SOL MEXICAN GRILL, 1251 H ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 08, 2014 | Restoration | 5 | 4 | Details / Comments |
|
Apr 07, 2014 | Follow-up | 11 | 24 | Details / Comments |
|
Mar 24, 2014 | Routine | 3 | 2 | Details / Comments |
|
Nov 19, 2013 | Routine | 3 | 5 | Details / Comments |
|
Apr 09, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Apr 04, 2013 | Preoperational | 0 | 9 | Details / Comments |
Apr 08, 2014 (Restoration)
Violations:
- Food separated and protected
Raw shell eggs stored above ready to eat foods. (REPEAT) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (REPEAT) - Compliance with variance, specialized process, and HACCP plan
Reduced oxygen packaged fish observed inside of the reach-in refrigerator (discarded while on-site). (REPEAT) (Corrected On Site) - Insects, rodents, & animals not present
Pest control service has not been provided to treat the establishment following pest activity observed at previous inspection. (REPEAT) - Utensils, equipment & linens: properly stored, dried, & handled
Cleaned food equipment and utensils stored in an unclean area where they are exposed to splash and moisture. (REPEAT) - Hot & cold water available; adequate pressure
No hot water (100 degrees Fahrenheit or above) at handwashing sink(s). No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s). - Toilet facilities: properly constructed, supplied, & cleaned
1st floor toilet room door is not self closing. (REPEAT) - Physical facilities: installed, maintained, & clean
Walls, floors, and ceilings in the rear food preparation area are not installed so that they are smooth and easily cleanable. (REPEAT) - Physical facilities: installed, maintained, & clean
Ceiling of the rear food preparation are is made of some type of wood boards that are not weather resistant (There are also some holes leading outside in the ceiling and in the wall near the rear door). (REPEAT)
BUSINESS LICENSE NOT RESTORED AT THIS TIME.
SUMMARY SUSPENSION CONTINUED (In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| (Reach-in Refrigerator) | 30.0F |
| (Reach-in Refrigerator) | 29.0F |
| (Reach-in Freezer) | -12.0F |
| (Walk-in Refrigerator) | 40.0F |
| Corn (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Pico de Gallo (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (3-compartment sink) | 87.0F |
| Hot Water (Handwashing Sink) | 87.0F |
Apr 07, 2014 (Follow-up)
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. (REPEAT) - Hands clean and properly washed
Food employee observed not washing hands between tasks. - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink at bar. - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink (kitchen). (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink in the kitchen (under steps) is blocked with a box. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The handwashing sink in the kitchen is used to store food equipment (ladle). The bar handwashing sink is used for dumping beverages. - Food separated and protected
Raw meats and raw shell eggs stored above ready to eat foods (in both the reach-in refrigerators and the walk-in refrigerator. - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Consumer advisory provided for raw or undercooked foods
No consumer advisory posted for raw or under cooked foods (i.e. undercooked steak). (Corrected On Site) - Toxic substances properly identified, stored, used
Chemicals are stored above food and food preparation areas. - Compliance with variance, specialized process, and HACCP plan
Reduced oxygen packaged fish observed thawed inside of the reach-in refrigerator. - Proper cooling methods used; adequate equipment for temperature control
Black beans observed being cooled at room temperature in a very large pot covered tightly with a lid. - Thermometers provided & accurate
No thermometer observed inside of the under-counter refrigerator at the front counter. - Food properly labeled; original container
Ingredient bins are not labeled with the common name of the ingredient stored inside. - Insects, rodents, & animals not present
Rodent droppings observed in the basement food storage area. - Contamination prevented during food preparation, storage, & display
Case of lettuce stored on the floor in the rear preparation area in a puddle of what appears to be rain water (ceiling leaking water from outside). Onions stored directly on the floor of the walk-in refrigerator. - Personal cleanliness
Food employee observed working with food while not wearing a hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - In-use utensils: properly stored
Knives and other cooking utensils observed stored on unclean surfaces and between equipment (behind the 3-compartment sink at the bar). - Utensils, equipment & linens: properly stored, dried, & handled
Cleaned food equipment and utensils are stored in an unclean location and are exposed to splash. - Single-use/single-service articles: properly stored & used
Single-use items observed stored on the floor in the basement. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Walls, ceilings and floors of the rear food preparation are unfinished to be smooth and easily cleanable. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s)(Quat). - Nonfood-contact surfaces clean
A build-up of oil, dust,and food debris observed underneath grill and on some shelves and on some other non-food contact surfaces of equipment. - Plumbing installed; proper backflow devices
Pipe underneath the 3-compartment sink (next to warewashing machine) is leaking water. Garbage disposal is out of order. - Toilet facilities: properly constructed, supplied, & cleaned
Toilet room door (1st floor) is not self-closing. - Physical facilities: installed, maintained, & clean
Walls, floors, and ceilings in the rear food preparation area are not installed so that they are smooth and easily cleanable. - Physical facilities: installed, maintained, & clean
Food is being prepared/stored in a room that has rainwater leaking from the ceiling. - Physical facilities: installed, maintained, & clean
Ceiling of the rear food preparation area is made of some type of wood boards that are allowing the rain inside of the building. - Physical facilities: installed, maintained, & clean
Mops are not stored for proper air drying when not in use. - Physical facilities: installed, maintained, & clean
Several holes in the walls in the kitchen area near the cash register and in the wall at the bottom of the basement stairs. - Physical facilities: installed, maintained, & clean
Floors throughout the kitchen and storeage areas observed unclean.
