CACTUS CANTINA RESTAURANT, 3300 WISCONSIN AVE NW, 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. | Jun 27, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 13, 2014 | Routine | 2 | 3 | Details / Comments |
|
Oct 10, 2013 | Routine | 1 | 2 | Details / Comments |
|
Aug 09, 2013 | Routine | 2 | 2 | Details / Comments |
|
Mar 20, 2013 | Complaint | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Sep 14, 2012 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Sep 14, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 07, 2012 | Routine | 3 | 2 | Details / Comments |
|
Jan 17, 2012 | Follow-up | 3 | 1 | Details / Comments |
|
Dec 27, 2011 | Complaint | 6 | 10 | Details / Comments |
Jun 27, 2014 (Follow-up)
Comments:for questions call mr taylor at 202-442-9037
all items are abated
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) | 41.0F |
| Beef (Freezer - walk-in) (Cold Holding) | 14.0F |
Jun 13, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (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) - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Utensils stored in cold water - Utensils, equipment & linens: properly stored, dried, & handled
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors undera and around equipment behind the bar contain food debris
Correct stated items within 5days
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Black Beans (Steam Table) (Hot Holding) | 155.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Rice (Steam Table) (Hot Holding) | 147.0F |
| Red Beans (Steam Table) (Hot Holding) | 146.0F |
| Chicken Tamales (Steam Table) (Hot Holding) | 166.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 145.0F |
| Beef (Steam Table) (Hot Holding) | 158.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 54.0F |
| Cheese sauce (Steam Table) (Hot Holding) | 145.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Corn (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Raw Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Raw Shrimp (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Raw Beef (Refrigerator - reach-in) (Cold Holding) | 40.6F |
| Scallops (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Refrigerator - sandwich prep unit) | 39.4F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Ceviche (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Chicken grilled (Griddle) (Cooking) | 165.0F |
| Refried Beans (Steam Table) (Hot Holding) | 156.0F |
Oct 10, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Guacamole above 41 degrees (Corrected On Site) - Approved thawing methods used
frozen shrimp stored inside of sink (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 116.0F |
| Hot Water (Handwashing Sink - toilet/male) | 115.0F |
| Avocado (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Black Beans (Steam Table) (Hot Holding) | 156.0F |
| Red Beans (Steam Table) (Hot Holding) | 148.0F |
| Cheese sauce (Steam Table) (Hot Holding) | 156.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 155.0F |
| Beef (Steam Table) (Hot Holding) | 148.0F |
| Pork (Steam Table) (Hot Holding) | 178.0F |
| Baked Chicken (Steam Table) (Holding) | 155.0F |
| Chicken grilled (Steam Table) (Holding) | 155.0F |
| Sour Cream (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 47.7F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
Aug 09, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).ceviche at 66 degree (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)paper towels being used for stoppers inside of the 3-comp sink - Physical facilities: installed, maintained, & clean
3-comp sink downstairs leaks(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 - Service Line) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Ceviche (Refrigerator - reach-in) (Cold Holding) | 66.0F |
| Guacamole (Refrigerator - reach-in) (Cold Holding) | 52.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Black Beans (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Black Beans (Steam Table) (Hot Holding) | 166.0F |
| Refried Beans (Steam Table) (Hot Holding) | 177.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 188.0F |
| Chicken grilled (Grill) (Hot Holding) | 168.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 39.5F |
| Beef (Steam Table) (Hot Holding) | 163.0F |
| Pork (Warmer) (Hot Holding) | 173.0F |
| Cheese sauce (Warmer) (Hot Holding) | 155.0F |
| Chicken Chop (Warmer) (Hot Holding) | 179.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Rice (Warmer) (Hot Holding) | 158.0F |
| Mexican Rice (Warmer) (Hot Holding) | 164.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
Mar 20, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food containers not date marked in side reach in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Observed employee wearing jewerly preparing food. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clean floor where needed in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Basilio Villegas FS#53433 expire 9-23-15.
