EL RINCON ESPANOL, 1826 COLUMBIA RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 31, 2014 | Restoration | 1 | 0 | Details / Comments |
|
Oct 30, 2014 | Follow-up | 8 | 15 | Details / Comments |
|
Oct 24, 2014 | Routine | 8 | 15 | Details / Comments |
|
Jan 23, 2014 | RESTORATION | 2 | 0 | Details / Comments |
|
Jan 17, 2014 | Routine | 5 | 6 | Details / Comments |
|
May 03, 2013 | Follow-up | 2 | 2 | Details / Comments |
|
Apr 26, 2013 | Routine | 5 | 1 | Details / Comments |
|
Jun 01, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
May 24, 2012 | Routine | 5 | 3 | Details / Comments |
Oct 31, 2014 (Restoration)
Violations:
- Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Manuel Solloso: FS62808 will expire 01/17//2017.
Correct item stated within 45 days.
No objection to re-open after summary suspension 10/29-30/2014. Business license will be returned Monday, 11/03/2014.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 102.5F |
| (Walk-in Refrigerator) | 43.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 38.3F |
| Scallops (Refrigerator - counter top) (Cold Holding) | 38.2F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 38.5F |
Oct 30, 2014 (Follow-up)
Violations:
- Hands clean and properly washed
CFPM washing hands in mop sink. - No bare hand contact with ready-to-eat foods or approved
CFPM cutting salmon fillet with bare hands. - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. - Food separated and protected
Bread laying on top of serving plates. Spiders located inside of sugar (or salt) working container in walk in storage downstairs and not covered - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (cuts in cutting boards used for cutting meats and vegetables, mold in dishwasher racks) - Food-contact surfaces: cleaned & sanitized
Automatic dishwasher not reaching minimal temperature of 120 degrees F. - Proper date marking & disposition
Food in walk in refrigerator and some in the reach in refrigerators are not dated. - Toxic substances properly identified, stored, used
Toxic and cleaning chemicals stored on same shelving as food in walk in storage downstairs. - Food properly labeled; original container
Working containers in kitchen area and in basement storage is not labeled. - Insects, rodents, & animals not present
Heavy presence of cockroaches (dishwashing and grill area) and presence of fruit flies (mostly near vegetables) - Insects, rodents, & animals not present
Exterminator glue traps under mop sink have heavy bug catchings. Standing water in automatic dishwasher (dead roaches inside of it as well) - Contamination prevented during food preparation, storage, & display
Floor mats soaking in 3 compartment sink. Different foods stored on the floor and in same bins in both walk in storage (upstairs and downstairs) - Personal cleanliness
Prep cook and CFPM not wearing hair restraints while handling food in kitchen - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - In-use utensils: properly stored
Scoops left down in food in working containers. Using bowls as scoop in paella rice in walk in refrigerator upstairs. - Single-use/single-service articles: properly stored & used
Plates are not inverted to prevent contamination of food and lip contact surfaces. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). - Nonfood-contact surfaces clean
Storage racks and countertops have heavy debris and dust - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed. - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment. - Physical facilities: installed, maintained, & clean
Food on floor in walk in downstairs. Heavy dust, cobwebs, and debris on floors and walls throughout the establishment.
SUMMARY SUSPENSION ISSUED. FOR RESTORATION, A RE-INSPECTION FEE ($100-BUSINESS/$400 NON-BUSINESS HOURS) MUST BE PAID. ALL VIOLATIONS MUST BE ABATED AND APPROVED BY THE DEPT. OF HEALTH.
CFPM Information: Manuel Solloso, FS-62808, exp: 1/17/17.
If you have any questions, please contact Area Supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| (Walk-in Refrigerator) | 41.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 100.1F |
| (Reach-in Refrigerator) | 38.0F |
| (Refrigerator - sandwich prep unit) | 33.0F |
Oct 24, 2014 (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) - 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. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Prep cook preparing food with bare hands. She washed her hands and applied gloves. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
No tags for mussels and clams. Shell stock discarded by inspector and explained to owner about the correct way to store shell stock and to keep shell stock tags for 90 days (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Automatic dishwasher is not reaching minimal temperature of 120 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
Food not date marked that is held more than 24 hours in walk in refrigerator and reach in refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chlorox and other cleaning supplies storage on top and directly on food in walk in storage unit downstairs (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Chicken cooling, but fully covered by Saran Wrap. Half of wrap removed. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Working containers for beans, salt, and sugar not labeled. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Presence of fruit flies and cockroaches in kitchen area (mostly near hot holding units and by back steps. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
No pest control invoices on site. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Prepping potatoes in 3 compartment sink while dirty dishes were in other compartments. Potatoes removed in presence of inspector. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Cups, plates and lids are not inverted to prevent contamination of food and lip contact surfaces. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards have cuts and light stains from vegetables. (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(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Storage racks have heavy food and dust debris. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors have food debris and grease build up (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Tools and other unneeded items stored in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
CFPM Information: Manuel Solloso, Prometric (1791406), exp: 01/17/19.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| (Walk-in Refrigerator) | 40.0F |
| (Refrigerator - sandwich prep unit) | 30.0F |
| Calamari (Refrigerator - sandwich prep unit) (Cold Holding) | 33.4F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 32.3F |
| Hot Water (3-compartment sink) | 135.7F |
| Hot Water (Handwashing Sink - kitchen) | 130.5F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 65.9F |
| Hot Water (Handwashing Sink - toilet room) | 129.7F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | 16.7F |
| Soup (Reach-in Refrigerator) (Cold Holding) | 40.2F |
| Sausage (Walk-in Refrigerator) (Cold Holding) | 41.8F |
| Tamales (Walk-in Refrigerator) (Cold Holding) | 42.1F |
Jan 23, 2014 (RESTORATION)
Violations:
- Correct response to questions
expired cfpm. .manager has registered and taken thecfpm exam . awaiting result(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
NO EMPLOYEE HEALTH POLICY (Corrected On Site)
LICENSE RESTORED. ALL ITEMS CORRECTED
ESTABLISHMENT REGISTERED AND SAT FOR THE CFPM CERTIFICATION.