SUMMARY SUSPENSION (In order forlicense to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180)
| Temperatures | |
| Hot Water (3-compartment sink) | 130.0F |
| Fish (Table) (Holding) | 41.0F |
| Lettuce (Table) (Holding) | 55.0F |
| Rice (Rice Steamer) (Hot Holding) | 142.0F |
| Onions raw (Table) (Cold Holding) | 69.0F |
| Chicken (Table) (Holding) | 115.0F |
| Steak cooked (Table) (Holding) | 119.0F |
| Black Beans (Table) (Cooling) | 160.0F |
| Rice (Table) (Holding) | 49.0F |
| Lettuce (Shelf) (Holding) | 54.0F |
| Rice (Steam Table) (Hot Holding) | 160.0F |
| Beans (Steam Table) (Hot Holding) | 139.0F |
| Steak cooked (Steam Table) (Hot Holding) | 170.0F |
| Pico de Gallo (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) | 26.0F |
| (Reach-in Freezer) | -10.0F |
| (Walk-in Refrigerator) | 46.0F |
| Steak raw (Walk-in Refrigerator) (Cold Holding) | 42.0F |
Mar 24, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean cutting boards where needed.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 5 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) - Plumbing installed; proper backflow devices
PROVIDE A SPLASH GUARD NEAR HANDSINK.. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
SEAL EXTERIOR OPENINGS TO PREVENT RODENT ENTRY. SEAL ALL HOLES IN WALLS. REPAIR AND REPLACE ELECTRICAL PANEL INSIDE KITCHEN PREP AREA WHERE NEEDED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
CFPM ROLANDO POSTIGO EXP.02/27/2017.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Hot Holding) | 140.0F |
| Black Beans (Hot Holding) | 120.0F |
| Beef (Hot Holding) | 140.0F |
| Pork (Hot Holding) | 160.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Pork (Hot Holding) | 161.0F |
Nov 19, 2013 (Routine)
Violations:
- Correct response to questions
EXPIRED CFPM ON FILE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
RAT DROPPING SEEN IN REAR ROOM(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
REAR DOOR OPENING LEADING TO EXTERIOR (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY STORAGE CONTAINERS (Corrected On Site) - Plumbing installed; proper backflow devices
NON WORKING GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
DIRTY FLOOR IN BASEMENT STORAGE ROOM (Corrected On Site) - Adequate ventilation & lighting; designated areas used
BURNT OUT BULBS IN KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 39.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Freezer - walk-in) | 15.0F |
| Beef (Freezer - walk-in) (Cold Holding) | 15.0F |
| Sauce (Refrigerator - open display) (Holding) | 39.0F |
Apr 09, 2013 (Follow-up)
Violations:
- Thermometers provided & accurate
Thermometers are not in all refrigeration units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The following items have been abated: 1800.1,820.1,1701.1,1410.1,2712.2,2800.1, and 2801
Correct stated item within 45 days.
NO OBJECTION TO ISSUANCE OF RESTAURANT LICENSE
If you have any questions,please contact the Area Supervisor Jacqueline R. Coleman on (202)442-5928.
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
Apr 04, 2013 (Preoperational)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
Sandwich prep unit on 1st floor not operational at the time of the inpsection. - Contamination prevented during food preparation, storage, & display
Front service line does not have a sneeze guard. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Ice bin in the bar area is not sealed to the wall. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Concrete floor of walk in cooler in the basement is in poor repair. - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. - Garbage & refuse properly disposed, facilities maintained
Establishment does not have a grease recycling contract. - Garbage & refuse properly disposed, facilities maintained
Outside trash area is unfinished. - Physical facilities: installed, maintained, & clean
Wall behind the bar area rail unit is not finished. - Physical facilities: installed, maintained, & clean
Entire back yard area leading to trash disposal site is unfinished. - Physical facilities: installed, maintained, & clean
2nd floor bathroom walls are not finished and have exposed brick.
No food present at the time of the inspection.
When above noted violations have been corrected contact the Area Supervisor, Mrs. Coleman at 202-535-2180.
FACILITY NOT APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE AT THIS TIME.
| Temperatures | |
| (3-compartment sink) | 110.0F |
| (Handwashing Sink - Dishwash area) | 122.0F |
| (Dishwashing Machine - Wash Cycle) | 117.0F |
| (3-compartment sink) | 121.0F |
| (Handwashing Sink - Bar) | 127.0F |
| (Handwashing Sink - kitchen) | 116.0F |
| (Reach-in Freezer) (Cold Holding) | -4.0F |
| (Refrigerator - walk-in) (Cold Holding) | 43.0F |
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