TROPICANA EATERY, 1333 RHODE ISLAND AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 11, 2014 | Routine | 0 | 1 | Details / Comments |
|
Feb 12, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Feb 05, 2014 | Routine | 4 | 6 | Details / Comments |
|
Sep 25, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 16, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 10, 2013 | Routine | 3 | 6 | Details / Comments |
| No violation noted during this evaluation. | Aug 01, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 27, 2012 | Complaint | 2 | 3 | Details / Comments |
Aug 11, 2014 (Routine)
Violations:
- Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 108.0F |
| Chicken curried (Hot Water Bath) (Hot Holding) | 167.0F |
| Rice and Beans (Hot Water Bath) (Hot Holding) | 140.0F |
| Cabbage (Hot Water Bath) (Hot Holding) | 139.0F |
| Beef (Hot Water Bath) (Hot Holding) | 149.0F |
| (Reach-in Freezer) (Cold Holding) | 18.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Feb 12, 2014 (Follow-up)
Violations:
- Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has A written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/30/2014
If any question please call area supervisor MS.COLEMAN at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Cabbage (Steam Table) (Hot Holding) | 151.0F |
| Oxtails (Steam Table) (Hot Holding) | 144.0F |
| Rice and Beans (Steam Table) (Hot Holding) | 149.0F |
| Chicken jerked (Steam Table) (Hot Holding) | 146.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 154.0F |
| Fish (Steam Table) (Hot Holding) | 155.0F |
| Turkey Roasted (Steam Table) (Hot Holding) | 145.0F |
| Shrimp cooked (Steam Table) (Hot Holding) | 145.0F |
Feb 05, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEES HEALTH POLICY FOR FOODBORNE ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS ARE LEFT IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY POSTED OR PRINTED ON MENU (Corrected On Site) - Food properly labeled; original container
NUMEOUS UNLABELED CONTAINERS IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY THE MAIN COOK AND SOME CREW MEMBERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE LEFT ON COUNTER AND NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/POTS/GREASY EQUIPMENTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a DOH copy is given to the PIC.
NO CONSUMER ADVISORY NOTICE POSTED OR PRINTED ON MENU, A DOH COPY IS GIVEN TO THE PIC
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/29/2014 .If any question please call area supervisor MS.COLEMAN at 202-535-2180
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 115.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hummus (Handwashing Sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| Fish (Steam Table) (Hot Holding) | 166.0F |
| Cabbage (Steam Table) (Hot Holding) | 155.0F |
| Oxtails (Steam Table) (Hot Holding) | 165.0F |
| Chicken jerked (Steam Table) (Hot Holding) | 161.0F |
| Shrimp cooked (Steam Table) (Hot Holding) | 156.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 151.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 159.0F |
| Rice and Beans (Steam Table) (Hot Holding) | 155.0F |
| Fish - Snapper (Steam Table) (Hot Holding) | 149.0F |
| Rice steamed (Steam Table) (Hot Holding) | 159.0F |
Sep 25, 2013 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEE HEALTH POLICY AT CALL (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer - walk-in) | 0.0F |
| Goat (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Curried Goat (Table) (Hot Holding) | 154.0F |
| (Freezer) | 3.0F |
| Rice (Stove) (Preparation) | 154.0F |
May 16, 2013 (Follow-up)
Comments:CFPM: MILTON COLQUEBOUN FS-48670 EXP 03/24/2014. EMPLOYEES HEALTH RECORD WAS TAUGHT TO ESTABLISH ON INSPECTION. 5 DAY ITEMS ABATED FROM INSPECTION OF 05/10/2013. 45 DAY ITEMS PENDING.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Reach-in Freezer) | 10.0F |
| Soup | 160.0F |
| Chicken | 142.0F |
| Shrimp cooked | 148.0F |
May 10, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. We provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide proof of an employee health policy regarding the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
