La Morenita Inspection May 2012

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3539 Georgia AVE NW

(202) 487-0751

05 31 2012 09 36 11 52

La Morenita Restaurant

LLC

05 01 2011 04 30 2013

Restaurant Total Risk Category 1 2 3 4 5

Food Establishment Inspection ReportPursuant 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 • Washington, DC 20002 • 202-535-2180

LA MORENITA

WASHINGTON, DC 20010

35236XXXX-

69003346

Complaint

Critical Violations 6 COS 3 R 0

NoncriticalViolations

16 COS 4 R 0

Certified Food Protection Manager (CFPM)

CFPM Expiration Date: / /

Name of licensed trash or solid waste contractor

Pacific Disposal Systems, Inc.

Name of licensed liquid / grease collections transport

contractor

Tardie Boyd - Biodiesel

Name of licensed pest exterminator / contractor

General Pest Control Co.

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Compliance Status COS R

Demonstration of knowledgeIN OUT N/A 1.Correct response to questions

Employee HealthIN OUT N/A N/O 2.Management awareness; policy present

IN OUT 3.Proper use of restriction and exclusion

Good Hygienic PracticesIN OUT N/O 4.Proper eating, tasting, drinking, or tobacco use

IN OUT N/O 5.No discharge from eyes, nose, and mouth

Preventing Contamination by HandsIN OUT N/O 6.Hands clean and properly washed

IN OUT N/A N/O 7.No bare hand contact with ready-to-eat foods or approved

IN OUT8.Adequate handwashing sinks properly supplied and

accessible

Approved Source

IN OUT 9.Food obtained from approved sourceIN OUT N/A N/O 10.Food received at proper temperature

IN OUT 11.Food in good condition, safe, u nadulterated

IN OUT N/A N/O12.Required records available: shellstock tags, parasite

destruction

Protection from ContaminationIN OUT N/A 13.Food separated and protected

IN OUT N/A 14.Food-contact surfaces: cleaned & sanitized

IN OUT15.Proper disposition of returned, previously served,

reconditioned, and unsafe food

Potentially Hazardous Food (TCS Food)IN OUT N/A N/O 16.Proper cooking time and temperatures

IN OUT N/A N/O 17.Proper reheating procedures for hot holding

IN OUT N/A N/O 18.Proper cooling time & temperatures

IN OUT N/A N/O 19.Proper hot holding temperatures

IN OUT N/A 20.Proper cold holding temperatures

IN OUT N/A N/O 21.Proper date marking & disposition

IN OUT N/A N/O 22.Time as a public health control: procedures & records

Consumer Advisory

IN OUT N/A 23.Consumer advisory provided for raw or undercooked foods

Highly Susceptible PopulationsIN OUT N/A 24.Pasteurized foods used; prohibited foods not offered

ChemicalIN OUT N/A 25.Food additives: approved & properly used

IN OUT 26.Toxic substances properly identified, stored, used

Conformance with Approved Procedures

IN OUT N/A27.Compliance with variance, specialized process, and HACCP

planIN = in compliance OUT = not in compliance N/O = not observed

N/A = not applicable COS = corrected on-site R = repeat violation

GOOD RETAIL PRACTICES Compliance Status COS R

Safe Food and Water IN OUT N/A 28.Pasteurized eggs used where required

IN OUT 29.Water & Ice from approved source

IN OUT N/A 30.Variance obtained for specialized processing methods

Food Temperature Control

IN OUT31.Proper cooling methods used; adequate equipment for

temperature control

IN OUT N/A N/O 32.Plant food properly cooked for hot holding

IN OUT N/A N/O 33.Approved thawing methods used

IN OUT 34.Thermometers provided & accurate

Food IdentificationIN OUT 35.Food properly labeled; original container

Prevention of Food ContaminationIN OUT 36.Insects, rodents, & animals not present

IN OUT 37.Contamination prevented during food preparation,storage, & display

IN OUT N/A 38.Personal cleanliness

IN OUT 39.Wiping cloths: properly used & stored

IN OUT N/A N/O 40.Washing fruits & vegetables

Proper Use of UtensilsIN OUT 41.In-use utensils: properly stored

IN OUT42.Utensils, equipment & linens: properly stored, dried, &

handled

IN OUT43.Single-use/single-service articles: properly stored &

used

IN OUT N/A 44.Gloves used properly

Utensils, Equipment, and Vending

IN OUT45.Food and nonfood-contact surfaces cleanable,

properly designed, constructed, & used

IN OUT46.Warewashing facilities: installed, maintained, & used;

test strips

IN OUT 47.Nonfood-contact surfaces clean

Physical Facilities

IN OUT48.Hot & cold water available; adequate pressure

IN OUT 49.Plumbing installed; proper backflow devices

IN OUT 50.Sewage & waste water properly disposed

IN OUT51.Toilet facilities: properly constructed, supplied, &

cleaned

IN OUT52.Garbage & refuse properly disposed, facilities

maintained

IN OUT 53.Physical facilities: installed, maintained, & clean

IN OUT 54.Adequate ventilation & lighting; designated areas used

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

OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS

1. - There is no Certified Food Protection Manager on duty. (Corrected

On Site)

200.3 In addition to the requirements in sections 200.1 and 200.2, effective January 1, 2004,

each food establishment that qualifies as a high to moderate risk establishment, as set

Establishment Name

Address City/State/Zip Code

Telephone E-mail address

Date of Inspection / / Time In : AM Time Out : AM

License Holder License/Customer No.

