CHITOS RESTAURANT, 4608 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 09, 2014 | Routine | 1 | 2 | Details / Comments |
|
Jun 02, 2014 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Nov 05, 2013 | Initial | 0 | 0 | Details / Comments |
Jun 09, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
FOOD CONTAINERS ARE NOT LABELED - Insects, rodents, & animals not present
NO PEST CONTROL CONTRACT AT CALL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer - walk-in) | -3.0F |
| Fish fried (Table) (Hot Holding) | 153.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jun 02, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT CLEAN AT VISIT. 1) INTERIOR OF ALL REACH IN UNITS. REMOVE FOOD PARTICLES AND DEBRIS. 2) INTERIOR OF MICROWAVE. 3)CUTTING BOARDS-CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH. 4) ALL EQUIPMENT TO REMOVE DIRT AND GREASE BUILD-UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
THE FOLLOWING NON-FOOD CONTACT SURFACES WERE UNCLEAN AT VISIT. 1) ALL FLOORS THROUGH OUT FOOD PREP AREA. PAY ATTENTION TO AREAS UNDER AND BEHIND ALL EQUIPMENT. 2) WALLS THROUGH FOOD PREP AREA. 3) ALL DOOR AND STORAGE AREAS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-NORMA PINEDA JONES PASSED EXAM ON 10/31/2013
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
PROVIDED EMPLOYEE HEALTH INFORMATION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.7F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.6F |
| (Freezer) (Cold Holding) | 9.6F |
Nov 05, 2013 (Initial)
Comments:No objection to issuance of new restaurant license.
The DC CFM is Norma Pineda Jones: Prometric 10/24/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Refrigerator - reach-in) | 40.1F |
| (Reach-in Freezer) | 4.6F |
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