MATCHBOX, 713 H ST 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. | Jul 08, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 19, 2014 | Routine | 10 | 14 | Details / Comments |
|
Dec 26, 2013 | Complaint | 2 | 3 | Details / Comments |
|
Sep 04, 2013 | Routine | 0 | 2 | Details / Comments |
|
Apr 23, 2013 | Routine | 0 | 2 | Details / Comments |
|
Dec 19, 2012 | Routine | 2 | 5 | Details / Comments |
|
Sep 05, 2012 | Routine | 1 | 3 | Details / Comments |
Jul 08, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
Jun 19, 2014 (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) - Proper eating, tasting, drinking, or tobacco use
Open beverages observed in multiple areas of restaurant, in positions that may contaminate food/equipment. (Corrected On Site) - Hands clean and properly washed
Observed employee perform a hand wash without soap. (Corrected On Site) - Hands clean and properly washed
Employees do not wash hands when changing tasks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Reminder sign not present at all hand sinks.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Soap not available at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Paper towels not available at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Improper hierarchy observed in walk in cooler and on line. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Sanitizer in triple sink at bar registers 0ppm. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice machine has mold growth present. Can opener has debris present. (Corrected On Site) - Proper cold holding temperatures
Potentially hazardous foods in walk in and on lines temp above 41 degrees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Multiple chemicals are not labeled with common names. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Walk in cooler temperature elevated. Foods inside cooler are not holding below 41 degrees F. Coolers on line have elevated internal temperatures. Foods inside coolers are not holding temperature below 41 degrees F.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Mashed potatoes and sausage are cooling in deep third pans in walk in and reach in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Bacon is thawing in standing water. (Corrected On Site) - Food properly labeled; original container
Working containers of foods not easily recognizable are not name labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Several fruit flies observed at service bar on third level. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employee working with food wears bracelet. (Corrected On Site) - In-use utensils: properly stored
Utensils stored in standing water at room temperature. Ice scoops stored with handles in contact with food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Plates and containers are stored close to a hand sink so that they have a risk of contamination. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Several cutting boards observed with heavy ware that makes the surfaces no longer cleanable and smooth. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Exteriors of equipment, particularly on line have buildup present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in poor repair. Ceiling tiles are missing, exposing inner ceiling area in prep room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Two lights in downstairs prep area are not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| (Dishwashing Machine - Wash Cycle) | 147.0F |
| (Warewashing Machine - Rinse Cycle) | 192.0F |
| Mushrooms (Refrigerator) (Cold Holding) | 42.0F |
| Sausage (Refrigerator) (Cold Holding) | 48.0F |
| Chicken (Refrigerator) (Cold Holding) | 61.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 63.0F |
| Tuna (Reach-in Refrigerator) (Cold Holding) | 47.0F |
| Crab cake (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| Mushrooms (Hot Holding Unit) (Hot Holding) | 156.0F |
| Steak raw (Refrigerator) (Cold Holding) | 48.0F |
| Hamburger patty (Refrigerator) (Cold Holding) | 48.0F |
| Calamari (Reach-in Refrigerator) (Cold Holding) | 61.0F |
| Scallops (Refrigerator) (Cold Holding) | 52.0F |
| Sausage (Reach-in Refrigerator) (Cooling) | 82.0F |
| Mashed potatoes (Walk-in Refrigerator) (Cooling) | 83.0F |
Dec 26, 2013 (Complaint)
Violations:
- Food separated and protected
Large amounts of foods sitting out unprotected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Labels not provided on plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed employees wearing jewerly while preping food. (Corrected On Site) - In-use utensils: properly stored
Sanitary holder not provided for ice scoop at bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Clifford E. Wharton FS#49711 expire 12-14-14.
CRITICAL VIOLATIONS CORRECTED ON SITE.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| Scallops (Refrigerator - drawer) | 40.0F |
| Veggie Burger (Refrigerator - drawer) | 40.0F |
| Salmon (Refrigerator) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) | 45.0F |
| Crab cake (Refrigerator - drawer) | 40.0F |
| Chicken roasted (Refrigerator) | 41.0F |
| Hamburger Patty Raw (Refrigerator - drawer) | 40.0F |
| Red Peppers Roasted (Refrigerator - counter top) | 45.0F |
| Cheese (Refrigerator - counter top) | 44.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 32.0F |
| (Refrigerator - walk-in) | 38.0F |
Sep 04, 2013 (Routine)
Violations:
- Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTH (Corrected On Site) - Nonfood-contact surfaces clean
CLEAN ALL UTENSILS IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MS COLEMANAT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator - walk-in) | 40.0F |
| Crab cake (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Fries (Table) (Holding) | 154.0F |
| (Freezer - walk-in) | 18.0F |
Apr 23, 2013 (Routine)
Violations:
- Wiping cloths: properly used & stored
WIPING CLOTHS NOT IN A SANITIZING SOLUTION (Corrected On Site) - Nonfood-contact surfaces clean
FOOD STORAGE CONTAINERS IN BASEMENT DIRTY (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| Salad Dressing (Refrigerator - drawer) (Cold Holding) | 39.0F |
| (Freezer) | 3.0F |
| Sauce (Refrigerator) (Cold Holding) | 38.0F |
| Beef (Warmer) (Hot Holding) | 159.0F |
Dec 19, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Dressings and raw meats inside the reachin unit on the line above 41 degrees. Remove and chill unti reaches 41 degrees (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)reach-in refrigerator on the line at 50 degrees - Approved thawing methods used
frozen shripm sitting inside of a pan at room temp (Corrected On Site) - Thermometers provided & accurate
replace thermometor inside of the reachin unit on the line(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
knives stored in between reachin refrigerators (Corrected On Site) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)remove standing water from the floor inside of the kitchen
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Beef raw/ground (Mobile Refrigerator) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 39.8F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 39.5F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Chicken baked (Refrigerator - drawer) (Cold Holding) | 47.0F |
| Calamari (Refrigerator - drawer) (Cold Holding) | 47.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 38.5F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Meatballs (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 155.0F |
| Greens (Steam Table) (Hot Holding) | 160.0F |
| Marinara Sauce (Steam Table) (Hot Holding) | 165.0F |
| Cream of Crab Soup (Soup Warmer) (Hot Holding) | 176.0F |
| (Final Rinse Cycle - Warewashing Machine) | 200.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator - reach-in) | 50.0F |
Sep 05, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handsink behind the bar full of items(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
no signage at handsink behind the bar(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
cold foods on the line above 41 degrees.Remove and chill to temp reaches 41 degrees (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)replace cutting board on the second reachin sandwich unit
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Hamburger patty (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Salami (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Meatballs (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Pork (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Black Bean Salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 59.0F |
| Grits (Warmer) (Hot Holding) | 162.0F |
| Mashed potatoes (Warmer) (Hot Holding) | 150.0F |
| Marinara Sauce (Warmer) (Hot Holding) | 190.0F |
| Chili - Beef (Warmer) (Hot Holding) | 166.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Freezer - walk-in) | -12.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
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