ULAH BISTRO, 1214 U ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 25, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Aug 14, 2014 | Follow-up | 2 | 1 | Details / Comments |
|
Jul 24, 2014 | Routine | 5 | 2 | Details / Comments |
|
Mar 11, 2013 | Routine | 0 | 1 | Details / Comments |
|
Jul 30, 2012 | Follow-up | 0 | 5 | Details / Comments |
|
Jul 20, 2012 | Complaint | 3 | 5 | Details / Comments |
|
Feb 03, 2012 | Routine | 3 | 1 | Details / Comments |
Aug 25, 2014 (Follow-up)
Violations:
- Personal cleanliness
Observed no hair restraint wore by a cook in a kitchen. (Corrected On Site)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Tomatoes sliced (Open Display Refrigerator) (Cold Holding) | 40.0F |
| Cheese (Open Display Refrigerator) (Cold Holding) | 43.0F |
| Sauce (Open Display Refrigerator) (Cold Holding) | 40.0F |
| Pepperoni (Open Display Refrigerator) (Cold Holding) | 40.0F |
| Peas (Open Display Refrigerator) (Cold Holding) | 39.0F |
| Soup (Hot Holding) | 140.0F |
| Brocolli Potato Soup (Hot Holding) | 140.0F |
Aug 14, 2014 (Follow-up)
Violations:
- Proper eating, tasting, drinking, or tobacco use
ESTABLISHMENT HAD EVIDENCE OF SMOKING ON THE UPPER LEVEL. THIS IS A REPEAT VIOLATION. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
ICE MACHINE ON THE UPPER LEVEL CONTAINED HEAVY MOLD BEHIND THE DRIP PANEL. THIS IS A REPEAT VIOLATION(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
GLASS DISH MACHINE ON THE UPPER LEVEL FAILED THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE ALL GLASSES UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT WAS GIVEN AN ADDITIONAL FIVE DAYS DUE TO THE MANAGER ON DUTY WAS NOT THE SAME MANAGER PRESENT AT THE INITIAL VISIT. SHE STATED THAT ALL OF THE INFORMATION HAD NOT BEEN PASSED ON TO HER. FAILURE TO COMPLY MAY RESULT IN FURTHER ACTION.
QUESTIONS: CONTACT MR. TAYLOR AREA SUPERVISOR 202-234-0123.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.2F |
| Crab cake (Refrigerator - drawer) (Cold Holding) | 37.1F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 37.3F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 38.1F |
| (Refrigerator - reach-in) (Cold Holding) | 35.5F |
| (Refrigerator - reach-in) (Cold Holding) | 33.6F |
| (Refrigerator - reach-in) (Cold Holding) | 40.1F |
Jul 24, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEES MAY NOT SMOKE IN THE AREA NEAR THE WALK-IN UNIT. A DESIGNATED AREA MAY BE PROVIDED OUTSIDE OF THE FOOD ESTABLISHMENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL FOOD STORED IN THE COLD UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) ICE MACHINE ON UPPER LEVEL CONTAINED HEAVY MOLD AND SLIME BEHIND THE DRIP PANEL. 2) CUTTING BOARDS WERE IN POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT. A COPY OF A CURRENT PEST CONTROL REPORT MUST BE PRESENTED AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEE'S WORKING WITH FOOD MUST WERE A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
GLASS WASHING MACHINES AT BARS ON UPPER AND LOWER LEVELS DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE LARGE DISH MACHINE IN THE FOOD PREP AREA IN ORDER TO ENSURE PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
ESTABLISHMENT MUST PROVIDE A 2"INCH AIR GAP BETWEEN DRAIN PIPE AND DRAIN AT THE THREE COMPARTMENT IN ORDER TO PREVENT BACKFLOW.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)","2409.1","A plumbing system shall be installed to preclude backflow of a solid
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
HOT FOOD IS PREPARED TO ORDER.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 106.1F |
| (Refrigerator - walk-in) (Cold Holding) | 35.2F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.1F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 41.6F |
| Chick Peas (Refrigerator - reach-in) (Cold Holding) | 33.6F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.1F |
| (Refrigerator - reach-in) (Cold Holding) | 35.6F |
| (Refrigerator - reach-in) (Cold Holding) | 33.7F |
| (Reach-in Freezer) (Cold Holding) | -14.2F |
| Soup (Soup Warmer) (Hot Holding) | 170.0F |
| French Onion Soup (Soup Warmer) (Hot Holding) | 159.8F |
Mar 11, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
The handsink in the prep area was not accessible for use at call.(items removed) (Corrected On Site)
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) | 31.6F |
| (Refrigerator - drawer) | 38.9F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 40.3F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 23.9F |
