CASA LUCA, 1099 NEW YORK 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. | Jul 16, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 09, 2014 | Routine | 2 | 3 | Details / Comments |
|
May 28, 2014 | Complaint | 1 | 2 | Details / Comments |
|
Jan 31, 2014 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jun 24, 2013 | Preoperational | 0 | 0 | Details / Comments |
Jul 16, 2014 (Follow-up)
Comments:Certified Food Manager Erin Clarke FS#55624 expire 2-20-16.
VIOLATIONS CITED ON 7-9-14 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Jul 09, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on the ice machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items held at improper temperatures. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Walk-in-refrigerator temperature observed 46 F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting board observed in the kitchen. (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 (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Beef (Refrigerator - pizza prep unit) (Cold Holding) | 50.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
May 28, 2014 (Complaint)
Violations:
- Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Temperature of the under counter refrigerator across from the grill was 61 F.(all food items removed to the walk in refrigerator)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Issued the Norovirus poster.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 105.2F |
| (Refrigerator - under counter) | 61.0F |
| (Refrigerator - walk-in) | 35.8F |
| (Refrigerator - sandwich prep unit) | 39.1F |
| Goat (Refrigerator - walk-in) (Cold Holding) | 35.8F |
| (Refrigerator - walk-in) | 43.1F |
| Fish - Cod (Stove) (Cooking) | 141.3F |
| Goat (Stove) (Reheating) | 165.3F |
Jan 31, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Insects, rodents, & animals not present
One missing ceiling tile located above the dish machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Reach in refrigeration unit located near the grill was not maintaining temperatures below 40 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The hand washing sink located next to the 3 compartment sink did not provide hot water of 110 degrees F. (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 MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | -4.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 42.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 97.0F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Meatballs (Reach-in Refrigerator) (Cold Holding) | 49.0F |
| (Reach-in Refrigerator) | 50.0F |
| Artichoke Hearts (Reach-in Refrigerator) (Cold Holding) | 47.0F |
| Chicken (Grill) (Cooking) | 167.0F |
| Ravioli (Stove) (Cooking) | 172.0F |
| Shrimp cooked (Oven) (Cooking) | 153.0F |
| Fish (Grill) (Cooking) | 153.0F |
| Fried Olives (Deep Fryer) (Cooking) | 202.0F |
| Bucatini (Stove) (Cooking) | 186.0F |
| Puccili pasta (Stove) (Cooking) | 171.0F |
Jun 24, 2013 (Preoperational)
Comments:Certified Food Manager Erin M. Clarke FS#55621 expire 2-20-16.
BUSINESS ESTABLISHMENT IS IN COMPLIANCE.
NO OBJECTION TO ISSUANCE OF BUSINESS LICENSE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| Hot Water | 120.0F |
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