FILOMENA RISTORANTE, 1063 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 27, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Apr 02, 2014 | Routine | 7 | 6 | Details / Comments |
|
Oct 01, 2013 | Complaint | 2 | 8 | Details / Comments |
|
Apr 11, 2013 | Routine | 1 | 5 | Details / Comments |
May 27, 2014 (Follow-up)
Violations:
- Physical facilities: installed, maintained, & clean
Floors underneath and around equipment contain debris. (45 day notice pending from inspection conducted on 4/2/14)
45 day notice pending from 4/2/14: DCMR: 3201.1
5 day and 45 day notices abated from inspection conducted on 4/2/14:
DCMR: 800.2, 3002.1, 717.1, 1900.1, 1005.1, 1007.1, 1527.1, 1608.1, 1807.1, 2403.1, 3200.1
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Shrimp raw (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Mushrooms (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Noodles (Walk-in Refrigerator) (Cooling) | 38.0F |
| Lasagna (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Meatballs (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 200.0F |
Apr 02, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee handling bread with no gloves (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink at the pizza prep station.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)shellstock did not have original tag stored with them - Food separated and protected
raw protein stored over ready to eat foods in the walkin unit (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
cutting boards on the line contain grooves(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling time & temperatures
foods in the walkin unit dated 3/31/2014 at 45 degrees. Foods not being cooled properly(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no date or label on cooked TCS foods in the walkin unit - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)Gages on the dishmachine not working - 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) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)3-comp sink not set up properly - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no 2-in air gap underneath at the drain at the dishwasher. Hose leading from dishwasher to the floor drain unknown use. - Physical facilities: installed, maintained, & clean
Hole in the wall at the garbage disposal/Floor tiles missing contain standing water(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors underneath and around equipment contain debris
CFH:Daniele Catalini FS:57385 EXP:08/22/2016
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink - toilet/female) | 105.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 38.5F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Veal (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 156.0F |
| Marinara Sauce (Steam Table) (Hot Holding) | 155.0F |
| Gravy - Beef (Steam Table) (Hot Holding) | 144.0F |
| Meat sauce (Steam Table) (Hot Holding) | 167.0F |
| Meatballs (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Lasagna (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Marinara Sauce (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Oct 01, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No working thermometer provided in various undercounter refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Food properly labeled; original container
White ingredient bins are not labeled with the common name of the ingredient stored inside. (Corrected On Site) - Insects, rodents, & animals not present
Fly attraction devices located over food preparaton area (bake shop). (Corrected On Site) - Wiping cloths: properly used & stored
Open cheese stored inside of containerd lined with a cloth/linen napkin. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards on the main line found worn with stains and scratches throughout.(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) - Nonfood-contact surfaces clean
Mold build-up observed on the wall behind the downstairs 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: DANIELE CATALINI (57385) EXP.8/22/16
THE ESTABLISHMENT HAS AN ACTIVE WRITTEN EMPLOYEE HEALTH POLICY IN PLACE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 136.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Roasted Red Peppers (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 34.0F |
| Meatballs (Stove) (Hot Holding) | 137.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cooling) | 48.0F |
| Tomato Sauce (Steam Table) (Hot Holding) | 122.0F |
| Cream Sauce (Steam Table) (Hot Holding) | 150.0F |
| Hamburger patty (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 131.0F |
| Hot Water (3-compartment sink) | 134.0F |
| (Refrigerator - walk-in) | 40.0F |
| Scallops (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Lobster (Refrigerator - walk-in) (Cooling) | 48.0F |
| Meatballs (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Hot Water (3-compartment sink) | 145.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Refrigerator - walk-in) | 26.0F |
| (Freezer - walk-in) | -5.0F |
| (Refrigerator - reach-in) | 32.0F |
| Hot Water (Handwashing Sink - Bar) | 136.0F |
Apr 11, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink behind the bar(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(can-openor inside the kitchen contains dried food particles (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
provide holders for ice scoops at the bar(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) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)keep floors clean and dry through out the kitchen
Correct stated items within 45days
If you have any questions,please contact area suprvisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Marinara Sauce (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Pasta Seafood (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Prosciutto (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Mozzarella Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Squid (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Lasagna (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Marinara Sauce (Steam Table) (Hot Holding) | 144.0F |
| Alfredo Sauce (Steam Table) (Hot Holding) | 155.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 190.0F |
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