BIRCH & BARLEY (N), 1337 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 25, 2014 | Routine | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 01, 2013 | Routine | 2 | 2 | Details / Comments |
|
Mar 12, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Mar 05, 2013 | Complaint | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jan 02, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 17, 2012 | Routine | 1 | 3 | Details / Comments |
|
Sep 04, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 22, 2012 | Routine | 1 | 3 | Details / Comments |
Oct 25, 2014 (Routine)
Violations:
- Food separated and protected
Raw eggs and chicken stored together in walk-in-refrgirator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dish washing machine located in the kitchen water temperature observed 100 F(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on the ice machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item held at improper temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths stored on counter and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified food protection manager : Erik Rollings FS-60859 EXP:09/20/2016
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink (Bar)) | 112.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (3-compartment sink (Bar)) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 100.0F |
| Hot Water (Prep sink) | 101.0F |
| (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - drawer) (Cold Holding) | 51.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Hamburger patty (Cooking) | 150.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - toilet/male) | 100.0F |
May 15, 2013 (Follow-up)
Comments:5 DAY NOTICE ABATED
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Marinara Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mozzarella Cheese (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
May 01, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE WITH DC CODE AT VISIT. 1) BOTTLES WERE STORED IN THE ICE USED FOR CUSTOMER SERVICE AT VISIT. 2) SODA GUNS AND HOLDER'S CONTAINED HEAVY SYRUP BUILD-UP. 3)A ICE SCOOP WITH A HANDLE MUST BE USED TO OBTAIN ICE IN ORDER TO PREVENT CONTAMINATION. A CUP MAY NOT BE USED.(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. SEVERAL COLD UNITS WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN SANITIZING BUCKETS AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZING BUCKETS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE WAS NOT DISPENSING CHEMICALS PROPERLY AT VISIT. MACHINE MUST BE ADJUSTED OR REPAIRED. ESTABLISHMENT MUST USE ALTERNATE SANITIZING METHOD UNTIL MACHINE IS REPAIRED IN ORDER TO ENSURE PROPER SANITATION OF ALL ITEMS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
HOT FOOD IS PREPAPRED TO ORDER.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVIOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - drawer) (Cold Holding) | 47.2F |
| (Refrigerator - drawer) (Cold Holding) | 48.1F |
| (Refrigerator - drawer) (Cold Holding) | 50.0F |
| Fish (Refrigerator - display) (Cold Holding) | 50.1F |
| Pork (Refrigerator - drawer) (Cold Holding) | 45.7F |
| (Refrigerator - walk-in) (Cold Holding) | 41.1F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Freezer) (Cold Holding) | -9.5F |
| (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| (Refrigerator - beverage) (Cold Holding) | 38.9F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
Mar 12, 2013 (Follow-up)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
Temperature guage on dishwash machine is in operable. VIOLATION PENDING AND STILL IN EFECT CITED ON 3-5-13. OTHER VIOLATIONS ABATED. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9038.
Certified Food Manager Christopher Works FS#46450 expire 2-4-14.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
CRITICAL VIOLATIONS CITED ON 3-5-13 WAS ABATED.
| Temperatures | |
| Scallops | 41.0F |
| Tomatoes sliced | 40.0F |
| Hot Water | 111.0F |
Mar 05, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces(soda gun holders at the bar) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)Temp gage on the dishmachine in-operable - Physical facilities: installed, maintained, & clean
floors drains underneth the sinks behind the bar and kitchen contain mold and debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5 days
Correct stated items within 45 days
If you have any questions,please contact area superviosr Mr. Ronnie Taylora t(202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Tuna Bluefin (Refrigerator - drawer) (Cold Holding) | 45.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Chicken Chop (Refrigerator - pizza prep unit) (Cold Holding) | 49.0F |
| Tomato Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Pork (Refrigerator - drawer) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator - pizza prep unit) | 39.0F |
| Scallops (Refrigerator - drawer) (Cold Holding) | 45.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 48.0F |
Jan 02, 2013 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/17/12
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/17/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Peppers (Refrigerator) (Cold Holding) | 43.0F |
| Hamburger Patty Raw (Refrigerator) (Cold Holding) | 43.0F |
| Scallops (Refrigerator) (Cold Holding) | 42.6F |
| Fish (Refrigerator) (Cold Holding) | 41.0F |
| Lamb (Refrigerator) (Cold Holding) | 39.0F |
| Pork (Refrigerator) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) | 42.0F |
Dec 17, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor in walk-in refrigerator.(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)
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 | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator) | 41.0F |
| (Freezer) | 10.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 54.4F |
| Chicken (Refrigerator) (Cold Holding) | 61.8F |
| Lettuce (Refrigerator) (Cold Holding) | 47.0F |
| Chicken (Refrigerator) (Cold Holding) | 58.1F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 51.4F |
| Chicken (Table) (Cold Holding) | 73.1F |
| Chicken Wings (Deep Fryer) (Cooking) | 199.0F |
Sep 04, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) as cited 8/22/12.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 8/22/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 67.0F |
| Onions raw (Refrigerator) (Cold Holding) | 60.0F |
| Hamburger cooked (Grill) (Hot Holding) | 182.0F |
| Beef (Refrigerator) (Cold Holding) | 58.0F |
| Fish (Refrigerator) (Cold Holding) | 53.0F |
Aug 22, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor in walk-in refrigerator.(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)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIET TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) | 45.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 68.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Chicken (Table) (Cold Holding) | 59.0F |
| Beef (Refrigerator) (Cold Holding) | 54.0F |
| Fish (Refrigerator) (Cold Holding) | 46.0F |
| Scallops (Refrigerator) (Cold Holding) | 52.0F |
| Fish - Grouper (Refrigerator) (Cold Holding) | 52.0F |
| Beef (Refrigerator) (Cold Holding) | 53.0F |
| Chicken (Stove) (Cooking) | 185.0F |
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