GUAPO'S RESTAURANT, 4515 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 14, 2014 | Routine | 0 | 3 | Details / Comments |
|
Aug 20, 2013 | Routine | 3 | 3 | Details / Comments |
|
Nov 01, 2012 | Routine | 0 | 3 | Details / Comments |
|
May 07, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Apr 19, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Mar 28, 2012 | Routine | 10 | 14 | Details / Comments |
Jan 14, 2014 (Routine)
Violations:
- Thermometers provided & accurate
THERMOMETER NOT WELL CALIBRATED (Corrected On Site) - Food properly labeled; original container
FOOD CONTAINERS NOT LABELED (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOOR IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AREA SUPERVISOR AT 202-44209037
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken raw (Freezer - walk-in) (Cold Holding) | 16.0F |
| Beef (Grill) (Preparation) | 163.0F |
| salsa (Refrigerator - display) (Cold Holding) | 40.0F |
Aug 20, 2013 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
shellstock tags removed from the un-opened bags of clams (Corrected On Site) - Food separated and protected
raw eggs stored over ready to eat foods inside of the reach-in unit (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) inside of the reachin unit reading 55 degrees(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)reach-in units in the kitchen above 41degrees - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
knives stored in between cooking units and 3-comp sink (Corrected On Site)
CFH:MANEUL RUIZ FS:51157 EXP:02/08/2015
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| Rice steamed (Steam Table) (Hot Holding) | 156.0F |
| Pork (Steam Table) (Hot Holding) | 148.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 154.0F |
| Steak cooked (Steam Table) (Hot Holding) | 144.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Black Beans (Steam Table) (Hot Holding) | 188.0F |
| Red Beans (Steam Table) (Hot Holding) | 178.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 55.0F |
| (Refrigerator - reach-in) | 49.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 40.5F |
| (Refrigerator - walk-in) | 39.6F |
| (Final Rinse Cycle - Warewashing Machine) | 125.0F |
Nov 01, 2012 (Routine)
Violations:
- Food properly labeled; original container
Food storage containers not properly labelled. (Corrected On Site) - In-use utensils: properly stored
Scoop used for ice cream station stored in bucket of standing water. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - SOFONIAS MARTINEZ - #FS-52928 - expires 07/16/2015
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (12/17/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 140.0F |
| Hot Water (Handwashing Sink) | 140.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Refrigerator - display) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -14.0F |
| (Reach-in Freezer) (Cold Holding) | 16.0F |
| (Reach-in Freezer) (Cold Holding) | 5.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Refrigerator - under counter) (Cold Holding) | 33.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 27.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 27.0F |
| Chicken (Steam Table) (Hot Holding) | 178.0F |
| Rice (Steam Table) (Hot Holding) | 162.0F |
| Black Beans (Steam Table) (Hot Holding) | 180.0F |
May 07, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 06/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Avocado (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chili (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 42.0F |
Apr 19, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates and contents. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Sofonias Martinez FS-41254 Exp. 08/19/2012
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32 degrees Fahrenheit
Most recent pest control service date: 04/14/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 108.3°F
| Temperatures | |
| Hot Water (3-compartment sink) | 131.0F |
| Hot Water (Handwashing Sink - kitchen) | 129.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (Handwashing Sink - Bar) | 125.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 37.0F |
Mar 28, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Management awareness; policy present
The establishment did not have a written employee health policy for the prevention of foodborne illnesses. Although the person in charge could identify the symptoms of foodborne illness, he could not identify the 4 foodborne illness infections or organisms of concern that required exclusions if an employee is diagnosed with. I provided the establishment with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (Corrected On Site) - Proper use of restriction and exclusion
The person in charge could not identify the 4 organisms of concern that requires exclusion from a food establishment if an employee is diagnosed as infected with. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the handwashing sinks at the bars and in the employee toilet room, dishwash area, and kitchen. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
A scouring pad is in the handwashing sink at the bar and a colander is in the handwashing sink adjacent to the ice machine at the entrance to the kitchen/dishwash area. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
The shellstock tags for clams are only available dating back to February 2012 C.E. (Corrected On Site) - Food separated and protected
A block of queso blanco (cheese) is stored unwrapped and uncovered on a shelf in the walk-in refrigerator. (Corrected On Site) - Food separated and protected