| Crab cake (Refrigerator - drawer) (Cold Holding) | 23.9F |
| Cheese shredded (Refrigerator - drawer) (Cold Holding) | 34.0F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 35.8F |
| (Reach-in Freezer) | 3.9F |
| (Refrigerator - walk-in) | 28.5F |
| Beef raw/ground (Table) (Receiving Food) | 31.5F |
| (Refrigerator - reach-in) | 34.9F |
| Soup (Steam Table) (Hot Holding) | 162.0F |
| Shrimp cooked (Stove) (Cooking) | 135.0F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
Jul 30, 2012 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Observed mesh strainer covering colander stored in the bar handsink. Articles removed during the inspection. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Observed large containers of sauce cooling in the walk-in refrigeration unit. Corrective action conducted by dividing large portions and storing on ice baths. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. Wiping cloths stored in sanitizer during the inspection. (Corrected On Site) - Nonfood-contact surfaces clean
Observed accumulation of grease, food residue and dust located on the stove, under grill, side of the grill, stands, counter tops and shelving units throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed kitchen ceiling tiles in disrepair. Replacement of kitchen ceilling in progress. (Corrected On Site)
NOTICES ISSUED ON 07/20/2012 ARE HEREBY ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Jul 20, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handsink is obstructed by tables in the food production area. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). The management and food handlers have no record or documentation of the duration of foods in reach in refrigeration unit not in complaince temperature. Unit placed out of service and foods removed at call. - Insects, rodents, & animals not present
Entry door held open allowing access to flying insects observed in food prep area. Cease and desist leaving entry open or provide screening against insect access. - Contamination prevented during food preparation, storage, & display
Food products and ingredients stored exeterior rear of the location exposed to all elements, vermin and insects. Cease and desist using the area for food storage. - Personal cleanliness
Employees in food prep not wearing hats or hair nets at call. (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
Large volume of food waste observed in solid waste containers in the food prep kitchen. Utilize the waste food dsiposal unit for the removal of all waste foods generated during processing and from customers. - Physical facilities: installed, maintained, & clean
Floor area throughout the food prep and storage require cleaning with attention tio corners and baseboards below/adjacent equipment. - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Wall and ceiling areas at entry to food prep in disrepair, holes and uneven.
5 Day notice issued for all critical items.
| Temperatures | |
| Hot Water (3-compartment sink) | 119.0F |
| (Refrigerator - reach-in) | 56.0F |
| (Reach-in Freezer) | 4.0F |
| (Refrigerator - walk-in) | 38.0F |
Feb 03, 2012 (Routine)
Violations:
- Food separated and protected
Uncovered food items in the reach in refrigerator. (Corrected On Site) - Proper cold holding temperatures
Some cold food items are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in cooler are not labeled for dates and contents (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips found(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for foodborne illness.
Most recent pest control service date: 1/16/2012
Consumer advisory notice printed on the menu
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer: Chlorine, 200 ppm, 9.5 pH, 85.5°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 124.0F |
| Hot Water (Handwashing Sink - toilet/female) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Cheeseburger (Refrigerator - open display) (Hot Holding) | 166.0F |
| Cabbage (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 41.0F |
| Rice (Steam Table) (Hot Holding) | 144.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 40.0F |
| Potatoes (Steam Table) (Hot Holding) | 155.0F |
| Beans (Steam Table) (Hot Holding) | 158.0F |
| Hamburger cooked (Steam Cooker) (Hot Holding) | 171.0F |
| Curried Shrimp (Steam Table) (Hot Holding) | 177.0F |
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