BISTRO BISTRO B LOUNGE, 1727 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 12, 2014 | Restoration | 0 | 1 | Details / Comments |
|
Aug 11, 2014 | Follow-up | 9 | 7 | Details / Comments |
|
Jul 23, 2014 | Routine | 7 | 9 | Details / Comments |
|
Mar 05, 2013 | Follow-up | 2 | 3 | Details / Comments |
|
Jan 07, 2013 | Complaint | 4 | 3 | Details / Comments |
|
May 30, 2012 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Mar 12, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 05, 2012 | License Renewal | 4 | 0 | Details / Comments |
Aug 12, 2014 (Restoration)
Violations:
- Nonfood-contact surfaces clean
New wooden shelves are unsealed and absorbent. Recommended sealing. (1410.1 correct code for this violation)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
License Restored.
Correct item stated within 45 days.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Spring Mix (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Pasta (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Peppers (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| salsa (Reach-in Refrigerator) (Cold Holding) | 36.0F |
| Sauce (Hot Water Bath) (Hot Holding) | 145.0F |
| Sauce (Hot Water Bath) (Hot Holding) | 147.0F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 42.0F |
Aug 11, 2014 (Follow-up)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Uncovered employee beverage in the kitchen. - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. - Adequate handwashing sinks properly supplied and accessible
Hand sink obstructed. - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. - Required records available: shellstock tags, parasite destruction
Oysters have no shell stock tags. - Food separated and protected
Raw foods (beef) stored above ready-to-eat foods. - Food separated and protected
Food is stored in chemical buckets. - Food-contact surfaces: cleaned & sanitized
Mold on ice maker interior. - Food-contact surfaces: cleaned & sanitized
Reach-in refrigerator handles and seals are dirty. - Proper cold holding temperatures
Refrigerated foods stored out of temperature. - Proper date marking & disposition
No dates on prepared foods. - Thermometers provided & accurate
No probe thermometer available. - Insects, rodents, & animals not present
Heavy presence of mice droppings. - Insects, rodents, & animals not present
No pest control invoice available. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are deeply grooved.
Summary suspension (In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items abated.)
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Butter (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| Demi-glace Sauce (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| (Refrigerator) (Cold Holding) | 38.0F |
| Eggs (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Creamer (Reach-in Refrigerator) (Cold Holding) | 45.0F |
| Sauce (Hot Water Bath) (Hot Holding) | 140.0F |
| salsa (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| Capers (Reach-in Refrigerator) (Cold Holding) | 46.0F |
| Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| Potatoes (Reach-in Refrigerator) (Cold Holding) | 47.0F |
| Peppers (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| (Walk-in Refrigerator) (Cold Holding) | 46.0F |
Jul 23, 2014 (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) - Hands clean and properly washed
Employees washing hands without soap. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink near dish area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink near dish area. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Mussels and clams stored without shellstock tag with it. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw eggs stored above ready to eat foods in 1st reach in frig. in kitchen area. - Food-contact surfaces: cleaned & sanitized
Mineral buildup automatic dishwasher. - Food properly labeled; original container
Working containers in reach-in unit by grill are not labeled. (Corrected On Site) - Insects, rodents, & animals not present
Mice droppings found on catering shelves going down the stairs. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - In-use utensils: properly stored
Knives stored on countertop near grill area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Plates and bowls are not inverted to prevent contamination of food and lip contact surfaces. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board has many deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap on piping connected to garbage disposal. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Leaking fan on reach in unit (refrigerator) near grill. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Shelving units holding catering items are dusty and have food debris. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 154.3F |
| Hot Water (Handwashing Sink - Dishwash area) | 156.2F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 121.4F |
| (Reach-in Refrigerator) | 38.8F |
| Cordon Bleu (Reach-in Refrigerator) (Cold Holding) | 36.4F |
| Spinach Lasagna (Reach-in Refrigerator) (Cold Holding) | 38.4F |
| (Reach-in Refrigerator) | 36.0F |
| (Reach-in Refrigerator) | 38.7F |
| Marinara Sauce (Steam Table) (Hot Holding) | 139.6F |
| Alfredo Sauce (Steam Table) (Hot Holding) | 158.6F |
| Sliced Tomatoes (Salad Prep Unit) (Cold Holding) | 42.1F |
| Raw Chicken (Refrigerator - reach-in) (Cold Holding) | 41.5F |
| (Refrigerator - display) | 33.0F |
Mar 05, 2013 (Follow-up)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board has cervices and deep cutts, replace or resurface cutting board. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean shelvings under cooking units dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Hand sink not provided at each end of bar for employees to wash hands. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor along wall downstairs and under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS
AND NON CRITICAL WITHIN 45 DAYS.