CRITICAL VIOLATIONS CORRECTED ON SITE.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Beef | 166.0F |
| Tomato Sauce | 180.0F |
| Chicken | 183.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 38.0F |
| Rice | 160.0F |
| Cheese sauce | 143.0F |
| Rice | 183.0F |
| Guacamole | 44.0F |
| Cheese | 40.0F |
| (Freezer) | -9.0F |
| (Freezer) | -12.0F |
| Salmon | 40.0F |
| Hot Water | 115.0F |
| (Refrigerator - vehicle) | 38.0F |
| Shrimp raw | 38.0F |
| Chicken Patty | 35.0F |
| (Refrigerator) | 39.0F |
Sep 14, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROMM PREVIOUS INSPECTION CUTTING BOARDS REPLACED
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
Sep 14, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROMM PREVIOUS INSPECTION CUTTING BOARDS REPLACED
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
Sep 07, 2012 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee was observed drinking from an uncovered container in the bar area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces residue inside of refrigeration unit used as a glass chiller at bar. Wall inside of ice machine at bar mineral bill-up Ice machine in kitchen rubber on door residue. Standing water in beer box at bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting board with discoloration and scratches at bar, salad station and prep area and where else needed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed food spillage on floor under equipment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light not shielded in butcher area and prep area.(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 MR. TAYLOR AREA SUPERVISOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 128.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
| (Reach-in Freezer) (Cold Holding) | 7.0F |
| (Refrigerator) (Cold Holding) | 35.0F |
| veggies (Refrigerator - drawer) (Cold Holding) | 30.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| beef raw (Refrigerator - drawer) (Cold Holding) | 35.0F |
| Avocado (Refrigerator - counter top) (Cold Holding) | 38.7F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 35.8F |
| Ranch dressing (Refrigerator - counter top) (Cold Holding) | 36.9F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Chicken (Steam Table) (Hot Holding) | 187.0F |
| Beef (Steam Table) (Hot Holding) | 159.6F |
| Ground Beef (Steam Table) (Hot Holding) | 182.0F |
| Vegetable Soup (Steam Table) (Hot Holding) | 180.0F |
| refried brans (Steam Table) (Hot Holding) | 162.7F |
| Black Beans (Steam Table) (Hot Holding) | 202.0F |
| Rice steamed (Steam Table) (Hot Holding) | 190.0F |
| spanish rice (Steam Table) (Hot Holding) | 176.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
Jan 17, 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 reach-in cooler are not labeled for dates and contents. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The Cutting boards are not smmoth and have numerous grooves. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips found. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Basilio Villegas FS-40761 Exp. 08/20/2012
Consumer advisory notice printed on the menu
Most recent pest control service date: 01/17/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Ground Beef (Refrigerator - open display) (Cold Holding) | 39.0F |
| Gravy (Refrigerator - open display) (Hot Holding) | 144.0F |
| Hot Water (Handwashing Sink - Bar) | 131.0F |
| Hot Water (3-compartment sink) | 128.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beans (Refrigerator - open display) (Cold Holding) | 43.0F |
| Rice steamed (Steam Cooker) (Hot Holding) | 167.0F |
| Guacamole (Refrigerator - open display) (Cold Holding) | 42.0F |
Dec 27, 2011 (Complaint)
Violations:
- Hands clean and properly washed
Observed improper/lack of proper handwashing before changing gloves during food preparation on the grill line,and food prep area. Corrective action conducted during the inspection. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handwashing signage not provided at the coffee/waiter's station handwashing sink. Signage posted during the inspection. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink(s)not provided in the tortilla station in order to conduct proper handwashing. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces observed such as;can opener, food transportation carts, food items cleaned during the inspection. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) located on the cook/grill line refrigeration-sandwich unit. food items replaced with food items stored in the walk-in refrigeration unit during the inspection. items within normal range. (Corrected On Site) - Toxic substances properly identified, stored, used
