La Morenita Inspection May 2013

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3539 Georgia AVE NW

(202) 487-0751

05 29 2013 01 45 02 55

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 - 8thFloor Washington, DC 20002 202-535-2180

LA MORENITA

WASHINGTON, DC 20010

35236XXXX-

69003346

Complaint

Critical Violations 12 COS 1 R 0

NoncriticalViolations

2 COS 0 R 0

Certified Food Protection Manager (CFPM)

CFPM Expiration Date: / /

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 INTERVENTIONSCompliance Status COS R Demonstration of knowledge

IN 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 PRACTICESCompliance 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. - NO CFPM ON DUTY 200.2 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

Establishment Name

Address City/State/Zip Code

Telephone E-mail address

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

License Holder License/Customer No.

License Period / / - / / Type of Inspection

Establishment Type:

CFPM #:

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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.

1. - NO CFPM CERTIFICATE POSTED 200.5 Documentation that at least one (1) full-time equivalent person in charge is a certifiedfood 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 establishmentlicense. Such documentation shall be removed when the individual is no longer

employed on-site by the establishment. Documentation that at least one (1) full-timeequivalent 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 nextto the food establishment license. Such documentation shall be removed when the

individual is no longer employed on-site by the establishment.7. - EMPLOYEES ARE TOUCHING RTE FOOD WITH BARE HANDS 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 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 asspecified 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 asdeli tissue, spatulas, tongs, single-use gloves or dispensing equipment.

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

802.1 Food shall be protected from cross contamination by: (a) Separating raw animal foodsduring 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 otherraw 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 othersuch 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 insection 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 packagedtogether 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 arewashed as specified in section 806 from ready-to-eat.

14. - UNCLEAN FOOD CONTACT SURFACES/ICE BOX

DISPENCER

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

20. - COLD FOOD ITEMS ARE HELD AT IMPROPER

TEMPERATURES

1005.1 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 bemaintained: (b) At 5 degrees C (41 degrees F) or less, except as specified in sections

1005.1(c), 1007, 1008 and 1523.

21. - PREPARED FOOD ITEMS ARE NOT LABELED FOR DATESAND CONTENTS

1007.1 Except as specified in section 1007.5, refrigerated, ready-to-eat, potentially hazardousfood 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 lessfrom 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).

45. - THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE

NUMEROUS GROOVES

1502.1 Multiuse food-contact surfaces shall be: (a) Smooth; (b) Free of breaks, open seams,

cracks, chips, pits, inclusions, and similar imperfections;

46. - NO CHEMICAL TEST STRIPS AVAILABLE 1608.1 A test kit or other device that accurately measures the concentration in mg/L of

sanitizing solutions shall be provided.

48. - NO ADEQUATE HOT WATER AT 110DEGREES F IN THESINKS

2305.2 Hot water generation and distribution systems shall be sufficient to meet the peak hotwater demands throughout the food establishment.

TEMPERATURES

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

Hot Water (HandwashingSink)

114.0FHot Water (HandwashingSink)

84.0FHot Water (HandwashingSink)

86.0FHot Water (Handwashing Sink- kitchen)

110.0F

(Refrigerator - reach-in) 40.0F (Refrigerator - reach-in) 39.0F (Refrigerator - reach-in) 38.0FAvocado (Refrigerator - opendisplay) (Cold Holding)

45.0F

Anchovies (Refrigerator -open display) (Cold Holding)

47.0FBeans (Steam Table) (HotHolding)

145.0FCheese American(Refrigerator - open display)(Cold Holding)

49.0FGreen Peppers (Refrigerator -open display) (Cold Holding)

55.0F

Tomatoes sliced (Refrigerator- open display) (Cold Holding) 49.0F Lettuce Iceberg (Refrigerator -open display) (Cold Holding) 48.0F

Inspector Comments:SUMMARY SUSPENSION/CLOSURE NOTICE ISSUED DUE TO MULTIPLE CRITICAL VIOLATIONS THROUGHOUT THE ESTABLISHMENTNotes: 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 7criticalviolations.I went thru the restaurant shipment invoices, check on food preparation, the kitchen operations procedures, a closure notice was issued due to immediatefood safety concerns seen, at the establishment.The Business has a written employee's health policy for food-borne illness.NO CFPM ON DUTYNO CONSUMER ADVISORY NOTICE PRINTED ON MENU OR POSTED, A COPY IS GIVEN TO THE PICThermocouple in ice & water: 32fMost recent pest control service date: 5/14/2013If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037Sanitizer 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 624 05/29/2013Inspector (Signature) (Print) Badge # Date

FSHID_6/15/2010


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La Morenita Inspection May 2013