TABLE DC, 903 N ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 18, 2014 | Routine | 9 | 14 | Details / Comments |
|
Jan 16, 2013 | Preoperational | 0 | 5 | Details / Comments |
Aug 18, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
The chef picked up some cooked char and cooked vegetables and placed them on a plate using his bare hands. That plate of food would have been served to a patron but I discarded it. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The walk-in refrigerator's compressor fan guard has a heavy buildup of dust. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The concentration of the chlorine sanitizing solution in the dishwash machine was measured at 0 ppm. (Corrected On Site) - Toxic substances properly identified, stored, used
There is an unlabeled plastic spray bottle of cleaning solution in the 3-compartment sink. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
The establishment is vacuum packaging food items without a variance from the Department of Health. Cease and desist this process immediately. All vacuum packaged foods that were not dated were discarded. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
The establishment does not have a variance or an approved HACCP plan for its vacuum packaging process. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
The establishment's most recent pest control service report is not available. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Pig tails are covered by and resting on linen cloths in the walk-in refrigerator. (Corrected On Site) - Personal cleanliness
Both employees that are handling food and the dishwasher are not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths are stored on counters and cutting boards instead of in sanitizing solutions. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden cutting board has open seams and the plastic cutting boards are scratched and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips available to measure the concentration of chlorine-based sanitizing solutions. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwasher is spray rinsing the bowls after washing them and no rinse solution is set up in the 3-compartment sink . (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash temperature only reached 100 degrees Fahrenheit. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's temperature and sanitizer concentration are not in compliance. (Corrected On Site) - Plumbing installed; proper backflow devices
There is no air gap above the floor drain beneath the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no hot water (at least 110 degrees Fahrenheit) at the toilet room handwashing sinks. CORRECT ITEMS STATED WITHIN 45 DAYS - Toilet facilities: properly constructed, supplied, & cleaned
The toilet rooms do not have a covered receptacles for the disposal of feminine hygiene products. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The upstairs toilet room door is not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
Shellstock tags are on file dating as far back as 4/30/2014.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 78.0F |
| Hot Water (Handwashing Sink - Cook Line) | 119.0F |
| Hangar Steak (Under-counter Refrigerator) (Cold Holding) | 43.0F |
| Fish - Char (Under-counter Refrigerator) (Cold Holding) | 41.0F |
| Pork Belly (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| Salmon (Under-counter Refrigerator) (Cold Holding) | 41.0F |
| Tuna (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - Cook Line) | 109.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 5.0F |
| Hot Water (Handwashing Sink - kitchen) | 133.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Warewashing Machine - Wash Cycle) | 100.0F |
| Hot Water (Warewashing Machine - Sanitizing Cycle) | 102.0F |
| (Under-counter Refrigerator) | 33.0F |
| (Under-counter Refrigerator) | 38.0F |
| Hot Water (Handwashing Sink - toilet room) | 78.0F |
| (Walk-in Refrigerator) | 39.0F |
| Pig Tails (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Peanut Cream (Walk-in Refrigerator) (Cold Holding) | 39.0F |
Jan 16, 2013 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Need employee must wash hand sign at the upstairs hand sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Shelves need proper cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self closing device on the toilel room door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Need trash container with a cover inside the ladies toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor under the equipment at the prep area dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS.
CFPM PATRICK R ROBINSON NUMBER FS- 54320 EXPIRING 10/31/15.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR RONNIE TAYLOR (202) 535-2180 OR (202) 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Potatoes (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Meat (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Apple Crisp (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Carrots (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Salami (Reach-in Freezer) (Cold Holding) | 0.0F |
| Ice Cream (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Reach-in Freezer) | 0.0F |
| Hot Water (3-compartment sink) | 118.0F |
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