RUMBA CAFE, 2443 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 08, 2014 | Routine | 4 | 5 | Details / Comments |
|
Apr 30, 2013 | Complaint | 2 | 2 | Details / Comments |
|
Mar 19, 2013 | Routine | 2 | 2 | Details / Comments |
|
Jul 31, 2012 | Routine | 6 | 16 | Details / Comments |
Jan 08, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. A copy of the DC DOH Food code Employee Interview, Reporting Agreement and Medical Referral forms was distributed at the time of the inspection. (Corrected On Site) - Proper date marking & disposition
Open bag of cheese stored in the reach-in refrigerator was not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Dead roaches observed on the counter top near the grill. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Non NSF or commercial grade equivalent reach in refrigeration unit.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chlorine chemical test strips provided to measure the concentration of sanitizing solution(s) in the dish washing machine.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Missing grated cover to the floor drain located under the hand sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No hot running water to the hand sink located next to the dish washing machine and missing faucet hot water knob to the utility sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Grease and food debris on the floor underneath the cooking equipment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Tiled floors in the kitchen are loose and grout need for smooth, easily cleanable and non porous floor surface. Mold on the wall surface behind the dish washing machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS WITHIN 5-DAYS.
CORRECT ITEMS WITHIN 45-DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037.
| Temperatures | |
| Milk (Reach-in Refrigerator) (Cold Holding) | 33.0F |
| Creamer (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| Mozzarella Cheese (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (3-compartment sink (Bar)) | 147.0F |
| (Reach-in Refrigerator) | 35.6F |
| (Reach-in Refrigerator) | 38.5F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 31.0F |
| (Reach-in Freezer) | 8.0F |
| (Reach-in Freezer) | 13.8F |
| (Reach-in Refrigerator) | 40.0F |
| Hot Water (Handwashing Sink) | 136.0F |
Apr 30, 2013 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Approved thawing methods used
FROZEN CHEICKEN SITTING INSIDE OF THE SINK (Corrected On Site) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)DRY STANDING WATER ON HTE FLOOR INSIDE OF THE KITCHEN
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Green Peppers (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 155.0F |
| Steak cooked (Steam Table) (Hot Holding) | 165.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Rice (Steam Table) (Hot Holding) | 148.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Mar 19, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
INTERIOR OF ICE MACHINE CONTAINED MOLD BEHIND THE DRIP PANEL. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
WHITE CUTTING BOARD CONTAINED CREVICES. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE SANITIZER AT THE DISH MACHINE IS NOT DISPENSING PROPERLY. WAND USED FOR DISPENSING WAS IN POOR CONDITION. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS UNDER AND BEHIND ALL EQUIPMENT CONTAINED OLD FOOD PARTICLES, DUST AND DEBRIS. REMOVE IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
HOT FOOD IS PREPARED TO ORDER.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.8F |
| (Refrigerator - reach-in) (Cold Holding) | 39.7F |
| (Refrigerator - reach-in) (Cold Holding) | 37.8F |
| (Refrigerator - reach-in) (Cold Holding) | 40.8F |
| (Reach-in Freezer) (Cold Holding) | 2.3F |
| (Reach-in Freezer) (Cold Holding) | -2.9F |
| (Refrigerator - beverage) (Cold Holding) | 36.5F |
Jul 31, 2012 (Routine)
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 person in charge 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 regarding the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the bar handwashing sink. (Corrected On Site) - Food separated and protected
Raw beef and raw seafood are stored above cooked pork and raw potatoes in the reach-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold is accumulating on the ice maker's plastic drip panel and the interior walls of the ice maker. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Utensils placed in the dishwash machine are not being properly sanitized; the rinse cycle temperature did not reach the data plate's recommmended minimum temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
There are no visible thermometers in the under counter refrigerator, display refrigeator, and ice cream freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The dial thermometer on the exterior of the reach-in refrigerator is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
The dry food bins in the storage area are unlabeled. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
A box of plantains is stored on the kitchen floor by the rear door. (Corrected On Site) - Wiping cloths: properly used & stored
The wiping cloths are stored on the cutting boards and no sanitizing solutions are prepared. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the kitchen shelves are stored with the food-contact surfaces exposed and should be inverted or covered. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have numerous dark grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum foil is lining a number of shelves in the kitchen. Paper towels are lining the shelves at the bar. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips available to measure the concentrations of the sanitizing solutions in the dishwash machine and wiping cloth buckets. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's data plate recommended 140 degrees Fahrenheit for the rinse cycle however the rinse cycle temperature was measured at 120 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Lime is built up on the interior of the dishwash machine. There is heavy accumulation of grease and smoke particulate matter on the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at the handwashing sink in one of the toilet rooms. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room doors are not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
A purse and shoes are in the storage area. No lockers are provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The ceiling light tubes above the prep table and unprotected plates are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
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 - Bar) | 134.0F |
| Hot Water (3-compartment sink) | 132.0F |
| Hot Water (Handwashing Sink - toilet room) | 136.0F |
| Hot Water (Handwashing Sink - toilet room) | 84.0F |
| Chorizo Sausage (Oven) (Cooking) | 184.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator - reach-in) | 44.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Hot Water (Sink) | 128.0F |
| Hot Water (Sink) | 131.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 100.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 105.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 115.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Lettuce (Refrigerator - under counter) (Cold Holding) | 64.0F |
| Red Onions - sliced (Refrigerator - under counter) (Cold Holding) | 63.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 62.0F |
| Steak raw (Grill) (Cooking) | 179.0F |
| Scallops (Ice) (Cold Holding) | 35.0F |
| Calamari (Ice) (Cold Holding) | 32.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
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