AL CROSTINO (N), 1324 U ST 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. | Jun 25, 2013 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | May 07, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 25, 2013 | Routine | 2 | 2 | Details / Comments |
|
Nov 29, 2012 | Routine | 0 | 2 | Details / Comments |
|
Aug 16, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 19, 2012 | Routine | 3 | 0 | Details / Comments |
Jun 25, 2013 (Routine)
Comments: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: 6/08/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
May 07, 2013 (Follow-up)
Comments:NOTICE ABATED FROM INSPECTION CONDUCTED ON 4/25/13
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-525-2180
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 36.0F |
| (Freezer) | 0.0F |
Apr 25, 2013 (Routine)
Violations:
- Proper date marking & disposition
Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on dry food storage containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace or resurface cutting board. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Juliana Nicolai FS#45027 expire 9-27-13.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR (202)442-9037.
| Temperatures | |
| Beef Stew | 142.0F |
| Pasta | 140.0F |
| Hot Water | 112.0F |
| (Refrigerator) | 40.0F |
Nov 29, 2012 (Routine)
Violations:
- Approved thawing methods used
Food thawing sitting in water. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 45-DAYYS
IF YOU HAVE ANNY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator) | 48.0F |
| Hot Water (Handwashing Sink - kitchen) | 139.0F |
| Lettuce (Refrigerator) (Cold Holding) | 50.0F |
| Chicken (Refrigerator) (Cold Holding) | 40.0F |
| Beef (Refrigerator) (Cold Holding) | 16.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 20.0F |
| Fish (Refrigerator) (Cold Holding) | 21.0F |
| (Refrigerator - walk-in) | 41.0F |
| Octopus (Table) (Thawing) | 42.8F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 127.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 135.0F |
Aug 16, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD UNITS WERE NOT IN USE AT TIME OF VISIT. REPAIRS HAVE NOT BEEN MADE TO UNITS THAT ARE IN DISREPAIR.
CFPM-JULIANA NICOLAI FS-45027 EXP 9/27/13
ESTABLISHMENRT HAS A CURRENT BUSINESS LICENSE THAT DID NOT SAVE TO DHD.
HOT FOOD IS PREPARED TO ORDER.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYOR AT 202-535-2180
Jul 19, 2012 (Routine)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE REACH IN AND WALK IN COLD UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARDS CONTAINED CREVICES AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-JULIANA NICOLAI FS-45027 EXP 9/27/13
HOT FOOD IS COOKED TO ORDER
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 43.2F |
| (Reach-in Freezer) (Cold Holding) | -9.0F |
| (Reach-in Freezer) (Cold Holding) | 7.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| (Refrigerator - reach-in) (Cold Holding) | 52.6F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
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