MADDY'S BAR GRILLE, 1726 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Nov 13, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 03, 2014 | Routine | 4 | 4 | Details / Comments |
|
May 13, 2013 | License Renewal | 1 | 0 | Details / Comments |
Nov 13, 2014 (Follow-up)
Comments:Certified Food Safety Manager: James Davis III, FS-53477, Expiration Date: 9/21/15
The following violations were abated from the previous inspection conducted on 11/3/14: 300.1, 800.2, 2414.1, 1900.1, 1007.1, 810.1, 1903.1, 3201.1
No violations from the previous inspection are pending.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hummus (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Chili (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chili (Bain-marie) (Cold Holding) | 140.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 122.0F |
Nov 03, 2014 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
employee cutting lemons with his bare hands (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
handsink in the kitchen blocked (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)rust inside of the ice machine upstairs and soda gun holders contain syrup - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no date or label on cooked potentiallly hazardous foods inside of the walkin unit - In-use utensils: properly stored
Knives stored in between the reach-in units in the kitchen (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of equipment in the kitchen contain debris - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floor downstairs under equipment contain grease
Correct stated items within 5 days
Correct stated itme siwhtin 45days
If you have any questions,please contact area superviosr Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 109.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Corn (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 39.4F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Chili - Beef (Warmer) (Hot Holding) | 156.0F |
| Minestrone (Warmer) (Hot Holding) | 188.0F |
| Cheese sauce (Warewashing Machine - Wash Cycle) (Hot Holding) | 155.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
| (Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.4F |
| (Refrigerator - reach-in) | 39.6F |
| (Refrigerator - walk-in) | 39.6F |
May 13, 2013 (License Renewal)
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)
No objection to issuance of renewed restaurant license.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Shrimp cooked (Table) (Receiving Food) | 132.7F |
| (Refrigerator - walk-in) | 35.1F |
| Chili - Beef (Refrigerator - walk-in) (Cold Holding) | 37.1F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 34.4F |
| Fries (Table) (Receiving Food) | 176.8F |
| Beef Patties (Grill) (Cooking) | 405.0F |
| Chicken raw (3-compartment sink) (Thawing) | 42.7F |
| (Refrigerator - reach-in) | 37.6F |
| (Reach-in Freezer) | 24.4F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
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