BAR LOUIE, 701 7TH 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. | Oct 01, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 12, 2014 | Routine | 3 | 4 | Details / Comments |
| No violation noted during this evaluation. | Apr 23, 2014 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Mar 27, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 19, 2014 | Complaint | 7 | 9 | Details / Comments |
| No violation noted during this evaluation. | Nov 06, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 01, 2013 | Routine | 4 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 22, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 08, 2013 | Routine | 4 | 5 | Details / Comments |
|
Apr 23, 2013 | Complaint | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Dec 26, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 12, 2012 | Routine | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 07, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 02, 2012 | Complaint | 2 | 1 | Details / Comments |
Oct 01, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
CFPM MUSTAPHA JAWARA FS61120 EXP.06/05/2017.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Sep 12, 2014 (Routine)
Violations:
- Food in good condition, safe, unadulterated
Discard old/rotten lettuce. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Hot & cold water available; adequate pressure
Increase hot water at hand sink in prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in loading dock area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Repair hot water knob on hand sink in prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Shield not provided for light inside walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Mustapha Jawara FS#61120 expire 6-5-17.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, ON (202)442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Freezer) | -10.0F |
| Hot Water (Handwashing Sink) | 103.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer) | 0.0F |
| (Salad Prep Unit) | 36.0F |
| Ribs | 37.0F |
| Beef | 37.0F |
| Tomatoes sliced | 36.0F |
| Mushrooms | 34.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 39.0F |
| Shrimp raw | 49.0F |
| Guacamole | 45.0F |
Apr 23, 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 | |
| (Refrigerator - reach-in) | 40.0F |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Mar 27, 2014 (Follow-up)
Comments:CFPM PHILLIP SMALL FS-57145 EXP. 06/03/2014.
AN ADDITIONAL NOTICE WAS GIVEN FOR FRUIT FLY ACTIVITY AND TO REPAIR HOT WATER KNOB FAUCET FOR 3-COMPARTMENT SINK PER MRS. COLEMAN.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Mar 19, 2014 (Complaint)
Violations:
- Hands clean and properly washed
Food employee(s) observed not washing hands when changing tasks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink (bars).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink (bars).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink (bars and toilet rooms).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Ice cream stored in an uncovered container inside of the reach-in freezer. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution was observed at 55 degrees F, and there was no change in color on the test strips when tested from the dispenser and in sanitizer buckets. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s) (cooked oninons). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator (under-counter refrigerator in kitchen).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
White ingredient bins are not labeled with the common name of the ingredients stored inside. (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies observed within the bar areas and rear locker area of the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Some items after warewashing are not allowed to properly air-dry before storage (wet nesting). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Gloves used properly
Food employee observed not changing gloves between different tasks and wiping them on a soiled side towel between tasks. (Corrected On Site) - Plumbing installed; proper backflow devices
Several areas of the plumbing system are in need of repair. This includes: Clogged drain at one of the handwashing sinks at the bar, Hot water not working at one of the handwashing sinks and the 3-compartment sink at the main bar, the hot water knob is broken a the 3-compartment sink at the back-up bar, floor drain at the back-up bar is clogged.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
There is a garbage disposal installed near the warewashing machine. However, it does not have the capacity to grind food waste at this time due to disrepair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Floors/corners and surfaces of toilet stools observed unclean inside of the toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Corners, behind and under equipment observed unclean throughout kitchen and dry storage areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: PHILLIP SMALL (57145) EXP.6/3/14
COMPLAINT GENERATED: SUSPECTED FOODBORNE ILLNESS (UNABLE TO CONFIRM/SUBSTANTIATE AT THIS TIME).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928(MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink - Bar) | 125.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 137.0F |
| (Reach-in Freezer) | -30.0F |
| Hot Water (3-compartment sink) | 139.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Onions cooked (Refrigerator - counter top) (Cooling) | 45.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - under counter) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) | 35.0F |
| Black Beans (Steam Table) (Hot Holding) | 158.0F |
| Meatballs (Steam Table) (Hot Holding) | 137.0F |
| Rice (Steam Table) (Hot Holding) | 139.0F |
| Onions cooked (Griddle) (Hot Holding) | 122.0F |
| Sour Cream (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | 40.0F |
| (Reach-in Freezer) | -10.0F |
| (Walk-in Refrigerator) | 40.0F |
| Hamburger Patty Raw (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Nov 06, 2013 (Follow-up)
Comments:CFPM; ANTONY LONG 57146 EXP 02/13/2015. NOTICE ABATED FROM INSPECTION OF 11/01/2013.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | 2.0F |
| Tomatoes sliced | 40.0F |
| Lettuce | 40.0F |
| Onions raw | 38.0F |
Nov 01, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean all work tables cutting boards and gaskets thru-out where needed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(Frozen foods out of compliance.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Observed a dead roach at the base of ice-machine inside kitchen prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean deep fat fryer and filters all equipment where needed to remove heavy grease build up and repair broken door inside kitchen area on front line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM PHILLIP SMALL EXP. 06/03/2014.
