BON MI RESTAURANT (D), 900 19TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 14, 2014 | Routine | 0 | 2 | Details / Comments |
|
Jan 10, 2014 | Complaint | 0 | 3 | Details / Comments |
|
Jun 12, 2013 | Routine | 1 | 2 | Details / Comments |
|
Aug 03, 2012 | Routine | 1 | 0 | Details / Comments |
May 14, 2014 (Routine)
Violations:
- Variance obtained for specialized processing methods
Establishment has an expired HACCP approval letter. Current processes: sous vide, pickling, vacuum packing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Safety Manager: David Lynch, FS-57359, Expiration Date: 5/15/16.
Last pest service 4/30/14.
Establishment has one food truck. Same trade name. Truck parks at 6th and K St
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Noodles (Open Display Refrigerator) (Cold Holding) | 43.0F |
| Cucumbers (Open Display Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 163.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 143.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 135.0F |
| Cole slaw (Open Display Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 110.9F |
| (Reach-in Refrigerator) (Cold Holding) | 43.6F |
| (Reach-in Refrigerator) (Cold Holding) | 43.1F |
| (Reach-in Refrigerator) (Cold Holding) | 39.3F |
Jan 10, 2014 (Complaint)
Violations:
- Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY GREASY UTENSIL AND STORAGE CONTAINERS IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken Selects (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jun 12, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food contact surface. (Corrected On Site)
Certified Food Manager Jermaine Coleman FS#54865 expire 12-8-13.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Pork | 160.0F |
| BBQ Chicken | 153.0F |
| Chicken | 145.0F |
| Beef | 145.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator) | 35.0F |
| Hot Dog | 112.0F |
Aug 03, 2012 (Routine)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES TWO UNITS WERE ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.
ESTABLILSHMENT HAS A VARIANCE AND HACCP PLAN FOR THE COOKING PROCESS USED.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
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 | |
| (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - beverage) (Cold Holding) | 39.0F |
| (Refrigerator - open display) (Cold Holding) | 37.6F |
| Brisket (Warmer) (Hot Holding) | 165.0F |
| Chicken (Warmer) (Hot Holding) | 175.0F |
| Pork (Warmer) (Hot Holding) | 167.0F |
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