VINOTECA (N), 1940 11TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 19, 2014 | Complaint | 2 | 1 | Details / Comments |
|
Jul 11, 2013 | Routine | 1 | 1 | Details / Comments |
|
Mar 28, 2013 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Oct 17, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 11, 2012 | Routine | 1 | 3 | Details / Comments |
|
Dec 27, 2011 | Follow-up | 2 | 0 | Details / Comments |
|
Dec 22, 2011 | Routine | 7 | 12 | Details / Comments |
Jun 19, 2014 (Complaint)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Garnishes places on dip with bare hands.(gloves used) (Corrected On Site) - Food properly labeled; original container
Squeeze bottles of food ingredients at cooks station were not labeled.(labeled) (Corrected On Site) - Insects, rodents, & animals not present
Fruits flies in the front prep area behind the bar.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The approved HACCP letter is dated 07/18/2013. No smoking sign printed and posted at call.
Correct item stated within 5 days.(6/23/2014)
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 105.0F |
| (Refrigerator - reach-in) | 38.0F |
| Pork (Stove) (Cooking) | 110.0F |
| Onions cooked (Ice) (Cold Holding) | 40.0F |
| Calamari (Refrigerator - under counter) (Cold Holding) | 35.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
Jul 11, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors underneath ice machine contain standing water
Correct stated item within 45days
If you have any questions,pleae contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Squid (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Mussels (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Carpaccio (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Mar 28, 2013 (Routine)
Violations:
- Food separated and protected
All food items must be wrapped or covered. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Observed food preping over sink. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Adequate lighting not provided in rear area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 143.0F |
| Steak raw | 36.0F |
| Fish - Rock Fish | 38.0F |
| Pork | 38.0F |
| Rice | 38.0F |
| Duck | 36.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 38.0F |
| (Freezer - ice cream) | 0.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator - walk-in) | 36.0F |
Oct 17, 2012 (Follow-up)
Comments:5 & 45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 10/11/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| Lettuce (Refrigerator) (Cold Holding) | 37.0F |
| Fruit - cut or sliced (Refrigerator) (Cold Holding) | 40.0F |
Oct 11, 2012 (Routine)
Violations:
- Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(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) - Sewage & waste water properly disposed
Garbage disposal is out of order.(CORRECT VIOLATION WITHIN 5 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 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) | 35.0F |
| Squid (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 47.0F |
| Hamburger patty (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 42.0F |
| (Refrigerator) | 44.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Beef (Refrigerator) (Cold Holding) | 35.0F |
Dec 27, 2011 (Follow-up)
Violations:
- Compliance with variance, specialized process, and HACCP plan
Facility has contacted DOH and initiated the HACCP and variance procedures and is in the process of abating this violation. - Plumbing installed; proper backflow devices
Facility has presented a work order for this repair to take place the 1st week of January 2012
All other items abated from inspection conducted 12/22/2011.
Facility has agreed to work with DOH during the HACCP plan process.
If there are any question please contact area supervisor, Mr. Taylor at 202-535-2180.
| Temperatures | |
| (Handwashing Sink - toilet/male) | 118.0F |
Dec 22, 2011 (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 could not provide proof of 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 agreemement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide proof of an employee health policy for foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the bar handwashing sink and the handwashing sink near the kitchen entrance. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the bar handwashing sink and the handwashing sink near the kitchen entrance. (Corrected On Site) - Food separated and protected
The almonds and prosciutto in the under counter refrigerator are not covered. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is gunk in the bottom of the bar's soda gun holster. The white coffin style freezer needs to be defrosted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
The establishment is vacuum packaging various food items without an approved HACCP plan from the Department of Health. Cease and desist this activity until a HACCP plan has been approved by the Department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
The establishment is required to apply for a variance if it plans to continue utilizing the vacuum packaging equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There is no thermometer in the reach-in freezer. (Corrected On Site) - Food properly labeled; original container
There are unlabeled plastic squeeze bottles of oils on the kitchen counters and an unlabeled plastice container of almonds in the walk-in refrigerator. (Corrected On Site) - Insects, rodents, & animals not present
There are openings in the kitchen wall and ceiling adjacent to the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the top kitchen shelf and at the serving station are stored with their food-contact surfaces unprotected and need to be covered or inverted. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have numerous grooves and are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
The interior of the dishwash machine has a buildup of lime. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no hot water at the men's toilet room handwashing sink. (CORRECT VIOLATION WITHIN 24 HOURS) - Plumbing installed; proper backflow devices
There is no backflow prevention device installed at the mop sink which has a threaded faucet. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The women's toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (no lighting) in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
Thermocouple in ice & water: 32.4 degrees Fahrenheit
CORRECT ITEM STATED WITHIN 24 HOURS.
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 - Bar) | 157.2F |
| Hot Water (Handwashing Sink) | 132.2F |
| (Refrigerator - under counter) | 42.0F |
| Hot Water (3-compartment sink) | 154.1F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 130.0F |
| Hot Water (Prep sink) | 145.5F |
| Hot Water (Handwashing Sink - kitchen) | 144.1F |
| (Refrigerator - under counter) | 32.0F |
| (Refrigerator - under counter) | 30.0F |
| (Refrigerator - reach-in) | 36.0F |
| Squid (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Risotto (Refrigerator - reach-in) (Cold Holding) | 40.7F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - walk-in) | 42.0F |
| Hot Water (Handwashing Sink - toilet/male) | 56.3F |
| Hot Water (Handwashing Sink - toilet/female) | 133.9F |
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