ELISIR RISTORANTE, 427 11TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 13, 2013 | Routine | 1 | 3 | Details / Comments |
|
Jul 25, 2012 | Routine | 1 | 2 | Details / Comments |
Dec 13, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Provide a HACCP Plan and Variance for Sou Vie T -bone Steak.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No Sanitizing solution for wiping cloths.No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
CFPM TOM CRENSHAW EXP. 03/07/2015.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5298.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Cold Holding) | 35.0F |
| Clams (Cold Holding) | 40.0F |
| Beans | 39.0F |
Jul 25, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)foods sitting on the floor inside of the walk in refrigerator - Personal cleanliness
employee in food prep area without hair restraint (Corrected On Site)
CFH:Micheal C fusano 09/11/2013 FS:48735
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman a (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Beef Bouillbaise (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - reach-in) | 39.0F |
| Clams (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ceviche (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Marinara Sauce (Refrigerator - reach-in) (Cold Holding) | 36.0F |
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