image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
image
Health Regulation & Licensing Administration    Office of Food, Drug, Radiation, and Community Hygiene    2201 Shannon Place, SE - 2nd Floor    Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  LAURIOL PLAZA
Address  1835 18TH ST NW
City/State/Zip Code  WASHINGTON, DC 20009
Telephone
 (202) 387-0035
 E-mail address  jaimesanchez@cactuscantina.com
Date of Inspection
 07
/
 14
/
 2022
    Time In
 11
:
 50
AM     Time Out
 03
:
 15
PM  
License Holder  Lauriol Plaza Inc
License/Customer No.  09313xxxx-41000169
License Period
 05 
/
 01 
/
 2022 
 - 
 04 
/
 30 
/
 2024 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  2 R  0
Priority Foundation Violations  6 COS  1 R  0
Core Violations  5 COS  1 R  0
Certified Food Protection Manager (CFPM)
 JUAN LOPEZ 
CFPM #:  FS-88391 

CFPM Expiration Date:   08/21/2022  
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Industrial Pest Elimination (Service Date - 07/10/2022) 
D.C. licensed ventilation hood system cleaning contractor:
 US Filter 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  LAURIOL PLAZA    Establishment Address  1835 18TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no handwashing signage at the handwashing sink.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
15. - Observed raw fish stored above ready to eat vegetables. The food item was moved to the bottom at the time of call. (Corrected On Site)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - Mold was observed on the ice makers interior parts and plastic drip panel.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
20. - Rice, beef, chicken wings and tomato sauce cooked last night not cooled to proper temperature. The food items have been discarded at the time of call. (Corrected On Site)  1003.1 Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (a) Within two (2) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)); P and (b) Within six (6) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
22. - Cold food items are held at improper temperatures in the reach-in refrigerators. The food items that were in the unit for less than two hours were moved to the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
33. - Observed the reach-in refrigerators not been able to keep interior ambient air temperature at 41 degree F or less during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
33. - Observed cooling foods in big and deep containers placed in the reach-in refrigerators.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
48. - The chemical dishwashing machine has missing the data plate. The data plate was posted at the time of call. (Corrected On Site)  1525.1 A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (a) Temperatures required for washing, rinsing, and sanitizing; (b) Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and (c) Conveyor speed for conveyor machines or cycle time for stationary rack machines.  
48. - There are no chemical (chlorine) test strips available to measure the concentration of the sanitizing solution. The test strips were provided at the time of investigation. (Corrected On Site)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
50. - The water pressure at the handwashing sinks in the restrooms is very low.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2306.1 Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf  
52. - The drain pipes of the three compartment sinks are directly connected to the main pipe.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2602.1 Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P  
55. - Observed accumulation of dirt and grease build up underneath the cooking the equipment.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 82.0°F 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 150.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink (kitchen)) 135.0F Hot Water (3-compartment sink) 140.0F (Reach-in Refrigerator) 34.0F Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) 36.0F
