TRYST, 2459 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. | Sep 30, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 18, 2014 | Routine | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | Oct 22, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 27, 2013 | Routine | 2 | 4 | Details / Comments |
|
Jan 18, 2013 | Follow-up | 2 | 2 | Details / Comments |
|
Jan 09, 2013 | Routine | 2 | 1 | Details / Comments |
|
Feb 13, 2012 | Routine | 0 | 1 | Details / Comments |
Sep 30, 2014 (Follow-up)
Comments:ALL 5 DAY VIOLATIONS ABATED FROM PREVIOUS INSPECTION ON 8/18/14 (25 DCMR 1900.1, 800.2, 1005.1).
45 VIOLATIONS STILL PENDING. PLEASE CORRECT ITEMS STATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| (Walk-in Refrigerator) | 40.0F |
| (Refrigerator - sandwich prep unit) | 35.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - display) | 41.0F |
| Mayonnaise (Walk-in Refrigerator) (Cold Holding) | 42.1F |
| Ham (Walk-in Refrigerator) (Cold Holding) | 41.9F |
Aug 18, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
EMPLOYEES MAY NOT HANDLE READY TO EAT FOOD WITH BARE HAND CONTACT. ONE EMPLOYEE WAS NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) DRIP PANEL IN THE ICE MACHINE CONTAINED SLIGHT MOLD. 2) INTERIOR OF SEVERAL REACH IN UNITS CONTAINED SPILLAGE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
IMPROPER COLD HOLDING AT VISIT. ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
IMPROPER CHEMICAL STORAGE AT VISIT. (Corrected On Site) - Food properly labeled; original container
ALL WORKING CONTAINERS MUST BE LABELED AT TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
ALL LINENS USED TO WIPE FOOD CONTACT SURFACES MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT TO REMOVE FOOD PARTICLES, DEBRIS AND SPILLAGE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL LISTED ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF Y0U HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - walk-in) (Cold Holding) | 37.9F |
| Strawberries (Refrigerator - reach-in) (Cold Holding) | 51.9F |
| Yogurt (Refrigerator - reach-in) (Cold Holding) | 59.6F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 59.1F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 58.5F |
| Beets (Refrigerator - reach-in) (Cold Holding) | 49.3F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 55.2F |
| (Freezer) (Cold Holding) | -6.2F |
| (Refrigerator - beverage) (Cold Holding) | 37.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.3F |
Oct 22, 2013 (Follow-up)
Comments:Notice abated from the inspection conducted on 9/27/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) | 43.2F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 42.9F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 42.7F |
Sep 27, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)soda gun holder contains syrup debris - Proper cold holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold food item(s) held at improper temperature(s). - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)sandwich unit on the line above has a temp of 50 degrees - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)employees not wearing hair restraints - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)scoops stored inside of container with no running water or sanitizer
Correct stated items within 5days
Correc stated items within 45days
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 47.7F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Bar) | 119.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Hummus (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 40.5F |
| shrimp salad (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
Jan 18, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
SOME COLD FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN ICE BOX MACHINE WALLS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on menu.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/30/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 116.9°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
Jan 09, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
MOLD IN ICE MACHINE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
FOOD HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
TEMPERATURES GAUGE ON WAREWASHING MACHINE IS NOT WORKING(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has A written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5-DAYS AND 45-DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 5.0F |
| Onions raw (Refrigerator - counter top) | 49.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 51.0F |
| Sauce (Refrigerator - counter top) (Cold Holding) | 52.0F |
| Soup (Warmer) (Hot Holding) | 182.0F |
Feb 13, 2012 (Routine)
Violations:
- Personal cleanliness
no hair restraint (Corrected On Site)
for questions call mr ronnie taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 117.0F |
| (Refrigerator) | 41.0F |
| (Mobile Refrigerator) | 38.0F |
| (Freezer) | 10.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Beef (Stove) (Cooking) | 159.0F |
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