Cartons of raw eggs is stored on a shelf above bags of romaine lettuce hearts in the walk-in refrigerator. A carton of raw eggs is stored on the top shelf of the reach-in refrigerator above lettuce and onions. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is a buildup of dust on the walk-in refrigerator's compressor fan guard. The interior walls of the ice machine are unclean and mold is present on the ice chute. There is gunk in the bottom of the soda gun holsters at the bar. The four (4) coffin-style freezers in the basement need to be defrosted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
The lettuce and sliced tomatoes in the under counter refrigerator are stored at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the coffin-style freezers, the ice cream freezer, display refrigerator, and under counter refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Plastic containers of corn meal, spices, and sugar are unlabeled throughout the kitchen. Plastic bins of food in the basement are unlabeled. (Corrected On Site) - Insects, rodents, & animals not present
There is a large opening in the ceiling in the corner of the basement. There are gaps at the ceiling wall juncture at the staging area/entrance to the kitchen. There are openings and gaps in the ceiling in the kitchen and the dishwash area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Plates are stored with the food-contact surfaces exposed at the bar, on the top shelf in the cooking area and at the salad prep referigerator. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Cases of straws are stored outdoors on the roof. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
All of the cutting boards are chipped along the edges. Some of the cutting boards have deep grooves on the main cutting surfaces. The time has come for all of the cutting boards to be resurfaced or replaced. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
There is rust on the ice machine's metal drip panel. The paint is peeling from the bottom shelf of the display refrigerator and the exposed areas are rusted. The paint/coating on the shelves in the reach-in refrigerator has peeled and the exposed areas are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips provided to measure the concentration of the chlorine sanitizing solutions used in the dishwash machine and elsewhere in the establishment. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Dust and debris is accumulating behind the front door of the ice machine. There is an accumulation of grease and smoke particulate matter on the ventilation hood filters above the grill. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No water comes out of the faucet at the upstairs bar when you turn on the hot water knob. (CORRECT VIOLATION WITHIN 24 HOURS) - Plumbing installed; proper backflow devices
One of the metering faucets in the men's toilet room is out of order. There was no water flow. (CORRECT VIOLATION WITHIN 5 DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door on the 1st floor is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Fruit is on the floor at the upstairs bar. The kitchen walls and ceiling are stained from food and grease. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clothes are hung on a rack and shoes are placed on a shelf in the basement. No lockers are available. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in the display refrigerator and reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked foods is printed on the menu.
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.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 147.0F |
| Hot Water (Handwashing Sink - Bar) | 143.0F |
| Hot Water (Handwashing Sink) | 129.0F |
| Hot Water (Handwashing Sink - toilet room) | 126.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 132.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 136.0F |
| Hot Water (3-compartment sink) | 136.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 136.0F |
| (Refrigerator - reach-in) | 36.0F |
| Steak raw (Refrigerator - reach-in) (Cooling) | 51.0F |
| Chicken (Refrigerator - reach-in) (Cooling) | 48.0F |
| Rice (Holding Oven) (Hot Holding) | 171.0F |
| (Refrigerator - reach-in) | 43.0F |
| Lettuce (Refrigerator - reach-in) (Cooling) | 59.0F |
| Onions raw (Refrigerator - reach-in) (Cooling) | 57.0F |
| Guacamole (Refrigerator - reach-in) (Cooling) | 50.0F |
| Lettuce Iceberg (Refrigerator - under counter) (Cold Holding) | 64.0F |
| Lettuce spring mix (Refrigerator - under counter) (Cold Holding) | 57.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 49.0F |
| Red Onions - sliced (Refrigerator - under counter) (Cold Holding) | 49.0F |
| House Dressing (Refrigerator - under counter) (Cold Holding) | 51.0F |
| Cheese (Refrigerator - under counter) (Cold Holding) | 53.0F |
| Rice (Steam Table) (Hot Holding) | 159.0F |
| Shredded Chicken (Steam Table) (Hot Holding) | 156.0F |
| Rice (Steam Table) (Hot Holding) | 159.0F |
| Refried Beans (Steam Table) (Hot Holding) | 159.0F |
| Black Beans (Steam Table) (Hot Holding) | 149.0F |
| Ground Beef (Steam Table) (Hot Holding) | 153.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Shrimp raw (Rice Steamer) (Cold Holding) | 37.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 36.0F |
| Scallops (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Calamari (Refrigerator - under counter) (Cold Holding) | 33.0F |
| Clams (Refrigerator - under counter) (Cold Holding) | 32.0F |
| Cheese (Refrigerator - under counter) (Cold Holding) | 54.0F |
| Guacamole (Refrigerator - under counter) (Cold Holding) | 58.0F |
| Beef (Oven) (Cooking) | 206.0F |
| Pork (Oven) (Cooking) | 198.0F |
| (Refrigerator - walk-in) | 43.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 47.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Beef (Refrigerator - walk-in) (Cooling) | 49.0F |
| Hot Water (2-compartment sink) | 137.0F |
| Hot Water (3-compartment sink) | 139.0F |
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