PURO CAFE, 1529 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 20, 2013 | Routine | 4 | 2 | Details / Comments |
|
Aug 08, 2012 | Routine | 3 | 6 | Details / Comments |
Nov 20, 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
Employee observed washing hands in the 3-compartment sink. (Corrected On Site) - Proper hot holding temperatures
Lentil soup and shrimp bisque sauce held in the hot holding unit at 120 degree F and 119 degree F respectively. Discarded. (Corrected On Site) - Proper date marking & disposition
Ready to eat foods (chicken) not date marked while they are being stored in the reach in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
FAILURE TO CORRECT 5-DAY AND 45-DAY NOTICES MAY RESULT FURTHER ACTION BE TAKEN. IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037
| Temperatures | |
| Lentil Soup (Hot Holding Unit) (Hot Holding) | 120.0F |
| Shrimp bisque sauce (Hot Holding Unit) (Hot Holding) | 119.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tomato Sauce (Stove) (Cooking) | 180.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Aug 08, 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 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing sink(s) provided behind bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
No "consumer advisory" posted at establishment or provided on menu. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Glass door refrigeration unit at food preparation area exhibit a slightly high temperature of 45 degrees F.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer(s) inside reach-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Food items/containers stored inside refrigeration and freezer units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self-closure device on the toilet room door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - How soon CHAM - Pyrometric - expires 05/03/2015
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (08/13/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (09/24/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 27.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Blue Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - beverage) (Cold Holding) | 30.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Shellfish Bisque (Steam Table) (Hot Holding) | 152.0F |
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