GHION RESTAURANT AND LOUNGE (N), 2010 9TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 02, 2013 | Routine | 1 | 5 | Details / Comments |
| No violation noted during this evaluation. | Oct 18, 2012 | License Restoration | 0 | 0 | Details / Comments |
|
Oct 17, 2012 | Follow-up | 2 | 5 | Details / Comments |
|
Oct 09, 2012 | Routine | 3 | 2 | Details / Comments |
Apr 02, 2013 (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) - Adequate handwashing sinks properly supplied and accessible
Make sink easy accessible to. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean food contact surfaces, such as stove stainless steel surfaces, etc. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal incorrectly installed. (place inside three complartment sink). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self closing device on bathroom door(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Remove or repair all unused equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO HOTFOOD FOR TEMPERATURE.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| Hot Water | 110.0F |
| Lamb | 40.0F |
| Beef | 40.0F |
Oct 18, 2012 (License Restoration)
Comments:LICENSE RESTORED
NO OBJECTION TO ISSUANCE OF LICENSE
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 146.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 44.0F |
| (Refrigerator) | 43.0F |
Oct 17, 2012 (Follow-up)
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 as cited 10/9/12. - Nonfood-contact surfaces clean
Non food contact surfaces have dirt and debris build up. - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) avialable.
SUMMARY SUSPENSION (In order for License to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH)
If you have any questions, please call Area Supervisor Mr. Ronnie Taylor at 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 67.0F |
| Hot Water (Handwashing Sink) | 77.0F |
| Hot Water (Handwashing Sink) | 78.0F |
| (Refrigerator) | 47.0F |
| (Freezer) | 11.0F |
| Beef (Freezer) | 11.0F |
Oct 09, 2012 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above). (Corrected On Site)
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 | |
| Hot Water (Handwashing Sink - kitchen) | 69.0F |
| Hot Water (3-compartment sink) | 67.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 42.0F |
| Lettuce (Refrigerator) (Cold Holding) | 51.0F |
| Beef (Refrigerator) (Cold Holding) | 46.0F |
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