CEIBA RESTAURANT, 1341 G ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 03, 2014 | Routine | 2 | 3 | Details / Comments |
|
Nov 25, 2013 | Routine | 2 | 1 | Details / Comments |
|
Aug 13, 2013 | Complaint | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 05, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 30, 2013 | Routine | 2 | 3 | Details / Comments |
|
Oct 15, 2012 | Routine | 1 | 2 | Details / Comments |
|
Apr 11, 2012 | Routine | 1 | 3 | Details / Comments |
Apr 03, 2014 (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). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Provide splash guard between hand sink and ice unit behind bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board have deep cutts. (Corrected On Site)
Certfied Food Manager Matthew Britt FS#59332 expire 1-30-17.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, ON (202)442-=5928.
| Temperatures | |
| (Refrigerator) | 40.0F |
| Fish - Cod | 42.0F |
| Fish - Trout | 41.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 30.0F |
| (Refrigerator) | 39.0F |
| Lettuce | 39.0F |
| Steak raw | 39.0F |
| Salmon | 41.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| Seafood Salad | 40.0F |
| Shrimp raw | 37.0F |
| Fish - Snapper | 35.0F |
Nov 25, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed in the ice machine plastic drip panel. (Corrected On Site) - Proper cold holding temperatures
Cold food such as black beens not held at proper temperature. (Corrected On Site) - Food properly labeled; original container
Unlabeled squeeze bottle observed in the kitchen. (Corrected On Site)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 136.0F |
| Hot Water (3-compartment sink) | 118.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Beans (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Rice (Hot Water Bath) (Hot Holding) | 148.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
Aug 13, 2013 (Complaint)
Violations:
- Nonfood-contact surfaces clean
WHEELS OF FRYERS AND PREP TABLES CONTAINED HEAVY GREASE AND DIRT BUILD-UP. THESES AREAS MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS UNDER AND BEHIND ALL EQUIPMENT CONTAINED DIRT, GREASE BUILD-UP, DEBRIS, AND SOME FOOD PARTICLES. FLOORS DRAINS CONTAINED DEBRIS AT VISIT. THESE AREAS MUST BE KEPT CLEAN AT ALL TIMES IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-MATTHEW BRITT
ALL ITEMS MUST BE ABATED PRIOR TO NEXT ROUTINE VISIT.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 38.3F |
| (Steam Table) (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
Aug 05, 2013 (Follow-up)
Comments:POOR SHAPED CUTTING BOARD REPLACED NEW. CFPM: MATTHEW BRITT FS-46274 EXP 01/12/2014. KEPP LOWERING TEMPERATURE OF SANDWICH STATION TO KEEP AT <41 F. NOTICE ABATED FROM INSPECTION OF 07/30/2013.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 44.0F |
| Tomatoes chopped | 44.0F |
| Onions raw | 43.0F |
| Greens | 42.0F |
| (Hot Water Bath) | 146.0F |
| Soup | 140.0F |
| Sauce | 134.0F |
Jul 30, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS THROUGH OUT WERE IN POOR REPAIR. ALL CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE COLD UNIT WAS NOT IN COMPLIANCE DUE TO GASKET IN POOR REPAIR. ALL POTENTIALLY HAZARDOUS FOOD MUST BE REMOVED FROM THIS UNIT AND DISCARGED IF FOUR OR MORE HOURS HAVE PASSED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES. (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN CHEMICAL SANITIZER AT VISIT. WIPING CLOTHS MUST BE STORED IN CHEMICAL SANITIZER IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. ESTABLISHMENT DID HAVE A SANITIZING BUCKET SET UP. AMOUNT OF SANITIZER WAS NOT ADAQUATE. STRIP TEST WAS ELEVATED. STAFF MUST USE RECOMMENDED AMOUNT OF SANITIZER.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE AT THE BAR DID NOT PASS THE STRIP TEST. ESTABLISHMENT MUST USE ALTERNATE METHOD TO CLEAN AND SANITIZE GLASSES UNTIL MACHINE IS ADJUSTED OR REPAIRED. ESTABLISHMENT MUST ALSO PROVIDE TEST STRIPS FOR THE LOW TEMP DISH MACHINE IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-MATTHEW BRITT FS-46274 EXP 1/12/2014
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 34.1F |
| (Refrigerator - reach-in) (Cold Holding) | 46.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.5F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | 0.5F |
| (Refrigerator - reach-in) (Cold Holding) | 33.8F |
| (Steam Cooker) (Hot Holding) | 155.0F |
| Rice (Steam Cooking Boiler) (Hot Holding) | 140.0F |
| Black Beans (Soup Warmer) (Hot Holding) | 171.3F |
| (Refrigerator - reach-in) (Cold Holding) | 34.3F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator - beverage) (Cold Holding) | 37.2F |
Oct 15, 2012 (Routine)
Violations:
- Proper cold holding temperatures
CATFISH,SALSA,GUACAMOLE AND MAYONNAISE ON THE REACHIN UNIT ABOVE 41 DEGREES (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
REFRIGERATOR UNIT ON THE LINE HAS A TEMP OF 60 DEGREES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
BOWLS AND PLASTIC CONTAINERS WITHOUT HANDLES STORED INSIDE OF CONDIMENT BINS (Corrected On Site)
CFH:MATTHEW M BRITT FS:46274 EXP:01/12/2014
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 45.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Guacamole (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| Fish - Catfish (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Oxtails (Warmer) (Hot Holding) | 156.0F |
| Fried Rice (Warmer) (Hot Holding) | 164.0F |
| Plantains (Warmer) (Hot Holding) | 148.0F |
| SWEET POTATO MASH (Warmer) (Hot Holding) | 149.0F |
| CHIPOTLE BUTTERNUT SQUASH SOUP (Soup Warmer) (Hot Holding) | 177.0F |
| (Refrigerator - reach-in) | 60.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 36.0F |
| (Refrigerator - drawer) | 39.0F |
| (Reach-in Freezer) | -10.0F |
Apr 11, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.No paper towels at handwashing sink.No handwashing signage at handwashing sink.(provided) (Corrected On Site) - Required records available: shellstock tags, parasite destruction
The shellstock tag was not attached to the mulluscan shellfish stored inside the walk-in refrigerator.(tag provided) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No data plate attached to the ware washing machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self-closing device on the employees rest room door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Matthew M. Britt: FS46274 will expire 01/12/2014.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 35.0F |
| Shrimp cooked (Stove) (Cooking) | 140.0F |
| Scallops (Stove) (Cooking) | 140.0F |
| Beef (Steam Table) (Holding) | 140.0F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| salsa (Ice) (Cold Holding) | 37.0F |
| Shrimp raw (Refrigerator - deli display) (Cold Holding) | 30.0F |
| Pumpkin Seed Dip (Ice) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Black Bean Soup (Soup Warmer) (Hot Holding) | 160.0F |
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