SPICY DELIGHT, 308 CARROLL ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 20, 2014 | Routine | 0 | 5 | Details / Comments |
|
Aug 09, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Jul 29, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Jun 12, 2013 | Routine | 2 | 1 | Details / Comments |
|
Feb 09, 2012 | Routine | 1 | 4 | Details / Comments |
|
Dec 07, 2011 | Routine | 1 | 8 | Details / Comments |
Jun 20, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
No labels on in house juices in beverage coolers. - In-use utensils: properly stored
Knives stored on countertops in kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls near grill have food and grease build up. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS
CFPM information: Pauline Senior, FS-56821, expiration: 4/27/16
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| Curry Chicken (Hot Holding Unit) (Hot Holding) | 150.0F |
| Oxtails (Hot Holding Unit) (Hot Holding) | 165.0F |
| Brown Stew Chicken (Stove) (Cooking) | 168.0F |
| (Reach-in Freezer) | 5.0F |
| (Reach-in Refrigerator) | 36.0F |
| (Freezer) | 10.0F |
Aug 09, 2013 (Follow-up)
Violations:
- Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper cold holding temperatures
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 written employee's health policy for food-borne illness.
CFPM PAULINE SENIOR FS- 56821 EXP. 4-27-2016
Thermocouple in ice & water: 32°f
Most recent pest control service date: 7/10/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.7°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Beef Stew (Steam Table) (Hot Holding) | 121.0F |
| Chicken (Steam Table) (Hot Holding) | 129.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Endive (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Lamb (Steam Table) (Hot Holding) | 140.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Half Smoked Sausage (Steam Table) (Hot Holding) | 136.0F |
| Onions cooked (Steam Table) (Hot Holding) | 131.0F |
Jul 29, 2013 (Follow-up)
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)
The Business has written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Thermocouple in ice & water: 32°f
Most recent pest control service date: 7/10/2013
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 (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Chicken jerked (Steam Table) (Hot Holding) | 155.0F |
| Curry Sauce (Steam Table) (Hot Holding) | 155.0F |
| Fish (Steam Table) (Hot Holding) | 167.0F |
| Oxtails (Steam Table) (Hot Holding) | 165.0F |
| Rice and Beans (Steam Table) (Hot Holding) | 151.0F |
Jun 12, 2013 (Routine)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NOTLABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
FOOD UNCLEAN NON FOOD CONTACT SURFACES (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/27/2013
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) | 112.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| Rice (Steam Table) (Hot Holding) | 144.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 161.0F |
| Cabbage (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
Feb 09, 2012 (Routine)
Violations:
- Proper date marking & disposition
No date marking on food in freezer. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board scratches.(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 WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Wall need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR 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 - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| (Reach-in Freezer) (Cold Holding) | -20.0F |
| Rice and Beans (Stove) (Hot Holding) | 155.0F |
| Rice steamed (Stove) (Hot Holding) | 148.0F |
| Stew (Stove) (Hot Holding) | 157.0F |
Dec 07, 2011 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for foodborne illness. I provided the person in charge with a copy of the DC Food Code Employee Medical Referral, interview and reporting agreement forms which were discussed and reviewed. The forms were completed during the inspection. (Corrected On Site) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for foodborne illness. (Corrected On Site) - Thermometers provided & accurate
There are no thermometers in the freezers, beverage refrigerator, and small refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer for use in the 2-compartment sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chlorine test strips provided to measure the concentration of the sanitizing solution. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The toilet room handwashing sink has separate hot and cold water faucets. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Paint is peeling from the walls in the toilet room and dishwash area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Various items stored on the 2nd floor are not in use. An old refrigerator in the kitchen is waiting to be picked up. Any items not in use need to be discarded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The kitchen ceiling light tubes are are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Pauline Senior (DC DOH Certified Number FS-43648; Expiration Date 4/16/2013)
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 - kitchen) | 110.0F |
| Hot Water (2-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Peas and Rice (Stove) (Cooking) | 169.6F |
| Chicken curried (Stove) (Cooking) | 202.9F |
| Peas and Rice (Stove) (Hot Holding) | 143.2F |
| Cabbage and Carrots (Stove) (Hot Holding) | 179.3F |
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