SETTE OSTERIA, 1666 CONNECTICUT 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. | Feb 20, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 23, 2014 | Routine | 2 | 0 | Details / Comments |
|
May 08, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Nov 26, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 14, 2012 | Complaint | 4 | 6 | Details / Comments |
| No violation noted during this evaluation. | Dec 14, 2011 | Follow-up | 0 | 0 | Details / Comments |
Feb 20, 2014 (Follow-up)
Comments:5-day notice abated from inspection conducted on 1/23/2014
Certified Food Safety Manager: Mohamed Zorgani FS- 50844, Expiration Date: 6/19/15.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 161.0F |
| Fish raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Spinach (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Pasta (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
Jan 23, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) SEVERAL CUTTING BOARDS WERE IN POOR CONDITION-CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2) THE DRIP PANEL OF THE ICE MACHINE ON THE UPPER LEVEL CONTAINED SLIME AND SLIGHT MOLD BUILD-UP. 3) INTERIOR OF THE REACH IN FREEZER UPPPER LEVEL CONTAINED FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
GARBADGE DISPOSAL WAS NOT OPERABLE AT VISIT. GARBADGE DISPOSAL MUST BE OPERABLE AT ALL TIMES IN ORDER TO DISPOSE OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 107.1F |
| (Refrigerator - walk-in) (Cold Holding) | 33.5F |
| Mussels (Ice) (Cold Holding) | 39.9F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 34.1F |
| Beans (Soup Warmer) (Hot Holding) | 149.1F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 144.1F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| (Refrigerator - beverage) (Cold Holding) | 35.2F |
| (Reach-in Freezer) (Cold Holding) | -17.1F |
| (Reach-in Freezer) (Cold Holding) | -6.4F |
| (Refrigerator - reach-in) (Cold Holding) | 36.5F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
May 08, 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.(issued) (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Shellstock tag was not attached to mussels.(attached) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The reach-in refrigerator at the prep station was not holding proper cold hold temperature.(work order-due for repair today)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board had imbedded cut marks.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 124.0F |
| Soup (Stove) (Cooking) | 198.0F |
| Soup (Stove) (Cooking) | 196.0F |
| Potatoes (Stove) (Cooking) | 187.0F |
| Broccoli (Stove) (Cooking) | 140.0F |
| (Refrigerator - reach-in) | 51.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 44.0F |
| (Refrigerator - pizza prep unit) | 39.9F |
| (Refrigerator - reach-in) | 40.5F |
| (Refrigerator - reach-in) | 33.4F |
| (Refrigerator - walk-in) | 33.4F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 35.1F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 34.4F |
| (Dishwashing Machine - Wash Cycle) | 125.0F |
| (Final Rinse Cycle - Warewashing Machine) | 125.0F |
Nov 26, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR.TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Nov 14, 2012 (Complaint)
Violations:
- Hands clean and properly washed
Inadequate handwashing observed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment is conducting reduced oxygen packaging without an approved HACCP and variance.(CEASE & DESIST) - Variance obtained for specialized processing methods
Variance with HACCP has not been requested with $325.00 review fee.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Wood for oven is stored outside, unprotected.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Gloves used properly
Employees washing single use gloves, to re-use. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Floors are dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITMES STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YYOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 137.0F |
| (Refrigerator) | 29.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 55.0F |
| Chicken (Refrigerator) (Cold Holding) | 47.0F |
| Lettuce (Refrigerator) (Cold Holding) | 56.0F |
| Onions raw (Refrigerator) (Cold Holding) | 53.0F |
| (Refrigerator - walk-in) | 42.0F |
| Fish - Sword (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| (Refrigerator - walk-in) | 42.0F |
| Squid (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Clams (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 44.0F |
Dec 14, 2011 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 12/09/2011.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.5F |
| Beef (Cold Holding) | 40.3F |
| Carrots (Cold Holding) | 41.5F |
| Lasagna (Cold Holding) | 41.3F |
| Salmon | 41.0F |
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