An employee was observed washing her hands for only 5 seconds. She was wearing a short-sleeved t-shirt with her arms exposed and did not wash above her wrists. (Corrected On Site) - Food separated and protected
Raw fish and raw shrimp are stored above fresh vegetables in the display refrigerator. (Corrected On Site) - Insects, rodents, & animals not present
There are openings in the ceiling above the fire suppression system and soda syrup lines. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The person in charge is not wearing a hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The shelf beneath the prep table in the dishwash area is rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
The dumpster and outdoor grease bin are stored on a dirt and rock surface. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mold is accumulating on the wall above the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEM STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 131.0F |
| (Refrigerator - reach-in) | 42.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cooling) | 56.0F |
| Salad (Refrigerator - reach-in) (Cooling) | 52.0F |
| Peas and Rice (Refrigerator - reach-in) (Cooling) | 50.0F |
| Oxtails (Refrigerator - reach-in) (Cooling) | 50.0F |
| Chicken raw (Refrigerator - reach-in) (Cooling) | 41.0F |
| Rice (Steam Table) (Hot Holding) | 184.0F |
| Chicken Fricassee (Steam Table) (Reheating) | 120.0F |
| Chicken Fricassee (Steam Table) (Reheating) | 102.0F |
| Chicken curried (Steam Table) (Reheating) | 162.0F |
| Peas and Rice (Steam Table) (Reheating) | 143.0F |
| Curried Goat (Steam Table) (Reheating) | 122.0F |
| (Reach-in Freezer) | 8.0F |
| (Reach-in Freezer) | 0.0F |
| Hot Water (3-compartment sink) | 147.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 146.0F |
| Hot Water (Handwashing Sink - toilet/male) | 138.0F |
| Hot Water (Handwashing Sink - toilet/female) | 139.0F |
| (Refrigerator - display) | 42.0F |
| Fish Red Snapper (Refrigerator - display) (Cooling) | 45.0F |
| Kingfish Steaks (Refrigerator - display) (Cooling) | 64.0F |
| Curried Goat (Stove) (Cooking) | 211.0F |
| Curried Shrimp (Stove) (Cooking) | 198.0F |
| Cabbage (Stove) (Cooking) | 211.0F |
| Jerked Chicken (Oven) (Cooking) | 182.0F |
| BBQ Chicken Wings (Oven) (Cooking) | 165.0F |
| BBQ Chicken Wings (Oven) (Cooking) | 171.0F |
| Oxtails (Steam Table) (Reheating) | 165.0F |
| Chicken Fricassee (Steam Table) (Reheating) | 165.0F |
Aug 01, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 7/27/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN:202-535-2180)
| Temperatures | |
| Rice and Beans (Steam Table) (Hot Holding) | 159.0F |
| Cabbage (Steam Table) (Hot Holding) | 146.0F |
| Greens (Steam Table) (Hot Holding) | 146.0F |
| Oxtails (Steam Table) (Hot Holding) | 175.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | 10.0F |
| (Refrigerator - reach-in) | 40.0F |
| Hot Water (Handwashing Sink) | 125.0F |
Jul 27, 2012 (Complaint)
Violations:
- Food separated and protected
Raw food stored above ready to eat foods in reach-in refrigerator. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Thermometer found in the rear of the reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food employees observed not wearing clean outer clothing/aprons while working with food.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food employees observed not wearing proper hair restriants while working with food.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED IN OBSERVATIONS.
Complaing Generated: Suspected Foodborne Illness
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN:202-535-2180).
| Temperatures | |
| (Reach-in Freezer) | 10.0F |
| (Refrigerator - reach-in) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 56.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 53.0F |
| Hot Water (Handwashing Sink) | 119.5F |
| Shrimp cooked (Steam Table) (Hot Holding) | 142.0F |
| Rice (Steam Table) (Hot Holding) | 167.2F |
| Soup (Steam Table) (Hot Holding) | 183.9F |
| Chicken jerked (Steam Table) (Hot Holding) | 156.4F |
| Cabbage (Steam Table) (Hot Holding) | 160.3F |
| Hot Water (Handwashing Sink) | 119.4F |
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