ROTI MEDITERRANEAN GRILL, 420 10TH ST SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 14, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Nov 07, 2014 | Routine | 3 | 5 | Details / Comments |
|
Mar 18, 2014 | Follow-up | 1 | 3 | Details / Comments |
|
Mar 07, 2014 | Routine | 1 | 2 | Details / Comments |
|
Jan 11, 2012 | Routine | 1 | 0 | Details / Comments |
Nov 14, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Temperature control for safety foods on front line do not hold at or below 41 degrees F. (REPEAT) (Corrected On Site)
ITEMS 25 DCMR 1005.1 AND 25 DCMR 2305.2 HAVE BEEN ABATED FROM PREVIOUS INSPECTION DATED 11/7/14.
45 DAY NOTICE VIOLATION IS PENDING
ESTABLISH MORE EFFECTIVE PROCEDURES IN ORDER TO MAINTAIN TEMPERATURE CONTROL FOR SAFETY FOODS BELOW 41 DEGREES
DC CFPM: LIONEL DAVIS
FS-55960
4/4/16
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 133.0F |
| Hot Water | 116.0F |
Nov 07, 2014 (Routine)
Violations:
- Proper hot holding temperatures
Rice holds at below 135 degrees in Hot Holding Unit. Hot holding unit is observed to be turned off. Rice was reheated and stored again in the now turned on hot box. (Corrected On Site) - Proper cold holding temperatures
Food temperatures on refrigerated cold line are above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Cooked vegetables observed cooling in pans with tight fitting lids, stacked on top of one another in walk in cooler. (Corrected On Site) - Food properly labeled; original container
Oil and water are not name labeled in spray bottles on grill. (Corrected On Site) - Personal cleanliness
Food handlers wear bracelets when handling food. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service cups/lids are not stored protected/inverted. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Several cutting boards have deep gouges and stains that make the surface no longer easily cleanable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Hot water not available at two hand sinks in establishment. (CORRECT WITHIN 24 HOURS) - PER J COLEMAN
CORRECT VIOLATION OF ''NO HOT WATER AT TWO HAND SINKS'' WITHIN 24 HOURS- PER J COLEMAN
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
DC CFPM: LIONEL DAVIS
FS-55960
4/4/16
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 62.0F |
| Hot Water | 64.0F |
| Hot Water | 60.0F |
| Hot Water | 111.0F |
| Chicken (Table) (Preparation) | 110.0F |
| (Refrigerator) | 37.0F |
| Chicken (Refrigerator) (Cold Holding) | 41.0F |
| Rice (Hot Bar) (Hot Holding) | 158.0F |
| Tomatoes chopped (Cold Buffet) (Cooling) | 46.0F |
| Eggplant (Cold Buffet) (Cold Holding) | 42.0F |
| Cous Cous (Cold Buffet) (Cold Holding) | 44.0F |
| Cheese (Cold Buffet) (Cold Holding) | 45.0F |
| Falafel (Hot Bar) (Hot Holding) | 152.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 41.0F |
| Rice (Rice Steamer) (Cooking) | 148.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 122.0F |
| Cooked Vegetables (Walk-in Refrigerator) (Cooling) | 80.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| (Walk-in Freezer) | -15.0F |
| (Walk-in Refrigerator) | 38.0F |
Mar 18, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Roti chicken improperly cooled down in drawer refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The reach-in refrigerator at the serving line is not keeping the required 41 degree F or below temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Surfaces of cutting boards are not clean to sight and have several deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
THIS SERVES AS A FOLLOW UP INSPECTION CONDUCTED ON 03/07/2014.
CFPM: CHRISTOPHER VANMETER, FS-55223, EXP: 01/26/2015
THE PHYSICAL ADDRESS OF THE FACILITY AND THE ADDRESS WRITTEN ON THE POSTED BUSINESS LICENSE FOR THE FACILITY DON'T CORRESPOND (REPEATED).
HOT WATER PROVIDED AT THE 3-COMPARTMENT SINK AND ALL HAND WASHING SINKS.
CORRECT ITEMS AS STATED WITHIN 5 DAYS.
CORRECT ITEMS AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Chicken (Hot Holding Unit) (Hot Holding) | 151.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 153.0F |
| Roti (Refrigerator - drawer) (Cooling) | 66.0F |
| Vegetables - cut (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| (Refrigerator - reach-in) | 45.0F |
| (Walk-in Refrigerator) | 40.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 150.0F |
| Hot Water (3-compartment sink) | 137.0F |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| Hot Water (Handwashing Sink - Service Line) | 132.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
Mar 07, 2014 (Routine)
Violations:
- Proper hot holding temperatures
Hot food item(roti chicken) held at improper temperature(s) at the roller grill (hot holding unit).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single use food contact items in cardboard boxes stored on floor in walk-in freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Hot water not supplied at the 3-compartment sink and the hand washing sink at the service line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: CHRISTOPHER VANMETER, FS-55223, EXP: 01/26/2015
PEST EXTERMINATOR FROM 'ECOLAB' LAST VISIT TO THE FACILITY WAS MADE ON 2/18/2014.
CORRECT ITEM STATED WITHIN 5 DAYS.
THE PHYSICAL ADDRESS OF THE FACILITY AND THE ADDRESS WRITTEN ON THE POSTED BUSINESS LICENSE DON'T CORRESPOND.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 77.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 81.0F |
| Steak cooked (Hot Holding Unit) (Hot Holding) | 171.0F |
| Roti (Hot Holding Unit) (Holding) | 77.0F |
| Roti (Grill) (Cooking) | 183.0F |
| Roti (Hot Holding Unit) (Hot Holding) | 138.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 138.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Falafel (Refrigerator - reach-in) (Cold Holding) | 28.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Walk-in Freezer) | 0.0F |
Jan 11, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
FOOD CONTACT SURFACE (A TRY) IS NOT CLEAN (DEBRIS AND DUSTING FLOUR). (Corrected On Site)
CFPM: KENNETH GRIFANA FS-46295 EXP 01/28/2013. CORRECT ITEM STATED. QUESTIONS, PLEASE CALL AREAQ SUPERVISOR AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -1.0F |
| Cheese | 42.0F |
| Beans | 43.0F |
| Chicken grilled | 138.0F |
| Onions raw | 42.0F |
| Rice | 136.0F |
| Steak cooked | 138.0F |
| Tomatoes chopped | 42.0F |
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