BOBBY'S BURGER PALACE, 2121 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 18, 2014 | License Renewal | 2 | 4 | Details / Comments |
|
May 27, 2014 | Follow-up | 1 | 4 | Details / Comments |
|
May 19, 2014 | Routine | 4 | 7 | Details / Comments |
|
Jun 21, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Apr 02, 2013 | Routine | 2 | 4 | Details / Comments |
Nov 18, 2014 (License Renewal)
Violations:
- Correct response to questions
No Certified Food Protection Manager (CFPM) is on duty. The manager arrived 15 minutes into the inspection. There must be someone with a DC CFPM id on site during food handling. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
Employee was observed drinking from an uncovered container in the food preparation area. Beverage discarded. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. Provided. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. Provided. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO OBJECTION TO THE ISSUANCE OF { RESTAURANT } LICENSE
Certified Food Safety Manager: Ahmad F Amin, FS-60644, Expiration Date: 12/29/15
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) | 102.0F |
| 2% Reduced Fat Milk (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| Onions cooked (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Sauce (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 41.0F |
| American Cheese (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 102.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 39.0F |
May 27, 2014 (Follow-up)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (45-day notice pending) - Adequate handwashing sinks properly supplied and accessible
No signage at men's room hand sink. (45 day notice pending) - Food separated and protected
Eggs stored above RTE foods in walk-in refrigerator. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Lime build-up on dish washer. (45-day notice pending)
45-day notice pending from inspection conducted on 5/19/14: DCMR: 203.2, 3004.1, 1803.1, 4300.1.
5-day and 45-day notices abated: DCMR: 500.2, 802.1, 1900.1, 1005.1, 1600.1, 816.1, 2707.1
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Ham (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Pickles (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Pickles (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F |
| Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 36.0F |
| Lettuce spring mix (Sandwich Prep Refrigerator) (Cold Holding) | 39.0F |
| Lettuce romaine (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F |
May 19, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Uncovered beverages in food prep area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in men's room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Eggs above ready to eat foods. Eggs moved. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold on ice maker in kitchen. Interiors of reach-in refrigerators on main cook line dirty. Wall mounted dicer dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Food items in both sandwich prep units holding at inadequate temperatures. Temperature of units adjusted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Both sandwich prep refrigeration units were not holding adequate temperature. Temperature gauge adjusted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Reach-in refrigeration unit has an interior leak. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Lime build up on warewashing machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 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 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 54.0F |
| Pickles (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| 2% Reduced Fat Milk (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Eggs (Refrigerator - drawer) (Cold Holding) | 41.0F |
Jun 21, 2013 (Follow-up)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. Follow up within 5 days. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Reach in refrigerator abated.
Cutting board abated.
pipe repaired abated.
Manager completed class and will report to 899 north capitol street, N.E. to obtain a department of health food managers certificate.
Recommend recheck on 6/26/13.
If you have any questions, please contact Mr. Ronnie Taylor, Supervisor on (202)442-9037.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
Apr 02, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Interior botton of reach in refrigerator is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board has deep cutts. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Pipe leaks under three(3) compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 112.0F |
| Cole slaw | 41.0F |
| Tomatoes sliced | 54.0F |
| Blue Cheese | 38.0F |
| Chick Peas | 43.0F |
| Hamburger patty | 40.0F |
| Sauce | 140.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
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