HAWK N DOVE, 329 PENNSYLVANIA AVE SE, 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. | Nov 07, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Nov 05, 2014 | Complaint | 3 | 4 | Details / Comments |
|
Aug 20, 2014 | Routine | 10 | 2 | Details / Comments |
|
Jan 15, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Jan 08, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Dec 20, 2013 | Routine | 3 | 3 | Details / Comments |
Nov 07, 2014 (Restoration)
Comments:DC CFPM: KALVIN FLORES, FS-60882, EXP: 05/05/2017
ALL ITEMS HAVE BEEN ABATED FROM THE INSPECTION CONDUCTED ON 11/05/2014.
LAST PEST EXTERMINATION DATE: 11/05/2014 AND 11/06/2014 BY 'ECOLAB' AND 'ACCURATE PEST AND TERMITE CONTROL'
LICENSE RESTORED.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR
MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| (Walk-in Refrigerator) | 40.0F |
| Shredded Carrots (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Salad Dressing (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
Nov 05, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand washing sink at the cook line not supplied with paper towel and hand washing signage. - Proper cold holding temperatures
Cold food items(Spinach dip, salad dressing, shredded cheese, etc) held at improper temperature(s) in reach-in refrigerator at the cook line. - Insects, rodents, & animals not present
Live cockroach observed on rack holding food contact surfaces. - Insects, rodents, & animals not present
Rodent droppings observed on floor inside the kitchen. - Insects, rodents, & animals not present
Fruit flies observed around floor drain in the bar. - Contamination prevented during food preparation, storage, & display
Ice in ice bin placed next to the soda fountain machine not covered to protect the ice from possible environmental contaminants. - In-use utensils: properly stored
Spatulas, spoons, tongs, etc have been stored in standing water at room temperature. - Physical facilities: installed, maintained, & clean
Floor area around pizza oven not cleaned to preclude the accumulation of dust and solids.
DC CFPM: KALVIN FLORES, FS-60882, EXP: 05/05/2017
Most recent pest extermination service date: 10/29/2014
SUMMARY SUSPENSION (In order for license to be restored, a non-compliance re-inspection fee of $100 [during normal business hours] or $400[for non-business hours] MUST be paid prior to request re-inspection and all violations must be abated and approved by DOH.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202)442-5928.
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| (Walk-in Refrigerator) | 40.0F |
| Cheese shredded (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Rice (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Chili (Hot Holding Unit) (Hot Holding) | 152.0F |
| Salad Dressing (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Spinach Dip (Refrigerator - reach-in) (Cold Holding) | 52.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 142.0F |
| Mashed potatoes (Hot Holding Unit) (Hot Holding) | 153.0F |
Aug 20, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
NO WRITTEN EMPLOYEES HEALTH POLICY FOR FOODBORNE ILLNESS, A DC DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
SHELLSTOCK TAGS OR LABELS ARE NOT PROPERLY MAINTAINED IN CHRONOLOGICAL ORDER FOR 90 DAYS AND NO RECORDING LOG IN PLACE. (Corrected On Site) - Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN AND WALKIN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES:UNCLEAN SODA SPRAY HOSE AT THE BAR(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY UNIT ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS HELD IN CONTAINERS, IN THE WALK-IN COOLER, ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY POSTED OR PRINTED ON MENU, A DC DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN FLOOR,EQUIPMENTS,WALLS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Most recent pest control service date: 08/01/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.6°F)
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 47.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 49.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 46.0F |
| Pizza - Cheese (Prep Table) (Hot Holding) | 155.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
Jan 15, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Mop sink not provided.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Billie Huber FS#58243 expire 9/18/16.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS.
RECOMMEND RECHECK SPLACH GURAD FOR HAND SINK ON NEXT VISIT.
Sink in dishwasher area was provided.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Jan 08, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO HANDSINK AT WAREWASH AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
SPLASH GUARD AT HAND SINK HASN'T INSTALLED YET. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: BILLIE HUBER 58243 09/18/2016. 5 DAY EXTENSION TO COMPLETE INSTALLATION OF SPLASH GUARD AT HAND SINK AND A HAND SINK AT WAREWASH AREA.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Tomatoes chopped | 38.0F |
| Cucumbers | 40.0F |
| Onions raw | 38.0F |
| Chicken | 40.0F |
Dec 20, 2013 (Routine)
Violations:
- Hands clean and properly washed
Employees are not washing hands between switching tasks. (Corrected On Site) - Hands clean and properly washed
Employees observed washing hands at the 3-compartment sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The drain line for the hand washing sink was clogged with food ruminants. (Unclogged). (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The hand washing sink at the service linem used for purposes other than handwashing. (Corrected On Site) - Food separated and protected
Foods in the counter-top refrigerator at service line (near to the hand washing sink with no splash guards, are exposed to splash contamination. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready-to-eat foods in the walk-in refrigerator not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CHEF CERTIFIED BY PROMETRIC: JEFFERY T EDWARDS #1756235, EXAM DATE: 04/16/2013
NOTE: NO HAND WASHING SINK IS AVAILABLE AT THE DISHWASHING AND 3-COMPARTMENT ROOM.
NOTE: ECOLAB PEST EXTERMINATOR LAST VIST: 12/11/2013.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Beef (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Fish raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken (Griddle) (Cooking) | 180.0F |
| Chicken Wings (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) | 36.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
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