MELLOW MUSHROOM PIZZA BAKERS, 2436 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 29, 2014 | Routine | 1 | 3 | Details / Comments |
|
May 13, 2014 | Complaint | 2 | 3 | Details / Comments |
|
Nov 12, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Nov 04, 2013 | Complaint | 7 | 4 | Details / Comments |
|
Jun 12, 2013 | Complaint | 0 | 1 | Details / Comments |
|
Mar 26, 2013 | Complaint | 0 | 2 | Details / Comments |
|
Jan 14, 2013 | Complaint | 3 | 0 | Details / Comments |
|
Aug 02, 2012 | Routine | 5 | 15 | Details / Comments |
Sep 29, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Observed uncovered glass of beverage at prep area.(removed) (Corrected On Site) - Insects, rodents, & animals not present
Gaps seen around front entrance door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knives stored between equipment.(removed) (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
Lid on dumpster was open.(closed) (Corrected On Site)
The DC CFM is Jessica E. Marrero: FS61841 will expire 9/29/2015.
Correct item 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 - Service Line) | 116.0F |
| Beef raw/ground (Grill) (Cooking) | 326.0F |
| (Refrigerator - under counter) | 39.5F |
| (Refrigerator - under counter) | 38.5F |
| Cheese shredded (Refrigerator - pizza prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 38.5F |
| Cheese shredded (Refrigerator - pizza prep unit) (Cold Holding) | 43.0F |
| Onions cooked (Refrigerator - pizza prep unit) (Cold Holding) | 39.9F |
| Tomato Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 39.5F |
| Tomato Sauce (Steam Table) (Hot Holding) | 145.0F |
| (Bain-marie) | 164.9F |
| (Refrigerator - walk-in) | 37.5F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Steak cooked (Refrigerator - walk-in) (Cold Holding) | 38.9F |
May 13, 2014 (Complaint)
Violations:
- Correct response to questions
CERTIFIED EMPLOYEE NOT ON DUTY AT CALL (Corrected On Site) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTH (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY STORAGE CONTAINERS (Corrected On Site) - Plumbing installed; proper backflow devices
WATER LEAK FROM KITCHEN CEILING-24 HR. NOTICE
REPAIR LEAK WITHIN 24 HRS
FOR ANY QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beef (Refrigerator - walk-in meat) (Cold Holding) | 39.0F |
| (Freezer - walk-in) | 4.0F |
| Beef Patties (Reach-in Freezer) (Cold Holding) | 11.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Nov 12, 2013 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (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: 10/30/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing sink - bakery) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 44.0F |
Nov 04, 2013 (Complaint)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS ARE IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER/MOLD BUILT UP IN THE ICE BOX (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
FLIES SEEN IN THE KITCHEN AREA(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME CREW MEMBERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS LEFT AT COUNTER, NOT IN 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(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE REACH-IN COOLER IN THE KITCHEN IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Complaint Notes: Discussed with the owner about the complaint, he stated to heard about little mice at the establishment last year. I went thru Ecolab Invoices, a presence of roaches and mice was treated last week.No rodents/pest droppings found at the establishment and No immediate food safety concerns were seen.
