SAN ANTONIO GRILL, 3908 12TH ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Oct 06, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 22, 2014 | Routine | 3 | 3 | Details / Comments |
|
May 22, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
May 06, 2014 | Follow-up | 5 | 3 | Details / Comments |
|
Apr 17, 2014 | Routine | 6 | 10 | Details / Comments |
|
Jan 27, 2014 | Follow-up | 4 | 0 | Details / Comments |
|
Jan 09, 2014 | Routine | 6 | 5 | Details / Comments |
| No violation noted during this evaluation. | Oct 25, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 18, 2013 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jul 02, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 25, 2013 | Routine | 2 | 3 | Details / Comments |
|
Mar 01, 2013 | Routine | 0 | 4 | Details / Comments |
|
Nov 16, 2012 | Routine | 2 | 4 | Details / Comments |
|
Apr 27, 2012 | Routine | 2 | 3 | Details / Comments |
|
Jan 31, 2012 | Complaint | 4 | 10 | Details / Comments |
Oct 06, 2014 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 09/22/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Cheese (Cold Holding) | 38.0F |
| Chili (Hot Water Bath) (Hot Holding) | 160.0F |
| Rice (Hot Water Bath) (Hot Holding) | 162.0F |
Sep 22, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand washing sink located in the kitchen is blocked. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items such as raw onion and chicken held at improper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in walk-in refrigerator .(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
3-part sink hot water faucet is not in a good repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap at spray hose located in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 53.0F |
| Onions cooked (Hot Water Bath) (Hot Holding) | 176.0F |
| Chicken Chop (Hot Water Bath) (Hot Holding) | 142.0F |
| Chili (Hot Water Bath) (Hot Holding) | 152.0F |
| Rice (Hot Water Bath) (Hot Holding) | 147.0F |
| Rice (Hot Water Bath) (Hot Holding) | 171.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
May 22, 2014 (Follow-up)
Violations:
- Required records available: shellstock tags, parasite destruction
A CEASE AND DECIST WAS ISSUED TO CEVICHE PREPARATION OF MARINATED TYLAPIA DUE TO NO PARASITE DESTRUCTION LETTER PROVIDED AT TIME OF CALL - Proper cold holding temperatures
Cold food items in the open cooler display are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared foood items in containers are not labeled with dates and contents (Corrected On Site)
A CEASE AND DESIST WAS ISSUED CEVICHE PREPARATION OF MARINATED TYLAPIA DUE TO NOT PARASITE DESTRUCTION LETTER PROVIDED. The PIC will fax/email the letter as soon as possible.
The Business has A written employee's health policy for food-borne illness.
Most recent pest control service date: 5/15/2014
If any question please call area supervisor MS.COLEMAN at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beans (Steam Table) (Hot Holding) | 144.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| Blue Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 49.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 49.0F |
| Chicken (Steam Table) (Hot Holding) | 148.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 48.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
May 06, 2014 (Follow-up)
Violations:
- Required records available: shellstock tags, parasite destruction
No parasite destruction letter presented at visit for the Tilapia fish fillets that are going to be served raw marinated with fresh lemon juice (Ceviche). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Foods (cheese, lettuce, cut onions, etc) not protected from contaminants at the cook line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Food contact surfaces not clean to sight and touch. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items(cut vegetables, greens, etc) held at improper temperature(s) in the reach-in refrigerator at the cook line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food prepared on site not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Improper cooling technique used to cool foods that need time and temperature control for safety. Managers have been educated about proper cooling techniques at visit. (Corrected On Site) - Approved thawing methods used
Improper thawing of shrimp observed. Frozen shrimp being thawed in standing water at room temperature. Frozen meet being thawed over the cart at room temperature. Note: managers have been educated about proper thawing techniques at visit. (Corrected On Site) - Food properly labeled; original container
Squeeze bottles not labeled for the kind of food items they contain. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Pest exterminator from 'Brussell Extermination Service' serviced the facility on 4/23/2014 as seen on the paper report at visit. 5 days notice not abated; 45 days notice pending from inspection conducted on 04/17/2014.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Beans (Steam Table) (Hot Holding) | 152.0F |
| Chicken (Steam Table) (Cold Holding) | 150.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 52.0F |
| Guacamole (Refrigerator - reach-in) (Cooling) | 55.0F |
| Greens (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Gravy-seafood (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 57.0F |
| Rice (Steam Table) (Hot Holding) | 154.0F |
| Sauce (Steam Table) (Hot Holding) | 152.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Hot Dog (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Walk-in Freezer) | 0.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Refrigerator) | 38.0F |
Apr 17, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Management awareness; policy present
Employee Health Reporting Forms Issued. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Tag not provided with mussells. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
All food items must be protected from contamination, (lettuce, cheese, salsa. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food items prepared on premises not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Improper thawing of fish. (Corrected On Site) - Thermometers provided & accurate
Provide working thermometers inside all refrigerations. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Observed old mice dropping near rear door in back. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Knives stored inbetween wall and sink. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator not capable of maintaining proper cold holding temperature (47 degrees). Must be 40 degrees or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean exterior of seasonal/dry food storage containers, stored on shelvings. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Stainless steel work table at bottom is rusty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Pipe leaks at bottom under sink next to dishwasher. Repair hot water knob on the three(3)compartment sink in prep area in rear. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Francisco Santis FS#53888 expire 5-3-15.
