ROTI MEDITERRENEAN GRILL, 1629 K ST NW STE 300, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 18, 2014 | Complaint | 1 | 2 | Details / Comments |
|
Mar 18, 2014 | Follow-up | 0 | 3 | Details / Comments |
|
Mar 13, 2014 | License Renewal | 3 | 6 | Details / Comments |
| No violation noted during this evaluation. | Sep 04, 2012 | Routine | 0 | 0 | Details / Comments |
Sep 18, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food separated and protected
Raw salmon was stored below raw beef and raw chicken. Salmon relocated. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor between the grease trap and the wall has food debris buildup. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Vegetables - cut (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Rice (Pan) (Hot Holding) | 161.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Vegetables - cut (Refrigerator) (Cold Holding) | 41.0F |
| Couscous (Refrigerator) (Cold Holding) | 40.0F |
| Sauce (Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Sauce (Refrigerator) (Cold Holding) | 34.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 41.0F |
Mar 18, 2014 (Follow-up)
Violations:
- Insects, rodents, & animals not present
There are gaps in the ceiling tiles above the mop sink where pipes enter. Ceiling tile missing from previous inspection replaced. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM 3/13/2014) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The caulking between the wall and 3-compartment sink is missing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM 3/13/14)
5-day notice abated, 45-day notice pending from inspection conducted 3/13/14.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Eggplant (Refrigerator - display) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - Service Line) | 122.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 145.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 135.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 145.0F |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 32.0F |
| Cous cous (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Rotisserie) (Cooking) | 195.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Vegetables - cut (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 33.0F |
Mar 13, 2014 (License Renewal)
Violations:
- Correct response to questions
The Certified Food Protection Manager that is on duty does not have the certified food protection manager certificate issued by the DC Department of Health conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Toxic substances properly identified, stored, used
A spray bottle and squeeze bottle of unknown liquids are unlabeled at the cooking units on the service line. (Corrected On Site) - Food properly labeled; original container
There are unlabeled plastic bins of rice in the kitchen and unlabeled plastic squeeze bottles of sauces on the service line. (Corrected On Site) - Insects, rodents, & animals not present
There are gaps in the ceiling tiles above the mop sink and a ceiling panel is missing adjacent to the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Metal baskets of pita bread are sitting uncovered (unprotected) on the service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth; edges are chipped and numerous grooves and discolorations are on the surfaces of the boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The caulking between the wall and 3-compartment sink is missing near the adjacent handwashing sink; the unit needs to be secured to the wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Particles of food are in the quaternary ammonium sanitizing solution in the 3-compartment sink. (Corrected On Site)
The establishment's employee health policy regarding the prevention of foodborne illness was provided and reviewed.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
Most recent pest control service invoices: 2/13/2014; 1/2/2014; 12/4/2013
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
NO OBJECTION TO RENEWAL OF RESTAURANT LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 106.0F |
| Hot Water (3-compartment sink) | 132.0F |
| (Walk-in Refrigerator) | 36.0F |
| Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Romaine Lettuce (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Diced Tomatoes (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Lettuce (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Freezer) | -2.0F |
| Hot Water (Handwashing Sink - Service Line) | 103.0F |
| Chicken (Rotisserie) (Cooking) | 86.0F |
| Chicken (Rotisserie) (Cooking) | 92.0F |
| Steak cooked (Griddle) (Cooking) | 163.0F |
| Steak cooked (Griddle) (Cooking) | 139.0F |
| Beef (Refrigerator) (Cold Holding) | 35.0F |
| Raw Chicken (Refrigerator) (Cold Holding) | 42.0F |
| Salmon (Refrigerator) (Cold Holding) | 43.0F |
| Chicken (Griddle) (Cooking) | 184.0F |
| Lettuce (Refrigerator) (Cold Holding) | 40.0F |
| Falafel (Hot Holding Unit) (Hot Holding) | 148.0F |
| Falafel (Hot Holding Unit) (Hot Holding) | 154.0F |
| Rice (Steam Table) (Hot Holding) | 143.0F |
| Salmon (Steam Table) (Hot Holding) | 139.0F |
| Chicken (Steam Table) (Hot Holding) | 171.0F |
| Rice (Hot Holding Cabinet) (Hot Holding) | 150.0F |
| (Under-counter Refrigerator) | 37.0F |
| Chicken (Bain-marie) (Hot Holding) | 154.0F |
Sep 04, 2012 (Routine)
Comments:CFPM-CHRISTOPHER MURPHY FS-43223 EXP-2/17/13
ESTABLISHMENT WAS IN COMPLIANCE WITH DC CODE
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Lamb (Rotisserie) (Hot Holding) | 175.0F |
| Chicken (Steam Table) (Hot Holding) | 160.0F |
| Rice (Steam Table) (Hot Holding) | 196.0F |
| Falafel (Steam Table) (Hot Holding) | 146.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.2F |
| (Refrigerator) (Cold Holding) | 38.4F |
| (Freezer) (Cold Holding) | -10.0F |
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