BILL SEAFOOD KITCHEN / FISH IN THE HOOD, 3601 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 15, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 10, 2014 | Routine | 4 | 14 | Details / Comments |
|
Nov 15, 2013 | Routine | 5 | 1 | Details / Comments |
|
Jan 24, 2013 | Routine | 2 | 2 | Details / Comments |
|
Apr 10, 2012 | Routine | 6 | 11 | Details / Comments |
|
Jan 05, 2012 | Routine | 2 | 5 | Details / Comments |
Aug 15, 2014 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
5 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 7/10/2014:
25 DCMR 1007.1
45 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 7/10/2014:
25 DCMR 812.2
25 DCMR 813.1
25 DCMR 1524.1
25 DCMR 1900.3
5 DAY NOTICES PENDNG FROM INSPECTION CONDUCTED ON 7/10/2014:
25 DCMR 2403.1
45 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 7/10/2014:
25 DCMR 1608.1
25 DCMR 1801.1
25 DCMR 2707.1
25 DCMR 3002.1
25 DCMR 3004.1
25 DCMR 3200.1
25 DCMR 3201.1
CORRECT ITEM STATED WITHIN 5 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| (Walk-in Refrigerator) | 42.0F |
| (Reach-in Refrigerator) | 43.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 35.0F |
| (Reach-in Refrigerator) | 38.0F |
| Hot Water (3-compartment sink) | 110.0F |
Jul 10, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. - Adequate handwashing sinks properly supplied and accessible
No handsink on the front service line area (food is sold and made). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. - Required records available: shellstock tags, parasite destruction
Does not have shellstock tags from supplier for the past 90 days.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw eggs stored above produce in reach in refrigerator. (Corrected On Site) - Proper date marking & disposition
Food frozen after prepared in house is does not have a label (refrigerator and freezer in the back). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Common labels missing on condiments for customers and working containers in reach in refrigerator. - Personal cleanliness
Employees handling food did not have on a hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Gloves used properly
Employees not changing gloves between cooking and cleaning tasks. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards for filleting fish have deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Shelving units have dust and food debris. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap present on piping from garbage disposal and 3 compartment sink in the back area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Ice build up in reach in freezers. Unclean floors near large units and underneath sinks. - Physical facilities: installed, maintained, & clean
Uneven flooring and throughout the back of house and some missing tiles in ceiling as well.
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS
CFPM information: Paula White, FS-51452, 7/30/14.
Owner (Bill) informed me that he is about to start construction on his store. He said that everything will happen in pieces. He doesn't have plans of closing his store, but still something to check on once it starts to make sure that it is ok to be open to the public. He plans on doing all construction when the store is not open or very slow (Sundays).
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Prep sink) | 120.0F |
| Hot Water (3-compartment sink) | 122.0F |
| Sweet Potatoes (Hot Holding Display Unit) (Hot Holding) | 142.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 138.0F |
| Salmon (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Scallops (Refrigerator - deli display) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Freezer) | 3.0F |
Nov 15, 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.(issued) (Corrected On Site) - Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Shellfish shippers tag was not attached to the product (clams).(attached) (Corrected On Site) - Food separated and protected
Raw eggs stored above other food items in reach in refrigerator.(moved) (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.No hand sink on the front line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Paula White: FS51452 will expire 7/30/2014.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr.Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Refrigerator - reach-in) | 19.7F |
| Shrimp raw (Refrigerator - display) (Cold Holding) | 37.1F |
| (Refrigerator - reach-in) | 39.2F |
| (Refrigerator - reach-in) | 32.0F |
| (Refrigerator - reach-in) | 32.6F |
| Filet-O-Fish (Grill) (Cooking) | 181.2F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 151.2F |
| Greens (Steam Table) (Hot Holding) | 159.8F |
| Green Beans (Steam Table) (Hot Holding) | 159.0F |
| Scallops (Refrigerator - display) (Cold Holding) | 43.7F |
| Salmon (Refrigerator - display) (Cold Holding) | 43.2F |
| Crab meat (Table) (Holding) | 41.0F |
Jan 24, 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.(issued) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink on the front line.(provided) (Corrected On Site) - Hot & cold water available; adequate pressure
Inadequate (low) water pressure at the utility sink(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is a leak at the handsink in the restroom.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Shrimp raw (Ice) (Cold Holding) | 32.4F |
| Scallops (Ice) (Cold Holding) | 30.6F |
| Salmon (Ice) (Cold Holding) | 42.8F |
| Fish (Ice) (Cold Holding) | 37.8F |
| (Refrigerator - reach-in) | 33.4F |
| (Refrigerator - reach-in) | 30.9F |
| Sweet Potatoes (Steam Table) (Reheating) | 165.4F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 160.0F |
| Shrimp cooked (Deep Fryer) (Preparation) | 159.8F |
| (Reach-in Freezer) | -5.6F |
| (Reach-in Freezer) | 11.2F |
| (Reach-in Freezer) | 18.4F |
Apr 10, 2012 (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.(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.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing sink(s) provided on service line or cooking area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Shellstock tags for clams are not being retained. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Food in the interior of the microwave.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Fish thawing in 3-compartment sink without being completely submerged in running water. (Corrected On Site) - Thermometers provided & accurate
No thermometer in freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handler wearing metal braclet. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Cases of plastic lids are stored on the floor.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Counter top has deteriorated on the table in the rear and the wood beneath is exposed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The toilet room handsink has seperate hot and cold water faucets.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Both the 2-compartment sink and the mop sink have threaded faucets with hoses attached and no backflow prevention devices.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Ceiling lights tubes above storage rack are unshielded.(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 | |
| Fish - Trout (Deep Fryer) (Cooking) | 244.0F |
| (Refrigerator - display) | 42.0F |
| Fish - Whiting (Refrigerator - display) (Cold Holding) | 40.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 199.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 192.0F |
| Macaroni and cheese (Refrigerator - display) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 34.0F |
| Salmon (Refrigerator - display) (Cold Holding) | 34.0F |
| Hot Water (Handwashing Sink - toilet room) | 139.0F |
| Fish (Refrigerator - display) (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) | 57.0F |
| Shrimp raw (Refrigerator - display) (Cold Holding) | 37.0F |
| Greens (Steam Table) (Hot Holding) | 195.0F |
| Hot Water (3-compartment sink) | 131.0F |
| Fish - Tilapia (Refrigerator - display) (Cold Holding) | 33.0F |
| (Refrigerator - beverage) | 39.0F |
| Scallops (Refrigerator - display) (Cold Holding) | 40.0F |
| Candied Yams (Steam Table) (Hot Holding) | 174.0F |
| Hot Water (3-compartment sink) | 130.0F |
Jan 05, 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 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing sink provided at front area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Ready to eat food item not seperated from raw meats. (Corrected On Site) - Plumbing installed; proper backflow devices
Vaccum breaker not provided on mop sink facuet. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Lid not provided for waste container in female bathroom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Ceiling has defective parts in bathroom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Ceiling light cover is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager - William White exam on 7-30-11.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN (202)535-2180.
| Temperatures | |
| Macaroni Salad | 151.0F |
| Sweet Potatoes | 150.0F |
| Greens | 170.0F |
| Shrimp raw | 33.0F |
| Chicken raw | 35.0F |
| Hot Water | 112.0F |
| Fish (Cold Holding) | 40.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| (Freezer) | 0.0F |
| (Freezer) | -3.0F |
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