ROTI MEDITERRANEAN GRILL, 2221 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 02, 2014 | Routine | 1 | 3 | Details / Comments |
|
Jan 28, 2014 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 06, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 06, 2013 | Routine | 2 | 4 | Details / Comments |
|
May 01, 2012 | Complaint | 1 | 2 | Details / Comments |
Jun 02, 2014 (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) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink on service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards stored on rack in kitchen were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442.5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Lettuce (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 146.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 138.0F |
| Couscous (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Tomato & Cucumber Salad (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken (Grill) (Cooking) | 166.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Hot Holding Cabinet) (Hot Holding) | 165.0F |
| Feta Cheese (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Reach-in Freezer) (Cold Holding) | -2.0F |
| (Reach-in Refrigerator) (Cold Holding) | 46.0F |
Jan 28, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Labels not provided on plastic bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Juan A. Andino FS#53584 exire 8-13-15.
CORRECT NON CRITICAL VIOLATONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Mixed Vegetables | 71.0F |
| Feta Cheese | 41.0F |
| Steak cooked (Hot Holding Unit) | 155.0F |
| Chicken (Hot Holding Unit) | 183.0F |
| Rice (Hot Holding Unit) | 145.0F |
| (Refrigerator - Milk Dispensor) | 38.0F |
| Lettuce | 47.0F |
| (Refrigerator) | 32.0F |
| (Freezer) | -1.0F |
| Hot Water | 114.0F |
Aug 06, 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 | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Aug 06, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Working containers are not date marked. (Corrected On Site) - Hot & cold water available; adequate pressure
Increase hot water temperature and hand sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Increase hot water pressure at hand sink in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Matt D. Nations FS#51534 expire 7-11-14.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATOIN WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Steak cooked | 145.0F |
| Beef | 147.0F |
| Chicken | 168.0F |
| Rice | 148.0F |
| Feta Cheese | 40.0F |
| Mixed Vegetables | 40.0F |
| Tomatoes sliced | 43.0F |
| (Freezer) | -7.0F |
| (Refrigerator - walk-in) | 34.0F |
May 01, 2012 (Complaint)
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) - Management awareness; policy present
The person in charge is not aware of the Health Department's reporting requirements for employees diagnosed with specific foodborne illnesses. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Common names not provided on conditments containers. (Corrected On Site)
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| Chicken | 154.0F |
| Steak cooked | 144.0F |
| Feta Cheese | 40.0F |
| Hummus | 39.0F |
| Rice | 160.0F |
| Mixed Vegetables | 40.0F |
| (Freezer) | 0.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Hot Holding) | 180.0F |
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