DUCCINI'S PIZZA, 1778 U 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. | Jul 12, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 04, 2013 | Routine | 4 | 0 | Details / Comments |
Jul 12, 2013 (Follow-up)
Comments:The 5 day notice is abated from the inspection conducted on 6/04/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 102.9F |
| Beef (Refrigerator - pizza prep unit) (Cold Holding) | 38.8F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 40.2F |
| Ham sliced (Refrigerator - pizza prep unit) (Cold Holding) | 40.3F |
| Cheese shredded (Refrigerator - pizza prep unit) (Cold Holding) | 41.4F |
| Tomatoes chopped (Refrigerator - pizza prep unit) (Cold Holding) | 42.4F |
| (Refrigerator - walk-in) | 39.6F |
| Meatballs (Steam Table) (Hot Holding) | 149.9F |
| Pizza - Pepperoni (Pizza Oven) (Cooking) | 198.0F |
Jun 04, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
COORECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Refrigerator - open display) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
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