GORDON BIERSCH BREWERY RESTAURANT, 900 F ST 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 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 03, 2014 | Routine | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | Dec 06, 2013 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Mar 14, 2013 | Complaint | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Feb 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 13, 2013 | Complaint | 7 | 3 | Details / Comments |
|
Nov 02, 2012 | Routine | 0 | 1 | Details / Comments |
|
Apr 06, 2012 | Routine | 0 | 3 | Details / Comments |
Apr 14, 2014 (Follow-up)
Comments:VIOLATIONS 25 DCMR 1900.1 AND 25 DCMR 1005.1 HAVE BEEN ABATED SINCE LAST INSPECTION DATED 04/03/2014.
DISCUSSED THE IMPORTANCE OF ENSURING FOODS ARE ADEQUATELY COOLED BEFORE PLACING INTO SERVICE (PARTICULARLY THOSE ITEMS MADE AT ROOM TEMPERATURE SUCH AS DICED TOMATOES). PROPER COOLING PROCEDURES WERE DISCUSSED WITH THE MANAGER ON SITE. IN ORDER TO MAINTAIN COLD FOOD, EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR (GASKETS) AND DOORS SHOULD BE SHUT AT ALL TIMES WHEN NOT IN IMMEDIATE USE.
CONTINUE TO REPLACE AND OR RESURFACE CUTTING BOARDS AS THEY BECOME WORN AND A SOURCE FOR BACTERIA HARBORAGE.
DC CFPM: ABDUL BELLO FS-55106 EXPIRATION: 7/12/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Walk-in Refrigerator) | 45.0F |
| Cole slaw (Ice) (Cooling) | 59.0F |
| Tomatoes chopped (Refrigerator - open display) (Cooling) | 50.0F |
| Tomatoes sliced (Refrigerator - open display) (Cooling) | 50.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 42.0F |
| Calamari (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Crab meat (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Cheese Stuffing (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Apr 03, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(Clean and or replace cutting boards where needed. Clean curtains at walk-in cooler. Clean trays where needed. Clean exterior of Dishmachine to remove rust build-up. clean ledge of Ice-Machine.) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM ABDUL BELLO EXP.07/12/2015.
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| Lettuce (Cold Holding) | 50.0F |
| Barbecue (Hot Holding) | 150.0F |
| Rice (Hot Holding) | 160.7F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.5F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Blue cheese dressing (Cold Holding) | 48.4F |
| Tomatoes chopped (Cold Holding) | 46.8F |
| (Hot Holding) | 325.0F |
| (Hot Holding) | 325.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 150.0F |
Dec 06, 2013 (Routine)
Comments:CFPM: MICHAEL P RICE, FS-54506, EXP: 08/10/2015
IF YOU HAVE QUESIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5829
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
| Avocado sauce (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Blue Cheese (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - drawer) (Cooling) | 52.0F |
| Marinara Sauce (Hot Holding Unit) (Cold Holding) | 150.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 156.0F |
| Hamburger patty (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Refrigerator) | 36.0F |
| (Walk-in Freezer) | 0.0F |
Mar 14, 2013 (Complaint)
Comments:ESTABLISHMENT WAS IN COMPLAINCE WITH DC CODE.
COMPLAINT WAS NOT VALID AT TIME OF VISIT.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAT AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| (Refrigerator - reach-in) (Cold Holding) | 35.8F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - drawer) (Cold Holding) | 34.7F |
| Turkey Burger (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Turkey Burger (Grill) (Hot Holding) | 178.0F |
Feb 20, 2013 (Follow-up)
Comments:CFPM MIGUEL A NAVAS FS-46794 EXP. 05/13/2013.
