PAN LOURDES BAKERY, 5121 GEORGIA AVE 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. | Jul 03, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 11, 2014 | Routine | 2 | 1 | Details / Comments |
|
Oct 07, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Sep 19, 2013 | Routine | 4 | 2 | Details / Comments |
|
Apr 05, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Mar 19, 2013 | Routine | 4 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 24, 2012 | Preoperational | 0 | 0 | Details / Comments |
|
May 15, 2012 | Preoperational | 1 | 7 | Details / Comments |
Jul 03, 2014 (Follow-up)
Comments:ALL ITEMS HAVE BEEN ABATED. NO FURTHER ACTION IS NECESSARY AT THIS TIME. QUESTIONS: CONTACT MR TAYLOR AREA SUPERVISOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 104.2F |
| (Refrigerator - reach-in) (Cold Holding) | 33.4F |
| (Reach-in Freezer) (Cold Holding) | 5.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.1F |
Jun 11, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
A FLY SWATTER MAY NOT BE STORED OVER CLEAN FOOD CONTACT SURFACES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS AND DISCARDED IF FOUR OR MORE HOURS HAVE PASSED. MILK WAS DISCARDED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
ALL DRY STORAGE CONTAINERS MUST BE LABELED AT TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Refrigerator - reach-in) (Cold Holding) | 65.3F |
| (Reach-in Freezer) (Cold Holding) | -7.9F |
| (Refrigerator - reach-in) (Cold Holding) | 34.3F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.6F |
Oct 07, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 9/26/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (3-compartment sink) | 112.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 39.0F |
| Tamales (Refrigerator - open display) (Cold Holding) | 46.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
Sep 19, 2013 (Routine)
Violations:
- Hands clean and properly washed
Food employee observed washing hands in a utility/mop sink for less than 20 seconds. (Corrected On Site) - Food separated and protected
Raw shell eggs stored above ready to eat foods in the reach-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Equipment and food contact surfaces are not being sanitized. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 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) - Plumbing installed; proper backflow devices
Water leaking from pipe underneath mop sink. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: MARINA L. RIVAS (54569) EXP. 1/15/16
LANGUAGE LINE WAS CONTACTED TO TRANSLATE VIOLATIONS TO THE PERSON IN CHARGE.
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) | 118.0F |
| Hot Water (Sink) | 116.0F |
| Peppers (Refrigerator - counter top) (Cold Holding) | 52.0F |
| Tamales (Table) (Holding) | 85.0F |
| (Refrigerator - reach-in) | 44.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Reach-in Refrigerator) | 30.0F |
| Mayonnaise (Refrigerator - under counter) (Cold Holding) | 57.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 55.0F |
Apr 05, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/29/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.7°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
Mar 19, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD 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) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 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.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/09/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 48.0F |
| Plantains (Freezer - open display) (Cold Holding) | -4.0F |
May 24, 2012 (Preoperational)
Comments:NO OBJECTION TO ISSUANCE OF LICENSE
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Sink) | 120.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 38.0F |
May 15, 2012 (Preoperational)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. - Proper use of restriction and exclusion
The establishment does not have an employee health policy regarding the prevention of foodborne illnesses. - Adequate handwashing sinks properly supplied and accessible
There is no trash receptacle at the handwashing sink in the kitchen. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the kitchen handwashing sink. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The desserts display refigerator ambient air temperature was measured at 76 degrees Fahrenheit. - Insects, rodents, & animals not present
There is a gap beneath the rear kitchen doors. - Plumbing installed; proper backflow devices
The service sink that is installed does not have a floor drain. (The floor drain should have a minimum diameter of 2 inches.) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not self-closing.
NOT APPROVED FOR ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| (Refrigerator - reach-in) | 41.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| Hot Water (Sink) | 119.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.0F |
| (Refrigerator - display) | 28.0F |
| Hot Water (Prep sink) | 123.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 123.0F |
| (Refrigerator - reach-in) | 36.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - display) | 74.0F |
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