CRITICAL AND NON CRITICAL VIOLATIONS CITED WAS PENDING FROM REINSPECTION, OTHER VIOLATIONS WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037
| Temperatures | |
| Hot Dog | 134.0F |
Jan 07, 2013 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager on duty. MR Jamal E Bouzid said he has enrolled in the class.He passed the demonstration of knowledge questions.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Cutting board full of crevices and cuts.Worn out gaskets around the reach in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No pull dates on ready to eat food.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
No label on dry food containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Prep shelves and under the cooking units dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Laundry tub mop sink seen downstairs and no hand sink behind the bars.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor dirty along the wall downstairs and under the equipment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WIYHIN 45 DAYS.
NO CERTIFIED FOOD PROTECTION MANAGER ON DUTY. MR JAMAL E BOUZID SAID HAS ENROLLED IN CLASS. HE PASSED THE DEMONSTRATION OF KNOWLEDGE QUESTIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR RONNIE TAYLOR (202)535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Freezer) | 0.0F |
| Mashed potatoes (Hot Holding Unit) (Hot Holding) | 150.0F |
| Sauce (Steam Table) (Hot Holding) | 142.0F |
| Tomato Sauce (Steam Table) (Hot Holding) | 142.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| Hot Water (3-compartment sink) | 122.0F |
May 30, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
CAN OPENER CONTAINED FOOD PARTICLES. (Corrected On Site) - Physical facilities: installed, maintained, & clean
CEILING ON LOWER LEVEL IS UNFINISHED. NO FOOD PREPARATION TAKES PLACE ON THIS LEVEL. THE WALK IN UNIT, ICE MACHINE, SEVERAL FREEZERS, AND STORAGE ARE LOCATED ON THIS LEVEL.
ESTABLISHMENT HAS A CURRENT BUSINESS LICENSE. HOWEVER, LICENSE WAS NOT ON PREMISES AT TIME OF VISIT.
ITEM WAS CORRECTED ON SITE
NO HOT FOOD WAS PREPARED AT TIME OF VISIT
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESITONS YOU MAY CONTACT THE AREA SUPERVISOR MR TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| (Freezer - ice cream) (Cold Holding) | -0.8F |
| (Refrigerator - beverage) (Cold Holding) | 39.1F |
| (Reach-in Freezer) (Cold Holding) | 4.6F |
Mar 12, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION.
CFPM JAMAL E BOUZID 41163 EXP 06/10/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) | 41.0F |
| Tomatoes sliced (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Mar 05, 2012 (License Renewal)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
ICE MACHINE CONTAINED SLIGHT MOLD BUILD UP BEHIND THE DRIP PANEL. KNIVES WERE NOT STORED PROPERLY AT VISIT. KNIVES MAY NOT BE STORED BETWEEN EQUIPMENT.PROVIDE A KNIFE HOLDER TO STORE KNIVES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE COLD UNITS MUST BE DATED AND LABELED AT ALL TIMES. SEVERAL ITEMS WERE NOT COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-JAMAL E.BOUZID FS-41163 EXP 6/10/2012
PROVIDED EMPLOYEE HEALTH INFORMATION
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY 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) | 120.0F |
| (Freezer - ice cream) (Cold Holding) | -5.8F |
| (Refrigerator - walk-in) (Cold Holding) | 40.6F |
| (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| (Refrigerator - reach-in) (Cold Holding) | 34.8F |
| (Reach-in Freezer) (Cold Holding) | 6.6F |
| (Reach-in Freezer) (Cold Holding) | 1.0F |
| (Steam Table) (Hot Holding) | 158.9F |
| Lentil Soup (Steam Table) (Hot Holding) | 148.9F |
| Provolone Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 39.6F |
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