SHELLY'S BACK ROOM (S), 1331 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. | Jun 13, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 04, 2014 | Routine | 1 | 1 | Details / Comments |
|
Dec 06, 2013 | Routine | 2 | 3 | Details / Comments |
|
Sep 17, 2013 | Complaint | 3 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jul 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 10, 2013 | Routine | 4 | 1 | Details / Comments |
|
Mar 16, 2012 | Routine | 2 | 1 | Details / Comments |
Jun 13, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
Jun 04, 2014 (Routine)
Violations:
- Insects, rodents, & animals not present
Observed a dead roach in dry storage room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Remove all old grease oil from walls where needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE IS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Tomatoes chopped (Cold Holding) | 41.0F |
| Beef (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Dec 06, 2013 (Routine)
Violations:
- Food separated and protected
Food sitting out at room temperature and not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food containers are stored on floor inside walk in cooler. (Corrected On Site) - Personal cleanliness
Employee preping food not wearing hair restraint. (Corrected On Site) - In-use utensils: properly stored
Knife stored inbetween small refrigerator. (Corrected On Site)
Certified Food Manager Maurice Mack FS#57266 expire 7-27-16.
CRITICAL AND NON CRITICAL VIOLATIONS WAS CORRECT ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Chicken Noodle Soup | 165.0F |
| Lobster Bisque | 156.0F |
| Corn Chowder | 145.0F |
| Beef Patties | 44.0F |
| Cheese | 41.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer) | 0.0F |
| Mayonnaise | 40.0F |
Sep 17, 2013 (Complaint)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. (Corrected On Site) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site) - Insects, rodents, & animals not present
OWNER STATED THE DO HAVE AN ISSUE WITH RODENTS. HE PROVIDED FOUR WEEKS OF WEEKLY SERVICE REPORTS FROM THE PEST CONTROL COMPANY RENTOKIL. THEY HAVE TAKEN AGGRESSIVE MEASURES TO ENSURE PROPER SANITIATION IN THE FOOD PREP AREA. ESTABLISHMENT SHOULD CONTINUE WITH THE CURRENT PROCEDURES IN ORDER TO CONTINUE TO ADDRESS THIS ISSUE.
ALL ITEMS WERE CORRECTED ON SITE.
OWNER STATED THEY DO HAVE AN ISSUE WITH RODENTS. HE IS WORKING WITH RENTOKIL IN ORDER TO ADDRESS THIS ISSUE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.7F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| (Reach-in Freezer) (Cold Holding) | 8.4F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Fries (Deep Fryer) (Hot Holding) | 210.0F |
| (Refrigerator - beverage) (Cold Holding) | 34.2F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 37.2F |
Jul 15, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
Jul 10, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. HAND SINK MUST HAVE DISPOSAPBLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
SODA GUN AND HOLDER AT THE BAR CONTAINED SYRUP BUILD-UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ITEMS STORED IN THE REACH IN UNIT WERE NOT DATED AND LABELED. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
THE GLASS MACHINE AT THE BAR DID NOT PASS THE CHEMICAL STRIP TEST AT VISIT. GLASSES MUST BE WASHED IN THE MAIN DISH MACHINE UNTIL MACHINE IS REPAIRED IN ORDER TO ENSURE PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-DERRICK WILLAMS FS-49920 EXP-7/28/14
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 | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Chicken (Deep Fryer) (Hot Holding) | 199.0F |
| (Refrigerator - beverage) (Cold Holding) | 35.6F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.3F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| (Reach-in Freezer) (Cold Holding) | 0.2F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 41.9F |
Mar 16, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Stainless steel pan sitting inside of the handsink. Handsink ust be kept clear at all times (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(soda gun nozzles at the bar contain syrup build up (Corrected On Site) - Proper date marking & disposition
No date or label on containers of cooked potentially hazardous foods (Corrected On Site)
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Marinara Sauce (Steam Table) (Hot Holding) | 166.0F |
| Chili - Beef (Steam Table) (Hot Holding) | 177.0F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 158.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 165.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Hamburger patty (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Reach-in Freezer) | -12.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
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