THE BLAGUARD KITCHEN AND TAPHOUSE (N), 2003 18TH 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. | May 29, 2013 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | May 14, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 30, 2013 | Routine | 2 | 1 | Details / Comments |
|
Dec 11, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Dec 05, 2012 | Routine | 2 | 4 | Details / Comments |
|
Jul 31, 2012 | Routine | 2 | 6 | Details / Comments |
May 29, 2013 (Follow-up)
Comments:The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/18/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.4°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
May 14, 2013 (Follow-up)
Comments:Correct on site. Clean and sanitize soda gun holder behind bar.
If you have any question, please call area supervisor Mr. Ronnie Taylor (202)535-2183
| Temperatures | |
| Hot Water (Handwashing Sink) (Hot Holding) | 120.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| Hot Water (3-compartment sink) (Hot Holding) | 118.0F |
Apr 30, 2013 (Routine)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/15/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - Bar) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 47.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cauliflower (Refrigerator - open display) (Cold Holding) | 47.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomato Sauce (Refrigerator - open display) (Cold Holding) | 43.0F |
Dec 11, 2012 (Follow-up)
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)
5-DAY NOTICE ABATED, 45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 12/5/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator) | 54.0F |
| (Freezer) | 21.0F |
| Chicken Strips (Freezer) (Cold Holding) | 16.0F |
| Veggie Burger (Freezer) (Cold Holding) | 23.0F |
| Beef (Freezer) (Cold Holding) | 21.0F |
| Chicken (Freezer) (Cold Holding) | 27.0F |
Dec 05, 2012 (Routine)
Violations:
- Management awareness; policy present
Employee Health Reporting Forms No Provided. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean soda nozzle behind bar down stairs bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Reach in freezer has accumulation of frost. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Adequate lighting not provided in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Samuel Matamora FS#51045 expire 12-14-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERISOR ON (202)442-5928.
| Temperatures | |
| Chicken Wings | 39.0F |
| Fish | 39.0F |
| Hamburger Patty Raw | 38.0F |
| Chili | 36.0F |
| Pork | 36.0F |
| Guacamole | 38.0F |
| Hot Water | 128.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | 0.0F |
Jul 31, 2012 (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) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(SODA GUN HOLDERS AT THE BAR AND CLEAN OUT REACHIN UNIT UPSTAIRS (Corrected On Site) - Proper date marking & disposition
PHF FOODS NOT DATED OR LABELD INSIDE OF THE REACHIN REFRIGERATOR (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
CANS OF BEER STORED INSIDE OF ICE BIN USED FOR HUMAN CONSUMPTION (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)FLOORS UNDER DEEP FAT FRYER CONTAIN GREASE
CFH: SAMEUL MATMOROS EXP:12/14/2014 FS:51045
CORRECT STATED ITEMS WITHIN 45DAYS.
IF YOU HAVE ANY QUESTINS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Chicken Wings (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken Strips (Deep Fryer) (Cooking) | 160.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | 40.0F |
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