PIZZA AUTENTICA, 300 7TH ST SW, 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 10, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 03, 2014 | Routine | 5 | 5 | Details / Comments |
| No violation noted during this evaluation. | Jul 02, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 27, 2014 | Complaint | 1 | 2 | Details / Comments |
|
May 01, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Apr 25, 2014 | Routine | 8 | 5 | Details / Comments |
| No violation noted during this evaluation. | Dec 05, 2013 | Restoration | 0 | 0 | Details / Comments |
|
Dec 04, 2013 | Routine | 3 | 5 | Details / Comments |
|
Mar 21, 2013 | Routine | 4 | 1 | Details / Comments |
|
Aug 07, 2012 | Routine | 2 | 0 | Details / Comments |
|
Mar 30, 2012 | Routine | 3 | 3 | Details / Comments |
Nov 10, 2014 (Follow-up)
Comments:CFPM; ROEL RAMIREZ 58004 09/27/2016. NOTICE ABATED FROM INSPECTION OF 11/03/2014.
| Temperatures | |
| Hot Water | 118.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| Tomatoes sliced | 40.0F |
| Mushrooms | 40.0F |
| Cheese | 42.0F |
| Pizza | 134.0F |
| Salad | 43.0F |
| Mixed Vegetables | 42.0F |
Nov 03, 2014 (Routine)
Violations:
- Hands clean and properly washed
Employee washes hands for less than 20 seconds. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dishes are not being sanitized after use. Triple sink is not set up properly. Sanitizer step is missed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Salads on display are not refrigerated. Salads contain cut lettuce and tomatoes. Lettuce in cold well temps above 41 degrees F. Several meats in reach in cooler temp above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
Pizzas on display are held for time, not temperature control. No logs or written procedures are used. Prepared pizzas are sitting at room temperature in back of house.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Employee medication is stored with food. (Corrected On Site) - Approved thawing methods used
Foods are thawing at room temperature. (Corrected On Site) - Food properly labeled; original container
Flour and salt, out of original packaging are not labeled with common names. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths are not stored in sanitizer when not in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Test strips are not available for Quaternary Ammonium Sanitizer at triple sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Can rack unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WTHIN 45 CALENDAR DAYS
ESTABLISHMENT HAS SEATING AREA. SEATING AREA QUALIFIES ESTABLISHMENT AS A ''RESTAURANT'' NOT A ''DELICATESSEN'' DCRA MUST BE CONTACTED TO OBTAIN CORRECT LICENSE TYPE. (202)442-34311
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 120.0F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 56.0F |
| Lettuce (Refrigerator) (Cold Holding) | 52.0F |
| Tomatoes chopped (Table) (Holding) | 75.0F |
| Pizza (Table) (Time As Public Health Control) | 116.0F |
| Pizza (Table) (Time As Public Health Control) | 116.0F |
| Pizza - Sausage (Table) (Time As Public Health Control) | 90.0F |
| Pizza - Cheese (Table) (Time As Public Health Control) | 108.0F |
| Mushrooms (Refrigerator) (Cold Holding) | 42.0F |
| Pepperoni (Refrigerator) (Cold Holding) | 42.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 36.0F |
| Cheese (Refrigerator) (Cold Holding) | 34.0F |
Jul 02, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pizza (Hot Holding) | 550.0F |
Jun 27, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
MAKE HANDSINK ACCESSIBLE FOR USE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean inside ice-machine to remove dust particles.) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Increase ventilation for kitchen/prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| Pizza (Cooking) | 550.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Cheese (Cold Holding) | 40.0F |
| Lettuce (Cold Holding) | 31.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| Cheese (Cold Holding) | 34.0F |
| Lettuce (Cold Holding) | 34.0F |
| Marinara Sauce (Cold Holding) | 32.0F |
May 01, 2014 (Follow-up)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (REPEAT) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (REPEAT)
FAILURE TO COMPLY WITH 5-DAY NOTICE (25-DCMR 1005.1 (a) AND 25-DCMR 1005.1 (b)).
