COCO SALA, 927 F 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. | Apr 24, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 14, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 07, 2014 | Routine | 6 | 10 | Details / Comments |
|
Nov 20, 2013 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jul 22, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 11, 2013 | fire | 2 | 2 | Details / Comments |
|
Jan 16, 2013 | Routine | 3 | 0 | Details / Comments |
|
Jun 05, 2012 | Routine | 0 | 1 | Details / Comments |
|
Jan 14, 2012 | Routine | 2 | 2 | Details / Comments |
Apr 24, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202)442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 8.1C |
Apr 14, 2014 (Follow-up)
Violations:
- Hot & cold water available; adequate pressure
Hot water temperature at and sink inside one restroom does not reach 100 degrees F. (repeat)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
FAILURE TO ABATE 25 DCMR 2305.1 FROM INSPECTION DATED 04/07/2014
MANAGER PROVIDED DOCUMENTATION THAT THE PLUMBER WILL BE OUT TODAY AT 12 NOON TO ADDRESS THE HOT WATER ISSUE.
THE FOLLOWING 45 DAY NOTICE VIOLATIONS FROM INSPECTION DATED 4/07/2014 HAVE BEEN ABATED:
25 DCMR 2203.2
25 DCMR 1804.1
25 DCMR 1900.3
VIOLATION 25 DCMR 2908.1 IS PENDING.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 62.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
Apr 07, 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.The person in charge can not identify the infectious agents which require ill employees to be excluded from a food establishment in the District of Columbia. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
Employee has open beverage container at dish station stored with cleaned dishes. (Corrected On Site) - Hands clean and properly washed
Employee washes hands for 11 seconds when prompted to wash hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand washing sink in chocolate area is used to rinse out towel. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand washing signs are not available at bars. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Paper towels not present at hand sink in kitchen area. (Corrected On Site) - Food separated and protected
Raw chicken and raw beef are stored over ready to eat items in walk in cooler, and reach in cooler. (Corrected On Site) - Toxic substances properly identified, stored, used
Chemical spray bottle (full) is not labeled at bar. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food containers are stored directly on floor of walk in cooler. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths are stored on counter tops when not in use, rather than in buckets. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Containers are wet nesting in storage area and at dish station. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board at bar has heavy ware and stains that prevent proper cleaning. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Rinse gage reads 170 Degrees F on dish machine. Data Plate reads the machine should have a Rinse Temperature of 180 Degrees F. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Fan guard in chocolate room has buildup present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Hot water temperature at hand sink inside one toilet room only reaches 65 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light Bulbs over open foods and dry storage items are not shielded or shatter resistant. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 65.0F |
| Hot Water (Handwashing Sink - toilet room) | 132.0F |
| Hot Water (Handwashing Sink - toilet room) | 125.0F |
| Hot Water (Handwashing Sink) | 137.0F |
| Hot Water (Prep sink) | 137.0F |
| Caramel Sauce (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Macaroni and cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Scallops (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Warewashing Machine - Rinse Cycle) | 170.0F |
| (Reach-in Refrigerator) | 35.0F |
| (Reach-in Freezer) | -13.0F |
| (Walk-in Freezer) | -15.0F |
| (Walk-in Refrigerator) | 41.0F |
| (Reach-in Refrigerator) | 30.0F |
| (Reach-in Freezer) | -5.0F |
| (Reach-in Freezer) | -4.0F |
| (Reach-in Freezer) | 6.0F |
Nov 20, 2013 (Routine)
Violations:
- Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen (CORRECT VIOLATION WITHIN 45 CALENDAR 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 (Handwashing Sink) | 115.0F |
| Hot Water (Prep sink) | 116.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.0F |
| (Freezer) (Cold Holding) | 4.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Beans (Cooking) | 148.0F |
Jul 22, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202)535-2180.
| Temperatures | |
| (Handwashing Sink) | 110.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 7.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jul 11, 2013 (fire)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Need employee must wash hand sign before returning to work at the hand sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Soda gun holder behind the bar,bottom of the freezer dirty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Shelves behind the bar need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Cold faucet behind the bar,and the spill faucet sink behind the bar need repair.(CORRECT VIOLATION WITHIN 5 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 (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 124.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Reach-in Freezer) | 0.0F |
| Ice Cream (Refrigerator - reach-in) (Cold Holding) | 0.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken raw (Reach-in Freezer) (Cold Holding) | 0.0F |
Jan 16, 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 NOT ACCESSIBLE. (Corrected On Site) - Food separated and protected
ELEVATE ALL FOOD INSIDE WALK IN BOX 6-8INCHES OFF FLOOR. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
Jun 05, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.Place papertowels inside of the holders. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Sani-buckets contain soap water instead of sanitizer. Replace with sanitizer and water temp of 77 degrees(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
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 |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp cooked (Table) (Preparation) | 40.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -4.0F |
| (Reach-in Freezer) | -10.0F |
Jan 14, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean soda nozzle. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Approved thawing methods used
Im;proper thawing of frozen foods. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items not stored above floor 4 to 6 inches inside walk in cooler. (Corrected On Site)
Certified Food Manager, Katherine Musser FS#42563 expire 11-21-12.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Lobster | 44.0F |
| Chicken | 41.0F |
| salsa | 41.0F |
| Steak raw | 36.0F |
| Ground Beef | 35.0F |
| Hamburger patty | 35.0F |
| Hot Water | 128.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator) | 40.0F |
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