TORTILLA COAST, 400 1ST ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 07, 2014 | Restoration | 0 | 1 | Details / Comments |
|
Feb 06, 2014 | Complaint | 9 | 20 | Details / Comments |
|
Sep 03, 2013 | Complaint | 1 | 3 | Details / Comments |
|
Jul 31, 2013 | Routine | 0 | 3 | Details / Comments |
|
Jun 20, 2012 | Complaint | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jun 18, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 12, 2012 | Routine | 1 | 1 | Details / Comments |
Feb 07, 2014 (Restoration)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
Insufficient facilities for cleaning and sanitizing multi use items behind the bar. Establishment only has dish machine behind the bar.
The following items have been abated: 2205.1,404.1,800.2(not observed),2203.2(not observed),2205.1(not observed)3004.1,3002.1,802.1,1009.1,801.1,812.2,810.1,1900.3,2305.2,2418.1,2403.1,3200.1,3201.1,3008.1(b).
Last pest control service February 6,2014. Invoice provided.
Item #46-Three compartment sink has been ordered for bar
Correct stated items in 45 days.
No prepared food available for temperatures.
Establishment in compliance. Restaurant license restored and permitted to reopen for business.
If you have any questions ,pleas contact the Area Supervisor Jacqueline R. Coleman on (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 125.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
Feb 06, 2014 (Complaint)
Violations:
- Hands clean and properly washed
Food employees observed washing hands for less than 20 seconds in kitchen. - Hands clean and properly washed
Employees observed washing hands at 3 compartment sink in kitchen. - No bare hand contact with ready-to-eat foods or approved
Employee observed dispensing tortilla chips with bare hands. - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at bar handwashing sink. - Adequate handwashing sinks properly supplied and accessible
No paper towels at bar handwashing sink. - Food separated and protected
Uncovered food items observed in cooking area. Raw meat stored with ready to eat foods in refrigeration units. Raw eggs stored next to ready to eat food in walk-in. - Food-contact surfaces: cleaned & sanitized
Washing machine not properly cleaning and sanitizing. (Corrected On Site) - Time as a public health control: procedures & records
Date marking not observed on containers of food used for bloody mary prep in walk-in. - Food properly labeled; original container
Unlabeled food containers observed in various refrigeration units, prep area and on storage shelving throughout. - Insects, rodents, & animals not present
Rodent feces observed on floor in establishment. - Contamination prevented during food preparation, storage, & display
Food observed stored on floor in walk-in freezer and in basement prep area. - Personal cleanliness
Employees in kitchen were lacking hair restraints. - Wiping cloths: properly used & stored
Wiping cloths were observed stored on food contact surfaces. - In-use utensils: properly stored
Ice scoop observed stored in stagnant water. Knife observed stored in seam between prep table and 3 compartment sink in basement. - Utensils, equipment & linens: properly stored, dried, & handled
Drinking straws at bar are not stored in manner to prevent contamination. - Utensils, equipment & linens: properly stored, dried, & handled
Employee observed stacking clean wet cups. - Utensils, equipment & linens: properly stored, dried, & handled
Employee observed touching rim of beverage cups with bare hands. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards were observed stained and heavily worn. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum observed lining shelf and cooking equipment. - Warewashing facilities: installed, maintained, & used; test strips
No warewashing sink was observed for use at bar. - Warewashing facilities: installed, maintained, & used; test strips
3 compartment sinks are not large enough to accommodate the largest pieces of equipment (i.e. pots). - Nonfood-contact surfaces clean
Debris observed on floor in walk-in freezer. - Hot & cold water available; adequate pressure
No hot water observed at various sinks. (Corrected On Site) - Plumbing installed; proper backflow devices
Drain line under handsink at bar was observed leaking. - Plumbing installed; proper backflow devices
No air gap observed between piping and floor drains at bar, at walk-in boxes in basement and ice machine in kitchen. - Physical facilities: installed, maintained, & clean
Walls and ceiling areas were observed damaged in various locations. - Physical facilities: installed, maintained, & clean
Debris observed on floors under food equipment in various locations. - Physical facilities: installed, maintained, & clean
Floors, walls and ceilings around food equipment were observed unclean in various areas. - Adequate ventilation & lighting; designated areas used
Inadequate lighting (bulb out) in reach-in refrigeration unit in kitchen.
