UPTOWN RESTAURANT BAR AND LOUNGE (S), 1608 7TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 26, 2014 | Complaint | 3 | 3 | Details / Comments |
|
Aug 09, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 08, 2012 | Routine | 5 | 6 | Details / Comments |
| No violation noted during this evaluation. | Feb 23, 2012 | Routine | 0 | 0 | Details / Comments |
|
Feb 23, 2012 | Routine | 3 | 2 | Details / Comments |
Mar 26, 2014 (Complaint)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no date marking on TCS foods inside of the reach-in units - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)unclean non-food contact surfaces in the kitchen - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)garbage disposal stored inside of the 3-comp sink - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under equipment contain dried food particles and grease
Correct stated items within 5days
Correct stated items wihtin 45days
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
CFH:Gegremeskel A Kahasai FS:20737 Exp:02/20/20152
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 109.0F |
| Spinach (Steam Table) (Hot Holding) | 155.0F |
| Potatoes (Warmer) (Hot Holding) | 141.0F |
| Lamb (Warmer) (Hot Holding) | 147.0F |
| Beef (Warmer) (Hot Holding) | 144.0F |
| Chicken curried (Warmer) (Hot Holding) | 144.0F |
| Rice (Warmer) (Hot Holding) | 143.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
| (Reach-in Freezer) | -10.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Aug 09, 2012 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
NO SPILLAGE SINK BEHIND BAR.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER GEBREMESKEL KAHASSAI FS-50737-EXPIRES 2/20/2015.
INSPECTION WAS CONDUCTED ON AUGUST 8, 2012 AT THAT TIME THE BUSINESS WAS GIVEN A SUMMARY SUSPENSION BECAUSE THE BUSINESS HAD NO HOT WATER AND REINSPECTION WAS CONDUCTED ON AUGUST 9, 2012 AND ALL VIOLATIONS HAD BEEN CORRECT WITH THE EXCEPTION OF INSTALLING A SPILLAGE SINK BEHIND THE BAR.
A 45 DAY NOTICE WAS GIVEN.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
Aug 08, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. - Food separated and protected
Food on floor in walk in cooler. Food uncover in refrigeration unit. - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces slim on plate inside of ice machine and dried food spillage in refrigeration unit. Ice scoop for ice bin in dirty gray container. - Proper date marking & disposition
No date marking on prepare food that held refrigerated for twenty four hours. - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). No thermometer in reach-in refrigerator. - Wiping cloths: properly used & stored
Observed wiping cloths on hand sink in bar area and table in kitchen. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards not free of stains and inclusions. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s).No hot water (110 degrees Fahrenheit or above) at handwashing sink(s).
CERTIFIED FOOD MANAGER GEBREMESKEL KAHASSAI FS-50737-EXPIRES-2/20/2015
SUMMARY SUSPENSION NO HOT WATER ON PREMISES.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 81.0F |
| Greens (Hot Holding Display Unit) (Hot Holding) | 150.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Feb 23, 2012 (Routine)
Comments:The Business has a written employee's health policy for food-borne illness.
CFPM Sisay Tassew FS-40397 Exp. 05/09/2012
Consumer advisory notice printed on the menu
Most recent pest control service date: 02/12/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 104.6°F)
Feb 23, 2012 (Routine)
Violations:
- Food separated and protected
Uncovered food items find in the reach-in cooler (Corrected On Site) - Proper cold holding temperatures
Some cold food items in te reach-in cooler are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in cooler are labeled for dates and contents. (Corrected On Site) - Thermometers provided & accurate
No thermometers seen in the reach-in cooler(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical strips found t the 3compartments sink(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM Sisay Tassew FS-40397 Exp. 05/09/2012
Consumer advisory notice printed on the menu
Most recent pest control service date: 02/12/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 104.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 133.0F |
| Hot Water (Handwashing Sink - Bar) | 125.0F |
| Hot Water (3-compartment sink) | 129.0F |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - under counter) | 38.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions cooked (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beef (Steam Table) (Hot Holding) | 171.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 39.0F |
| Curried Goat (Steam Table) (Hot Holding) | 165.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
| Hot & Sour Soup (Steam Cooker) (Cooking) | 169.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 39.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 167.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 41.0F |
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