VIRGO VENDING, 1050 WATER ST SW, 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. | Sep 29, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 23, 2014 | Routine | 5 | 2 | Details / Comments |
|
Mar 07, 2014 | Routine | 5 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jan 04, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 19, 2012 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jan 26, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 05, 2012 | Routine | 2 | 1 | Details / Comments |
Sep 29, 2014 (Follow-up)
Comments:All 5 and 45 day notice items abated from inspection conducted on 9/23/2014.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180
Sep 23, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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. Sample copy provided during previous inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemicals were observed stored on shelf above an employees work station. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use were observed heavily stained, scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap observed at piping under 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage grinder present for use. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
Mar 07, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
Person in charge was unable to demonstrate adequate knowledge of food safety. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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. Sample copy provided. - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards were observed heavily worn, scorn and scratched. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
A 3 compartment sink is not installed for manual warewashing. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Handsink observed lacking proper plumbing/pipping for drainage and water supply. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage grinder present for use. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAY.
If you have any question, please contact area supervisor Mrs. Coleman at 202-442-5928.
Jan 04, 2013 (Follow-up)
Comments:CFPM: DARRYL JONES 59102 EXP 01/06/2015. NOTICE ABATED FROM INSPECTION OF 12/19/2012.
| Temperatures | |
| Hot Water | 110.0F |
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) - 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) - Plumbing installed; proper backflow devices
Hot water hose disconnected from the handsink(connected) (Corrected On Site)
Correct item stated within 5 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
Jan 26, 2012 (Follow-up)
Comments:FOOD MANAGER, DARRYL JONES, HAS OBTAINED CERTIFICATE FROM PROMETRIC WITHSCORE OF 91. BRING THE CERTIFICATE, SCORE, ANOTHER PHOTO ID AND $35 MONEY ORDER TO 899 N CAPITOL ST NE (THE OFFICE) TO BE AUTHORIZED BY DC GOVERNMENT. NOTICE ABATED FROM INSPECTION OF 01/05/2012. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Dog | 112.0F |
| Fish - Tilapia | 41.0F |
| Fish - Whiting | 40.0F |
Jan 05, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. No paper towels at handsink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Provide Air Gap between handsink and floor. Standing water in prep area.
CORRECT ALL ITEMS WITHIN 5-DAYS.
LIMITED REFRIGERATION TEMPERATURES.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Fish (Cold Holding) | 41.0F |
| Fish - Whiting (Cold Holding) | 38.0F |
| Fish - Tilapia (Cold Holding) | 36.0F |
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