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Food Establishment Inspection Report

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Food Establishment Inspection Report


Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Bureau of Community Hygiene Food Safety & Hygiene Inspection Services Division 899 North Capitol Street, NE - 8th Floor 2180 Washington, DC 20002 202-535-

Establishment Name LA MORENITA Address 3539 Georgia AVE NW City/State/Zip Code WASHINGTON, DC 20010 Telephone (202) 487-0751 Date of Inspection 05 / 29 / 2013 E-mail address Time In 01 : 45
PM

Critical Violations 12 COS 1 R 0 Noncritical 2 COS 0 R 0 Violations Certified Food Protection Manager (CFPM) CFPM #: CFPM Expiration Date: / /

Time Out 02 : 55

PM

License Holder La Morenita Restaurant License/Customer No. 35236XXXX69003346 LLC License Period05 /01 /2011 - 04 /30 /2013 Type of Inspection Complaint Risk Category 1 2 3 4 5

Name of licensed trash or solid waste contractor PACIFIC TRASH Name of licensed liquid / grease collections transport contractor GREENLIGHT BIOFUELS Name of licensed pest exterminator / contractor ORKIN PEST

Establishment Type: Restaurant Total

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS COS R Compliance Status Demonstration of knowledge
IN OUT N/A IN OUT N/A N/O IN OUT IN OUT IN OUT N/O N/O
1.Correct response to questions

GOOD RETAIL PRACTICES Compliance Status Safe Food and Water


IN OUT N/A IN OUT IN OUT N/A IN OUT IN OUT N/A N/O IN OUT N/A N/O IN OUT IN OUT IN OUT IN OUT IN OUT N/A IN OUT IN OUT N/A N/O IN OUT IN OUT IN OUT IN OUT N/A IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT IN OUT
28.Pasteurized eggs used where required 29.Water & Ice from approved source 30.Variance obtained for specialized processing methods

COS

Employee Health
2.Management awareness; policy present 3.Proper use of restriction and exclusion

Food Temperature Control


31.Proper cooling methods used; adequate equipment for temperature control 32.Plant food properly cooked for hot holding 33.Approved thawing methods used 34.Thermometers provided & accurate

Good Hygienic Practices


4.Proper eating, tasting, drinking, or tobacco use 5.No discharge from eyes, nose, and mouth

Preventing Contamination by Hands


N/O IN OUT IN OUT N/A N/O IN OUT
6.Hands clean and properly washed 7.No bare hand contact with ready-to-eat foods or approved 8.Adequate handwashing sinks properly supplied and accessible

Food Identification
35.Food properly labeled; original container

Prevention of Food Contamination


36.Insects, rodents, & animals not present 37.Contamination prevented during food preparation, storage, & display 38.Personal cleanliness 39.Wiping cloths: properly used & stored 40.Washing fruits & vegetables

Approved Source
9.Food obtained from approved source IN OUT IN OUT N/A N/O 10.Food received at proper temperature 11.Food in good condition, safe, unadulterated IN OUT

IN OUT N/A N/O IN OUT N/A IN OUT N/A IN OUT IN IN IN IN IN IN IN OUT N/A OUT N/A OUT N/A OUT N/A OUT N/A OUT N/A OUT N/A N/O N/O N/O N/O

12.Required records available: shellstock tags, parasite destruction

Protection from Contamination


13.Food separated and protected 14.Food-contact surfaces: cleaned & sanitized 15.Proper disposition of returned, previously served, reconditioned, and unsafe food

Proper Use of Utensils


41.In-use utensils: properly stored 42.Utensils, equipment & linens: properly stored, dried, & handled 43.Single-use/single-service articles: properly stored & used 44.Gloves used properly

Potentially Hazardous Food (TCS Food)


16.Proper cooking time and temperatures 17.Proper reheating procedures for hot holding 18.Proper cooling time & temperatures 19.Proper hot holding temperatures 20.Proper cold holding temperatures N/O 21.Proper date marking & disposition N/O 22.Time as a public health control: procedures & records

Utensils, Equipment, and Vending


45.Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used 46.Warewashing facilities: installed, maintained, & used; test strips 47.Nonfood-contact surfaces clean

Consumer Advisory
IN OUT N/A IN OUT N/A IN OUT N/A IN OUT IN OUT N/A
IN = in compliance N/A = not applicable

Physical Facilities
48.Hot & cold water available; adequate pressure 49.Plumbing installed; proper backflow devices 50.Sewage & waste water properly disposed 51.Toilet facilities: properly constructed, supplied, & cleaned 52.Garbage & refuse properly disposed, facilities maintained 53.Physical facilities: installed, maintained, & clean 54.Adequate ventilation & lighting; designated areas used

23.Consumer advisory provided for raw or undercooked foods

Highly Susceptible Populations


24.Pasteurized foods used; prohibited foods not offered

Chemical
25.Food additives: approved & properly used 26.Toxic substances properly identified, stored, used

Conformance with Approved Procedures


27.Compliance with variance, specialized process, and HACCP plan
OUT = not in compliance COS = corrected on-site N/O = not observed R = repeat violation

Six (6) or more CRITICAL VIOLATIONS that cannot be corrected on site during the course of the inspection results in an automatic suspension and closure of a food establishment.

