ADITI INDIAN KITCHEN, 50 MASSACHUSETTS AVE NE SPC 118, 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. | Jan 30, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 16, 2014 | Routine | 7 | 6 | Details / Comments |
| No violation noted during this evaluation. | Sep 25, 2012 | Routine | 0 | 0 | Details / Comments |
|
Apr 04, 2012 | Sweep | 3 | 3 | Details / Comments |
Jan 30, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Jan 16, 2014 (Routine)
Violations:
- Management awareness; policy present
No employee health policy. (Corrected On Site) - Proper use of restriction and exclusion
No employee health policy for food bone illness communication. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towel for hand washing sink located next to 3-part sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Uncovered food items observed in walk-in-refrgirator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Sanitizer concentration observed 0 PPM. Not following wash rinse sanitize procedure in 3-part sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in walk-in-refrgirator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Cleaning chemicals stored together with soda in service line area. (Corrected On Site) - Thermometers provided & accurate
No thermometer in under counter refrigerator located in service line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items such as watermelon stored on the floor in walk-in-refrgirator. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution in 3-part sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap for spray hose at 3-part sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal unit is not working. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Current business license for this establishment is 09305xxxx-11000001, license period 10/01/2013 to 09/30/2015.
Correct items stated with in 5-Days
Correct items stated with in 45-Days
If you have any questions please call area supervisor Ms. Coleman at 202-442-5928
| Temperatures | |
| Hot Water (Prep sink) | 110.0F |
| Chicken (Prep Table) (Preparation) | 161.0F |
| Chicken curried (Hot Holding Display Unit) (Hot Holding) | 184.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 39.8F |
| Chicken (Receiving Food) | 30.2F |
| Goat (Hot Holding Display Unit) (Hot Holding) | 135.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 170.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Chicken curried (Pan) (Cooking) | 158.0F |
| Spinach (Hot Holding Display Unit) (Hot Holding) | 137.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Sep 25, 2012 (Routine)
Comments:A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| Chick Peas (Hot Holding) | 155.0F |
| Chicken | 117.0F |
Apr 04, 2012 (Sweep)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces refrigeration unit where chicken is held.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards not smooth and free of breaks, open seams and inclusions.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old dirty ice machine not in use.Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light not shielded in walk in unit.(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. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (3-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| (Reach-in Freezer) (Cold Holding) | 30.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Spinach chicken (Steam Table) (Hot Holding) | 140.0F |
| Eggplant (Steam Table) (Hot Holding) | 160.0F |
| Beans (Steam Table) (Hot Holding) | 180.0F |
| Bondkadi (Steam Table) (Hot Holding) | 159.0F |
| Chi curry (Steam Table) (Hot Holding) | 158.0F |
| Kima aloo (Steam Table) (Hot Holding) | 160.0F |
| Chi korma (Steam Table) (Hot Holding) | 179.0F |
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