BISTRO BOHEM, 600 FLORIDA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 22, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 08, 2014 | Routine | 5 | 5 | Details / Comments |
| No violation noted during this evaluation. | May 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 02, 2013 | Routine | 3 | 1 | Details / Comments |
Sep 22, 2014 (Follow-up)
Violations:
- Contamination prevented during food preparation, storage, & display
Observed foods uncovered (potatoes) in the walk-in refrigerator. (Corrected On Site)
5 DAYS AND 45- DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 09/08/2014.
CFPM _ OLGA ROHELOVA, FS_55955, EXP_ 03/25/2016.
RECENT PEST CONTROL INVOICE(BRUSSELS) ON 09/10/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Vegetable Soup (Hot Holding Unit) (Hot Holding) | 169.0F |
| Potato salad (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Salad (Salad Display Unit) (Cold Holding) | 41.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 177.0F |
| Cucumber soup (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Dishwashing Machine - Sanitizing Cycle ) | 120.0F |
Sep 08, 2014 (Routine)
Violations:
- Hands clean and properly washed
PAPER TOWELS MUST BE ACCESSIBLE AT HAND SINK IN THE FOOD PREP AREA AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL FOOD STORED IN THE WALK-IN AND REACH IN UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE. 1) CUTTING BOARD WAS IN POOR REPAIR AT VISIT. 2) ICE MACHINE CONTAINED MOLD BEHIND THE DRIP PANEL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD STORED IN THE WALK-IN AND REACH-IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
ESTABLISHMENT DID NOT HAVE A CONSUMER ADVISORY AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
ALL DRY STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
ALL LINENS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE ALL ITEMS UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS IN THE WALK-IN UNIT AS WELL AS UNDER AND BEHIND ALL EQUIPMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
WALK IN UNIT MUST HAVE A LIGHT. UNIT HAD INADAQUATE LIGHTING AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-LENORA YERKES FS-55425 EXP-11/7/15
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVIOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.2F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| Cucumbers (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| (Refrigerator - reach-in) (Cold Holding) | 40.8F |
| (Refrigerator - reach-in) (Cold Holding) | 40.4F |
| (Refrigerator - reach-in) (Cold Holding) | 38.4F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 37.7F |
| (Refrigerator - walk-in) (Cold Holding) | 39.8F |
| (Refrigerator - beverage) (Cold Holding) | 34.5F |
| Soup (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| (Freezer) (Cold Holding) | 10.9F |
May 15, 2013 (Follow-up)
Comments:Certified Food Manager Jaroslau Mika FS#50099 expire 6-6-14.
VIOLATIONS CITED ON 4-2-13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Tomatoes sliced | 40.0F |
| (Salad Bar) | 41.0F |
| Cheese | 40.0F |
| Cole slaw | 40.0F |
| Green Peppers | 40.0F |
| Lettuce | 40.0F |
| (Refrigerator) | 40.0F |
Apr 02, 2013 (Routine)
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) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM JAROSLAV MIKA FS- 51453 EXP. 06-06-2014
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/23/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.7°F
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| Salad (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 49.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 43.0F |
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