OBSERVATIONS
1. - NO CFPM ON DUTY

25 DCMR
200.2

CORRECTIVE ACTIONS
The licensee or person in charge shall designate an alternate person to be in charge at all times when they cannot be present. The alternate, when acting as the person in

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Food Establishment Inspection Report

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1. - NO CFPM CERTIFICATE POSTED

200.5

7. - EMPLOYEES ARE TOUCHING RTE FOOD WITH BARE HANDS

800.2

13. - UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site)

802.1

14. - UNCLEAN FOOD CONTACT SURFACES/ICE BOX DISPENCER 20. - COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES 21. - PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS

1900.1 1005.1

charge, shall be responsible for all duties specified in this Code, and must be adequately trained to ensure that the food establishment operates in compliance with this Code. Documentation that at least one (1) full-time equivalent person in charge is a certified food protection manager or a certified limited food protection manager with demonstrated knowledge of food safety, as specified in sections 200.3 and 200.4, shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment. Documentation that at least one (1) full-time equivalent person in charge is a certified food protection manager or a certified limited food protection manager with demonstrated knowledge of food safety, as specified in sections 200.3 and 200.4, shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment. Except when washing fruits and vegetables as specified in section 806 or when otherwise approved, food employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single -use gloves or dispensing equipment. Except when washing fruits and vegetables as specified in section 806 or when otherwise approved, food employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. Food shall be protected from cross contamination by: (a) Separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables; and (2) Cooked ready-to-eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas; (c) Cleaning equipment and utensils as specified in section 1901 and sanitizing as specified in section 2002; (d) Except as specified in section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in section 806 from ready-to-eat. Equipment food-contact surfaces, and utensils shall be clean to sight and touch. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in section 1009, potentially hazardous food shall be maintained: (b) At 5 degrees C (41 degrees F) or less, except as specified in sections 1005.1(c), 1007, 1008 and 1523. Except as specified in section 1007.5, refrigerated, ready-to-eat, potentially hazardous food prepared and held refrigerated for more than twenty-four (24) hours in a food establishment shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed which is, including the day of preparation: (a) Seven (7) calendar days or less from the day that the food is prepared, if the food is maintained at 5 degrees C (41 degrees F) or less; or (b) Four (4) calendar days or less from the day the food is prepared, if the food is maintained at 7 degrees C (45 degrees F) or less as specified in section 1005.1(c). Multiuse food-contact surfaces shall be: (a) Smooth; (b) Free of breaks, open seams, cracks, chips, pits, inclusions, and similar imperfections; A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.

1007.1

45. - THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES 46. - NO CHEMICAL TEST STRIPS AVAILABLE 48. - NO ADEQUATE HOT WATER AT 110DEGREES F IN THE SINKS

1502.1 1608.1 2305.2

TEMPERATURES
Item/Location
Hot Water (Handwashing Sink) (Refrigerator - reach-in) Anchovies (Refrigerator open display) (Cold Holding)

Temp
114.0F 40.0F 47.0F

Item/Location
Hot Water (Handwashing Sink) (Refrigerator - reach-in) Beans (Steam Table) (Hot Holding)

Temp
84.0F 39.0F 145.0F

Item/Location
Hot Water (Handwashing Sink) (Refrigerator - reach-in) Cheese American (Refrigerator - open display) (Cold Holding)

Temp
86.0F 38.0F 49.0F

Item/Location
Hot Water (Handwashing Sink - kitchen) Avocado (Refrigerator - open display) (Cold Holding) Green Peppers (Refrigerator open display) (Cold Holding)

Temp
110.0F 45.0F 55.0F

Tomatoes sliced (Refrigerator Lettuce Iceberg (Refrigerator 48.0F 49.0F - open display) (Cold Holding) open display) (Cold Holding) Inspector Comments: SUMMARY SUSPENSION/CLOSURE NOTICE ISSUED DUE TO MULTIPLE CRITICAL VIOLATIONS THROUGHOUT THE ESTABLISHMENT Notes: Discussed with the PIC about the complaint, and question how genuine the claim stands. They did not a CFPM manager on duty, and have over 7critical violations.I went thru the restaurant shipment invoices, check on food preparation, the kitchen operations procedures, a closure notice was issued due to immediate food safety concerns seen, at the establishment. The Business has a written employee's health policy for food-borne illness. NO CFPM ON DUTY NO CONSUMER ADVISORY NOTICE PRINTED ON MENU OR POSTED, A COPY IS GIVEN TO THE PIC Thermocouple in ice & water: 32f Most recent pest control service date: 5/14/2013 If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037 Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9F

BLANCA AVILES

05/29/2013

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Food Establishment Inspection Report

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Person-in-Charge (Signature)

(Print)

Date

ROSS GATERETSE
Inspector (Signature) (Print)

624
Badge #

05/29/2013
Date FSHID_6/15/2010

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