EL CHUCHO-COCINA SUPERIOR (N), 3313 11TH ST NW, 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. | Sep 25, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 16, 2013 | Routine | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | Sep 14, 2012 | Follow up | 0 | 0 | Details / Comments |
|
Aug 27, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Aug 08, 2012 | Routine | 1 | 4 | Details / Comments |
|
Jun 21, 2012 | Preoperational | 0 | 2 | Details / Comments |
Sep 25, 2013 (Follow-up)
Comments:ALL VIOLATIONS CITED WAS ABATED EXCEPT FOR THE CUTTING BOARD. RECOMMEND RECHECK ON NEXT VISIT AND CLOSE REPORT.
Certified Food Manager Matthew S. Russell FS#51949 expire 6-19-15.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Hot Water | 110.0F |
Sep 16, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food items not covered and protected from contamination. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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 in storage containers are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers and plastic bottles are not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace or resurface cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Matthew S. Russell FS#51949 expire 6-19-15.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Guacamole | 40.0F |
| salsa | 40.0F |
| Mayonnaise | 41.0F |
| Cheese | 41.0F |
| Ground Beef | 165.0F |
| Chicken | 173.0F |
| Onions raw | 41.0F |
| Tomatoes sliced | 53.0F |
| Cheese | 43.0F |
| Sauce | 151.0F |
| (Refrigerator) | 40.0F |
| Hot Water | 113.0F |
Sep 14, 2012 (Follow up)
Comments:CFPM ON DUTY AT TIME OF RE-INSPECTION/FOLLOW-UP
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 08/27/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 111.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Aug 27, 2012 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Most recent pest control service date: 07/25/2012
CORRECT STATED ITEMS WITHIN 5 days & 45 days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100PM 0.0 pH, 109.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 42.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 43.0F |
Aug 08, 2012 (Routine)
Violations:
- Proper date marking & disposition
Food containers not date marked inside walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Oberved food handlers not wearing hair restraints. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
Self closing device not provided on bathroom doors. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Matthew S. Russell FS#51943 expire 6-19-15.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Beef | 148.0F |
| Chicken (Steam Table) | 144.0F |
| Hot Dog (Steam Table) | 140.0F |
| Black Beans (Hot Holding Display Unit) | 141.0F |
| Guacamole | 40.0F |
| Mashed potatoes | 39.0F |
| Hot Water | 113.0F |
| Cucumbers | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
Jun 21, 2012 (Preoperational)
Violations:
- Toilet facilities: properly constructed, supplied, & cleaned
NO COVERED RECEPTACLE IN FEMALE TOILET. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
BURNT OUT BULB OVER STOVE (Corrected On Site)
NO OBJECTION TO ISSUANCE OF LICENSE
FOR ANY QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 117.0F |
| (Freezer) | 3.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Hot Water (Handwashing Sink) | 120.0F |
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