LEVI'S PORTE CAFE, 1102 8TH ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 03, 2012 | Complaint | 1 | 4 | Details / Comments |
|
Oct 23, 2012 | Complaint | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | Sep 27, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 21, 2012 | Complaint | 2 | 4 | Details / Comments |
|
Dec 14, 2011 | Routine | 1 | 4 | Details / Comments |
Dec 03, 2012 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
soda nozzle contains syrup build-up(CORRECT VIOLATION WITHIN 5 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) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Exterior of all equipment needs to be cleaned inside of the kitchen - Garbage & refuse properly disposed, facilities maintained
Clean ground area around and under the dumpster(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS). Trash overflowing at the rear of the establishment and open container of grease next to grease container - Physical facilities: installed, maintained, & clean
Deep fat fryers leaking in the kitchen.Soda nozzle gun leaking at the bar(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mrs. jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 164.0F |
| Chicken baked (Steam Table) (Hot Holding) | 155.0F |
| Ribs (Steam Table) (Hot Holding) | 148.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 188.0F |
| Meatloaf (Steam Table) (Hot Holding) | 148.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 178.0F |
| Rice (Steam Table) (Hot Holding) | 167.0F |
| Fish fried (Steam Table) (Hot Holding) | 165.0F |
| Greens (Steam Table) (Hot Holding) | 164.0F |
| Green Beans (Steam Table) (Hot Holding) | 149.0F |
Oct 23, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Personal cleanliness
Food employee observed not wearing proper hair restraint. (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
Trash stored on ground and stacked outside of trash container outside.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AAT (202)442-5928.
Sep 27, 2012 (Follow-up)
Comments:5-DAY NOTICES ABATED FROM PREVIOUSE INSPECTION CONDUCTED ON 9/21/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN:202-535-2180).
| Temperatures | |
| (Refrigerator - reach-in) | 42.0F |
| (Reach-in Freezer) | 0.0F |
| Peach Cobbler (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Ribs (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Hot Water (3-compartment sink) | 128.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Greens (Steam Table) (Hot Holding) | 160.0F |
| Meatballs (Steam Table) (Hot Holding) | 139.0F |
Sep 21, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
no soap or towels at the handsink/No paper towels at handwashing sink.No soap at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
soda gun holder and nozzle contain syrup build-up/(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date and label all potentially hazardous foods inside of the reachin-refrigerator(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
frozen fish sitting inside of the deep sink in the kitchen (Corrected On Site) - Nonfood-contact surfaces clean
Exterior of equipment inside of the kitchen contains dried food particles and grease(deep fryer and ovens)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)FLOORS UNDER AND AROUND EQUIPMENT INSIDE OF THE KTICHEN AND BEHIND THE BAR REMOVE STANDING WATER AND TRASH
Correct stated items within 5days
correct stated items within 45days
if you have any questions,please call area supervisor mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Macaroni and cheese (Steam Table) (Hot Holding) | 166.0F |
| Meatballs (Steam Table) (Hot Holding) | 155.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 145.0F |
| Greens (Steam Table) (Hot Holding) | 188.0F |
| Hot Water (Steam Table) | 125.0F |
| Green Beans (Steam Table) (Hot Holding) | 155.0F |
| Chicken fried (Steam Table) (Hot Holding) | 147.0F |
| SMOTHERED PORK CHOPS (Steam Table) (Hot Holding) | 189.0F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 149.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
Dec 14, 2011 (Routine)
Violations:
- Nonfood-contact surfaces clean
Unclean non food contact surfaces such as cooking facility, etc. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Gargabe disposal not working properly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Hand sink not maintained in good repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in corners. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed old equipment, debris and litter in basement and rear yard. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager - Johnny Kersey FS#47319 expire 9-13-13.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)535-2180.
| Temperatures | |
| Macaroni and cheese | 179.0F |
| BBQ Chicken | 157.0F |
| Ribs | 160.0F |
| Pork Chop | 145.0F |
| Meatloaf | 179.0F |
| Potato salad | 36.0F |
| Hot Water | 118.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 38.0F |
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