LA LOMITA DOS RESTAURANT, 308 PENNSYLVANIA AVE SE, 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. | Jul 18, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 11, 2014 | Complaint | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 27, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 21, 2014 | Routine | 2 | 4 | Details / Comments |
|
Oct 02, 2013 | Routine | 3 | 2 | Details / Comments |
|
Jun 04, 2013 | Routine | 3 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jun 18, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 06, 2012 | Routine | 3 | 1 | Details / Comments |
Jul 18, 2014 (Follow-up)
Comments:5 DAY AND 45 DAY ITEMS WERE ABATED FROM INSPECTION CONDUCTED ON 07/11/2014.
MOST RECENT PEST EXTERMINATION DATE: 07/17/2014.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef Stew (Hot Bar) (Hot Holding) | 140.0F |
| Pork (Hot Bar) (Hot Holding) | 140.0F |
| Chicken (Hot Bar) (Hot Holding) | 140.0F |
Jul 11, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink in the bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items held at improper temperature(s) in reach-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready-to-eat foods stored for more than 24 hours not date marked in reach-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerators not keeping the required 41 degree F or below internal food temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (Corrected On Site) - Insects, rodents, & animals not present
Rodent droppings observed on floor in basement. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
DC CFPM: DEGNIS I CONTRERAS, FS-58202, EXP: 10/29/2016
CORRECT ITEMS AS STATED WITHIN 5 DAYS.
CORRECT ITEMS AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Pork (Steam Table) (Hot Holding) | 170.0F |
| Beef (Steam Table) (Hot Holding) | 169.0F |
| Rice (Steam Table) (Hot Holding) | 150.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 51.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 55.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Salad Dressing (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| (Refrigerator - reach-in) | 56.0F |
| (Refrigerator - reach-in) | 48.0F |
Feb 27, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON o2/21/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Beans (Hot Water Bath) (Hot Holding) | 162.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Feb 21, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provide the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview form.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in reach-in-refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-refrgirator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth stored on counter and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No lightshields above dishwashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Prep sink) | 130.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Rice (Hot Holding) | 158.0F |
| Beans (Hot Water Bath) (Hot Holding) | 161.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 149.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Oct 02, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
no employees' disease record. (Corrected On Site) - Food separated and protected
COOKED MEAT IN REFRIGERATOR NOT COVERED WELL (Corrected On Site) - Proper date marking & disposition
ALL PREPARED FOOD IN REFRIGERATOR NOT LABELLED AND DATED. (Corrected On Site) - In-use utensils: properly stored
ICE SCOOP ON TABLE (Corrected On Site) - Physical facilities: installed, maintained, & clean
DEBRIS AND WET ON FLOOR IN KITCHEN. (Corrected On Site)
CFPM; OSCAR ARIES FS-45841 EXP 10/30/2013. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Peppers | 40.0F |
| Tomatoes sliced | 40.0F |
| Onions raw | 40.0F |
| Rice steamed | 138.0F |
| Beef Stew | 142.0F |
| Mixed Vegetables | 140.0F |
Jun 04, 2013 (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. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Continue to increase pest control measures for roach activity present in rear kitchen prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ALL ITEMS WITHIN 5-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Rice (Hot Holding) | 150.0F |
| Chicken (Hot Holding) | 155.0F |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef | 155.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Jun 18, 2012 (Follow-up)
Comments:CFPM; OSCAR ARIAS FS-45841 EXP 10/30/2013. NEW LICENSE PROVIDED. NOTICE ABATED FROM INSPECTION OF 06/06/2012.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Meat (Hot Holding Display Unit) | 147.0F |
| Tomatoes sliced | 42.0F |
Jun 06, 2012 (Routine)
Violations:
- Food separated and protected
Food not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food items not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Oscar Arias FS#45841 expire 10-30-13.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| Chicken | 152.0F |
| Beef | 147.0F |
| Cheese | 41.0F |
| Grilled Cheese Sandwich | 140.0F |
| Black Beans | 140.0F |
| Sauce | 57.0F |
| Ribs | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
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