BOHEMIAN CAVERNS (N), 2001 11TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2014 | Complaint | 6 | 10 | Details / Comments |
|
Mar 08, 2014 | Complaint | 1 | 4 | Details / Comments |
| No violation noted during this evaluation. | Aug 01, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 05, 2013 | Complaint | 7 | 10 | Details / Comments |
|
Oct 17, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Oct 10, 2012 | Routine | 5 | 11 | Details / Comments |
Oct 24, 2014 (Complaint)
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
Hand sink used for other purposes. (Corrected On Site) - Food separated and protected
Raw bacon on sheet pan is stored on top of trash can. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces in prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Approved thawing methods used
Improper thawing of chicken. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
No labels provided on plastice squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Provide professional extermination, observed fruit flies, old dropping. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Repair floor inside walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
All food handlers must wear hair hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace or resurface cutting boards. (CORRECT VIOLATION WITHIN 5 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
Unclean non food contact surfaces such as, stainless steel surfaces, hood, vents, pipes, wall, gaskets, etc. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. Dishwasher machine not working. CORRECT VIOLATION WITHIN 5 CALENDAR DAYS. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in corners, and under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Chicken | 143.0F |
| Chicken | 150.0F |
| Tomatoes sliced | 42.0F |
| Steak raw | 43.0F |
| (Refrigerator - reach-in) | 41.0F |
| Hot Water (Handwashing Sink) | 102.0F |
Mar 08, 2014 (Complaint)
Violations:
- Correct response to questions
EXPIRED CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
OPENING IN REAR DOOR(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEES ARE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING AGENT FOR WIPING CLOTHS (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY WALLS IN KITCHEN CLOSE TO REAR DOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
A PLAN OF CORRECTION MUST BE SENT TO THE HEALTH DEPARTMENT
WITHIN 5-DAYS
PLAN FROM THE CONTRACTOR ON REPAIR OF VENTILATION SYSTEM
FAX TO CHARLES AT 202-535-1359
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - display) | 39.0F |
| (Freezer) | 3.0F |
| (Refrigerator - walk-in) | 40.0F |
Aug 01, 2013 (Follow-up)
Comments:5 DAY NOTICE ABATED.
45 DAY NOTICE STILL IN EFFECT.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Cole slaw | 41.0F |
Jul 05, 2013 (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.(issued) (Corrected On Site) - Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The hand sinks thru-out were not accessible for use.(items removed) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at hand washing sink. No paper towels at hand washing sink. No hand washing signage at hand washing sink.(soap, paper towels, signs provided) - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine.(removed) (Corrected On Site) - Proper cold holding temperatures
Chicken wings holding to be reheated were not at the proper cold hold temperature.(put in ice bath) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The under counter reach-in refrigerators were not at the proper cold holding temperature.(temperature adjusted) (Corrected On Site) - Food properly labeled; original container
Working containers of prepared food items were not labeled.(labeled) (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Stainless steel surfaces of equipment and work tables, top and bottom, needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The yellow cutting board needed to be resurfaced, cleaned and sanitized.(replaced) (Corrected On Site) - 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) - Warewashing facilities: installed, maintained, & used; test strips
The 3 compartment sink was not set up to properly wash, rinse and sanitize pot/pans.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Hot water at hand sinks at the bar(s), and in the kitchen was not 100(+) F.(hot water tank was reset) (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. The first hand sink at the bar on the 2nd floor was not working.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There was peeling paint on most of the walls in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There was mildew on the wall at the 3 compartment sink.(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 - Bar) | 80.1F |
| Hot Water (Handwashing Sink - kitchen) | 75.0F |
| (Refrigerator - under counter) | 53.2F |
| (Refrigerator - walk-in) | 36.7F |
| (Freezer - walk-in) | 16.6F |
| Mashed potatoes (Steam Table) (Hot Holding) | 132.1F |
| Greens (Steam Table) (Hot Holding) | 167.0F |
| Chicken Wings (Table) (Holding) | 50.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 43.2F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Crab cake (Refrigerator - walk-in) (Cold Holding) | 30.8F |
| Hot Water (Handwashing Sink - kitchen) | 102.0F |
| (Refrigerator - under counter) | 42.9F |
| Chicken Wings (Ice) (Holding) | 43.0F |
Oct 17, 2012 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty as cited 10/10/12. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel as cited 10/10/12. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) as cited 10/10/12. - Proper date marking & disposition
Ready to eat, potentially hazardous foods are not date marked as cited 10/10/12. (Corrected On Site)
FAILURE TO COMPLY WITH 5-DAY NOTICE (further action shall be taken)
45-DDAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 10/10/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALLL AREA SUPERVISOR MR. RONNIE TALOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Lettuce (Refrigerator) (Cold Holding) | 70.0F |
| Onions raw (Refrigerator) (Cold Holding) | 61.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 63.0F |
| Potatoes (Refrigerator) (Cold Holding) | 66.0F |
| Chicken (Refrigerator) (Cold Holding) | 51.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 46.0F |
| Steak raw (Refrigerator) (Cold Holding) | 51.0F |
| Fish (Refrigerator) (Cold Holding) | 46.0F |
| (Refrigerator - walk-in) | 49.0F |
| (Freezer - walk-in) | 0.0F |
| Crab cake (Refrigerator - walk-in) (Cold Holding) | 47.0F |
| Cheese shredded (Refrigerator - walk-in) (Cold Holding) | 47.0F |
| Chicken fried (Refrigerator - walk-in) (Cold Holding) | 47.0F |
Oct 10, 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
Handwashing sink blocked with a pan.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready to eat, potentially hazardous foods are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Refrigerator across from grill is out of order.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Pest control contract is not available.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths stored on counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No data plate on warewash machine.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Floors, shelves and walls dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
No grease contract available.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
No trash contract available.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Filters are missing from ventilation hood.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
PLEASE FAX RENEWED LICENSE TO OFFICE AT 202-535-1359.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Pasta (Refrigerator - walk-in) (Cooling) | 58.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| (Refrigerator - walk-in) | 44.0F |
| (Freezer - walk-in) | 0.0F |
| Crab cake (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Hot Water (3-compartment sink) | 137.0F |
| Hamburger cooked (Grill) (Cooking) | 299.0F |
| (Refrigerator) | 40.0F |
| Chicken (Stove) (Hot Holding) | 140.0F |
| (Refrigerator) | 66.0F |
| Fish (Refrigerator) (Cold Holding) | 48.0F |
| Beef (Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Refrigerator) (Cold Holding) | 55.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 50.0F |
| Potatoes (Refrigerator) (Cold Holding) | 69.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 72.0F |
| Tartar Sauce (Refrigerator) (Cold Holding) | 64.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 77.0F |
| Cheese (Refrigerator) (Cold Holding) | 69.0F |
| Hamburger cooked (Oven) (Cooking) | 193.0F |
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