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 / 31 / 2012 E-mail address Time In 09 : 36
AM

Critical Violations 6 COS 3 R 0 Noncritical 16 COS 4 R 0 Violations Certified Food Protection Manager (CFPM) CFPM #: CFPM Expiration Date: / /

Time Out 11 : 52

AM

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 Disposal Systems, Inc. Name of licensed liquid / grease collections transport contractor Tardie Boyd - Biodiesel Name of licensed pest exterminator / contractor General Pest Control Co.

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. - There is no Certified Food Protection Manager on duty. (Corrected On Site)

25 DCMR
200.3

CORRECTIVE ACTIONS
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

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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, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) 3. - The establishment does not have an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

300.1

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 is a 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. The licensee shall require food employees and food employee applicants to whom a conditional 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 through food. 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) Is suspected of causing foodborne illness but is free of the symptoms specified in section 300.4, 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 specified in Chapter 45, section 4503; or (c) Provides written medical documentation from a physician licensed to practice medicine stating that the symptoms experienced result from a chronic noninfectious condition such as Crohn's disease, irritable bowel syndrome, or ulcerative colitis. 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. Handwashing lavatories shall be kept clean and maintained, and used as specified in section 2414 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Equipment food-contact surfaces, and utensils shall be clean to sight and touch. Cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in section 1524.3. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in Subtitle C: Food. 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 the food except that containers holding food that can be readily and unmistakably recognized such as dry pasta need not be identified. 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 holes and other gaps along floors, walls, and ceilings. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, 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; and unwrapped single-service and single-use articles. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, 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. Multiuse food-contact surfaces shall be: (a) Smooth; (b) Free of breaks, open seams, cracks, chips, pits, inclusions, and similar imperfections; Equipment shall be maintained in a state of repair and condition that meets the requirements specified in Chapters 14 and 15. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergentsanitizer 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. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. 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. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues 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. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins 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.

302.2

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) 8. - The dishwash area handwashing sink is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) 14. - After improperly washing and improperly rinsing the utensils under running water, the dishwasher did not sanitize the utensils. (Corrected On Site) (Corrected On Site) 14. - The white reach-in freezer needs to be defrosted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) 34. - There is no visible thermometer in in the white reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) 34. - The cook was unable to provide a thermometer to measure food or water temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) 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) 36. - There is a hole in the toilet room wall. There is a missing ceiling tile outside the toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) 38. - The cook is not wearing a hair restraint. (Corrected On Site)

800.2

3207.1 2001.1 1900.1 1524.2

1606.1 803.1

2912.1 502.1

42. - There is no splash guard at the kitchen handwashing sink and the b cleaned 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) 45. - The cutting boards are not smooth along the edges. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) 45. - An under counter refrigerator is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) 46. - The utensils are being spray rinsed after being washed improperly and no rinse water is set up in the 3-compartment sink. (Corrected On Site) (Corrected On Site) 46. - No chlorine test strips were available to measure the concentration of chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) 46. - The 3-compartment sink was not set up with a wash solution and the utensils were being improperly washed under running water. (Corrected On Site) (Corrected On Site) 47. - Grease is accumulating on the sprinkler beneath the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) 49. - The establishment does not have a mop sink installed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) 51. - There is no covered receptacle in the toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) 53. - An old steam table is stored in the rear of the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

2203.1

1502.1 1800.1 1909.1

1608.1 1806.1

1903.1 2408.1 2707.1 3213.1

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

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TEMPERATURES
Item/Location
Pupusa (Griddle) (Cooking) (Refrigerator - display) Pork (Refrigerator - under counter) (Cold Holding) Beef (Refrigerator - under counter) (Cold Holding) Onions raw (Refrigerator under counter) (Cold Holding)

Temp Item/Location
186.0F 32.0F 42.0F 41.0F 40.0F

Temp Item/Location

Temp Item/Location
156.0F (Freezer - reach-in) 25.0F Fish (Refrigerator - under counter) (Cold Holding) Chicken (Refrigerator - under 41.0F counter) (Cold Holding) Tomatoes sliced (Refrigerator 39.0F under counter) (Cold Holding) 42.0F (Refrigerator - under counter)

Temp
14.0F 41.0F 41.0F 40.0F 78.0F

Hot Water (3-compartment sink) 113.0F

Refried Beans (Stove) (Hot 196.0F Rice (Griddle) (Hot Holding) Holding) Hot Water (Handwashing Sink 113.0F (Refrigerator - beverage) toilet room) Beef (Refrigerator - under Chicken (Refrigerator - under 43.0F counter) (Cold Holding) counter) (Cold Holding) Pico de Gallo (Refrigerator Cucumbers (Refrigerator 40.0F under counter) (Cold Holding) under counter) (Cold Holding) Lettuce Iceberg (Refrigerator 39.0F (Refrigerator - under counter) under counter) (Cold Holding) Hot Water (Handwashing Sink 114.0F Dishwash area)

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
Person-in-Charge (Signature) (Print)

05/31/2012
Date

Ivory Gene Cooper

Inspector (Signature) (Print)

650
Badge #

05/31/2012
Date FSHID_6/15/2010

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