HAVANA CAFÉ, 1825 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 28, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Jan 29, 2014 | Routine | 3 | 6 | Details / Comments |
|
Sep 16, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 11, 2013 | Routine | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 15, 2012 | Restoration | 0 | 0 | Details / Comments |
|
Feb 13, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 01, 2012 | Routine | 4 | 6 | Details / Comments |
Feb 28, 2014 (Follow-up)
Violations:
- Proper date marking & disposition
Ready-to-eat foods not date marked while stored in the walk-in refrigerator. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Light bulb for exhaust hood not covered. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM PREVIOUS INSPECTION ON 1/29/2014)
5-day notice abated, 45-day notice pending from inspection conducted 1/29/2014.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| (Freezer) | 9.0F |
| Rice (Rice Steamer) (Cooking) | 170.0F |
| Empanada (Walk-in Refrigerator) (Cold Holding) | 42.3F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 39.9F |
| Yellow Rice (Steam Table) (Hot Holding) | 155.0F |
| Beef (Steam Table) (Hot Holding) | 160.0F |
| Black Beans (Steam Table) (Hot Holding) | 150.2F |
| Chicken (Heat Lamp Display) (Hot Holding) | 149.0F |
| Hot Water (Handwashing Sink) | 105.3F |
| Hot Water (Handwashing Sink) | 103.0F |
| (Walk-in Refrigerator) | 42.0F |
Jan 29, 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. (Employee health policy form given to the operator). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Reheated to 165 degree F and above). (Corrected On Site) - Proper date marking & disposition
Ready-to-eat foods not date marked while they are being stored in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Potentially hazardous food being cooled down at room temperature in deep plastic containers. (Portioned to shallow containers, put on ice and transfered to the walk-in refrigerator). (Corrected On Site) - Thermometers provided & accurate
No thermometer provided in the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single use items (forks and kives) stored on floor in cardboard boxes. (Corrected On Site) - 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) - Adequate ventilation & lighting; designated areas used
Light bulbs for the exhaust hood do not have covers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS AS STATED WITHIN 5 DAYS.
CORRECT ITEMS AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928.
| Temperatures | |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Meat Pie (Hot Holding Unit) (Hot Holding) | 133.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 120.0F |
| Rice (Steam Table) (Hot Holding) | 152.0F |
| Beef (Steam Table) (Hot Holding) | 150.0F |
| Pork (Steam Table) (Hot Holding) | 147.0F |
| Plantains (Countertop) (Holding) | 79.0F |
| (Walk-in Refrigerator) | 38.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Sep 16, 2013 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site)
5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 9/11/13.
ALL OTHER ITEMS CORRECTED WHILE ON-SITE, AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE COTNACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Black Beans (Steam Table) (Hot Holding) | 179.0F |
| Shredded Beef (Steam Table) (Hot Holding) | 150.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Chicken (Steam Table) (Hot Holding) | 160.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 43.0F |
Sep 11, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/29/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| Chicken Kabob (Steam Table) (Hot Holding) | 121.0F |
| Chicken Teriyaki (Steam Table) (Hot Holding) | 121.0F |
| Chicken Rotisserie (Steam Table) (Hot Holding) | 136.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 43.0F |
| Rice (Steam Table) (Hot Holding) | 133.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Spinach (Steam Table) (Hot Holding) | 141.0F |
Feb 15, 2012 (Restoration)
Comments:ALL ITEMS ABATED FROM INSPECTION CONDUCTED ON 02/13/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Chicken (Cold Holding) | 41.0F |
| Rice (Cold Holding) | 38.0F |
| Beef (Cold Holding) | 39.0F |
Feb 13, 2012 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.
A SUMMARY SUSPENSION IS ISSUED DUE TO NON-COMPLIANCE OF NO CERTIFIED FOOD MANAGER'S LICENSE AND NOT HAVING AN EMPLOYEE HEALTH POLICY SIGNED.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Beef (Hot Holding) | 150.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Fish | 150.0F |
| Rice (Hot Holding) | 148.0F |
| Beans (Hot Holding) | 150.0F |
Feb 01, 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. Forms issued and discussed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Observed raw shell eggs stored above ready-to-eat food items located in the walk-in refrigeration unit. Corrective action conducted during the inspection, eggs stored properly. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed unclean food-contact surfaces located in the upright reach-in refrigeration unit(blood spillage present). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s),potentially hazardous food items located on a table across from the cooking equipment maintained at room temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Observed door of the walk-in refrigeration unit in poor repair, blue tape holding unit together. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Observed working food containers and packages stored on the floor of the walk-in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cardboard used to cover prep table shelving units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed unclean walk-in refrigeration fanguard covers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed missing ceiling tiles above the walk-in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed unclean ceiling vents and ceiling tiles(smoke damage present). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-NADER DAVOODI-CARD EXPIRED ON 12/11/2011,YOU HAVE FIVE DAYS IN WHICH TO OBTAIN THE CERTIFIED FOOD MANAGERS CARD, BRING THE ORIGINAL FOOD SAFETY CERTIFICATE AND TEST SCORES, TWO FORMS OF ID AND $35.00 MONEY ORDER AND OR CHECK TO 899 NORTH CAPITOL STREET, NW BETWEEN THE HOURS OF 8:30AM-4:30PM, MONDAY-FRIDAY.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in) | 41.4F |
| (Reach-in Freezer) | -0.3F |
| Yucca (Hot Holding) | 74.0F |
| Rice (Hot Holding) | 165.0F |
| Beef (Hot Holding) | 163.0F |
| Chicken Wings (Hot Holding) | 117.0F |
| Chicken (Hot Holding) | 116.0F |
| Rice (Steam Table) (Hot Holding) | 142.0F |
| Rice (Steam Table) (Hot Holding) | 153.0F |
| Black Beans (Steam Table) (Hot Holding) | 145.0F |
| Chicken Rotisserie (Rotisserie) (Cooking) | 210.0F |
| Chicken Rotisserie (Warmer) (Hot Holding) | 155.2F |
| (Warmer) | 141.0F |
| (Warmer) | 163.0F |
| (Refrigerator - reach-in) | 37.7F |
| (Refrigerator - sandwich prep unit) | 37.0F |
| Fish fried (Heat Lamp Display) (Hot Holding) | 140.0F |
| Fries (Heat Lamp Display) (Hot Holding) | 141.9F |
| Hot Water (Handwashing Sink - Service Line) | 111.9F |
| Fish fried (Deep Fryer) (Cooking) | 184.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 117.0F |
| Beef (Hot Holding Display Unit) (Hot Holding) | 133.2F |
| Chicken Rotisserie (Hot Holding Display Unit) (Hot Holding) | 141.0F |
| Yucca (Hot Holding Display Unit) (Hot Holding) | 127.0F |
| Pork (Hot Holding Display Unit) (Hot Holding) | 141.0F |
| Ham/Cheese (Hot Holding Display Unit) (Hot Holding) | 145.0F |
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