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
CONSUMER ADVISORY NOTICE PRINTED ON MENU
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/22/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Refrigerator - open display) | 114.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - open display) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 49.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 51.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 48.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 51.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 48.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomato Sauce (Refrigerator - open display) (Cold Holding) | 47.0F |
Jun 12, 2013 (Complaint)
Violations:
- Physical facilities: installed, maintained, & clean
Lose papers on the floorr under the reach in unit-2nd floor bar. (Corrected On Site)
No evidence of rodents at this premise at call; roof being replaced next door; dead rat seen on the roof next door; gap between the buildings being sealed at call. Rodent Control division is aware of these conditions.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 124.0F |
| Beef (Grill) (Cooking) | 219.0F |
| (Refrigerator - reach-in) | 37.9F |
| Cheese shredded (Refrigerator - pizza prep unit) (Cold Holding) | 42.5F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 40.9F |
| Onions raw (Refrigerator - pizza prep unit) (Cold Holding) | 37.2F |
| Ham (Refrigerator - pizza prep unit) (Cold Holding) | 42.2F |
| Sauce (Steam Table) (Hot Holding) | 161.0F |
| Sauce (Steam Table) (Hot Holding) | 139.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| Chicken (Table) (Receiving Food) | 134.7F |
Mar 26, 2013 (Complaint)
Violations:
- Garbage & refuse properly disposed, facilities maintained
There is no receptacle with a lid to hold refuse oil; buckets covered with plastic is being used to hold refuse oil.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floors needed cleaning, especiallty behind the cooking unit to remove grease. The floor drain(s) under the ware wash machine needed cleaning.(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 - kitchen) | 110.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 43.4F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 43.3F |
| Cheese shredded (Refrigerator - pizza prep unit) (Cold Holding) | 42.5F |
| (Refrigerator - reach-in) | 32.5F |
| (Refrigerator - reach-in) | 31.8F |
| (Refrigerator - reach-in) | 44.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.5F |
| (Refrigerator - walk-in) | 34.9F |
| (Freezer - walk-in) | -5.7F |
| Pizza (Pizza Oven) (Cooking) | 183.4F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
Jan 14, 2013 (Complaint)
Violations:
- 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 ARE 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)
Complaint Notes: Discussed with the PIC about the rodents complaint,I went over their pest control invoices, NO evidences of rodents or pests concerns were observed.
The Business has a written employee's health policy for food-borne illness.
CFPM MARTHA DECON FS- 49201 EXP. 09-13-2014
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/09/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 115.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Bologna (Refrigerator - open display) (Cold Holding) | 44.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 43.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 46.0F |
Aug 02, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Management awareness; policy present
The establishment did not provide proof of an employee health policy regarding the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the handwashing sink in the prep area and 2nd and 3rd floor bars. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the kitchen handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is a heavy accumulation of mold on the chute inside the ice maker. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Various food items in the under counter refrigerator are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Toxic substances properly identified, stored, used
There are unlabeled plastic spray bottles of unknown liquids at the bar. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The pizza prep refrigerator is not maintaining the potentially hazardous foods at the proper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Beef is thawing in water in the prep sink without running water. (Corrected On Site) - Thermometers provided & accurate
There is no visible thermometer in the pizza prep refrigerator. The under counter refrigerator has an oven thermometer inside and the lowest temperature displayed is 200 degrees Fahreneheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There ar unlabeled plastic squeeze bottles of cooking oil on the counters. (Corrected On Site) - Insects, rodents, & animals not present
There is a hole at the 3rd floor bar beside the display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The pizza preparer is wearing a watch on his wrist. (Corrected On Site) - Personal cleanliness
The dishwasher is not wearing a hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are chipped and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The sanitizing solution in the 3-compartment sink is very sudsy. The rinse water in the 3-compartment sink is not clear. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine or quaternary ammonium test strips provided the measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The ice maker's door is unclean and there is mold on the unit's sliding door. Crumbs are on the storage rack for the canned items. There is an accumulation of grease and smoke on the ventilation hood filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle for feminine hygiene products in the women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 111.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Mozzarella Cheese (Refrigerator - under counter) (Cold Holding) | 54.0F |
| Pineapples (Refrigerator - under counter) (Cold Holding) | 65.0F |
| Cheddar Cheese (Refrigerator - under counter) (Cold Holding) | 66.0F |
| Onions raw (Refrigerator - under counter) (Cold Holding) | 67.0F |
| Spinach (Refrigerator - under counter) (Cold Holding) | 64.0F |
| Ham (Refrigerator - under counter) (Cold Holding) | 68.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 68.0F |
| Tomato Sauce (Steam Table) (Hot Holding) | 161.0F |
| (Refrigerator - sandwich prep unit) | 35.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Pineapples (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Chicken Breast (Oven) (Cooking) | 184.0F |
| Chicken Breast (Oven) (Cooking) | 196.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 46.0F |
| Hot Water (Prep sink) | 138.0F |
| (Refrigerator - walk-in) | 42.0F |
| Pepperoni (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Salad (Refrigerator - walk-in) (Cooling) | 45.0F |
| Cucumbers (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer - walk-in) | 6.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 140.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 123.0F |
| (Refrigerator - walk-in) | 39.0F |
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