ROTI MEDITERRANEAN GRILL, 1311 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 07, 2014 | Routine | 4 | 6 | Details / Comments |
| No violation noted during this evaluation. | Dec 12, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Dec 06, 2013 | Complaint | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jul 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 09, 2013 | Routine | 2 | 2 | Details / Comments |
|
Oct 31, 2012 | Routine | 1 | 1 | Details / Comments |
|
Jun 27, 2012 | RE-OPEN | 0 | 3 | Details / Comments |
|
Mar 16, 2012 | Routine | 1 | 1 | Details / Comments |
Apr 07, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on interior of warewashing machines. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Warewashing machine in basement was not properly sanitizing. Manager was instructed to discontinue use and use warewashing machine on 1st floor until unit is properly sanitizing. Management contacted Echolab to schedule service during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Temperature gauges at warewashing machine on 1st floor were inoperable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottles and ingredient containers observed in prep areas and refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Temperature gauges are lacking on warewashing machine in basement. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
An adequate air gap is lacking between piping at warewashing machines and garbage grinder and floor drains. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
Establishment does catering in basement but licensed as a restaurant.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 134.0F |
| Salad (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoe Cucumber Salad (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Steak cooked (Grill) (Cooking) | 159.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 33.0F |
| (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 68.0F |
| Fish (Refrigerator - drawer) (Cold Holding) | 52.0F |
| Fish (Refrigerator - drawer) (Cold Holding) | 47.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 145.0F |
| Couscous (Refrigerator - counter top) (Cold Holding) | 55.0F |
| Cabbage (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Hummus (Refrigerator - counter top) (Cold Holding) | 42.0F |
| (Refrigerator - walk-in) (Cold Holding) | 28.0F |
| (Reach-in Freezer) (Cold Holding) | -1.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink) | 124.0F |
Dec 12, 2013 (Follow-up)
Comments:
CFPM: Glenn Duncan FS#51375, Expire: 10-20-2014
Note: per manager, brand new cutting boards will be delivered by East Coast Food Equipment Company on 12/13/2013. Invoice was presented.
Note: Facility does catering business. However, it doesn't have catering license on the site during this inspection.
5-DAY AND 45-DAY NOTICES WERE ABATED FROM INSPECTION CONDUCTED ON 12/06/2013.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
| Cous Cous (Refrigerator - open display) (Cooling) | 52.0F |
| Roti (Hot Holding Unit) (Hot Holding) | 161.0F |
| Eggplant (Refrigerator - open display) (Cold Holding) | 37.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 37.0F |
| (Walk-in Refrigerator) | 40.0F |
| Hummus (Refrigerator - under counter) (Cold Holding) | 36.0F |
Dec 06, 2013 (Complaint)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - 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 squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boareds have deep cutts and scratches. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor unclean in corners in rear area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Glenn Duncan FS#51375 expire 10-20-14.
Cous Cous 40 degrees.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Chicken Kabob | 146.0F |
| Hummus (Cold Holding) | 50.0F |
| (Refrigerator - drawer) | 37.0F |
| Cabbage (Cold Holding) | 53.0F |
| Rice (Steam Table) | 134.0F |
| Lettuce (Cold Holding) | 46.0F |
| Kabob (Steam Table) | 146.0F |
| Mixed Vegetables (Cold Holding) | 41.0F |
| Feta Cheese (Cold Holding) | 41.0F |
| Eggplant (Cold Holding) | 46.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Hot Holding) | 180.0F |
| (Freezer) | -7.0F |
Jul 15, 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) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Jul 09, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK WAS BLOCKED AT VISIT. HAND SINK MUST BE USED FOR HAND WASHING ONLY. (Corrected On Site) - Proper cold holding temperatures
ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE DISH MACHINE ON THE UPPER LEVEL DID NOT PASS THE CHEMICAL STRIP TEST AT VISIT. ESTABLISHMENT MUST USE MACHINE ON THE LOWER LEVEL UNTIL MACHINE IS REPAIRED IN ORDER TO ENSURE PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
LOWER SHELF OF PREP TABLE CONTAINED SPILLAGE AT VISIT. SHELVES MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-GLENN DUNCAN FS-51375 EXP 10/20/2014
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) (Cold Holding) | 122.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.4F |
| (Reach-in Freezer) (Cold Holding) | -8.1F |
| Cucumbers (Cold Buffet) (Cold Holding) | 50.0F |
| Hummus (Cold Buffet) (Cold Holding) | 56.3F |
| (Cold Buffet) (Cold Holding) | 33.2F |
| Chicken (Hot Buffet) (Hot Holding) | 159.0F |
| Rice (Hot Buffet) (Hot Holding) | 147.0F |
| Steak cooked (Hot Buffet) (Hot Holding) | 156.0F |
| Falafel (Deep Fryer) (Hot Holding) | 150.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.5F |
| (Warmer) (Hot Holding) | 172.0F |
Oct 31, 2012 (Routine)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (Corrected On Site)
Certified Food Manager Carlos Sarmiento FS#52368 expire 5-13-15.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Rice | 157.0F |
| Chicken | 134.0F |
| Beef | 145.0F |
| Steak cooked | 157.0F |
| Feta Cheese | 38.0F |
| Eggplant | 40.0F |
| Hummus | 39.0F |
| Hot Water | 111.0F |
| (Hot Holding) | 180.0F |
| (Cold Holding) | 38.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
Jun 27, 2012 (RE-OPEN)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Guage on dish washer machine not working properly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean filters over convection oven in rear (remove dust). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown light bulb over convection oven. (inadequate lighting). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Zin Aung FS#50124 expire 11-18-14.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
CORRECT NOT CRITICAL VIOLATIONS WITHIN 45 DAYS.
NOTE: APPROVED TO RE-OPEN.
| Temperatures | |
| Hot Water | 122.0F |
| Mixed Vegetables | 40.0F |
| Hummus | 40.0F |
| Eggplant | 41.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | 0.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer) | -9.0F |
| (Holding Oven) | 180.0F |
Mar 16, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)Water at the 3-comp sink mixed with the sanitizer is above 120 degrees and needs to be readjusted as not to breakdown the sanitizer
Jordan M Schneider FS:44399 EXP:04/05/2013
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| salsa (Refrigerator - open display) (Cold Holding) | 38.0F |
| Hummus (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken Kabob (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 145.0F |
| Lamb (Rotisserie) (Hot Holding) | 148.0F |
| Beef (Steam Table) (Hot Holding) | 148.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 33.0F |
| (Refrigerator - drawer) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
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