Observed unidentified bottles/containers located throughout the establishment. Labels placed on bottles/containers, identifying the chemicals stored in the bottles throughout the establishment during the inspection. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Observed cooked chicken stored in a hotel pan in the cooling process stored tightly covered. Corrective action conducted during the inspection. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Observed containers of rice cooling in large amounts in hotel pans stored in the walk-in refrigeration unit. Portions of rice separated into smaller portions and stored uncovered in the walk-in refrigeration unit on the top shelf during the inspection. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Observed handsink installed near opened food(ice) bins located in the coffee/waiters station. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Observed line cooks wearing watches during food preparation. Watches removed during the inspection. (Corrected On Site) - In-use utensils: properly stored
Observed in-use knife stored between refrigeration units between use. Knife removed cleaned and sanitized during the inspection. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed kitchen/prep cutting boards in poor repair, deep crevices and dirt present. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed raw wood used as shelving units and on the floors of the food storage closets located in the kitchen areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Observed inadequate hot water temperature located at coffee/waiters station handwashing faucet 48F at call. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed wall near the ice machine located in the kitchen area in poor repair (tile missing). Observed walls located in the food storage closets in poor repair scaling paint present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Observed unclean hood system filters located above the cook line grill unit. Observe unclean hood system drip pans located in the food preparation area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-BASILIO VILLEGAS, FS-40761, EXPIRATION DATE-08/20/2012
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
DURING THE INSPECTION WITH THE VICE-PRESIDENT JAIME SANCHEZ HE STATED THAT NO ONE HAD CALLED OUT ILL ON LAST WEEK, THERE WERE NO REPORTS OF ILL WORKERS ON THE JOB.
THE ESTABLISHMENT HAS NOT RECEIVED ANY COMPLAINTS OF ILL CUSTOMERS.
COOLING-CHICKEN PREPARED 12/27/2011-LOCATED IN THE WALK-IN REFRIGERATION UNIT PREP 10:30AM, TEMP CHECK 1:00PM 57F.
DISCUSSED INSTALLING A SPLASH GUARD IN ORDER TO PREVENT CROSS-CONTAMINATION FROM OCCURRING FROM HANDWASHING LOCATED AT THE DINING AREA COFFEE/WAITER'S STATION.
DISCUSSED INSTALLING A HANDSINK IN THE TORTILLA PREPARATION STATION, HANDSINK, NOT PROVIDED IN PREPARATION STATION TO CONDUCT PROPER HANDWASHING. 5 DAYS GIVEN TO INSTALL HANDSINK IN THE AREA.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 141.0F |
| (Reach-in Freezer) | -3.1F |
| (Refrigerator - drawer) | -3.0F |
| Chicken (Grill) (Cooking) | 170.0F |
| Cheese shredded (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Beef (Steam Table) (Hot Holding) | 156.0F |
| Chicken (Steam Table) (Hot Holding) | 178.0F |
| Ground Beef (Steam Table) (Hot Holding) | 159.0F |
| Rice (Steam Table) (Hot Holding) | 167.0F |
| Onions cooked (Steam Table) (Hot Holding) | 170.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 57.0F |
| Queso Blanco (Steam Table) (Hot Holding) | 143.0F |
| Black Beans (Steam Table) (Hot Holding) | 158.0F |
| Rice (Steam Table) (Hot Holding) | 153.0F |
| Beans (Steam Table) (Hot Holding) | 153.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 143.0F |
| (Refrigerator - reach-in) | 37.1F |
| (Refrigerator - reach-in) | 31.8F |
| (Refrigerator - reach-in) | 41.0F |
| (Freezer - ice cream) | -11.0F |
| Hot Water (Handwashing Sink - kitchen) | 147.2F |
| Chicken (Stove) (Reheating) | 168.7F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - drawer) | 34.8F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 34.8F |
| (Holding Oven) | 181.3F |
| (Holding Oven) | 189.0F |
| (Refrigerator - walk-in) | 39.1F |
| Hot Water (Handwashing Sink) | 138.0F |
| (Refrigerator - reach-in) | 29.0F |
| (Freezer - walk-in) | -0.1F |
| Hot Water (Handwashing sink - coffee station) | 48.0F |
| (Refrigerator - beverage) | -1.8F |
| Hot Water (Handwashing Sink - Bar) | 123.0F |
| Hot Water (Handwashing Sink - Bar) | 111.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Refrigerator - beverage) | 39.5F |
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