A LITTERI, 517 MORSE ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Oct 29, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 21, 2014 | Routine | 6 | 2 | Details / Comments |
| No violation noted during this evaluation. | Sep 04, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 19, 2014 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Apr 11, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 04, 2014 | Follow-up | 1 | 3 | Details / Comments |
|
Mar 25, 2014 | Routine | 7 | 7 | Details / Comments |
|
Nov 08, 2013 | Routine | 2 | 0 | Details / Comments |
|
Apr 30, 2013 | Routine | 0 | 1 | Details / Comments |
|
Dec 20, 2012 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Oct 02, 2012 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Sep 25, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 18, 2012 | Routine | 2 | 2 | Details / Comments |
Oct 29, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 10/21/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Prep sink) | 126.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Meatballs (Hot Water Bath) (Hot Holding) | 140.0F |
Oct 21, 2014 (Routine)
Violations:
- Hands clean and properly washed
HOT WATER MUST BE AVAILABLE AT ALL HAND SINKS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
FOOD WAS NOT PROTECTED FROM CONTAMINATION IN THE WALK IN UNIT DUE TO CONDENSATION LEAK IN THE WALK-IN UNIT. FOOD ITEMS WERE REMOVED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
IMPROPER COLD HOLDING TEMPERATURES. ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD ITEMS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site) - Insects, rodents, & animals not present
EVIDENCE OF OLD MICE DROPPINGS WERE CITED UNDER THE RACKS IN THE STORAGE AREA. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS HAD EXCESSIVE SANITIZER IN THE BUCKET AT VISIT. ESTABLISHMENT SHOULD CHECK THE MANUFACTURES INSTURCTIONS IN ORDER TO USE THE PROPER AMOUNT. - Plumbing installed; proper backflow devices
REPAIR HOT SIDE OF FAUCET AT THE HAND SINK. REPAIR LEAK IN THE WALK-IN UNIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT TO REMOVE OLD MICE DROPPINGS, FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-MICHAEL DRFRANCISCI FS-58403 EXP-06//8/15
ALL ITEMS MUST BE CORRECTED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.8F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 48.1F |
| Turkey (Sandwich Prep Refrigerator) (Cold Holding) | 48.2F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 48.9F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.5F |
| Chicken (Oven) (Hot Holding) | 140.4F |
| Maryland Crab Soup (Soup Warmer) (Hot Holding) | 148.4F |
| (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| (Refrigerator - display) (Cold Holding) | 41.1F |
| (Refrigerator - display) (Cold Holding) | 37.3F |
| (Freezer) (Cold Holding) | 0.2F |
Sep 04, 2014 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 08/19/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer) (Cold Holding) | 6.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Aug 19, 2014 (Routine)
Violations:
- Toxic substances properly identified, stored, used
Sanitizer bottle stored together with food items. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Roach and mouse droppings observed in dry foods storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths stored on counters and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Walk-in-refrgirator fan is not clean as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 106.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | 7.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - display) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Apr 11, 2014 (Follow-up)
Comments:CFPM; MICHAEL DEFRANCISCI 58403 EXP 06/08/2015. WATER SUPPLY AT HAND SINK REPAIRED. SHELVES IN WALK-IN ELEVATED. 5 DAY NOTICE FRON 03/25/2014 AND 04/04/2014 ABATED. 45 DAY ITEM (ESTABLISH AIR GAP AT 2-COMPARTMENT SINK DRAIN) PENDING.
