RIS RESTAURANT, 2275 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 25, 2014 | Routine | 1 | 6 | Details / Comments |
|
Apr 17, 2014 | Routine | 4 | 4 | Details / Comments |
Sep 25, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(The thermostat adjusted) (Corrected On Site) - Food properly labeled; original container
Observed unlabeled plastic squeeze bottle. (Corrected On Site) - Wiping cloths: properly used & stored
Observed cloths used for wiping food spills is not stored in a chemical sanitizer at a concentration used for wiping spills. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Observed some utensils not stored in a position to air dry. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed a cutting board is scratched and scored. (Disposed to trash bag on site) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The water temperature observed at the time of inspection for washing and rinsing was 138 degrees F and 132 degrees F respectively , which is below the standard labeled in the plate ( 150 degrees F for Washing and 180-195 for rinse) (Utensils’ replaced manually washing and sanitizing solution )(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. (Corrected On Site)
CORRECT THE ITEM WITHIN 45-DAY.
DC CERTIFIED FOOD PROTECTION MANAGER - CHRISTOPHER R. MOOORE, FS_61850, EXP- 05/12/2017.
RECENT PEST CONTROL INVOICE (ECOLAB) DATED 09/25/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| onion jam (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Tomato Soup (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| parmasan cream (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Sweet Potatoes (Pan) (Cooking) | 170.0F |
| Steak cooked (Grill) (Cooking) | 170.0F |
| Sauce (Crock Pot) (Hot Holding) | 154.0F |
| Diced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| pickles (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Sweet Potatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| (Refrigerator - under counter) | 45.0F |
| (Refrigerator - under counter) | 44.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 12.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
Apr 17, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employees eating and drinking from open beverages containers in kitchen. (Corrected On Site) - Hands clean and properly washed
Employee observed using bare hands to handle raw beef then did not wash hands before beginning a new task. Chef instructed employee to wash hands. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Bare hand contact with ready to eat tortilla chips. Chips discarded. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Both hand sinks behind the bar are used as dump sinks with a strainer present. Establishment has a centrally located dump sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Rinse temperature on mechanical dishwasher reaches a maximum temperature of 96 F. The unit's data plate states that the rinse cycle should reach a minimum temperature of 180 F to sanitize. Establishment must use a chemical sanitizer for all items until repaired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored in pans on walk-in floor. Food relocated. (Corrected On Site) - Wiping cloths: properly used & stored
Linen in contact with mussels. Linen removed. (Corrected On Site) - In-use utensils: properly stored
Knives stored in water at 80 F. Water removed. Knives sanitized. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Pasta (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Pico (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Tomatoes sliced (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Fish (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| (Reach-in Refrigerator) | 43.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Fish - Sword (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Garlic (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tomato Soup (Soup Warmer) (Hot Holding) | 140.0F |
| Motza Soup (Soup Warmer) (Hot Holding) | 165.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 142.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 92.0F |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| (Reach-in Refrigerator) | 41.0F |
| (Reach-in Refrigerator) | 42.0F |
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