above fish. Items relocated. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Rinse water for the bar dishwasher did not reach acceptable temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Wall-mounted dicer has built up food debris. The fan guard and ceiling of the walk-in refrigerator have dust build up. The seals on the reach-in refrigerators in the kitchen are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Delimer used in place of sanitizer at the three compartment sink. Line flushed and correct chemical installed. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerator has a broken temperature dial. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Pans of fish stored on the floor of the walk-in refrigerator. The reach-in refrigerator in the kitchen is leaking water from the fan.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Utensils stored in room temperature standing water. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Multiple light bulbs missing from the hood. Establishment had hood lights off upon entry to the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Last pest service 4/24/14
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink (Bar)) | 111.0F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 36.0F |
| Minestrone (Soup Warmer) (Hot Holding) | 146.0F |
| Polenta (Steam Table) (Hot Holding) | 155.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink) | 135.0F |
| Pesto Sauce (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 96.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 96.0F |
| (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Tomatoes sliced (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Sep 16, 2013 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No handwashing signage at handwashing sink.
CFH: Ryan Fitcher FS:48330 EXP:06/22/2014
Correct stated item within 45days
No objection to the issuance of a new business license
If you have any questions,please contact area supervisor
Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - toilet room) | 118.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - under counter) | 39.9F |
| (Refrigerator - pizza prep unit) | 39.5F |
| (Refrigerator - walk-in) | 40.5F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
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