License Period / / - / / Type of Inspection

Establishment Type:

CFPM #:

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out at section 4400.2 (a) - (d), shall employ at least one (1) full-time equivalent person

in charge, who is present at the food establishment during all hours of operation, and isa certified food protection manager who has shown proficiency of required information by passing a test that is part of an accredited program recognized by the Department, or

provided by the Department.

2. - The establishment does not have an employee health policy for the prevention of foodborne illness. I provided the person in charge with a

copy of the DC Food Code employee medical referral, interview, andreporting agreement forms. (CORRECT VIOLATION WITHIN 5

CALENDAR DAYS)

300.1 The licensee shall require food employees and food employee applicants to whom aconditional offer of employment is made to report to the person in charge information

about their health and activities as they relate to diseases that are transmissible throughfood.

3. - The establishment does not have an employee health policy for the

prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45

CALENDAR DAYS)

302.2 The person in charge may remove a restriction specified in section 301.2(a) if the

restricted person: (a) Is free of the symptoms as specified in section 300.4 and no

foodborne illness occurs that may have been caused by the restricted person; (b) Issuspected of causing foodborne illness but is free of the symptoms specified in section300.4, and provides written medical documentation from a physician licensed to

practice medicine stating that the restricted person is free of the infectious agent that is

suspected of causing the person?s symptoms or causing foodborne illness, as specifiedin Chapter 45, section 4503; or (c) Provides written medical documentation from a

physician licensed to practice medicine stating that the symptoms experienced resultfrom a chronic noninfectious condition such as Crohn's disease, irritable bowel

syndrome, or ulcerative colitis.

7. - The cook is picking up the tortillas with her bare hands and placing

them on saucers to be served to the customers. (Corrected On Site)

800.2 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 withtheir bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single

-use gloves or dispensing equipment.

8. - The dishwash area handwashing sink is unclean. (CORRECT

VIOLATION WITHIN 45 CALENDAR DAYS)

3207.1 Handwashing lavatories shall be kept clean and maintained, and used as specified in

section 2414

14. - After improperly washing and improperly rinsing the utensils under

running water, the dishwasher did not sanitize the utensils. (Corrected OnSite) (Corrected On Site)

2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after

cleaning.

14. - The white reach-in freezer needs to be defrosted. (CORRECTVIOLATION WITHIN 5 CALENDAR DAYS)

1900.1 Equipment food-contact surfaces, and utensils shall be clean to sight and touch.

34. - There is no visible thermometer in in the white reach-in freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

1524.2 Cold or hot holding equipment used for potentially hazardous food shall be designed toinclude and shall be equipped with at least one integral or permanently affixedtemperature measuring device that is located to allow easy viewing of the device's

temperature display, except as specified in section 1524.3.

34. - The cook was unable to provide a thermometer to measure food or water temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR

DAYS)

1606.1 Food temperature measuring devices shall be provided and readily accessible for use inensuring attainment and maintenance of food temperatures as specified in Subtitle C:

Food.

35. - There are 2 large unlabeled plastic bins of sugar and dried beans in

the storage room. An uolabeled plastic squeeze bottle of cooking oil is on

the deep fryer. (Corrected On Site)

803.1 Working containers holding food or food ingredients that are removed from their

original packages for use in the food establishment, such as cooking oils, flour, herbs,

potato flakes, salt, spices, and sugar shall be identified with the common name of thefood except that containers holding food that can be readily and unmistakably

recognized such as dry pasta need not be identified.

36. - There is a hole in the toilet room wall. There is a missing ceiling tile

outside the toilet room. (CORRECT VIOLATION WITHIN 45CALENDAR DAYS)

2912.1 Except as otherwise specified in this section, the outer openings of a food establishment

shall be protected against the entry of insects and rodents by: (a) Filling or closing holesand other gaps along floors, walls, and ceilings.

38. - The cook is not wearing a hair restraint. (Corrected On Site) 502.1 Food employees shall wear hair restraints such as hats, hair coverings or nets, beardrestraints, and clothing that covers body hair, that are designed and worn to effectively

keep their hair from contacting exposed food; clean equipment, utensils, and linens; andunwrapped single-service and single-use articles.

