VAPIANO, 1800 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 01, 2014 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 10, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 25, 2013 | License Renewal | 6 | 1 | Details / Comments |
Apr 01, 2014 (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) - Adequate handwashing sinks properly supplied and accessible
Strainer inside the bowl of the hand sink at the bar.(removed) (Corrected On Site)
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Walk-in Refrigerator) | 38.9F |
| (Reach-in Refrigerator) | 30.2F |
| Chicken Soup (Soup Warmer) (Holding) | 168.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Bolognese (Refrigerator - drawer) (Cold Holding) | 41.2F |
| Italian Sausage (Refrigerator - drawer) (Cold Holding) | 43.9F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
May 10, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 2-25-13 WAS ABATED.
BUSINESS ESTABLSIH WAS GIVEN 45 DAYS TO PROVIDE A CURRENT BUSINESS LICENSE.
| Temperatures | |
| Onions raw | 40.0F |
| Peppers | 40.0F |
| Cheese | 40.0F |
| Lettuce | 40.0F |
| Turkey sliced | 41.0F |
| Cheese | 40.0F |
| Hot Water | 120.0F |
Mar 25, 2013 (License Renewal)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/ICE BOX(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 100 DEGREES F IN SOME HANDWASHING SINKS(CORRECT VIOLATION WITHIN 24HRS)
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: 3/17/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.7°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 119.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 40.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Steam Table) (Hot Holding) | 159.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 48.0F |
| Anchovies (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 48.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 51.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
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