U & PIZZA, 1250 U ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 22, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Aug 15, 2014 | Routine | 4 | 3 | Details / Comments |
|
Mar 21, 2014 | Complaint | 1 | 3 | Details / Comments |
|
Feb 28, 2014 | Routine | 1 | 3 | Details / Comments |
|
Jun 07, 2013 | Preoperational | 0 | 1 | Details / Comments |
Aug 22, 2014 (Follow-up)
Violations:
- Physical facilities: installed, maintained, & clean
Observed food particles around equipment and floors. (Corrected On Site)
CFPM- ERIC ROSE, FS-59603, Exp. 01/05/2015.
IInvoice for ice machine repair by 911 Refrigrization Co dated 8/18/2014.
Invoice for walkin referigrator maintenance by Tech-24 dated 08/13/2014.
Pest control invoice by STERITECH. Dated 8/18/24.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (3-compartment sink) (Hot Holding) | 115.0F |
| Hot Water (Handwashing Sink) (Hot Holding) | 110.0F |
| Ham (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Strawberries (Refrigerator - pizza prep unit) (Cold Holding) | 42.0F |
| Beets (Refrigerator - pizza prep unit) (Cold Holding) | 43.0F |
| Salad (Refrigerator - pizza prep unit) (Cold Holding) | 31.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 28.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - reach-in) | 41.0F |
Aug 15, 2014 (Routine)
Violations:
- Food separated and protected
FOOD WAS NOT PROTECTED FROM CONTAMINATION AT VISIT. FRONT DOOR WAS OPEN ALLOWING ENTRY FOR PEST. FOOD MUST BE PROTECTED FROM CONTAMINATION AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
ICE MACHINE AT THE SODA DISPENSING MACHINE CONTAINED HEAVY MOLD IN THE ICE CHUTE. MANAGER PLACED MACHINE OUT OF ORDER AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
IMPROPER COLD HOLDING TEMPERATRUES AT VISIT. ALL FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
FOOD MAY NOT BE THAWED IN STANDING WATER. PROPER THAWING METHODS ARE AS FOLLOWS: 1) BY COOKING 2) UNDER COLD RUNNING WATER 3) IN THE REFRIGERATOR 4) IN THE MICROWAVE. - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FLIES AND FRUIT FLIES AT VISIT. A CURRENT REPORT FROM THE PEST CONTROL COMPANY MUST BE PRESENTED AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS UNDER AND BEHIND ALL EQUIPMENT CONTAINED FOOD PARTICLES, DEBRIS AND DIRT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
EXHAUST WAS NOT OPERABLE AT VISIT. EXHAUST MUST BE OPERABLE AT ALL TIMES IN ORDER TO REMOVE EXCESSIVE SMOKE FROM THE ESTABLISHMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM- ERIC POSE FS-59603 EXP 1/15/2015
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.1F |
| (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 47.9F |
| Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 60.4F |
| Ham (Refrigerator - pizza prep unit) (Cold Holding) | 60.7F |
| Strawberries (Refrigerator - reach-in) (Cold Holding) | 60.2F |
| Beets (Refrigerator - reach-in) (Cold Holding) | 66.3F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 41.4F |
| Meatballs (Refrigerator - pizza prep unit) (Cold Holding) | 45.2F |
| (Reach-in Freezer) (Cold Holding) | -2.6F |
| (Salad Display Unit) (Cold Holding) | 35.1F |
Mar 21, 2014 (Complaint)
Violations:
- Correct response to questions
NO CFPM ON SITE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY STORAGE CONTAINERS AND EQUIPMENT (Corrected On Site) - Physical facilities: installed, maintained, & clean
WET/DIRTY FLOOR IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AREA SUPERVISOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 114.0F |
| (Refrigerator - walk-in) | 37.0F |
| Pizza - Cheese (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Pizza Flatbread (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Pizza (Pizza Oven) (Preparation) | 157.0F |
Feb 28, 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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards on main pizza cutting station grooved and discolored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Pizza cutters held together with duct tape wrapped around the handle. Cutters replaced with new ones. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Eggs (Walk-in Refrigerator) (Receiving Food) | 42.0F |
| Hot Water (Handwashing Sink) | 109.1F |
| Pesto Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 42.7F |
| Red Peppers Roasted (Refrigerator - pizza prep unit) (Cold Holding) | 31.0F |
| Shrimp cooked (Refrigerator - pizza prep unit) (Cold Holding) | 34.6F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 34.0F |
| Eggs (Refrigerator - pizza prep unit) (Cold Holding) | 34.0F |
| salsa (Refrigerator - pizza prep unit) (Cold Holding) | 43.0F |
| Tomatoes sliced (Walk-in Refrigerator) (Cold Holding) | 105.0F |
| Hot Water (Handwashing Sink) | 105.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Shrimp cooked (Walk-in Refrigerator) (Cooling) | 70.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.5F |
Jun 07, 2013 (Preoperational)
Violations:
- Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violation(s) within 45 days.
If there are any questions contact Mr. Taylor, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | -12.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (3-compartment sink) | 122.0F |
| (Handwashing Sink - Dishwash area) | 114.0F |
| (Prep sink) | 122.0F |
| (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F |
| (Refrigerator - pizza prep unit) | 36.0F |
| (Handwashing Sink - toilet room) | 113.0F |
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