MATISSE BAR AND GRILL(N), 4934 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 09, 2013 | Routine | 2 | 1 | Details / Comments |
Jul 09, 2013 (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. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(soda gun holders contain syrup) (Corrected On Site) - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator.
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Squid (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Alfredo Sauce (Warmer) (Hot Holding) | 155.0F |
| (Reach-in Freezer) | -10.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Demi-glace Sauce (Warmer) (Hot Holding) | 145.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Fish - Tilapia (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
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