PETE'S NEW HAVEN STYLE DELI, 1400 IRVING ST NW STE 103, 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. | Sep 25, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 11, 2014 | Routine | 1 | 0 | Details / Comments |
|
Dec 27, 2013 | Routine | 6 | 7 | Details / Comments |
Sep 25, 2014 (Follow-up)
Comments:5 DAY VIOLATION ABATED FROM PREVIOUS INSPECTION DONE ON 9/11/14 (25 DCMR 1900.1)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
Sep 11, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-MAURICIO GALEANA FS-61679 EXP-5/7/17
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 101.6F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | 0.1F |
| (Pizza Oven) (Hot Holding) | 339.0F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 35.9F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 36.1F |
| (Refrigerator - beverage) (Cold Holding) | 38.4F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - reach-in) (Cold Holding) | 37.7F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 36.2F |
| Pizza - Cheese (Hot Holding) | 150.0F |
Dec 27, 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) - Hands clean and properly washed
Observed manager wash hands for less than 20 seconds on two occasions. (Corrected On Site) - Food separated and protected
Raw sausage is stored above ready to eat arugula in walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Sanitizer solution tests 0ppm in sanitize section of triple sink in back of house. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Dates on prepared items have exceeded 7 days in walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handler observed wearing insufficient hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
Multiple wet wiping cloths are stored on countertops when not in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knife hung dirty in prep area. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Multiple stacks of pans and containers are stored wet in dish area and not allowed adequate space to air dry. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board on chefs table in raised portion of back of house has deep grooves and heavy staining and ware. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Hot water is not available in the restrooms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor damaged in walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Current CFPM certificate of Nicholas B Weller is FS-57397 with an expiration date of 06/13/2016.
Correct above stated items within 5 and 45 days.
If you have any questions, please contact Mr. Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.0F |
| Mushrooms (Cooking) | 140.6F |
| Braised Beef (Rack) (Cooling) | 150.7F |
| Soup (Hot Water Bath) (Hot Holding) | 159.3F |
| Tomatoes sliced (Cold Holding) | 41.4F |
| (Reach-in Freezer) | 2.8F |
| Pizza - Pepperoni (Time As Public Health Control) | 80.1F |
| Pizza - Veggie (Time As Public Health Control) | 67.9F |
| (Reach-in Refrigerator) | 43.1F |
| (Display Freezer) | 18.7F |
| Pizza - Cheese (Reheating) | 168.3F |
| Sausage (Cold Holding) | 36.2F |
| (Reach-in Refrigerator) | 42.4F |
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