CRIOS MODERN MEXICAN (N), 2120 P ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 25, 2014 | Routine | 8 | 14 | Details / Comments |
|
Sep 04, 2013 | Routine | 7 | 4 | Details / Comments |
|
Sep 05, 2012 | Routine | 2 | 2 | Details / Comments |
|
Jul 17, 2012 | Initial | 1 | 0 | Details / Comments |
Oct 25, 2014 (Routine)
Violations:
- Hands clean and properly washed
Employees not washing hands between switching tasks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Vegetable preparation sink has been supplied with hand washing soap and paper towel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw chicken, shrimp stored on top of 'pupusas' in reach-in refrigerator. Liquid egg stored on shelve above produce in walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (spoons, tongs, plastic panel in the ice making machine, can opener, meat slicer, etc) not cleaned to sight and touch, food debris observed on the surfaces of food contact surfaces.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) at the cook line in reach-in refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Onsite prepared green salsa with 10/18/2014 preparation date affixed on the container has been kept in reach-in refrigerator and observed during inspection. Salsa has been discarded. (Corrected On Site) - Proper date marking & disposition
Ready-to eat foods (some of them) not date marked while being stored in refrigerator for over 24 hours. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer available to check internal food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers not labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Ready-to eat foods stored in uncovered containers at the cookline area. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths not kept in sanitizing solution between uses. Soiled wiping cloths left over counter top at room temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
In use utensils such such spoons,spatulas and ladles kept in standing water at room temperature. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single use items in there cardboard boxes stored on floor and steps. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Hand washing sinks at the waitress station and bar not supplied with running hot water (100 degree F minimum). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Missing faucet knob at the hand washing sink at the waitress station. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
3-compartment sink directly connected to the grease trap box. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Non-food contact surfaces not cleaned to preclude accumulation of debris and grease (mold on caulk line at the automatic dish washing machine, shelving units, hand washing sinks and dish washing sinks and machine (bar area), etc). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Incandescent light bulbs above food preparation tables lacks cover or plastic sheath. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
MOST RECENT PEST EXTERMINATION SERVICE DATE: 10/13/2014
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 152.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| Squash (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| Rice (Rice Steamer) (Hot Holding) | 169.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 170.0F |
| Pork (Hot Holding Unit) (Hot Holding) | 148.0F |
| Beans (Hot Holding Unit) (Hot Holding) | 151.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 48.0F |
Sep 04, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO HANDWASHING SIGNAGE AT THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS AT THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
NO SHELLFISH TAGS KEPT 90DAYS (Corrected On Site) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/ICE BOX/SODAGUS AT BAR(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NO LABELED FOR DATES AND CONTENTS (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE HANDWASHING SINK KNOB IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAY
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/17/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 49.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beans (Steam Table) (Hot Holding) | 141.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Fajita (Refrigerator - open display) (Cold Holding) | 44.0F |
Sep 05, 2012 (Routine)
Violations:
- Food separated and protected
Eggs stored over vegetables in walk-in refrigerator. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Knives stored between refrigeration unit. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 137.0F |
| (Freezer) | 10.0F |
| (Freezer) | 9.0F |
| (Refrigerator) | 43.0F |
| (Refrigerator - walk-in) | 42.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 54.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Rice (Table) | 81.0F |
| Beef (Steam Table) (Hot Holding) | 143.0F |
| Pork (Steam Table) (Hot Holding) | 140.0F |
| Duck (Steam Table) (Hot Holding) | 148.0F |
| Rice (Steam Table) (Hot Holding) | 146.0F |
| Black Beans (Steam Table) (Hot Holding) | 159.0F |
Jul 17, 2012 (Initial)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mineral deposits and grime observed on ice machine's plastic drip panel. (Corrected On Site)
CFPM - JOANNE LUI - #FS-51957 - expires 04/11/2015
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NO OBJECTION TO ISSUANCE OF LICENSE
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
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