SMITH & WOLLENSKY, 1112 19TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 06, 2014 | Follow-up | 0 | 2 | Details / Comments |
|
Jun 02, 2014 | Routine | 5 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 10, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 11, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 29, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 22, 2012 | Routine | 3 | 2 | Details / Comments |
Jun 06, 2014 (Follow-up)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
Upstairs refrigeration unit inoperable. Establishment has posted a sign "Do not use" and no food is stored in the unit. (Pending 45 day notice) - Insects, rodents, & animals not present
Establishment has remaining holes to fill. (Pending 45 day notice)
Certified Food Safety Manager: Leoncio Nava Flores, FS-60755, Expiration Date: 5/5/16
Correct items stated within 45 days from previous inspection conducted on 6/2/14.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Beef fat (Hot Holding Unit) (Hot Holding) | 144.0F |
Jun 02, 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
There was an uncovered employee beverage in a food preparation area. Beverage removed. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
There was bare hand contact with ready to eat bread. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The second floor reach-in is not holding temperature. No food is currently stored in the unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There were rodent droppings near the back door and receiving area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There are missing ceiling tiles and holes in walls. The back door has a gap between the floor and the base of the door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The hand sink in the employee restroom does not have working hot water due to knob being inoperable. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| 2% Reduced Fat Milk (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Soup (Soup Warmer) (Hot Holding) | 140.0F |
| Oysters (Ice) (Cold Holding) | 34.0F |
| Eggs (Refrigerator - counter top) (Cold Holding) | 32.0F |
| Fruit - cut or sliced (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Mushrooms (Bain-marie) (Hot Holding) | 135.0F |
| Steak raw (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Beef raw/ground (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Vegetables - cut (Walk-in Refrigerator) (Cooling) | 61.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Ham (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Lobster (Walk-in Refrigerator) (Cold Holding) | 32.0F |
| Hot Water (Handwashing Sink - toilet/male) | 111.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
May 10, 2013 (Follow-up)
Comments:Certified Food Manager Micholas Gough FS#55875 expire 8-25-14.
VIOLATIONS CITED ON 4-11-13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 124.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 39.0F |
Apr 11, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace worn cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Continue to keep non food contact surfaces clean. (Corrected On Site)
Certified Food Manager Leoncio Nava FS#43061 expire 3-12-13.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATON WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Tomatoes chopped | 143.0F |
| Sausage | 140.0F |
| Fish | 41.0F |
| Steak raw | 40.0F |
| Hamburger patty | 43.0F |
| Crab cake | 41.0F |
| Hot Water | 120.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator - walk-in dairy) | 39.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 36.0F |
Feb 29, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM INSPECTION CONDUCTED ON 02/22/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
Feb 22, 2012 (Routine)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD DRAWERS AND COLD UNITS WERE NOT IN COMPLIANCE AT VISIT.ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARDS WERE DAMAGED AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE DID NOT PASS THE TEST STRIP TEST AT VISIT. THE JETS MAY BE CLOGGED OR NEED AN ADJUSTMENT. THE WATER APPEARED TO BE HOT ENOUGH DUE TO THE STRIP DID TURN PARTIALLY BLACK.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
ALL LADIES RESTROOMS MUST HAVE A COVERED TRASH RECEPTACLE FOR LADIES TO DISPOSE OF PERSONAL ITEMS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM- LEONCIO NAVA FS-43061 EXP 3/12/2013
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
ALL ITEMS MUST BE ABATED WITH FIVE OR FORTY FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 39.2F |
| (Refrigerator - walk-in meat) (Cold Holding) | 38.2F |
| (Refrigerator - walk-in meat) (Cold Holding) | 40.2F |
| (Refrigerator - walk-in produce) (Cold Holding) | 38.5F |
| (Freezer - walk-in) (Cold Holding) | 6.2F |
| (Refrigerator - drawer) (Cold Holding) | 40.2F |
| (Refrigerator - drawer) (Cold Holding) | 44.2F |
| (Refrigerator - drawer) (Cold Holding) | 50.0F |
| (Refrigerator - drawer) (Cold Holding) | 43.3F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.3F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.8F |
| (Reach-in Freezer) (Cold Holding) | -7.5F |
| (Reach-in Freezer) (Cold Holding) | 7.6F |
| Tuna (Refrigerator - drawer) (Cold Holding) | 47.0F |
| Hollandaise Sauce (Steam Table) (Hot Holding) | 149.0F |
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