ANGELICO PIZZERIA, 3205 MOUNT PLEASANT ST 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. | Oct 17, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 30, 2013 | Routine | 2 | 2 | Details / Comments |
|
Jun 10, 2013 | Routine | 5 | 5 | Details / Comments |
|
Feb 01, 2013 | Routine | 1 | 4 | Details / Comments |
|
Sep 27, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Jul 16, 2012 | Complaint | 1 | 3 | Details / Comments |
|
Mar 22, 2012 | Routine | 0 | 4 | Details / Comments |
|
Dec 19, 2011 | Follow-up | 2 | 0 | Details / Comments |
Oct 17, 2013 (Follow-up)
Comments:5 day notice abated from the inspection conducted on 9/30/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) | 42.9F |
| Chicken roasted (Refrigerator - counter top) (Time As Public Health Control) | 57.0F |
| Mushrooms (Refrigerator - counter top) (Time As Public Health Control) | 69.0F |
| Chicken roasted (Grill) (Cooking) | 148.0F |
| (Refrigerator - walk-in bakery) | 42.9F |
Sep 30, 2013 (Routine)
Violations:
- Time as a public health control: procedures & records
No procedures/records to show time as a public health control for prepared pizza on wire shelves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Stainless steel surfaces and bottom shelves in prep area needed cleaning to remove accumulated flour.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Handles for hot/cold water at the handsink needed to be re-attached to the faucet.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floors, under equipment and walls thru out needed cleaning to remove accumulated flour.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct item stated within 5 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 106.9F |
| (Refrigerator - walk-in) | 42.0F |
| Pizza - Cheese (Pizza Oven) (Holding) | 165.4F |
| Pizza - Pepperoni (Pizza Oven) (Hot Holding) | 237.0F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 42.9F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 41.3F |
| Onions raw (Refrigerator - pizza prep unit) (Cold Holding) | 43.4F |
| Chicken Chop (Grill) (Cooking) | 176.0F |
| Meatballs (Stove) (Cooking) | 98.9F |
| (Refrigerator - reach-in) | 43.5F |
Jun 10, 2013 (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) - Hands clean and properly washed
Food employees observed not washing hands between tasks (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink is blocked by pizza dough rack.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
Cooked Pizza and tomato sauce is held at room tempmerature with no record of time logs available (for time of discarding of food if not used within 4-hours).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in the under-counter refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food employees observed working with food while not wearing proper hair restraints. (Corrected On Site) - Gloves used properly
Food employee observed wearing single-use gloves for multiple purposes and not changing between tasks. (Corrected On Site) - 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
Handwashing sink in the food preparation area is in disrepair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Tomatoes sliced (Refrigerator - counter top) (Cooling) | 58.0F |
| Onions cooked (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Roasted Red Peppers (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Eggplant (Refrigerator - counter top) (Cold Holding) | 50.0F |
| Chicken grilled (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Tomato Sauce (Table) (Holding) | 47.0F |
| (Reach-in Freezer) | 7.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Ground Beef (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Refrigerator - walk-in) | 42.0F |
Feb 01, 2013 (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
Handsink is not accessible. (Corrected On Site) - Personal cleanliness
Employees not wearing hair restraints. (Corrected On Site) - Nonfood-contact surfaces clean
Handsink is dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Paint peeling on inside of walkin unit. Floors and shelves dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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) | 112.0F |
| Onions cooked (Refrigerator - pizza prep unit) (Cold Holding) | 44.1F |
| Tomato Sauce (Stove) (Reheating) | 139.2F |
| Pizza - Cheese (Pizza Oven) (Hot Holding) | 182.0F |
| Pizza - Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 40.1F |
| (Refrigerator - walk-in) | 41.6F |
| Pizza - Veggie (Oven) (Cooking) | 202.0F |
| (Refrigerator - reach-in) | 41.0F |
| Chicken grilled (Grill) (Cooking) | 156.9F |
| Mozzarella Cheese (Refrigerator - counter top) (Cold Holding) | 40.1F |
| (Refrigerator - reach-in) | 39.6F |
Sep 27, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM SELIM SEKERCI FS 52248 EXP.06/06/2015
Most recent pest control service date: 09/08/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 103.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Refrigerator - open display) | 124.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
Jul 16, 2012 (Complaint)
Violations:
- Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Front entry door held open without screening against flying insect enry. - Contamination prevented during food preparation, storage, & display
Personal clothing and belongings observed stored in contact with food products and ingredients in service kicthen. (Corrected On Site) - Nonfood-contact surfaces clean
Clean all counters, racks and shelves throught the storage, processing and service kicthen areas to remove observed accumulated oils and food debris. - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Cold water faucet on handsink in prep in disrepair.
CFPM expired 5/9/2012, enroll and or complete training, then obtain a DC CFPM card which is current.
Ronnie Taylor, area supervisor, 202-442-9037.
| Temperatures | |
| Hot Water (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Hot Water | 114.0F |
Mar 22, 2012 (Routine)
Violations:
- Thermometers provided & accurate
NO THERMOMETERS IN REACH IN UNITS (Corrected On Site) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Nonfood-contact surfaces clean
EXTERIOR OF REFRIGERATORS AND STORAGE UNITS ARE DIRTY (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOORS IN KITCHEN AND STORAGE ROOM. (Corrected On Site)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
CFM SELEM SEKENCI
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Mobile Refrigerator) | 41.0F |
| Milk (Refrigerator - display) (Cold Holding) | 40.0F |
| Pepperoni (Table) (Hot Holding) | 158.0F |
| Chicken Wings (Stove) (Cooking) | 158.0F |
| Pizza - Veggie (Refrigerator - pizza prep unit) (Preparation) | 41.0F |
Dec 19, 2011 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces in kitchen. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. (Corrected On Site)
THE BUSINESS HAS A WRITTEN EMPLOYEE'S HEALTH POLICY FOR FOODBORNE ILLNESS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| (Refrigerator - walk-in) | 40.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| (Refrigerator - reach-in) | 41.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 47.0F |
| Hot Water (Handwashing Sink) | 127.0F |
| (Refrigerator - beverage) | 40.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 40.0F |
| Spinach (Refrigerator - open display) (Cold Holding) | 40.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
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