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS.COLEMAN AT (202) 535-2180.
| Temperatures | |
| Chicken (Cold Holding) | 39.0F |
| Salmon (Cold Holding) | 28.5F |
| Ground Beef (Cold Holding) | 37.4F |
| Calamari (Cold Holding) | 41.7F |
| Steak raw (Cold Holding) | 36.7F |
| Beef (Cold Holding) | 39.6F |
| (Handwashing Sink) | 112.0F |
Feb 13, 2013 (Complaint)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEE WAS EATING ON THE SERVICE LINE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
EMPLOYEES MAY NOT HANDLE FOOD WITH BARE HAND CONTACT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. SEVERAL ITEMS IN THE DRY STORAGE AREA WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
KNIVES MAY NOT BE STORED BETWEEN EQUIPMENT. THIS IS A REPEAT VIOLATION. KNIVES MUST BE STORED IN A KNIVE HOLDER. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)CAN OPENER AND BASE CONTAINED FOOD PARTICLES AND DEBRIS. 2)INTERIOR OF ICE MACHINE CONTAINED SLIGHT MOLD. 3) CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST BE FREE OF CREVICES AND STAINS TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. SOUPS WERE NOT IN COMPLIANCE AT VISIT. (Corrected On Site) - Proper cold holding temperatures
ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT,SLICED CHICKEN AND TUNA(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORE IN THE SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ECOLAB WAS CALLED TECHNICIAN ARRIVED HE STATED THE SANITIZER WAS NOT BEING PROPERLY DISTRIBUTTED INTO THE MACHINE. SEVERAL ADJUSTMENTS WERE MADE. MACHINE DID PASS THE STRIP TEST PRIOR TO COMPLETION OF INSPECTION. (Corrected On Site)
CFPM-MICHAEL P. PRICE FS-54506 EXP-08/10/2015
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 129.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.2F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 34.2F |
| Chicken Chop (Refrigerator - drawer) (Cold Holding) | 49.7F |
| Tuna (Refrigerator - drawer) (Cold Holding) | 57.8F |
| (Salad Prep Unit) (Cold Holding) | 36.6F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| Chick Peas (Salad Prep Unit) (Cold Holding) | 38.2F |
| Eggs (Salad Prep Unit) (Cold Holding) | 37.0F |
| Lobster (Refrigerator - drawer) (Cold Holding) | 39.3F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 41.9F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 41.7F |
| Soup (Soup Warmer) (Hot Holding) | 126.8F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 126.8F |
| (Warmer) (Hot Holding) | 150.0F |
| (Warmer) (Hot Holding) | 156.9F |
| Fries (Heat Lamp Display) (Hot Holding) | 159.0F |
| Black Beans (Steam Table) (Hot Holding) | 150.0F |
| Turkey Burger (Refrigerator - drawer) (Cold Holding) | 36.9F |
| Fish - Mahi Mahi (Refrigerator - drawer) (Cold Holding) | 36.2F |
Nov 02, 2012 (Routine)
Violations:
- In-use utensils: properly stored
Do not store knives in between reachin refrigerators (Corrected On Site)
CFH:John Scott VA 03/03/2012 Cert#91069
If you have any questions,please conatact area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| (Final Rinse Cycle - Warewashing Machine) | 148.7F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Hot Holding) | 39.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomato Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.3F |
| Crab cake (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 188.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 167.0F |
| Rice (Steam Table) (Hot Holding) | 153.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 38.4F |
| Crab dip (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Apr 06, 2012 (Routine)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The undercounter refrigerator door at the bar (beverage cooler) needed to be repaired or replaced.(work order submitted)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The conveyor mechanism for the warewash machine needed repair.(work order submitted) (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The surfaces of stainless steel equiptment needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Lori Scott: FS43147 will expire 4/22/1013.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Pepperoni (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Beans (Refrigerator - drawer) (Cold Holding) | 35.0F |
| Potato salad (Refrigerator - drawer) (Cold Holding) | 35.0F |
| Sauce (Stove) (Reheating) | 150.0F |
| Pasta (Stove) (Cooking) | 200.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 35.0F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 30.0F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
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