AROMA INDIAN RESTAURANT, 1919 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 13, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
May 02, 2013 | Complaint | 2 | 7 | Details / Comments |
|
Mar 05, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Feb 24, 2012 | Routine | 3 | 1 | Details / Comments |
May 13, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - 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: 4/17/2013
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) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Creamed Spinach (Refrigerator - open display) (Hot Holding) | 155.0F |
| Chick Peas (Steam Table) (Hot Holding) | 153.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
May 02, 2013 (Complaint)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food containers not date marked, also in side walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed employee preping food wearing jewerly. (Corrected On Site) - Personal cleanliness
Observed employee with hairy arms preping food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
All employees preping food must wear hair restraint (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non food contact surfaces, including shelvings. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Inadequate hot water pressure at hand sink in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Cesar L. Contreras FS#46727 expire 3-30-14.
TEMPERATURES (CONTINUEED) curry vegetables 156 degrees, lamb somosas 42 degrees, green chutney 37 degrees, lamb curry 156 degrees.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chicken curried | 180.0F |
| Tofu | 42.0F |
| Rice | 175.0F |
| (Refrigerator) | 39.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
Mar 05, 2012 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
REPAIR LEAK AT HANDSINK #1 INSIDE KITCHEN PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS ABATED FROM INSPECTION CONDUCTED ON 02/24/2012.
A 5-DAY NOTICE WAS GIVEN TO REPAIR LEAK AT HANDSINK.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Cold Holding) | 41.0F |
| (Cold Holding) | 37.0F |
| (Cold Holding) | 38.0F |
Feb 24, 2012 (Routine)
Violations:
- Food separated and protected
Uncovered food items found in the reach-in cooler (Corrected On Site) - Proper hot holding temperatures
Some hot food items not held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in cooler not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometers in the reach-in cooler(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
the business does have a written employee's health policy for foodborne illness.
CFPM: SUNI KUMAR FS-46728 EXP 03/10/2014.
Consumer advisory notice printed on the menu
Most recent pest control service date: 02/19/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -3.0F |
| Beef (Steam Table) (Hot Holding) | 133.0F |
| Lamb (Steam Table) (Hot Holding) | 131.0F |
| Spinach (Steam Table) (Hot Holding) | 121.0F |
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