Sweet Potatoes (Reach-in Refrigerator) (Cold Holding) 34.0F (Reach-in Refrigerator) 53.0F Ham (Reach-in Refrigerator) (Cold Holding) 51.0F Raw Shrimp (Reach-in Refrigerator) (Cold Holding) 48.0F
Guacamole (Reach-in Refrigerator) (Cold Holding) 48.0F (Reach-in Refrigerator) 44.0F Rice steamed (Reach-in Refrigerator) (Cold Holding) 48.0F Tomato Sauce (Reach-in Refrigerator) (Cold Holding) 43.0F
Chicken (Reach-in Refrigerator) (Cooling) 48.0F White rice (Reach-in Refrigerator) (Cooling) 44.0F Beef (Reach-in Refrigerator) (Cooling) 44.0F (Reach-in Refrigerator) 38.0F
(Reach-in Refrigerator) 38.0F Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) 42.0F Corn (Reach-in Refrigerator) (Cold Holding) 41.0F Beets (Reach-in Refrigerator) (Cold Holding) 41.0F
Cheese (Reach-in Refrigerator) (Cold Holding) 41.0F (Reach-in Refrigerator) 37.0F Fish - Tilapia (Reach-in Refrigerator) (Cold Holding) 37.0F Shrimp raw (Reach-in Refrigerator) (Cold Holding) 35.0F
Seafood soup (Steam Table) (Hot Holding) 158.0F Clam juice (Steam Table) (Cold Holding) 168.0F Mushroom soup (Steam Table) (Hot Holding) 138.0F Tomato Sauce (Steam Table) (Hot Holding) 158.0F
Cheese sauce (Steam Table) (Hot Holding) 137.0F (Reach-in Refrigerator) 40.0F Guacamole (Reach-in Refrigerator) (Cold Holding) 41.0F Cole slaw (Reach-in Refrigerator) (Cold Holding) 43.0F
Cheese (Reach-in Refrigerator) (Cold Holding) 40.0F Chicken Wings (Reach-in Refrigerator) (Cold Holding) 45.0F Chicken Strips (Reach-in Refrigerator) (Cold Holding) 40.0F Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) 41.0F
Lettuce (Reach-in Refrigerator) (Cold Holding) 41.0F Brisket (Reach-in Refrigerator) (Hot Holding) 148.0F Buffalo wing sauce (Steam Table) (Hot Holding) 163.0F (Reach-in Refrigerator) 38.0F
Diced Tomatoes (Reach-in Refrigerator) (Cold Holding) 40.0F Lettuce (Reach-in Refrigerator) (Cold Holding) 41.0F Raw Beef (Reach-in Refrigerator) (Cold Holding) 38.0F Cheese (Reach-in Refrigerator) (Cold Holding) 36.0F
Shrimp raw (Reach-in Refrigerator) (Cold Holding) 39.0F Chicken (Steam Table) (Hot Holding) 150.0F Beef (Steam Table) (Hot Holding) 153.0F Ground Beef (Steam Table) (Hot Holding) 167.0F
Cheese (Reach-in Refrigerator) (Cold Holding) 41.0F Raw Beef (Reach-in Refrigerator) (Cold Holding) 38.0F Chicken (Reach-in Refrigerator) (Cold Holding) 40.0F Hot Water (Handwashing Sink (kitchen)) 135.0F
Rice steamed (Steam Table) (Hot Holding) 168.0F Pinto beans (Steam Table) (Hot Holding) 163.0F (Walk-in Refrigerator) 40.0F Ribs (Walk-in Refrigerator) (Cold Holding) 41.0F
Raw Chicken (Walk-in Refrigerator) (Cold Holding) 40.0F Cheese (Walk-in Refrigerator) (Cold Holding) 41.0F Cheese sauce (Walk-in Refrigerator) (Cold Holding) 40.0F Rice steamed (Walk-in Refrigerator) (Cold Holding) 41.0F
Onions cooked (Walk-in Refrigerator) (Cold Holding) 40.0F (Reach-in Refrigerator) 38.0F Cole slaw (Reach-in Refrigerator) (Cold Holding) 39.0F Mushrooms (Reach-in Refrigerator) (Cold Holding) 38.0F
Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) 38.0F (Reach-in Freezer) -3.0F (Reach-in Freezer) 10.0F (Reach-in Freezer) -3.0F
Hot Water (2-compartment sink) 112.0F (Reach-in Freezer) 3.0F Hot Water (Wash Cycle - Warewashing Machine) 150.0F Hot Water (3-compartment sink (Bar)) 135.0F
Hot Water (Handwashing Sink - Bar) 140.0F Tomato Sauce (Hot Holding Unit) (Hot Holding) 138.0F Hot Water (Handwashing Sink - toilet/male) 101.0F Hot Water (Handwashing Sink - toilet/female) 103.0F
               
Inspector Comments:
Correct cited violations within 5 calendar-days.
Correct cited violations within 14 calendar-days.
If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  JUAN LOPEZ 07/14/2022
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha / Gnandi Gbandi 038  07/14/2022 
  Inspector (Signature) (Print) Badge # Date
    2023