CASA OAXCACA (N), 2106 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2014 | Routine | 2 | 6 | Details / Comments |
|
Sep 04, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Aug 07, 2013 | Routine | 5 | 3 | Details / Comments |
| No violation noted during this evaluation. | Mar 26, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 01, 2013 | Routine | 2 | 3 | Details / Comments |
|
Dec 04, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Nov 29, 2012 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 04, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 01, 2012 | Routine | 1 | 5 | Details / Comments |
|
Feb 09, 2012 | Complaint | 2 | 3 | Details / Comments |
Oct 24, 2014 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employee handling chips with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handsink blocked. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Data plate is not readable.(CORRECT VIOLATION WITH 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 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 151.0F |
| Chicken Soup (Steam Table) (Hot Holding) | 138.0F |
| Rice (Steam Table) (Hot Holding) | 137.0F |
| Chicken (Steam Table) (Hot Holding) | 142.0F |
| Pork (Steam Table) (Hot Holding) | 146.0F |
| (Refrigerator) | 30.0F |
| (Refrigerator) | 40.0F |
| Beef (Refrigerator) (Cold Holding) | 20.0F |
| Corn (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 33.0F |
Sep 04, 2013 (Follow-up)
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.(issued) (Corrected On Site) - Plumbing installed; proper backflow devices
The cold water knob at the faucet for the hand sink needed repair.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5 day notice abated from the inspection conducted on 8/07/2013.
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Chicken (Steam Table) (Hot Holding) | 158.7F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 38.0F |
Aug 07, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE COOLERS. (Corrected On Site) - 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 ARE NOT 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 GARBAGE DISPOSAL 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 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/02/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.9°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| Bleu Cheese Dressing (Refrigerator - open display) (Cold Holding) | 49.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 48.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 47.0F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 46.0F |
| Turkey (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 45.0F |
Mar 26, 2013 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 3/1/13
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 3/1/13
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Chicken (Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 38.0F |
| Pork (Refrigerator - reach-in) (Cooling) | 41.0F |
| Lamb (Steam Table) (Hot Holding) | 144.0F |
| Rice (Steam Table) (Hot Holding) | 152.0F |
Mar 01, 2013 (Routine)
Violations:
- Proper cooling time & temperatures
Potentially hazardous food did not meet the proper cooling parameters.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Potentially hazardous, ready to eat foods are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Improper cooling methods are being used.(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(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
NO OBJECTION TO ISSUANCE OF LICENSE
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Lamb (Steam Table) (Hot Holding) | 142.0F |
| Rice (Table) (Hot Holding) | 147.0F |
| Chicken (Refrigerator) (Cooling) | 54.0F |
| Chicken (Steam Table) (Cold Holding) | 137.0F |
| Onions raw (Refrigerator) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator) (Cold Holding) | 47.0F |
| Pork (Refrigerator) (Cooling) | 69.0F |
| Chicken (Steam Table) (Hot Holding) | 150.0F |
| Fish (Refrigerator) (Cold Holding) | 48.0F |
| Beef (Refrigerator) (Cold Holding) | 40.0F |
| Pork (Steam Table) (Hot Holding) | 140.0F |
| Tomato Sauce (Steam Table) (Hot Holding) | 152.0F |
| Guacamole (Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
Dec 04, 2012 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Insufficient air gap at 1-compartment sink in kitchen as cited 11/29/12.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action may be taken)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 146.0F |
| Rice (Steam Table) (Hot Holding) | 158.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| (Refrigerator - reach-in) | 38.0F |
| Pork (Steam Table) (Hot Holding) | 152.0F |
| (Refrigerator - reach-in) | 41.0F |
| Black Beans (Steam Table) (Hot Holding) | 156.0F |
| (Reach-in Freezer) | 16.0F |
Nov 29, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food separated and protected
Raw meat stored over ready to eat items. (Corrected On Site) - Proper date marking & disposition
Food not date marked. (Corrected On Site) - Plumbing installed; proper backflow devices
No air gap between floor and drain under sink in kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Pork | 159.0F |
| Chicken | 189.0F |
| Corn | 32.0F |
| (Refrigerator) | 34.0F |
| Lamb | 178.0F |
| Beans | 161.0F |
| Fish - Tilapia | 40.0F |
| (Refrigerator) | 38.0F |
| Sauce | 175.0F |
| Rice | 168.0F |
| Tomatoes chopped | 40.0F |
| (Refrigerator) | 36.0F |
| Sauce | 40.0F |
| Guacamole | 40.0F |
| (Freezer) | 0.0F |
| Hot Water | 120.0F |
Aug 04, 2012 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 8/1/12
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 8/1/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Red Beans (Steam Table) (Hot Holding) | 145.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
Aug 01, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(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) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (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) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s).(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 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 84.0F |
| (Refrigerator) | 49.0F |
| Corn (Refrigerator) (Cold Holding) | 48.0F |
| Chicken (Steam Table) (Hot Holding) | 140.0F |
| Hot Water (Handwashing Sink) | 146.0F |
| (Freezer) | 16.0F |
| Lettuce (Refrigerator) (Cold Holding) | 53.0F |
| Beef (Steam Table) (Hot Holding) | 140.0F |
| Rice (Refrigerator) (Cold Holding) | 53.0F |
| (Freezer) | 14.0F |
| Steak raw (Refrigerator) (Cold Holding) | 53.0F |
| Pork (Steam Table) (Hot Holding) | 140.0F |
| (Refrigerator) | 57.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 55.0F |
| Cheese (Refrigerator) (Cold Holding) | 48.0F |
Feb 09, 2012 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfacesMold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper date marking & disposition
Food items not properly date marked. (Corrected On Site) - Food properly labeled; original container
Food ingredients not properly labelled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Beverage items stored in ice bin at the bar. (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
Ground area around and under the dumpster(s) are 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) | 119.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Freezer) | 18.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Chicken (Steam Table) (Hot Holding) | 151.0F |
| (Reach-in Freezer) | 12.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Beef (Steam Table) (Hot Holding) | 148.0F |
| (Refrigerator - reach-in) | 40.0F |
| Rice (Steam Table) (Hot Holding) | 161.0F |
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