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Bacon (Cold Holding) | 35.0F |
| Hummus (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -30.0F |
| Tuna (Cold Holding) | 35.0F |
| Iceberg Lettuce (Cold Holding) | 40.0F |
| Onions raw (Cold Holding) | 36.0F |
| Corn (Cold Holding) | 41.0F |
| Tomatoes sliced (Cold Holding) | 40.0F |
| Guacamole (Cold Holding) | 35.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 120.0F |
Aug 22, 2013 (Follow-up)
Comments:CFPM: phillip small 57145 exp 06/03/2014. complete repair of disposer when parts arrive and renewal of restaurant license. Other items in 08/20/2013 inspection notice abated.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - reach-in bakery) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Onions raw | 40.0F |
| Tomatoes chopped | 40.0F |
| Vegetables - cut | 40.0F |
| Mayonnaise | 38.0F |
Aug 08, 2013 (Routine)
Violations:
- Correct response to questions
MANAGER HAS A PROMETRIC CERTIFICATE. IN ORDER TO OBTAIN THE DC CERTIFIED FOOD MANAGERS CARD. BRING THE FOLLOWING ITEMS TO 899 NORTH CAPITOL STREET NE MONDAY THRU FRIDAY 8:30 AM-4:30 PM 1) ORIGINAL CERTIFICATE AND TEST SCORE. 2) TWO FORMS OF ID. 3) CHECK OR MONEY ORDER FOR 35.00 DOLLARS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. ALL CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.ICE MACHINE CONTAINED MOLD AND SLIME BUILD-UP(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE. IF FOUR OR MORE HOURS HAVE PASSED FOOD ITEMS MUST BE DISCARED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ROACHES WERE OBSERED AT TIME OF VISIT. A SERVICE HAD BEEN PROVIDED FROM THE PEST CONTROL COMPANY PRIOR TO VISIT IN THE MORNING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
GLASS DISH MACHINE FAILED STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE GLASSES UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
MOP STORAGE AREA WAS UNCLEAN AT VISIT. THIS AREA MUST BE KEPT CLEAN AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
GARBAGE DISPOSAL WAS NOT OPERABLE AT VISIT. GARBDGE DISPOSAL MUST BE OPERABLE AT ALL TIMES IN ORDER TO DISPOSE OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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) | 119.2F |
| (Handwashing Sink - kitchen) (Cold Holding) | 47.2F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Reach-in Freezer) (Cold Holding) | 9.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Reach-in Freezer) (Cold Holding) | 2.8F |
| (Refrigerator - reach-in) (Cold Holding) | 33.4F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 60.6F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 63.4F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 40.1F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 57.2F |
| (Refrigerator - beverage) (Cold Holding) | 38.4F |
Apr 23, 2013 (Complaint)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
NO PEST CONTROL CONTRACT ON FILE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
2 OUT OF ORDER TOILET IN FEMALE BATHROOM - Adequate ventilation & lighting; designated areas used
BURNT OUT BULBS OVER STOVE IN THE KITCHEN.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 124.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - walk-in) | 35.0F |
| (Refrigerator - walk-in) | 38.0F |
| Eggs (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Salad Dressing (Refrigerator - display) (Cold Holding) | 38.0F |
Dec 26, 2012 (Follow-up)
Comments:FOOD MANAGER; LEONARD HUDSON PASSED SERVSAFE EXAM ON 07/07/2008, NEEDS REGISTER TO CLASS. 5 DAY EXTENSION TO PROVIDE DC GOVERNMENT RECOGNIZED FOOD MANAGER. OTHER ITEMS ABATED FROM INSPECTION OF 12/12/2012.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - drawer) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| Tuna (Refrigerator - drawer) | 42.0F |
| Beef raw/ground | 40.0F |
| Rice steamed | 164.0F |
| Beans | 152.0F |
Dec 12, 2012 (Routine)
Violations:
- Correct response to questions
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No Certified Food Protection Manager is on duty. - Adequate handwashing sinks properly supplied and accessible
no soap or towels at the handsink behin the bar.No paper towels at handwashing sink.No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Foods on the second reach-in above 41 degrees. Raw foods stored inside of the reach-in drawer on the line above 41 degrees - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
refrigerator drawers underneath line not holding temps(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mrs. Jacqueline Coleman at (202)442-5928
Joyce.moore@dc.gov
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 145.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Blue Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.3F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 56.5F |
| Guacamole (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 39.5F |
| Tuna (Refrigerator - drawer) (Cold Holding) | 48.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 49.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 46.0F |
| Guacamole (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 53.5F |
| Gumbo (Steam Table) (Hot Holding) | 150.0F |
| Queso Blanco (Steam Table) (Hot Holding) | 167.0F |
| Marinara Sauce (Steam Table) (Hot Holding) | 188.0F |
| Rice (Steam Table) (Hot Holding) | 166.0F |
| Black Beans (Steam Table) (Hot Holding) | 158.0F |
| Sour Cream (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
Feb 07, 2012 (Follow-up)
Comments:CFPM: KAMRAN SIRAJ FS-45150 EXP 03/25/2014. EXTERMINATER (STERITECH) SERVED ON 02/02/2012. CHECK LIST FOR FRUIT FLIES CONTROL ESTABLISHED. NOTICE ABATED FROM INSPECTION OF 02/02/2012. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 2.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Feb 02, 2012 (Complaint)
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) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Provide effective extermination for fruit flies behind the bar and inside the kitchen - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors under and around equipment in the kitchen
CORRECT STATED ITEMS WITHIN 5 DAYS
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Black Beans (Steam Table) (Hot Holding) | 188.0F |
| Rice (Steam Table) (Hot Holding) | 156.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Meatballs (Steam Table) (Hot Holding) | 155.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 155.0F |
| Hummus (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Freezer) | -12.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
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