| Temperatures | |
| Hot Water | 114.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| Ham | 40.0F |
| Tomatoes sliced | 40.0F |
| Tuna | 39.0F |
Apr 04, 2014 (Follow-up)
Violations:
- Contamination prevented during food preparation, storage, & display
Packaged ready-to-eat food (deli meat for cold sandwiches) stored on the bottom shelve that doesn't have a minimum of (6) inches clearance from the floor in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. Note: Wiping cloths observed stored in hand washing sink at the service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
The hand washing sink at service line not supplied with running hot and cold water. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
An air gap is lacking at the drain pipes of 2-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
NOT ALL 5 DAYS ITEMS ABATED BASED ON THE INSPECTION CONDUCTED ON 3/25/2014
CORRECT ITEMS AS STATED WITHIN 5 AND 45 DAYS. IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Turkey (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Roast Beef (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Refrigerator - drawer) | 38.0F |
| (Refrigerator - display) | 38.0F |
| Ham (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cooling) | 55.0F |
| Chili (Hot Holding Unit) (Hot Holding) | 161.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 160.0F |
Mar 25, 2014 (Routine)
Violations:
- Hands clean and properly washed
Employee was observed washing hands at warewashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at rear handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at rear handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Uncovered condiments (i.e. onion, peppers, etc) were observed on top of sandwich prep unit. Mold was observed on block of cheese in walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean shevlving and door gaskets were observed in various refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date markings were observed lacking on ready0to-eat foods in various refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Sandwich units were not maintained cold at 41 degrees or below. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Sponges are being used for warewashing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cuting boards were observed scorn and scratched. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
2 compartment sink being used for warewashing was lacking a chemical dispense machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Water was observed on floor in walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
An air gap is lacking at piping under 2 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Piping under 2 compartment sink was observed leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS
If you have an questions, please call Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (2-compartment sink) | 126.0F |
| Onions raw (Shelf) (Holding) | 56.0F |
| Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 59.0F |
| Lettuce (Sandwich Prep Refrigerator) (Cold Holding) | 57.0F |
| Ham (Sandwich Prep Refrigerator) (Cold Holding) | 46.0F |
| Pastrami (Sandwich Prep Refrigerator) (Cold Holding) | 57.0F |
| Turkey (Sandwich Prep Refrigerator) (Cold Holding) | 56.0F |
| Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 56.0F |
| (Sandwich Prep Refrigerator) (Cold Holding) | 64.0F |
| Pepperoni (Refrigerator - drawer) (Cold Holding) | 45.0F |
| Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 48.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - deli display) (Cold Holding) | 36.0F |
| (Refrigerator - deli display) (Cold Holding) | 30.0F |
| Chili (Soup Warmer) (Hot Holding) | 145.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Reach-in Freezer) (Cold Holding) | -2.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
Nov 08, 2013 (Routine)
Violations:
- Correct response to questions
EXPIRED CFPM(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
SANDWICHES IN REACH IN UNITS ARE NOT LABELED AS TO PREP DATE OR PULL OFF DATE (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - toilet/female) | 115.0F |
| Sandwich (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - beverage) | 38.0F |
Apr 30, 2013 (Routine)
Violations:
- Nonfood-contact surfaces clean
DIRTY EXTERIOR OF STORAGE CONTAINERS (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 17.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Drinks (Refrigerator - beverage) (Cold Holding) | 38.0F |
Dec 20, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (202-535-2180).
| Temperatures | |
| Onions raw (Table) (Cold Holding) | 52.0F |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (Handwashing Sink) | 127.0F |
| Hot Water (Prep sink) | 114.0F |
| (Refrigerator - deli display) | 40.0F |
| (Refrigerator - under counter) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Roast Beef (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 30.0F |
| Soup (Soup Warmer) (Hot Holding) | 203.0F |
| Chicken Strips (Table) (Hot Holding) | 141.0F |
| Mushrooms (Table) (Cold Holding) | 45.0F |
Oct 02, 2012 (Follow-up)
Comments:CFPM: LUIS JOYA 45758 11/30/2013. SEWAGE PIPE RELOCATED. EXTERMINATER(HOME PARAMOUNT) SERVED ON 10/02/2012. NOTICE ABATED FROM INSPECTION OF 09/18 AND 25/2012.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - display) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Reach-in Freezer) | 20.0F |
| Tomatoes sliced | 40.0F |
| Cheese | 38.0F |
Sep 25, 2012 (Follow-up)
Comments:CFPM: LUIS JOYA 45758 EXP 11/30/2012. SEWAGE PIPE WAS WRAPPED WITH ALUMINUM FOIL. 5 DAY EXTENSION TO COVER SEWAGE PIPE OVE PREPA AREA
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - display) | 40.0F |
Sep 18, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
WARES IS HAND SINK. (Corrected On Site) - Thermometers provided & accurate
WALK-IN WITHOUT THERMOMETER. (Corrected On Site) - Insects, rodents, & animals not present
MICE DROPPING SEEN IN REAR AREA. - Plumbing installed; proper backflow devices
SEWAGE PIPE RUNS OVER FOOD PREPARATION AREA.
CFPM: LUIS A JOYA 45758 EXP 11/30/2013. CORRECT ITEMS CITED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - display) | 38.0F |
| (Reach-in Freezer) | 18.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Tomatoes sliced | 42.0F |
| Cheese | 40.0F |
| Ham sliced | 40.0F |
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