SUMMARY SUSPENSION (In order for License to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must me abated and approved by the DOH)
| Temperatures | |
| Hot Water (3-compartment sink) | 84.0F |
| Hot Water (Handwashing Sink - kitchen) | 87.0F |
| Black Beans (Ice) (Cold Holding) | 42.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 144.0F |
| Black Beans (Steam Table) (Hot Holding) | 167.0F |
| Ground Beef (Steam Table) (Hot Holding) | 158.0F |
| Rice (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Onions cooked (Hot Water Bath) (Hot Holding) | 180.0F |
| Guacamole (Ice) (Cold Holding) | 41.0F |
| Sour Cream (Ice) (Cold Holding) | 38.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (3-compartment sink) | 119.0F |
| (Walk-in Freezer) (Cold Holding) | 0.0F |
| (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| (Dishwashing Machine - Wash Cycle) | 72.0F |
| (Warewashing Machine - Rinse Cycle) | 75.0F |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
Sep 03, 2013 (Complaint)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS NOT LABELED (Corrected On Site) - Insects, rodents, & animals not present
RAT DROPPINGS SEEN IN THE EXTERIOR DUMPSTER AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
OVERFLOWING TRASH IN DUMPSTER AREA.(5 DAYS NOTICE)
PROVIDE A PLAN OF CORRECTION FOR RAT ACTIVITY IN YOUR GARBAGE AREA
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 2.0F |
| Sauce (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Cheeseburger (Warmer) (Preparation) | 158.0F |
Jul 31, 2013 (Routine)
Violations:
- Food properly labeled; original container
CONTAINERS NOT LABELED AS TO CONTENT (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS NOT IN A SANITIZING SOLUTION (Corrected On Site) - Nonfood-contact surfaces clean
EXTERIOR OF REFRIGERATION UNIT IN BASEMENT PREP ROOM DIRTY (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Reach-in Freezer) | 11.0F |
| Sauce (Mobile Refrigerator) (Cold Holding) | 41.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Beef (Refrigerator - vehicle) (Cold Holding) | 36.0F |
Jun 20, 2012 (Complaint)
Violations:
- Hands clean and properly washed
No food employees observed washing hands duiring inspection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper reheating procedures for hot holding
Improper reheating of chicken on the main service line. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - In-use utensils: properly stored
Ice cream scoop stored inside of ice cream container. (Corrected On Site) - In-use utensils: properly stored
No dipper well installed for ice cream scoop. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Food debris found underneath tables in basement food preparation area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED IN OBSERVATIONS.
CFPM: WILLIAM E. ANDERSON (40711) EXP. 9/7/12
COMPLAINT GENERATED: MULTIPLE VIOLATIONS (UNSUBSTANTIATED)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 108.5F |
| Hot Water (3-compartment sink) | 110.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (Handwashing Sink) | 105.0F |
| (Refrigerator - under counter) | 55.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Black Bean Salsa (Refrigerator - counter top) (Cold Holding) | 41.6F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 70.0F |
| Rice (Steam Table) (Hot Holding) | 146.6F |
| Black Beans (Steam Table) (Hot Holding) | 150.7F |
| Chicken (Steam Table) (Hot Holding) | 120.0F |
| Beef (Steam Table) (Hot Holding) | 150.7F |
| (Refrigerator - under counter) | 40.0F |
| (Refrigerator - reach-in) | 35.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 42.2F |
Jun 18, 2012 (Follow-up)
Comments:CFPM:WILLIAM E ANDERSON #40761 EXP 09/07/2012. NOTICE ABATED FROM INSPECTION OF 06/12/2012. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 14.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
Jun 12, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS HAVE DEEP CREVICES. - Physical facilities: installed, maintained, & clean
DIRT AND FOOD DEBRIS AT CORNER AREA INKITCHEN.
CFPM: WILLIAM E. ANDERSON #40711 EXP 09/07/2012. CORRECT ITEMS STATED WITHIN 5 DAYS. IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Freezer - walk-in) | 12.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Beans | 154.0F |
| Rice | 142.0F |
| Sauce | 142.0F |
| Tomatoes sliced | 42.0F |
| Cheese | 42.0F |
| Lettuce | 43.0F |
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