HERITAGE INDIA, 1901 PENNSYLVANIA AVE 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. | Nov 04, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Oct 30, 2014 | Routine | 7 | 5 | Details / Comments |
|
Aug 20, 2014 | Routine | 9 | 18 | Details / Comments |
|
May 31, 2014 | Restoration | 0 | 2 | Details / Comments |
|
May 30, 2014 | Restoration | 2 | 2 | Details / Comments |
|
May 28, 2014 | Routine | 11 | 8 | Details / Comments |
|
Apr 04, 2014 | Restoration | 0 | 1 | Details / Comments |
|
Apr 03, 2014 | Routine | 6 | 8 | Details / Comments |
|
Apr 12, 2013 | Preoperational | 0 | 3 | Details / Comments |
Nov 04, 2014 (Restoration)
Comments:License restored. all violations corrected. No evidence of rodent droppings or roaches found at time of floowo-up inspection.Exterminator reporst reflected 3 differnet visits since the establsihment has been closed.
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 109.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| (Refrigerator - reach-in) | 39.5F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| (Refrigerator - walk-in) | 40.0F |
Oct 30, 2014 (Routine)
Violations:
- Food separated and protected
Raw beef stored above ready to eat cheese in walk-in. - Food-contact surfaces: cleaned & sanitized
Reach-in refrigerators are dirty. - Proper date marking & disposition
No prepared foods are dated. - Insects, rodents, & animals not present
Fruit flies in kitchen. Roach infestation in dining area/bar/kitchen. Rat droppings in kitchen, bar. - Contamination prevented during food preparation, storage, & display
Food stored on walk-in floor. - In-use utensils: properly stored
Bowls without handles used as scoops. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Sinks are not sealed to the wall. - Nonfood-contact surfaces clean
Walk-in shelves are rusted. - Plumbing installed; proper backflow devices
3-compartment sink leaks. - Plumbing installed; proper backflow devices
No air gap at 3-compartment sink. - Physical facilities: installed, maintained, & clean
Floors have grease build-up. Walls are dirty.
CFPM: Sanjeev Tuli, FS-62400, 9/6/2017
Summary Suspension (In order to restore license, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items abated and approved by DOH)
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (2-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink) | 129.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Zucchini (Bain-marie) (Hot Holding) | 176.0F |
| Mushrooms (Refrigerator) (Cold Holding) | 40.0F |
| Spinach (Refrigerator) (Cold Holding) | 38.0F |
| Tofu (Pan) (Hot Holding) | 151.0F |
| salsa (Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (Warewashing Machine - Sanitizing Cycle) | 122.0F |
| (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator) (Cold Holding) | 38.0F |
| (Refrigerator) (Cold Holding) | 40.0F |
Aug 20, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
The establishment's business license is not posted. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the kitchen handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the kitchen handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink in the cooking area. The closest handwashing sink is near the dishwash machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the kitchen handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The kitchen handwashing sink is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw shell eggs are stored above cream in the walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The walk-in refrigerator floor is unclean; food debris is under the storage racks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
There is mold accumulating on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The concentration of the dishwash machine's chlorine sanitizer is not in compliance. Dishwashing and sanitizing has been moved to the 3-compartment sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Utensils are not being sanitized in the dishwash machine because the chlorine sanitizer is not at the proper concentration. Utensils are being sanitized in the 3-compartment sink. (Corrected On Site) - Thermometers provided & accurate
There is no thermometer in the under-counter refrigerator. - Food properly labeled; original container
There are unlabeled food containers in the kitchen. (Corrected On Site) - Insects, rodents, & animals not present
There is a hole in the wall above the mop sink. One of the kitchen ceiling tiles is loose leaving an opening in the ceiling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The dishwasher is not wearing a hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths are stored on the counter and no wiping cloth sanitizing solution is prepared. - Single-use/single-service articles: properly stored & used
Plastic buckets that originally contained yogurt and other food items are used to store foods other than their original contents. All of these buckets should be discarded after emptied of their original content. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
A table cloth is lining the bottom shelf of one of the kitchen tables. The shelving units in the walk-in refrigerator are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips available to measure the concentration of quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash solution temperature did not reach the minimum 120 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine did not reach the minimum required temperatures for each cycle and the chlorine concentration is not in compliance. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Lime is accumulating on the interior of the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap above the floor drains beneath the 3-compartment sink and dishwash machine. Also there is no air gap beneath the spray hose at the sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old kitchen equipment that is not in use is stored outside the kitchen that is in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Grease is accumulating on the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service report: 8/19/2014
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/male) | 100.0F |
| Hot Water (Handwashing Sink - toilet/female) | 100.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 110.0F |
| Hot Water (Dishwashing Machine - Sanitizing Cycle ) | 112.0F |
| Hot Water (Handwashing Sink) | 137.0F |
| Hot Water (3-compartment sink) | 138.0F |
| (Walk-in Refrigerator) | 42.0F |
| (Walk-in Freezer) | 12.0F |
| Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Spinach (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Lamb Curry (Under-counter Refrigerator) (Cold Holding) | 38.0F |
| (Under-counter Refrigerator) | 39.0F |
| Chicken Makhani (Stove) (Cooking) | 109.0F |
| Lentils (Stove) (Cooking) | 182.0F |
May 31, 2014 (Restoration)
Violations:
- Nonfood-contact surfaces clean
The exterior sides of the deep fry and cooking units in the #1 kitchen have grease accumulation. The floor along baseboards and corners of same area unclean. - Physical facilities: installed, maintained, & clean
Floor and wall area of kitchen #1 require cleaning to remove food splash and grease build up observed.