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 | |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 34.0F |
| Tomatoes sliced | 41.0F |
| Lettuce | 39.0F |
| Mushrooms | 49.0F |
| Cucumbers | 41.0F |
| Onions raw (Refrigerator - drawer) | 53.0F |
| Shrimp raw (Refrigerator - drawer) | 39.0F |
| Scallops (Refrigerator - drawer) | 36.0F |
| Mussels (Refrigerator - drawer) | 40.0F |
| Fish - Tilapia (Refrigerator - drawer) | 41.0F |
| Steak raw (Refrigerator - drawer) | 49.0F |
| Chicken raw (Refrigerator - drawer) | 47.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Freezer) | -9.0F |
Jan 27, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
unclean food contact surfaces/can opener/kitchen utensils (Corrected On Site) - Proper hot holding temperatures
Hot food items are held at improper temperatures (Corrected On Site) - Proper cold holding temperatures
Cold food items are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared food items are not labeled for dates and contents (Corrected On Site)
The Business has A written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/15/2013
If any question please call area supervisor MS.COLEMAN at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.6°F
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| Chicken (Steam Table) (Hot Holding) | 119.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beans (Steam Table) (Hot Holding) | 121.0F |
| Guacamole (Refrigerator - open display) (Cold Holding) | 49.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 46.0F |
Jan 09, 2014 (Routine)
Violations:
- Hands clean and properly washed
Food employee observed washing hands for approximately 5-seconds. (Corrected On Site) - Hands clean and properly washed
Food employee observed washing hands in the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing sink is provided in the warewashing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Chicken wings thawing out at room temperature. (CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in the undercounter refrigerator located in the kitchen. (CORRECT VIOLATION WITHIN 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) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at Hand Washing Sink in prep area (area not used for food preparation - but, is used for food storage). Rest of establishment does have adequate hot water. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 42.0F |
| (Walk-in Refrigerator) | 40.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Hot Water (Handwashing Sink) | 139.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Beans (Soup Warmer) (Hot Holding) | 172.0F |
| Salsa Verde (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Guacamole (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Pork (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Rice (Steam Table) (Hot Holding) | 152.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 32.0F |
Oct 25, 2013 (Follow-up)
Comments:CFPM; CARLOS ZENTENO 51611 EXP 05/03/2015. MOST YOUR REFRIGERATOR TEMPERATURE ARE MARGINAL. KEEP LOWERING TEMPARATURE OF REFRIGERATOR.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| Milk (Refrigerator - counter top) | 45.0F |
| (Refrigerator - sandwich prep unit) | 43.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| Tomatoes chopped | 42.0F |
| salsa | 42.0F |
| Onions raw | 42.0F |
| Beef Stew | 140.0F |
| Chicken | 144.0F |
| Sauce | 144.0F |
Oct 18, 2013 (Routine)
Violations:
- Proper hot holding temperatures
COOKED CHICKEN TEMPERATURE=102. (Corrected On Site) - Proper cold holding temperatures
TWO SANDWICH PREP-STATIONS ARE OUT OF TEMPERATURE (T=44, 55) SO AS FOOD STORED THERE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
SHRIMP IS THAWING IN STILL COLD WATER. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
FOOD WARE IN MOP SINK. (Corrected On Site) - Physical facilities: installed, maintained, & clean
DEBRIS AND DIRT IN 3 COMPARTMENT SINK, MOLD AND DIRT ON WALL AROUND 3-COMP- SINK. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: CARLOS ZENTENO 51611 EXP 05/03/2015. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - sandwich prep unit) | 55.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
| (Refrigerator - sandwich prep unit) | 44.0F |
| Tomatoes chopped | 56.0F |
| Onions raw | 57.0F |
| Cheese | 54.0F |
| Cheese | 42.0F |
| Beef Stew | 140.0F |
| Chicken | 102.0F |
| Chicken roasted | 144.0F |
| Rice | 136.0F |
| Sauce | 146.0F |
Jul 02, 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 | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Handwashing Sink) | 112.0F |
| Onions raw (Cold Holding) | 41.0F |
| Tomatoes chopped (Cold Holding) | 35.0F |
| Mayonnaise (Cold Holding) | 35.0F |
Jun 25, 2013 (Routine)
Violations:
- Proper cold holding temperatures
COLD FOOD AT THE OUT-TEMPERATURED SANDWICH STATION ARE OUT OF TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
DIFFERENT SAUCES IN WALK-IN REFRIGERATER NOT LABELLED AND DATED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
A FOOD TRY STANDS ON MOP SINK. (Corrected On Site) - Nonfood-contact surfaces clean
MOLD SCALING AND DIRT ON WALL AROUND 3-COMP-SINK. DEBRIS AND HEAVY RUST ON THE LOWER LEVEL OF A COUNTER. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
