NANDO'S PERI PERI, 300 TINGEY ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 06, 2014 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 10, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 03, 2014 | Routine | 5 | 3 | Details / Comments |
|
Aug 02, 2013 | Preoperational | 0 | 2 | Details / Comments |
Oct 06, 2014 (Routine)
Violations:
- Food separated and protected
Croutons stored in uncovered container behind serving counter during visit. (Corrected On Site) - Approved thawing methods used
Packaged mashed potatoes being thawed in standing water at visit. (Corrected On Site) - Food properly labeled; original container
Spray plastic bottle holding water not labelled accordingly at visit. (Corrected On Site)
DC CFPM: Chris S. Lane
All items have been corrected on site.
Clean and sanitize the chopping board used to chop chicken at line every four (4) hours.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Rice (Hot Holding Unit) (Hot Holding) | 163.0F |
| Mashed potatoes (Hot Holding Unit) (Hot Holding) | 160.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 140.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 168.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | 10.0F |
| (Refrigerator - reach-in) | 40.0F |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
Jun 10, 2014 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 06/03/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (2-compartment sink) | 119.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 5.0F |
| Chicken (Grill) (Cooking) | 171.0F |
| Rice (Hot Holding) | 142.0F |
| Mashed potatoes (Hot Holding) | 146.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
Jun 03, 2014 (Routine)
Violations:
- Hands clean and properly washed
FOOD HANDLERS EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/UNCLEAN ICE BOX MACHINE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS IN CONTAINERS ARE NOT LABELED WITH DATES AND CONTETNS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Gloves used properly
FOOD HANDLERS ARE NOT CHANGING GLOVES, THEY MUST BE CHANGED BETWEEN TASKS AND EVERY 30MIN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN AND SERVICE LINE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM SHAWNTA D WILLIAMS FS-54501 EXP06/06/2015
Most recent pest control service date: 05/29/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.8°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 35.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 43.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 155.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 161.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 47.0F |
| Salad Dressing (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chili - Beef (Refrigerator - open display) (Cold Holding) | 40.0F |
Aug 02, 2013 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Prep sink provided with handwashing aids. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violation(s)within 45 days.
No food present at the time of the inspection.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (Prep sink) | 135.0F |
| (Handwashing Sink) | 110.0F |
| (Freezer - walk-in) (Cold Holding) | 18.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (3-compartment sink) | 138.0F |
| (Handwashing Sink - Dishwash area) | 114.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Reach-in Freezer) (Cold Holding) | 12.0F |
| (Handwashing Sink - kitchen) | 112.0F |
| (Handwashing Sink - Service Line) | 110.0F |
| (Handwashing Sink - toilet room) | 110.0F |
| (Handwashing Sink - toilet room) | 110.0F |
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