42. - There is no splash guard at the kitchen handwashing sink and the bcleaned and sanitized utensils are placed on the adjacent drainboard where

they are exposed to splatter from handwashing and drying of hands at the

handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

2203.1 Cleaned equipment and utensils, laundered linens, and single-service and single-usearticles, except as specified in section 2203.4, shall be stored: (a) In a clean, dry

location; (b) Where they are not exposed to splash, dust, or other contamination.

45. - The cutting boards are not smooth along the edges. (CORRECTVIOLATION WITHIN 5 CALENDAR DAYS)

1502.1 Multiuse food-contact surfaces shall be: (a) Smooth; (b) Free of breaks, open seams,cracks, chips, pits, inclusions, and similar imperfections;

45. - An under counter refrigerator is out of order. (CORRECTVIOLATION WITHIN 45 CALENDAR DAYS)

1800.1 Equipment shall be maintained in a state of repair and condition that meets therequirements specified in Chapters 14 and 15.

46. - The utensils are being spray rinsed after being washed improperlyand no rinse water is set up in the 3-compartment sink. (Corrected OnSite) (Corrected On Site)

1909.1 Washed utensils and equipment shall be rinsed so that abrasives are removed andcleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (a) Use of a distinct,

separate water rinse after washing and before sanitizing if using: (1) A three (3)-

compartment sink.

46. - No chlorine test strips were available to measure the concentration of

chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45CALENDAR DAYS)

1608.1 A test kit or other device that accurately measures the concentration in mg/L of

sanitizing solutions shall be provided.

46. - The 3-compartment sink was not set up with a wash solution and theutensils were being improperly washed under running water. (Corrected

On Site) (Corrected On Site)

1806.1 When used for warewashing, the wash compartment of a sink, mechanical warewasher,or wash receptacle of alternative manual warewashing equipment as specified in section

1601.3 shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner,degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent

manufacturer's label instructions.

47. - Grease is accumulating on the sprinkler beneath the ventilation hood.

(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to

preclude accumulation of soil residues

49. - The establishment does not have a mop sink installed. (CORRECT

VIOLATION WITHIN 45 CALENDAR DAYS)

2408.1 At least one (1) service sink or one (1) curbed cleaning facility equipped with a floor

drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.

51. - There is no covered receptacle in the toilet room. (CORRECTVIOLATION WITHIN 45 CALENDAR DAYS)

2707.1 A toilet room used by females shall be provided with a covered receptacle for sanitarynapkins

53. - An old steam table is stored in the rear of the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

3213.1 The premises shall be free of: (a) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer

used; and (b) Litter.

Sanitizer: Chlorine, 50 ppm, 7.9 pH, 86.0°F


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TEMPERATURES

Item/Location Temp Item/Location Temp Item/Location Temp Item/Location Temp

Pupusa (Griddle) (Cooking) 186.0FRefried Beans (Stove) (HotHolding)

196.0F Rice (Griddle) (Hot Holding) 156.0F (Freezer - reach-in) 14.0F

(Refrigerator - display) 32.0FHot Water (Handwashing Sink -toilet room)

113.0F (Refrigerator - beverage) 25.0FFish (Refrigerator - under counter) (Cold Holding)

41.0F

Pork (Refrigerator - under counter) (Cold Holding)

42.0FBeef (Refrigerator - under counter) (Cold Holding)

43.0FChicken (Refrigerator - under counter) (Cold Holding)

41.0FChicken (Refrigerator - under counter) (Cold Holding)

41.0F

Beef (Refrigerator - under counter) (Cold Holding)

41.0FPico de Gallo (Refrigerator -under counter) (Cold Holding)

40.0FCucumbers (Refrigerator -under counter) (Cold Holding)

39.0FTomatoes sliced (Refrigerator -under counter) (Cold Holding)

40.0F

Onions raw (Refrigerator -under counter) (Cold Holding)

40.0F Lettuce Iceberg (Refrigerator -under counter) (Cold Holding)

39.0F (Refrigerator - under counter) 42.0F (Refrigerator - under counter) 78.0F

Hot Water (3-compartment sink) 113.0FHot Water (Handwashing Sink -Dishwash area)

114.0F

Inspector Comments:Thermocouple in ice & water: 33 degrees Fahrenheit

NOTE: The name of the pest exterminator was provided however no invoices were available to review.

CORRECT ITEMS STATED WITHIN 5 DAYS.

CORRECT ITEMS STATED WITHIN 45 DAYS.

If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.

Marina Bonilla 05/31/2012Person-in-Charge (Signature) (Print) Date

Ivory Gene Cooper 650 05/31/2012Inspector (Signature) (Print) Badge # Date

FSHID_6/15/2010


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La Morenita Inspection May 2012