LA LOMITA RESTAURANT, 1330 PENNSYLVANIA AVE SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 27, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Aug 13, 2014 | Routine | 5 | 3 | Details / Comments |
|
Apr 22, 2014 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 29, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 08, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Apr 11, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 05, 2013 | Routine | 3 | 1 | Details / Comments |
|
Nov 14, 2012 | Routine | 2 | 0 | Details / Comments |
Aug 27, 2014 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED ITEMS FOUND IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS IN CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM EVER M FUENTEZ FS-55531 EXP. 02/07/2015
Most recent pest control service date: 07/31/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 109.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Avocado (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 49.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 44.0F |
| Black Beans (Steam Table) (Hot Holding) | 155.0F |
| Chicken (Steam Table) (Hot Holding) | 140.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Rice (Steam Table) (Hot Holding) | 141.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
Aug 13, 2014 (Routine)
Violations:
- Management awareness; policy present
NO WRITTEN EMPLOYEES HEALTH POLICY IN PLACE, A DOH COPY WAS GIVEN TO THE PIC (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
RAW FOOD STORED ABOVE READY TO EAT FOOD/UNCOVERED FOOD ITEMS IN CONTAINERS FOUND IN THE REACH-IN AND WALK-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN, FULFY CAN OPENER, UNCLEAN UTENSILS, UNCLEAN PREP TABLE WITH RTE FOOD(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS HELD IN CONTAINERS IN THE REACH-IN AND WALK-IN COOLERS, ARE NOT LABELED WITH DATE AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD ITEMS THROUGHOUT THE KITCHEN: UNCLEAN EQUIPMENTS, FLOOR, MOLD BULT UP IN THE WAREWASHING MACHINE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM EVER M FUENTEZ FS-55531 EXP. 02/07/2015
Most recent pest control service date: 07/31/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 109.9°F)
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Black Beans (Steam Table) (Hot Holding) | 155.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 39.0F |
| Rice (Steam Cooker) (Hot Holding) | 155.0F |
Apr 22, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
NO HANDSIGN AT HANDSINK. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site) - Plumbing installed; proper backflow devices
DISHMACHINE NOT WORKING PROPERLY. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
NO OBJECTION TO ISSUANCE OF BUSINESS LICENSE.
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 442-5928.
| Temperatures | |
| Rice (Hot Holding) | 140.0F |
| Chicken (Hot Holding) | 145.0F |
| Soup (Hot Holding) | 150.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Rice (Hot Holding) | 150.0F |
| Beans (Hot Holding) | 155.0F |
Aug 29, 2013 (Follow-up)
Comments:CFPM: EVER M FUENTES 55521 EXP 02/07/2015. NOTICE ABATED FROM INSPECTION OF 08/08/2013.
| Temperatures | |
| Hot Water | 122.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Vegetables - cut | 43.0F |
| Tomatoes sliced | 42.0F |
| Onions raw | 42.0F |
| Beef | 148.0F |
| Mixed Vegetables | 140.0F |
| Gravy | 148.0F |
Aug 08, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
TWO CUTTING BOARD HAVE DEEP CREVICES AND DIRT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ONE SANDWICH STATION TEMPARATURE IS 45 AND SO THAT FOOD ARE OUT OF TEMPARATURE (T=46 TO 47) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
THE COVER OF ONE SANDWICH STATION IS UNABLE TO CLOSE WELL, THE STATION IS OUT OF TEMPERATURE.
CFPM; EVER M. FUENTES 55521 EXP 02/07/2015. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 122.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - counter top) | 40.0F |
| (Freezer - walk-in) | 21.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - sandwich prep unit) | 45.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tomatoes sliced | 46.0F |
| Cheese | 46.0F |
| Vegetables - cut | 47.0F |
| Rice | 138.0F |
| Beef | 144.0F |
| Sauce | 148.0F |
Apr 11, 2013 (Follow-up)
Comments:CFPM: EVER M FUENTES 55521 EXP 02/07/2015. NOTICE ABATED FROM INSPECTION OF 04/05/2013.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tomatoes sliced | 40.0F |
| Salad | 40.0F |
| Onions raw | 42.0F |
| Rice | 42.0F |
Apr 05, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Make handsink accessible for use. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(continue to clean cutting boards where needed and clean gaskets.) (Corrected On Site) - Nonfood-contact surfaces clean
Clean filters under cooking unit where needed.
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 113.0F |
| Rice (Cold Holding) | 35.0F |
| Lettuce (Cold Holding) | 40.0F |
| shrimp salad (Cold Holding) | 35.0F |
| Tomatoes chopped (Cold Holding) | 41.0F |
| Carrots (Cold Holding) | 35.0F |
| Marinara Sauce (Cold Holding) | 35.0F |
Nov 14, 2012 (Routine)
Violations:
- Proper reheating procedures for hot holding
foods on the warmer below 140 degrees. Do not use the warmer to reheat foods. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site)
CFH:Ever Fuentes 02/07/2017 1694226
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
| Rice (Warmer) (Hot Holding) | 108.0F |
| Taco (Warmer) (Hot Holding) | 122.0F |
| Black Beans (Warmer) (Hot Holding) | 130.0F |
| Chicken Chop (Warmer) (Hot Holding) | 188.0F |
| Pork (Warmer) (Hot Holding) | 168.0F |
| Sour Cream (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Guacamole (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Fish - Flounder (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| Spanish rice (Warmer) (Hot Holding) | 156.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 39.0F |
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