MORAZAN GROCERY, 3928 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 21, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Jun 14, 2013 | Routine | 6 | 3 | Details / Comments |
|
Mar 22, 2012 | Routine | 0 | 3 | Details / Comments |
Jun 21, 2013 (Follow-up)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the display refrigerator in the deli was measured at 56.2 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 38 CALENDAR DAYS)
5 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 6/14/2013:
25 DCMR 1005.1 (Food was initially held at an improper temperature - Corrected On Site)
25 DCMR 1007.1
25 DCMR 1502.1
25 DCMR 1900.1
25 DCMR 2401.1
45 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 6/14/2013:
25 DCMR 1903.1
25 DCMR 3004.1
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Display Freezer) | -18.0F |
| Hot Water (Handwashing Sink - kitchen) | 122.9F |
| (Refrigerator - display) | 56.2F |
| (Reach-in Freezer) | 0.0F |
| Stewed Beef (Steam Table) (Hot Holding) | 145.9F |
| Stewed Chicken (Steam Table) (Hot Holding) | 147.2F |
| Tilapia (Steam Table) (Hot Holding) | 136.4F |
| Chicken (Steam Table) (Hot Holding) | 103.4F |
| Red Beans (Steam Table) (Hot Holding) | 181.4F |
Jun 14, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
UTENSILS IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACESTHROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a 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: 6/02/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| Chicken (Steam Table) (Hot Holding) | 117.0F |
| Fish baked (Steam Table) (Hot Holding) | 126.0F |
| Rice (Steam Table) (Hot Holding) | 128.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 124.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beans (Steam Table) (Hot Holding) | 119.0F |
| Chicken roasted (Steam Table) (Hot Holding) | 116.0F |
Mar 22, 2012 (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 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ELIZABETH LLONTOP HAS RECEIVED HER CERTIFICATE FROM THOMAS PROMETRIC ON 1/25/2012 SHE MUST OBTAIN A DC FOOD MANAGER ID CARD.
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| Hot Water (Handwashing Sink - Service Line) | 130.0F |
| Hot Water (Handwashing Sink - toilet room) | 125.0F |
| (Freezer - ice cream) (Cold Holding) | 17.0F |
| (Freezer - ice cream) (Cold Holding) | 10.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| Hot Water (3-compartment sink) | 132.0F |
| Meat (Refrigerator - display) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - display) (Cold Holding) | 35.0F |
| Shrimp raw (Refrigerator - display) (Cold Holding) | 31.0F |
| Fish - Tilapia (Refrigerator - display) (Cold Holding) | 30.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Rice (Steam Table) (Hot Holding) | 146.0F |
| Beef and Broccoli (Steam Table) (Hot Holding) | 166.0F |
| Red Beans (Steam Table) (Hot Holding) | 145.0F |
| Shrimp cooked (Steam Table) (Holding) | 150.0F |
| Fish - Tilapia (Steam Table) (Hot Holding) | 145.0F |
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