LA MOLIENDA RESTAURANT, 3568 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 18, 2014 | Follow-up | 4 | 0 | Details / Comments |
|
Aug 21, 2014 | Complaint | 5 | 3 | Details / Comments |
|
Jan 16, 2014 | Restoration | 0 | 3 | Details / Comments |
|
Jan 14, 2014 | Routine | 5 | 7 | Details / Comments |
|
May 30, 2013 | Routine | 3 | 4 | Details / Comments |
|
Jul 23, 2012 | Routine | 3 | 4 | Details / Comments |
Sep 18, 2014 (Follow-up)
Violations:
- Food separated and protected
ICE MAY NOT BE STORED IN THE TWO COMPARTMENT SINK. A FOOD GRADE CONTAINER MUST BE USED. (THIS IS A REPEAT VIOLATION)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
KNIVES MAY NOT BE STORED BETWEEN EQUIPMENT. A KNIFE HOLDER MUST BE PROVIDED. (THIS IS A REPEAT VIOLATION)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOODS MUST BE DATED AND LABELED AT ALL TIMES. (THIS IS A REPEAT VIOLATION)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
EVIDENCE OF ROACHES AT VISIT. ESTABLISHMENT MUST PROVIDE A COPY OF A CURRENT PEST CONTROL REPORT AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL OF THE ABOVE LISTED ITEMS MUST BE ABATED WITHIN FIVE DAYS. MANY OF THEM ARE REPEAT VIOLATIONS. THE CHEF STATED THE REPORT WAS GIVEN TO THE OWNER AND HE WAS NOT CLEAR. HE WAS INFORMED IF THE VIOLATIONS WERE NOT ABATED AT NEXT VISIT FURTHER ACTION WILL BE TAKEN.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.4F |
| Black Beans (Steam Table) (Hot Holding) | 141.2F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| Beans (Steam Table) (Hot Holding) | 140.9F |
| Chicken (Steam Table) (Hot Holding) | 188.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| (Refrigerator - reach-in) (Cold Holding) | 40.9F |
| (Freezer) (Cold Holding) | 2.5F |
Aug 21, 2014 (Complaint)
Violations:
- Food separated and protected
ALL FOOD STORED IN THE REACH IN UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES. IN ORDER TO PREVENT CONTAMINATION. RAW FOOD MUST NOT BE STORED OVER READY TO EAT FOODS. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
PROVIDE A KNIFE HOLDER FOR KNIVES. KNIVES MAY NOT BE STORED BETWEEN EQUIPMENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOODS MUST BE DATED AND LABELED AT ALL TIMES. - Contamination prevented during food preparation, storage, & display
ICE MAY NOT BE STORED IN THE TWO COMPARTMENT SINK. A FOOD GRADE CONTAINER MUST BE USED TO STORED ICE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
LINENS USED TO WIPE FOOD CONTACT SURFACES MUST BE STORED IN A SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT CROSS CONTAMINATION AND BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN WALLS AND FLOORS WHERE NEEDED THROUGH FOOD PREP AREA. CLEAN ALL DRAIN PIPES AND DRAIN AT THE TWO COMPARTMENT SINK.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPRVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.6F |
| (Refrigerator - walk-in) (Cold Holding) | 41.6F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 35.8F |
| Soup (Stove) (Hot Holding) | 265.0F |
| Rice (Steam Table) (Hot Holding) | 127.2F |
| Black Beans (Steam Table) (Hot Holding) | 146.6F |
| Beans (Steam Table) (Hot Holding) | 140.6F |
| Fish (Table) (Cold Holding) | 75.8F |
| (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Reach-in Freezer) (Cold Holding) | 9.0F |
Jan 16, 2014 (Restoration)
Violations:
- Food-contact surfaces: cleaned & sanitized
Counters above the three compartment sink used for cleaned equipment and containers observed unclean with dust, oils and debris. (Corrected On Site) - Insects, rodents, & animals not present
Three flies observed inside the food prep area at call, professional exterminator must identify and eliminate the harborage to eradicate insects. Follow up for complaince pending at unannouced date and time. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
All wooden racks and counters in the food prep and food contact cleaning area must be replaced with NSF approved commercial food grade materials.