SANDWICH STATION (THE FIRST ONE AT LEFT HAND) IS OUT OF TEMPERATURE (T=60). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: CARLOS ZENTENO 51611 EXP 05/03/2015. CORRECT ITEMS STATED WITH 5 DAY AND 45 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 43.0F |
| (Refrigerator - sandwich prep unit) | 44.0F |
| (Freezer - walk-in) | 12.0F |
| Tomatoes sliced | 40.0F |
| Onions raw | 56.0F |
| Vegetables - cut | 58.0F |
| Soup | 160.0F |
| Mayonnaise | 44.0F |
| Beef | 152.0F |
| Chicken roasted | 150.0F |
Mar 01, 2013 (Routine)
Violations:
- Thermometers provided & accurate
NON READABLE THERMOMETER IN WALK IN UNIT (Corrected On Site) - Wiping cloths: properly used & stored
MULTI PURPOSE USE OF WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY EQUIPMENT IN KITCHEN. (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOORS IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Grill) | 113.0F |
| Beef (Stove) (Cooking) | 145.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 14.0F |
| Eggs (Refrigerator) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 39.0F |
Nov 16, 2012 (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.(issued) (Corrected On Site) - Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site) - Food properly labeled; original container
Working containers of food inside the walk-in refrigerator were not labeled.(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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The knife holder and knives needed cleaning. The broken knife needed to be replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the exterior rear of the establishment. There was mold on the walls in the dishwash area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Rice (Steam Table) (Hot Holding) | 190.0F |
| Beef (Steam Table) (Hot Holding) | 139.0F |
| Beans (Steam Table) (Hot Holding) | 139.0F |
| Onions cooked (Stove) (Cooking) | 189.0F |
| Mixed Vegetables (Stove) (Hot Holding) | 141.0F |
| Shrimp cooked (Deep Fryer) (Cooking) | 175.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 35.3F |
| (Refrigerator - walk-in) | 35.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) | 37.3F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
Apr 27, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
There was no drip pan under the beef packed in drippings stored inside the walk-in refrigerator.(provided) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wall above the 3 compartment sink in the warewash area needed painting(mildew). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Clean ground area around and under the dumpster(s);remove mattress.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in paper good store room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Carlos D Zenteno: #38922 expired 1/9/2012; took Prometric class 4/23/2012.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| Black Beans (Steam Table) (Hot Holding) | 150.0F |
| Chicken (Steam Table) (Holding) | 150.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| Shrimp raw (Prep sink) (Thawing) | 30.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
Jan 31, 2012 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Eggs improperly stored inside walk-in refrigeration unit located at area across from kitchen. (Corrected On Site) - Proper cold holding temperatures
Refrigerated sandwich preparation unit not capable of maintaining temperatures at 41 degrees F or below. Temperature reading 55 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Several containers inside reach-in & walk-in refrigeration units not properly date-marked. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Refrigerated sandwich preparation unit in need of repair. Temperature reading 55 degrees F. - Thermometers provided & accurate
No thermometer(s) inside reach-in & walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Food items/containers stored inside refrigeration units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Rusty shelving under work tables. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Warewashing unit at 5pm -final rinse temperature - 90 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s) inside both mens and ladies toilet rooms. Hot water temperature at handsinks - 87 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Water on floor in kitchen near 3-compartment sink. Floor in need of cleaning. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Wall surface behind 3-compartment sink in need of repainting. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - CARLOS D. ZENTENO - #38922 - expired 01/09/12
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (02/06/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (03/16/12)
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/female) | 87.0F |
| Hot Water (Handwashing Sink - toilet/male) | 87.0F |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| Hot Water (Handwashing Sink - Bar) | 131.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 58.0F |
| (Reach-in Freezer) (Cold Holding) | 4.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Steak cooked (Hot Holding Display Unit) (Hot Holding) | 151.0F |
| Black Beans (Hot Holding Display Unit) (Hot Holding) | 158.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 160.0F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -12.0F |
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