BODEGA'S, 3116 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 17, 2013 | Routine | 8 | 6 | Details / Comments |
|
Feb 16, 2012 | Routine | 4 | 1 | Details / Comments |
Jun 17, 2013 (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) - No bare hand contact with ready-to-eat foods or approved
Food employee (server) observed cutting bread with bare hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing sink provided at that front bar.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Shellstock tags for mussels and clams are not maintained for 90 days after use.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Musselss and clams observed under refrigeration without shellstock tags attached. (Shellstock destroyed while on-site). (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
No HACCP plan has been submitted and no variance has been obtained for the use of reduced oxygen packaging.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
A request for a variance to perform reduced oxygen packaging has not been obtained.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food employee observed not wearing a hair restraint while working with food. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths not stored in sanitizer on the main line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No 2- compartment sink located at the bar in the rear section of the restaurant (to be used in conjunction with, or as a back-up to the glass washer/sanitizer).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Walls in the kitchen (basement) are found with an oil and dust accumulation.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered trash can in the employee restroom.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: FOOD EMPLOYEE PROVIDED A CERTIFICATE FROM PROMETRIC (NEEDS TO OBTAIN DC CFPM)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (3-compartment sink) | 133.0F |
| Hot Water (Handwashing Sink) | 148.0F |
| Hot Water (Handwashing Sink) | 155.0F |
| Soup (Hot Water Bath) (Hot Holding) | 160.0F |
| Meatballs (Hot Water Bath) (Hot Holding) | 155.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 64.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 66.0F |
| Squid/Seafood (Stove) (Cooking) | 188.0F |
| Salami (Refrigerator - under counter) (Cold Holding) | 69.0F |
| Red Roasted Peppers (Refrigerator - counter top) (Cold Holding) | 54.0F |
| Onions cooked (Refrigerator - counter top) (Cold Holding) | 54.0F |
| Fish (Refrigerator - drawer) (Cold Holding) | 47.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 45.0F |
| Tuna (Refrigerator - under counter) (Cold Holding) | 48.0F |
| (Reach-in Freezer) | -3.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
Feb 16, 2012 (Routine)
Violations:
- Food separated and protected
Uncovered food items in the reach-in cooler. (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the reach-in cooler are not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves, they need to be resurfaced or replaced(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM Jose Larios FS- Exp. 01/01/2012
Consumer advisory notice printed on menu.
Most recent pest control service date: 2/19/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 105.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 133.0F |
| Hot Water (Handwashing Sink - Bar) | 131.0F |
| Hot Water (Handwashing Sink - kitchen) | 129.0F |
| Hot Water (3-compartment sink) | 130.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Reach-in Freezer) | -4.0F |
| (Reach-in Freezer) | -1.0F |
| Cabbage (Steam Table) (Hot Holding) | 149.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 143.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 44.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Sausage (Refrigerator - open display) (Cold Holding) | 42.0F |
| Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 42.0F |
| Meat sauce (Refrigerator - open display) (Cold Holding) | 42.0F |
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