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Pizza - Pepperoni (Rack) (Holding) | 69.0F |
| Pizza - Pepperoni (Rack) (Holding) | 72.0F |
| Stomboli (Rack) (Holding) | 88.0F |
| (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -5.0F |
| Pizza - Cheese (Hot Holding Display Unit) (Hot Holding) | 110.0F |
| Pizza - Pepperoni (Hot Holding Display Unit) (Hot Holding) | 121.0F |
| Pizza - Pepperoni (Hot Holding Display Unit) (Hot Holding) | 142.0F |
| Stromboli (Hot Holding Display Unit) (Hot Holding) | 122.0F |
| Pizza - Cheese (Hot Holding Display Unit) (Hot Holding) | 130.0F |
| Pizza - Sausage (Hot Holding Display Unit) (Hot Holding) | 113.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Salad (Refrigerator - counter top) (Cold Holding) | 44.0F |
| (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| (Reach-in Refrigerator) (Cold Holding) | 31.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
Apr 25, 2014 (Routine)
Violations:
- Correct response to questions
Person in charge was not present upon arrival and during the begin of the inspection. (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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
No handwashing and improper handwashing was observed by employees during changes in tasks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
Male employee was observed washing hands at 3 compartment sink without soap and for less that 20 seconds. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date markings were lacking on ready-to-eat food items in various refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemicals were observed stored over pizzas in prep area. (Corrected On Site) - Food properly labeled; original container
Unlabeled food items were observed in refrigeration units throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items were observed stored on floor. Pizza boxes are stored directly next to handsink at front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoop and container were stored in ice machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Damaged cutting board was observed at 3 compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Toilet room door is not self closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Lettuce (Prep Table) (Holding) | 59.0F |
| Cucumbers (Prep Table) (Holding) | 53.0F |
| Tomatoes sliced (Prep Table) (Holding) | 50.0F |
| Lettuce (Prep Table) (Holding) | 60.0F |
| (Reach-in Freezer) (Cold Holding) | -4.0F |
| (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 28.0F |
| Pizza - Cheese (Rack) (Holding) | 65.0F |
| Pizza - Pepperoni (Rack) (Holding) | 66.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Peppers (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Salad (Refrigerator - counter top) (Cold Holding) | 60.0F |
| Salad (Refrigerator - counter top) (Cold Holding) | 58.0F |
| Pizza - Cheese (Prep Table) (Holding) | 95.0F |
| Pizza (Prep Table) (Holding) | 130.0F |
| Pizza - Pepperoni (Prep Table) (Holding) | 92.0F |
Dec 05, 2013 (Restoration)
Comments:BUSINESS LICENSE RESTORED. ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 12/4/13.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPREVISOR MRS. JACQUELINE COLEMAN AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Prep sink) | 103.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Refrigerator) | 30.0F |
| (Refrigerator - reach-in) | 36.0F |
Dec 04, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. - Toxic substances properly identified, stored, used
Chemicals stored with food equipment and over open food. - Contamination prevented during food preparation, storage, & display
Food stored in the establishment's toilet room. - Contamination prevented during food preparation, storage, & display
Bread observed stored in a box directly on the floor. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips or test kit to measure concentration of sanitizer available. - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at the sink(s). - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not self-closing.
SUMMARY SUSPENSION (In order for license to be restored, a $100 re-inspection fee, for re-insepection durning normal business hours or $400 for re-inspection during non-business hours, and all items must be abated and approved by the DOH).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| (Reach-in Freezer) | 10.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 35.0F |
| Hot Water (Handwashing Sink) | 52.0F |
| (Refrigerator - under counter) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Tomato Soup (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Hot Water (3-compartment sink) | 81.0F |
| Hot Water (Handwashing Sink - toilet room) | 54.0F |
| Roasted Red Pepeprs (Reach-in Refrigerator) | 42.0F |
Mar 21, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
HANDSINK NOT ACCESSIBLE FOR USE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ELEVATE ALL FOOD 6-8 INCHES OFF THE FLOOR.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Clean inside freezer to remove debris. (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 WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
CFPM ROEL RAMIREZ FS445156 EXP. 10/20/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| Chicken (Cold Holding) | 38.0F |
| Carrots (Cold Holding) | 40.0F |
| Turkey (Cold Holding) | 35.0F |
| Pizza (Hot Holding) | 525.0F |
| Pizza (Hot Holding) | 525.0F |
Aug 07, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Worn cutting boards needs replacing. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Dinesh Pudasaini FS#48451 expire 5-3-14.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
FURTHER QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Spinach | 40.0F |
| Chicken | 40.0F |
| Ham | 38.0F |
| Tomatoes sliced | 41.0F |
| Mushrooms | 51.0F |
| Hot Water | 110.0F |
| (Hot Holding) | 140.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
Mar 30, 2012 (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.(issued) (Corrected On Site) - Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The handsinks were not accessible for use at call.(items removed) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
There was no sanitizing step being used at the 3 compartment sink while washing and rinsing pots/pans.(sanitize sink set up) (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. The handsink on the front line was not in working order due to a leak. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The self-closing device was not attached to the rest room door at call. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Dinesh Pudasaini: FS48451 will expire 5/3/2014.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 30.0F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 32.0F |
| Tomatoes sliced (Refrigerator - pizza prep unit) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 25.0F |
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