BISTRO LA BONNE (N), 1340 U 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. | Apr 30, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 23, 2013 | Complaint | 3 | 3 | Details / Comments |
|
Dec 10, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Nov 29, 2012 | Routine | 6 | 4 | Details / Comments |
Apr 30, 2013 (Follow-up)
Comments:If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Mussels (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 144.0F |
| Gravy (Steam Table) (Hot Holding) | 150.0F |
| Red Sauce (Steam Table) (Hot Holding) | 149.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
Apr 23, 2013 (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. - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)shell stock tags for mussel not available at time of call - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no date or label on potentially hazardous foods inside of the walkin refrigerator - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)employee in the food prep area not wearing a hair restraint - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of equipment contains grease and dried food particles - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)standing water underneath 3-comp sink /floors under and around equipment contain debris
Correct stated items within5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Mussels (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Gravy (Warmer) (Hot Holding) | 155.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| White Sauce (Warmer) (Hot Holding) | 148.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
| Green Peppers (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Dec 10, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) as cited 11/29/12. - Proper date marking & disposition
Ready to eat, phf are not date marked as cited 11/29/12.
FAILURE TO COMPLY WITH 5-DAY NOTICE (further action shall be taken)
45-DAY NOTICE PENDING, FROM INSPECTION CONDUCTED ON 11/19/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Beef (Refrigerator - walk-in) (Cold Holding) | 52.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 52.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 51.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 55.0F |
| Macoroni (Refrigerator - walk-in) (Cold Holding) | 52.0F |
| (Refrigerator - walk-in) | 49.0F |
| Onions raw (Refrigerator) (Cold Holding) | 63.0F |
| Fish - Trout (Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 110.0F |
Nov 29, 2012 (Routine)
Violations:
- Hands clean and properly washed
Lack of hand washing observed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employees handling rte foods with bare hands. (Corrected On Site) - Proper cooling time & temperatures
Cooked phf is not being cooled within the proper time limits.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready to eat, phf are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handlers are not wearing proper hair restraints.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WIITHINN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) | 39.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Pasta (Refrigerator - walk-in) (Cooling) | 55.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 42.1F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 42.1F |
| Mussels (Stove) (Cooking) | 158.0F |
| Onions raw (Refrigerator) (Cold Holding) | 65.0F |
| Chicken (Refrigerator) (Cold Holding) | 60.0F |
| Beef (Refrigerator) (Cold Holding) | 43.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| onion soup (Steam Table) (Hot Holding) | 132.0F |
| Lobster Bisque (Steam Table) (Hot Holding) | 134.6F |
| Soup (Steam Table) (Hot Holding) | 124.0F |
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