POLICY (N), 1904 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2014 | Routine | 1 | 0 | Details / Comments |
|
Aug 27, 2013 | Routine | 4 | 0 | Details / Comments |
|
Apr 09, 2013 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Dec 28, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 19, 2012 | Routine | 2 | 2 | Details / Comments |
|
Aug 13, 2012 | Follow-up | 0 | 2 | Details / Comments |
|
Aug 07, 2012 | Routine | 4 | 6 | Details / Comments |
Oct 24, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site)
The DC CFM is Marlon Osorio: FS54140 will expire 9/24/2015.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink) | 102.0F |
| Slider/Beef (Grill) (Cooking) | 185.0F |
| Chicken (Stove) (Cooking) | 127.0F |
| Sausage (Grill) (Cooking) | 191.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Warewashing Machine - Wash Cycle) | 120.0F |
Aug 27, 2013 (Routine)
Violations:
- Food separated and protected
EGGS WERE NOT STORED PROPERLY AT VISIT. EGGS MUST BE STORED ON THE LOWER SHELVES IN THE WALK IN UNIT AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CAN OPENER AND BASE CONTAINED FOOD PARTICLES. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) SODA GUNS AND HOLDERS CONTAINED SYRUP BUILD-UP. 2) ICE MACHINE CONTAINED SLIGHT MOLD. 3) BOTTLES WERE STORED IN THE ICE AT THE BAR. NO ITEMS MAY BE STORED IN THE ICE USED FOR CUSTOMER SERVICE IN ORDER TO PREVENT CONTAMINATION. 4) CUTTING BOARDS CONTAINED CREVICES AND STAINS. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 5) EXTERIOR OF LARGE WHITE STORAGE BINS WERE UNCLEAN AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THE REACH IN UNIT LOCATED NEXT TO THE FRYER WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM THIS UNIT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-MARLON OSORIO FS-54146 EXP-9/24/2015
ALL HOT FOOD IS PREPARED TO ORDER.
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 51.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.3F |
| (Refrigerator - reach-in) (Cold Holding) | 37.7F |
| (Refrigerator - walk-in) (Cold Holding) | 33.6F |
| (Freezer - walk-in) (Cold Holding) | -8.3F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 37.8F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - beverage) (Cold Holding) | 37.0F |
Apr 09, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Label not provided on plastic bottles (squeeze). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed employee wearing jewerly (watch) while preparing food. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Gasket on small refrigerator is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Marlon Osorio FS#54146 expire 9-24-15.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Shrimp raw | 34.0F |
| Chicken | 48.0F |
| Sausage | 34.0F |
| Cole slaw | 35.0F |
| Tomatoes chopped | 38.0F |
| Ham | 41.0F |
| (Refrigerator - beverage) | 31.0F |
| (Freezer - ice cream) | -9.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer - walk-in) | -6.0F |
| (Refrigerator) | 41.0F |
| Mushrooms | 40.0F |
Dec 28, 2012 (Follow-up)
Comments:5 DAYS ITEMS ABATED FROM INSPECTION CONDUCTED 12/19/12.
25 DCMR 2003.3 AND 800.2.
45 DAYS ITEMS ABATED FROM INSPECTION CONDUCTED 12/19/12
25 DCMR 502.1 AND 4310.1.
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MR RONNIE TAYLOR (202)535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - reach-in) | 38.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water (3-compartment sink) | 117.0F |
Dec 19, 2012 (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 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employees handling ready to eat foods with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handlers not wearing hair restraints.(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 202-535-2180
| Temperatures | |
| Hamburger patty (Grill) (Cooking) | 171.0F |
| Chicken (Deep Fryer) (Cooking) | 171.0F |
| (Refrigerator) | 46.0F |
| (Refrigerator) | 44.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 46.0F |
| (Refrigerator) | 33.0F |
| Onions raw (Refrigerator) (Cold Holding) | 41.0F |
Aug 13, 2012 (Follow-up)
Violations:
- Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Sous vide machine was removed at time of follow-up. Manager stated that they used the machine in the winter months. The manager was instructed to provide an haacp plan before re starting the sous vide process - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Employees cited again the kitchen without hair restraints
5 day notice abted
Sous Vide machine removed from premise at time of call.
If you ahve any questions, contact Mr. Ronnie Taylor at (202)535-2180
Aug 07, 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) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Eggs stored above ready to eat items. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment preparing food using sous vide methods.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Establishment conducting sous vide methods without an approved HACCP plan.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers are not wearing proper hair restraints.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Knives stored between refrigeration unit. (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 | |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | 3.0F |
| Chicken (Freezer - walk-in) (Cold Holding) | 17.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Refrigerator) | 35.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 50.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 124.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 123.0F |
| Mussels (Stove) (Cooking) | 288.0F |
| (Refrigerator) | 46.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 59.0F |
| Onions raw (Refrigerator) (Cold Holding) | 57.0F |
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