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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
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
COS
Employee Health
2.Management awareness; policy present 3.Proper use of restriction and exclusion
Food Identification
35.Food properly labeled; original container
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
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
Chemical
25.Food additives: approved & properly used 26.Toxic substances properly identified, stored, used
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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200.5
800.2
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
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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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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