WICKED WAFFLE, 1712 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 19, 2014 | Follow-up | 0 | 2 | Details / Comments |
|
Jan 09, 2014 | Routine | 2 | 0 | Details / Comments |
|
Sep 12, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Sep 04, 2013 | Complaint | 3 | 2 | Details / Comments |
|
Apr 27, 2012 | Routine | 2 | 1 | Details / Comments |
Mar 19, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)towels not stored inside of a towel dispenser - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5day notice abated
If you have any uqestions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Sweet Potato soup (Soup Warmer) (Hot Holding) | 155.0F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 150.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 170.0F |
| Chili (Soup Warmer) (Hot Holding) | 163.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - under counter) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Jan 09, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARD WAS IN POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM DERYCK MASON FS-57747 EXP-9/01/16
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 100.2F |
| Tomato Soup (Soup Warmer) (Hot Holding) | 140.8F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 125.6F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.7F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | -4.2F |
| (Reach-in Freezer) (Cold Holding) | 2.3F |
Sep 12, 2013 (Follow-up)
Violations:
- Correct response to questions
The person in charge provided documentation from an accredited program recognized by the Department, that he has recently passed the food protection manager exam, but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 9/4/13.
CORRECT ITEMS STATED WITHIN 5-DAYS AS LISTED WITHIN OBSERVATIOS.
CFPM: CHAD DEITRICK (PROVIDED LETTER FROM THE NATIONAL RESTAURANT ASSOCIATION DOCUMENTAION THAT HE HAS TAKEN THE CFPM EXAM ON 9/11/13.)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - reach-in) | 38.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (2-compartment sink) | 120.0F |
| Roast Beef (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Bechamel Sauce (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Egg Patty (Refrigerator - under counter) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 38.0F |
| Soup (Soup Warmer) (Hot Holding) | 165.0F |
| Soup (Soup Warmer) (Hot Holding) | 142.0F |
Sep 04, 2013 (Complaint)
Violations:
- Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTNETS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETERS ANYWHERE AT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Complaint Notes: Discussed with the owner about the complaint, he denied of any sort of insanitary condition within the restaurant. I found 3critical violations and 2 non critical violations. I ordered them to correct all the critical violations within 5days.
No immediate safety concerns were seen.
The Business has written employee's health policy for food-borne illness.
CFPM JOSE E GONZALEZ FS- 53449 EXP. 09-10-2015
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/17/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 44.0F |
| Soup (Steam Table) (Hot Holding) | 121.0F |
| Soup (Steam Table) (Hot Holding) | 129.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
Apr 27, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Gaskets) (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT MR. TAYLOR AT (202)535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
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