FOR QUESTIONS CALLMR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 38.0F |
Jan 17, 2014 (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.(instructions issued) - 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) - Consumer advisory provided for raw or undercooked foods
No consumer advisory for raw or undercooked food items(shellstock)(issued (Corrected On Site) - Insects, rodents, & animals not present
Rodent droppings under cooking units, 3 compartment sink, corners under shelves at the bar. Live roaches in unused dish machine; bottom shelves of work tables. - Utensils, equipment & linens: properly stored, dried, & handled
Container of utensils on the bottom shelf of work table needed cleaning. - Single-use/single-service articles: properly stored & used
Plastic eating utensils at the bar were not inverted.(inverted) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Reach in freezer needed cleaning. - Physical facilities: installed, maintained, & clean
Unused dish machine in the kitchen-next to 3 compartment sink. - Physical facilities: installed, maintained, & clean
Grease build up on the floor under the cooking units.
Summary suspension-correct all items stated; reinspection instructions issued.
Prometric certified food manager certificate for Manuel Solloso; exam dated 5/30/2007.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Walk-in Refrigerator) | 43.8F |
| (Reach-in Refrigerator) | 42.7F |
| (Reach-in Refrigerator) | 34.7F |
| (Reach-in Refrigerator) | 38.6F |
| (Reach-in Refrigerator) | 43.1F |
| (Reach-in Freezer) | 16.8F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 37.9F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 35.9F |
| Scallops (Refrigerator - counter top) (Cold Holding) | 29.3F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 37.4F |
May 03, 2013 (Follow-up)
Violations:
- Insects, rodents, & animals not present
Holes in the wall behind the dumpsters; fruit flies thru-out the premise.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There were soiled(hardened) dishes left on the counter-top.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There was soiled standing water in the three compartment sink.(drained,cleaned) (Corrected On Site) - Plumbing installed; proper backflow devices
The garbage disposal was not working.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
Apr 26, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(instructions issued)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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) - Required records available: shellstock tags, parasite destruction
No shellstock tags associated with the pan of clams/mussels opened and in standing water, being discarded at call. (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies at the bar in the basement.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. No hot water at the handsink for the bar in the basement.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The DC CFM is Manuel Solloso: FS542390 expired 5/30/2010.
Correct items stated within 5 and 45 days as indicated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) | 35.6F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 34.4F |
| Beef (Stove) (Cooking) | 179.0F |
| Tomato Sauce (Stove) (Cooking) | 176.0F |
| Gravy (Stove) (Cooking) | 129.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Beans (Steam Table) (Hot Holding) | 147.0F |
| Soup (Steam Table) (Hot Holding) | 170.0F |
| Beef Stew (Steam Table) (Hot Holding) | 167.0F |
| (Refrigerator - reach-in) | 21.8F |
| (Refrigerator - reach-in) | 28.7F |
| Scallops (Refrigerator - counter top) (Cold Holding) | 43.4F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 36.8F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 36.4F |
| (Refrigerator - reach-in) | 42.0F |
Jun 01, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES. (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS IN THE REACH-IN COOLER HELD AT IMPROPER TEMPERATURES. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed and posted on menu
Most recent pest control service date: 05/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 107.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink - Bar) | 122.0F |
| Hot Water (3-compartment sink) | 124.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce spring mix (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Rice (Steam Table) (Hot Holding) | 144.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
May 24, 2012 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT, THE KITCHEN IN NEED OF DEEP CLEANING(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) - Thermometers provided & accurate
NO THERMOMETERS AVAILABLE IN THE REACH-IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Consumer advisory notice printed and posted
Correct stated items within 5days and/or 45days
Most recent pest control service date: 05/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Refrigerator - reach-in) | 121.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| American Cheese (Refrigerator - open display) | 44.0F |
| Guacamole (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
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