PROTEIN BAR, 1875 K ST NW, Washington, DC - Restaurant inspection findings and violations
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Inspection findings Inspection Date Inspection Type Critical violations Non-Critical violations Details / Comments Toxic substances properly identified, stored, used
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Sep 19, 2013 Routine 1 1 Details / Comments
No violation noted during this evaluation. Jun 03, 2013 Preoperational 0 0 Details / Comments
Sep 19, 2013 (Routine)
Violations:
Toxic substances properly identified, stored, usedPlastic spray bottle holding multi-purpose cleaner wea not labeled.(corrected) (Corrected On Site)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & usedThe cutting boards on the front line needed resurfacing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
Correct item 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) 110.0F
Chicken Chop (Steam Table) (Hot Holding) 170.0F
Kiwa (Steam Table) (Hot Holding) 159.0F
Tomato Sauce (Steam Table) (Holding) 156.4F
Cheese shredded (Refrigerator - counter top) (Cold Holding) 38.3F
Tomatoes chopped (Refrigerator - deli display) (Cold Holding) 39.5F
Shrimp cooked (Refrigerator - counter top) (Cold Holding) 41.2F
Strawberries (Refrigerator - counter top) (Cold Holding) 40.6F
(Refrigerator - reach-in) 33.4F
(Refrigerator - reach-in) 37.6F
(Refrigerator - counter top) 38.6F
(Refrigerator - walk-in) 37.6F
(Warmer) 193.0F
Jun 03, 2013 (Preoperational)
Comments:
Facility is in compliance with 25 DCMR - DC Food Code. No food present at the time of the inspection. If there are any questions contact Mr. Taylor, Area Supervisor at 202-535-2180. FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
Temperatures
(Refrigerator - reach-in) (Cold Holding) 35.0F
(Refrigerator - sandwich prep unit) (Cold Holding) 39.0F
(Handwashing Sink - kitchen) 121.0F
(Refrigerator - sandwich prep unit) (Cold Holding) 38.0F
(Reach-in Freezer) (Cold Holding) 9.0F
(Prep sink) 128.0F
(Refrigerator - walk-in) (Cold Holding) 41.0F
(3-compartment sink) 121.0F
(Handwashing Sink - Dishwash area) 110.0F
(Handwashing Sink) 110.0F
(Prep sink) 125.0F
(Handwashing Sink - Service Line) 127.0F
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