Approved to open and sell food to the public as of this date and time. Ronnie Taylor, area supervisor 202-442-9037.
| Temperatures | |
| (Refrigerator - reach-in) | 39.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - beverage) | 38.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
Jan 14, 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. A copy of the DC Food code employee interview, reporting agreement and medical referral forms were distributed at the time of the inspection. - Toxic substances properly identified, stored, used
Chemicals stored in juice (fresca) bottle. - Food properly labeled; original container
Beverages in milk bottles not properly labeled. - Insects, rodents, & animals not present
Fly infestation throughout kitchen, bar, and basement storage. - Insects, rodents, & animals not present
Mouse droppings under shelf in kitchen on dish wares in storage room, on floors and on top of container lids. (Infestation). - Insects, rodents, & animals not present
Roach infestation throughout walls in kitchen, basement and storage areas. - Insects, rodents, & animals not present
Holes to the wall behind the ice machine and down stairs. - Insects, rodents, & animals not present
Spaces between wall tile and dry wall. - Insects, rodents, & animals not present
Boiler room/closet need vermin proof door or finished floor, wall ceiling surfaces. - Insects, rodents, & animals not present
Need self closing rear exit door. - Warewashing facilities: installed, maintained, & used; test strips
No chlorine test kit for dish machine. - Plumbing installed; proper backflow devices
Sewage back up to floor drain under the reach-in refrigerators in the kitchen. - Plumbing installed; proper backflow devices
Leak to faucet of 2-compartment sink. - Garbage & refuse properly disposed, facilities maintained
No grease (waste) collection company info. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Grease and food debris on floor. - Adequate ventilation & lighting; designated areas used
Missing light shields.
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. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 49.0F |
| Tomato Sauce (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Warmer) | 110.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Reach-in Freezer) | 10.0F |
| Hot Water (Handwashing Sink - Bar) | 130.0F |
| Hot Water (2-compartment sink (Bar)) | 144.0F |
| (Reach-in Refrigerator) | 34.0F |
| (Handwashing Sink - kitchen) | 127.0F |
| Cabbage (Reach-in Refrigerator) (Cold Holding) | 43.2F |
| Salmon (Reach-in Refrigerator) (Cold Holding) | 38.5F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 39.2F |
| (Reach-in Refrigerator) | 40.0F |
| Refried Beans (Steam Cooking Boiler) (Hot Holding) | 147.0F |
| Rice (Steam Table) (Hot Holding) | 148.5F |
| Black Beans (Steam Table) (Hot Holding) | 152.6F |
| Red Beans (Stove) (Cooking) | 201.0F |
| Lettuce (Reach-in Refrigerator) (Cold Holding) | 39.0F |
May 30, 2013 (Routine)
Violations:
- Correct response to questions
The DC CFM certificate was not posted.(posted) (Corrected On Site) - 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.(issued) (Corrected On Site) - Food separated and protected
Raw beef and raw seafood items were stored above ready to eat foods.(stored below) (Corrected On Site) - Food properly labeled; original container
Unlabeled squeeze bottle next to prep refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Glue boards for insects need to be replaced.(removed) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floor in corners of the dry food store room needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 5 and 45 days as indicated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Prep sink) | 112.0F |
| Hot Water (Handwashing Sink - toilet/male) | 114.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 25.0F |
Jul 23, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food items/containers stored inside refrigeration units not protected from contamination. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper date marking & disposition
Food items/containers stored inside refrigeration units not properly date marked. (Corrected On Site) - Food properly labeled; original container
Food items/containers stored inside refrigeration units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Urinal inside men's toilet room inoperable (commode in good working order). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - TEOFILO AYALA - PROMETRIC - expires 03/17/2013
CRITICAL ITEMS STATED WERE CORRECTED ON SITE.
NON-CRITICAL ITEMS STATED NOT CORRECTED ON SITE MUST BE CORRECTED WITHIN 45-DAYS (09/06/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (2-compartment sink) | 123.0F |
| (Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator - deli display) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 31.0F |
| (Reach-in Freezer) (Cold Holding) | 24.0F |
| salsa (Steam Table) (Hot Holding) | 145.0F |
| Rice (Steam Table) (Hot Holding) | 143.0F |
| Beans (Steam Table) (Hot Holding) | 144.0F |
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