EDGAR, 1127 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Apr 01, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 27, 2014 | Complaint | 6 | 12 | Details / Comments |
|
Jun 20, 2013 | Routine | 1 | 1 | Details / Comments |
|
Dec 19, 2012 | Preoperational | 0 | 1 | Details / Comments |
Apr 01, 2014 (Follow-up)
Comments:Dishwash machine final rinse cycle pressure: 57 p.s.i.
5 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 3/27/2014:
25 DCMR 200.3
5 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 3/27/2014:
25 DCMR 1900.1
25 DCMR 1502.1
45 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 3/27/2014:
25 DCMR 1524.2
25 DCMR 2912.1
25 DCMR 1812.1
25 DCMR 1804.1
25 DCMR 1900.3
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
Mar 27, 2014 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Giridhar Sastry: ServSafe Certificate Number 9737686; Exam Date 1/30/2013. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
Neither the Certified Food Protection Manager certificate issued by the DC Department of Health nor the establishment's business license are conspicuously posted in the establishment. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Mussels are stored without their tag in a container in a cook line refrigerator drawer. (Corrected On Site) - Food separated and protected
Raw shell eggs are stored above vegetables in the under-counter refrigerator on the cook line. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is food debris on the floors of the walk-in refrigerator and walk-in freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
There are no visible thermometers in the under-counter refrigerators on the cook line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There is an unlabeled plastic squeeze bottle of oil and unlabeled plastic bins of nuts, seeds, and spices in the kitchen. (Corrected On Site) - Insects, rodents, & animals not present
There are gaps in the ceiling around the duct above the dishwash machine and the sprinkler adjacent to the ventilation hood. There is an opening in the ceiling adjacent to the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Boxes of soda machine syrup are stored on the floor in the soda pump room. (Corrected On Site) - Personal cleanliness
The cook is wearing a watch on his wrist. (Corrected On Site) - Personal cleanliness
The dishwasher is wearing a hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths are stored on the counter and not in the buckets of sanitizing solutions. (Corrected On Site) - In-use utensils: properly stored
The handle of the ice scoop is touching the ice in the ice maker. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and there are numerous long dark grooves on the cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle pressure was measured at 0 p.s.i. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle pressure is not in compliance. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no rinse water set up in the 3-compartment sink and the utensils are being rinsed under running water. (Corrected On Site) - Nonfood-contact surfaces clean
Food residue is accumulating on the curtains inside the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service dates: 3/21/2014; 3/10/2014; 2/26/2014; 1/28/22014; and 1/16/2014.
Dishwash machine final rinse cycle pressure: 0 p.s.i.
Shellstock tags for mussels are on file dating back to 11/7/2013.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menus.
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 - Dishwash area) | 121.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 151.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 186.0F |
| (Display Refrigerator) | 40.0F |
| Hot Water (3-compartment sink) | 123.0F |
| (Reach-in Refrigerator) | 41.0F |
| Crab meat (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| Raw Shrimp (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| Scallops (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| Tuna (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| Spinach (Under-counter Refrigerator) (Cold Holding) | 40.0F |
| Chard (Under-counter Refrigerator) (Cold Holding) | 39.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 142.0F |
| Chicken Curry soup (Stove) (Cooking) | 157.0F |
| (Walk-in Refrigerator) | 41.0F |
| Sliced Ham (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Raw Steak (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Raw Lamb (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| (Walk-in Freezer) | -4.0F |
| Sliced Turkey (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| (Display Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 40.0F |
Jun 20, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site)
Certified Food Manager Pedro Sanchez FS#50233 expire 6-25-14.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator) | 30.0F |
| (Salad Prep Unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Mayonnaise | 37.0F |
| Turkey sliced | 40.0F |
| Hamburger Patty Raw | 40.0F |
| Beef | 40.0F |
| Chicken | 125.0F |
| Crab cake | 128.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 41.0F |
| Fish - Rock Fish | 39.0F |
Dec 19, 2012 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the bar handwashing sinks and the toilet room handwashing sinks. (Corrected On Site)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
Dishwash machine final rinse cycle pressure: 22 p.s.i.
The establishment's employee health policy regarding the prevention of foodborne illness is on file in the Human Resources office
APPROVED FOR ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 123.0F |
| Hot Water (Handwashing Sink - toilet room) | 123.0F |
| Hot Water (Handwashing Sink - toilet room) | 125.0F |
| Hot Water (Handwashing Sink - Bar) | 124.0F |
| Hot Water (2-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink) | 127.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 152.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 188.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (2-compartment sink) | 122.0F |
| (Freezer - walk-in) | 6.0F |
| (Refrigerator - display) | 35.0F |
| Ground Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - display) | 41.0F |
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