TOWN HALL, 2340 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 19, 2013 | Routine | 1 | 2 | Details / Comments |
|
Apr 01, 2013 | Routine | 2 | 1 | Details / Comments |
|
Oct 25, 2012 | Routine | 2 | 1 | Details / Comments |
|
Jan 11, 2012 | Preoperational | 3 | 6 | Details / Comments |
Nov 19, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Time and temperature control for food safety food items (meatballs) not properly cooled down. Condensation observed formed on the inside surface of covers for containers holding food items being cooled down in the prep refrigerator. Temperature readings were in compliance during this inspection. - 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)
FAILURE TO COMPLY WITTH 5-DAY AND 45-DAY NOTICES (FURTHER ACTION SHALL BE TAKEN). IF YOU HAVE QUESTION, CALL AREA SANITARIAN MR. RONNIE TAYLOR AT (202) 442 9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Mushrooms Sauce (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Meatballs (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Steak raw (Refrigerator - counter top) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| Fish - Catfish (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) | 38.0F |
Apr 01, 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 separated and protected
Eggs stored on top shelf inside of the walkin refrigerator (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s).
Correct stated items within 45 days
if you have any questions,contact area superviosr Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Green Peppers (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
Oct 25, 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) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Food sitting on the floor inisde of the walkin refrigerator
Correct stated items within 45 days
If you have any questions,please call area supervisor Mr. Ronnie Taylor at (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Chicken grilled (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Fish - Cod (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - drawer) | 39.0F |
| (Freezer - open display) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| Chipotle Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Jan 11, 2012 (Preoperational)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for foodborne illess. I provided the person in charge with a copy of the DC Food Code Employee medical referral, interview and reporting agreeement forms which were copied and distributed to employees. Management reviewed information with staff and forms were completed prior to the completion of the inspection. (Corrected On Site) - Proper use of restriction and exclusion
No employee health policy for foodborne illness. (Corrected On Site) - Food separated and protected
Raw shell eggs are stored above cheese, red peppers, and mushrooms in the walk-in refrigerator. (Corrected On Site) - Food properly labeled; original container
Plastic squeeze bottles of oils are stored throughout the kitchen. (Corrected On Site) - Insects, rodents, & animals not present
There are gaps in the wall around the pipes leading to and from the walk-in refrigerator. There are holes in the wall between the ventilation hood and under counter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth. One is chipped and the other has numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips provided to measure the concentration of the dishwash machine's sanitizing solution. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room doors either do not have a self-closing device or are not closing tightly. Workers are on site making repairs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old equipment (refrigerator, sink, stove, and grill) were stored in the alley where the outdoor waste receptacles are stored. All items were carted off the premises. (Corrected On Site)
CERTIFIED FOOD PROTECTION MANAGER: Paul C. Holder (DC DOH Certified Number FS-49733; Expiration Date 8/30/2014)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is posted next to the Certificate of Occupany on the wall.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
NO OBJECTION TO ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 136.1F |
| Hot Water (Handwashing Sink - toilet room) | 138.3F |
| Hot Water (Handwashing Sink - toilet/female) | 130.9F |
| Hot Water (Handwashing Sink - toilet/male) | 139.2F |
| Hot Water (Handwashing Sink - kitchen) | 135.8F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 102.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 116.0F |
| (Refrigerator - under counter) | 38.0F |
| (Refrigerator - under counter) | 38.0F |
| Carrots (Refrigerator - under counter) (Cold Holding) | 30.6F |
| Onions raw (Refrigerator - under counter) (Cold Holding) | 38.8F |
| Cauliflower (Refrigerator - under counter) (Cold Holding) | 29.6F |
| Bacon (Refrigerator - under counter) (Cold Holding) | 35.2F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 41.4F |
| (Refrigerator - under counter) | 41.0F |
| Hot Water (3-compartment sink) | 135.5F |
| (Refrigerator - under counter) | 39.8F |
| (Reach-in Freezer) | -9.8F |
| (Refrigerator - walk-in) | 36.0F |
| Monterrey Jack Cheese (Refrigerator - under counter) (Cold Holding) | 37.2F |
| (Refrigerator - walk-in) | 35.0F |
| Hot Water (3-compartment sink) | 110.0F |
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