BLUES ALLEY(N), 1069 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2014 | Routine | 3 | 2 | Details / Comments |
|
May 14, 2013 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 17, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 03, 2012 | Routine | 3 | 1 | Details / Comments |
Oct 24, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)chemicals stored under prep table with the olive oil - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)mice droppings behind the bar and on the side of the kitchen - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s). - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under around equipment in the kitchen contain debris
CFH: Jose Mendez 12/30/2016
Correct stated items within 5days
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Cook Line) | 116.0F |
| Hot Water (Handwashing Sink - Bar) | 106.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Sausage (Warmer) (Hot Holding) | 155.0F |
| Rice (Warmer) (Hot Holding) | 144.0F |
| Red Beans (Warmer) (Hot Holding) | 146.0F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Sliced Tomatoes (Refrigerator - reach-in) (Cold Holding) | 39.6F |
| Red Beans (Warmer) (Hot Holding) | 144.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| Greenleaf Lettuce (Refrigerator - sandwich prep unit) | 38.0F |
May 14, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handsink filled with bottles behind the bar (Corrected On Site)
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Stuffed Shrimp (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Crab meat (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Spinach Dip (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Reach-in Freezer) | -10.0F |
Aug 17, 2012 (Follow-up)
Comments:CFH:Jose A Mendoza FS:10224 EXP:12/30/2016
5day notice abated
45 day notice abated
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
Aug 03, 2012 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)remove bottles from handsink behind the bar - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling time & temperatures
Container of hot soup at 160 degrees inside of the reachin refrigerator(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFH:Jose A Mendoza FS:10224 EXP:12/30/2016
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Rice (Steam Table) (Hot Holding) | 160.0F |
| Jambalaya (Steam Table) (Hot Holding) | 155.0F |
| Red Beans (Steam Table) (Hot Holding) | 163.0F |
| Greens (Steam Table) (Hot Holding) | 180.0F |
| Seafood Gumbo (Steam Table) (Hot Holding) | 170.0F |
| Stuffed Mushrooms (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Stuffed Shrimp (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
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