CFPM on duty at call Mr. Jatinder Singh FS-48818 expires 9/29/2014.
All critical items cited on 5/28/2014 abated and observed in compliance at call.
Approved to open and sell food to the public as of this date and time. Ronnie Taylor, area supervisor 202-442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 123.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
May 30, 2014 (Restoration)
Violations:
- Food-contact surfaces: cleaned & sanitized
Reach-in refrigerator seals and handles are dirty. Mold is present on the interior of the ice machine. - Insects, rodents, & animals not present
Fresh rat droppings on kitchen floors, shelf, and dining room floors. - Garbage & refuse properly disposed, facilities maintained
Trash area littered with rodent droppings. - Physical facilities: installed, maintained, & clean
Floors under oven dirty.
Not approved for restoration of license. (In order for license to be restored $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by DOH)
Items abated from previous inspection conducted on 5/28/14:
DCMR: 200.3, 802.1, 1007.1, 3400.1, 1800.1, 2203.2, 2400.1 3231.1
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Tofu (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Chicken curried (Refrigerator - counter top) (Cold Holding) | 37.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 34.0F |
May 28, 2014 (Routine)
Violations:
- Correct response to questions
No DC certified food protection manager on site while food preparation occurs. Manager arrived half and hour into the inspection. - Hands clean and properly washed
Employee used 3-compartment spray nozzle and no soap to wash hands between preparing raw chicken and ready to eat lettuce and tomatoes. - No bare hand contact with ready-to-eat foods or approved
Bare hand contact with non-ready to eat foods. - Food separated and protected
Raw chicken stored above ready to eat foods in walk-in refrigerator. Dead roach in food on main cook line refrigerator. Food stored on the floor during preparation. Utensils without handles left in food (ice). - Food-contact surfaces: cleaned & sanitized
There are rodent droppings on plates. Refrigeration equipment interiors and handles are dirty. There is mold on the interior of the ice maker. - Proper date marking & disposition
Undated prepared food items in the walk-in refrigerator. - Toxic substances properly identified, stored, used
Chemicals stored on the same shelf as food. - Proper cooling methods used; adequate equipment for temperature control
Multiple broken refrigeration units stored on site. - Insects, rodents, & animals not present
Rat droppings on the floor and shelves. Mice droppings on plates, canned foods, and linens. Dead roaches in food and broken equipment. - Personal cleanliness
Employee not wearing a hair restraint while preparing food. - Utensils, equipment & linens: properly stored, dried, & handled
Plates not inverted to dry and prevent contamination. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Deeply scored cutting board. - Nonfood-contact surfaces clean
The fronts of equipment are dirty. - Plumbing installed; proper backflow devices
The 2-compartment sink faucet needs to be repaired. - Garbage & refuse properly disposed, facilities maintained
Trash area littered with trash and rodent droppings. - Physical facilities: installed, maintained, & clean
Unnecessary items stored on site including broken refrigeration equipment and chairs. - Physical facilities: installed, maintained, & clean
The floors are dirty both in the kitchen and dining areas.
Summary Suspension (In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH)
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Tofu (Cold Holding) | 43.0F |
| Cole slaw (Table) (Cold Holding) | 49.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Hot Dog (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| salsa (Refrigerator - open display) (Cold Holding) | 38.0F |
| Sour Cream (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 44.0F |
| Sauce (Refrigerator - open display) (Cold Holding) | 44.0F |
Apr 04, 2014 (Restoration)
Violations:
- Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Old or unused equipment stored in the establishment.
LICENSE RESTORED
CRITICAL VIOLATIONS CORRECTED
A PEST CONTROL ACTION PLAN IN PLACE AT TIME OF CALL
CFH:JATINDER SINGH EXP:09/09/2014
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - Bar) | 109.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
Apr 03, 2014 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.No soap at handwashing sink. (Corrected On Site) - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw foods stored over ready to eat foods inside of the walkin unit - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces/Can-opener/reach-in units/cutting boards - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No date or label on cooked foods inside of the walkin-in unit - Insects, rodents, & animals not present
Dead rodent cited on trap at time of call. Provide effective extermination for the premises - Contamination prevented during food preparation, storage, & display
No sneeze guard at the salad bar - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)bowls used in place of scoops inside of the condiment bins - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelving inside of the walk-in unit contain mold and food debris - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of all equipment contains debris - Physical facilities: installed, maintained, & clean
floors under and around equipment contain grease and dried food particles - Physical facilities: installed, maintained, & clean
Holes in the wall underneath the 2-comp sink - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.
CFH:Jatinder Singh FS:48818 EXP:09/09/2014
Cease& Desist
Contact Mr. Ronnie Taylor at (202)442-9037 with any questions.
A re-inspection fee of $100 must be paid before an new inspection can be conducted.
Complete pest control plan recieved.
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - Bar) | 109.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken curried (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Lamb (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Yogurt (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Rice (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Apr 12, 2013 (Preoperational)
Violations:
- Insects, rodents, & animals not present
Ceiling has missing tile in rear. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean shelves where needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in corner and under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
Certified Food Manager Ludin Guerra FS#52608 expire 7-19-15.
NO OBJECTION TO ISSUANCE OF BUSINESS LICENSE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator - walk-in bakery) | 38.0F |
| Chicken | 38.0F |
| Duck | 38.0F |
| Veal | 40.0F |
| Lamb | 41.0F |
| Hot Water | 123.0F |
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