PESCE, 2002 P ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 15, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jun 30, 2014 | Routine | 4 | 5 | Details / Comments |
| No violation noted during this evaluation. | Sep 23, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 07, 2013 | Routine | 2 | 3 | Details / Comments |
Jul 15, 2014 (Follow-up)
Violations:
- Sewage & waste water properly disposed
GARBDAGE DISPOSAL WAS ON PREMISES AWAITING INSTALLATION. DISPOSAL MUST BE OPERABLE PRIOR TO NEXT REGULAR VISIT.
ITEM MUST BE ABATED PRIOR TO NEXT REGULAR VISIT.
PROVIDED EMPLOYEE HEALTH INFORMATION.
IF YOU HAVE ANY QUESTIONS CONTACT MR. TAYLOR AREA SUPERVISOR AT 202-535-2180.
| Temperatures | |
| Hot Water | 108.2F |
| (Refrigerator - walk-in) (Cold Holding) | 37.1F |
| Fish - Rock Fish (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| Fish - Cod (Refrigerator - reach-in) (Cold Holding) | 34.2F |
Jun 30, 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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
hansink in the kitchen blocked (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. - Required records available: shellstock tags, parasite destruction
clams do not contain shell stock tags. Clams discarded at call. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces/sodag gun nozzles at the bar contain syrup - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)sanitizer cannot be measured. Restaruant using bleach as a sanitizer - 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) - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Garbage disposal not workin - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)sheliving inside the kitchen adjacent to the reach-in unit contains dust and debris
5day notice
45day notice
Correct stated items within 45days
If you have anyquestions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (3-compartment sink) | 109.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 181.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Halibut (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 37.6F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Clams (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Crab meat (Refrigerator - walk-in) (Cold Holding) | 40.4F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.4F |
| (Refrigerator - reach-in) | 39.5F |
Sep 23, 2013 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 8/7/13.
CFPM: DANIEL F. BUSHEY (PROVIDED CERTIFICATE FROM PROMETRIC; EXAM DATE 8/31/13; MUST HAVE CERTIFICATE REGISTERED WITH DC WITHIN 5-DAYS).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 135.0F |
| Hot Water (3-compartment sink) | 148.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Beet Sauce (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Anchovies (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Smoked Trout (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - under counter) | 40.0F |
Aug 07, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Shell fish tag not placed with product. (Corrected On Site) - Food separated and protected
Raw shell eggs not stored on bottom shelf inside walk in cooler. (Corrected On Site) - Approved thawing methods used
Improper of thawing shrimp. (Corrected On Site)
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Fish - Rock Fish | 40.0F |
| Salmon | 40.0F |
| Calamari | 41.0F |
| (Refrigerator) | 34.0F |
| (Refrigerator - walk-in) | 40.0F |
| Shrimp raw | 38.0F |
| Hot Water | 128.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | 0.0F |
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