CLIMAX RESTAURANT/HOOKAH BAR (N) (S), 900 FLORIDA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 31, 2013 | Complaint | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 27, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 12, 2013 | Routine | 2 | 4 | Details / Comments |
|
Aug 28, 2012 | Follow-up | 1 | 2 | Details / Comments |
|
Aug 07, 2012 | Routine | 3 | 2 | Details / Comments |
|
Dec 28, 2011 | Follow-up | 0 | 1 | Details / Comments |
|
Dec 22, 2011 | Change of Ownership | 5 | 9 | Details / Comments |
Oct 31, 2013 (Complaint)
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 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no hot water at the handsink in the kitchen - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Garbage disposal needs to be moved to a separate sink or to the drain board on the 3-comp sink
Correct stated items within 5days
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) | 114.0F |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Lamb (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.6F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
Jun 27, 2013 (Follow-up)
Comments:5day notice abated
If you ahve nay questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Lamb (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Jun 12, 2013 (Routine)
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 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace cutting board. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Ice machine has missing front cover. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal stored in side three(3) compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean cooking facility, hood, filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Freezer) | 0.0F |
| (Refrigerator) | 40.0F |
| Cheese | 41.0F |
| Spaghetti | 40.0F |
| Beef | 41.0F |
| Hot Dog | 112.0F |
| Onions raw | 38.0F |
| Tomatoes sliced | 39.0F |
Aug 28, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS AR HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Thermometers provided & accurate
NO THERMOMETERS AVAILABLE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
Most recent pest control service date: 07/12/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100PM 7.0 pH, 102.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomato Basil Soup (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef (Steam Table) (Hot Holding) | 168.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lamb (Steam Table) (Hot Holding) | 168.0F |
Aug 07, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food not protected from contamination, Black trach bags stored under food itesm in side refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Interior bottom of reach in refrigerator and freezer is unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board needs replacing or resurface. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surface, such as filters and hood over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager (non on duty).
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
| Temperatures | |
| Beef | 41.0F |
| Onions raw | 40.0F |
| Tomatoes sliced | 40.0F |
| Hot Water | 114.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 40.0F |
Dec 28, 2011 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
The area where the mop sink is supposed to be located is inaccessible and I can not ascertain whether there is a faucet or any other required elements installed. Boxes are stored from the floor at least 4 feet high.
5 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 12/22/2011:
25 DCMR 200.3
25 DCMR 300.1
25 DCMR 2411.1 (no upstairs bar handwashing sink)
25 DCMR 2602.1
45 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 12/22/2011:
25 DCMR 302.2
25 DCMR 1608.1
25 DCMR 1900.3
25 DCMR 2911.1
25 DCMR 2912.1(a)
25 DCMR 3003.1
25 DCMR 3008.1(b)(2)
25 DCMR 3010.2
NOT APPROVED FOR CHANGED OF OWNERSHIP OF BUSINESS LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
Dec 22, 2011 (Change of Ownership)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Yosef Tekola: Prometric Certificate No. 1679466; Exam Date 10/17/2011. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy for foodborne illness. I provided the person in charge with a copy of the DC Food Code Employee Medical Referral, interview and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no trash receptacle for paper towels at the kitchen handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The paper towel dispenser in the kitchen is installed above the 3-compartment sink's drain board instead of above or nearest to the handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink located at either the downstairs or upstairs bars. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
There is mold and crud on the ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There is a gap under the rear kitchen door which would allow the entry of pests. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Grease and smoke particulates are built on the ventilation hood filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the 3-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room doors are not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clothing items and a backpack are stored in the kitchen on the floor and atop a crate between the reach-in refrigerators. There are no lockers in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (no lighting) in the reach-in refrigerator and reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw animal foods is printed on the menu.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
NOT APPROVED FOR CHANGED OF OWNERSHIP OF BUSINESS LICENSE
(Bella Restaurant is the current establishment name)
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) | 42.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 34.7F |
| Rice (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 41.7F |
| (Reach-in Freezer) | -2.0F |
| (Refrigerator - under counter) | 33.0F |
| Beef (Refrigerator - under counter) (Cooling) | 53.0F |
| Beef Patties (Refrigerator - under counter) (Cold Holding) | 38.1F |
| Chicken Wings (Refrigerator - sushi display) (Cold Holding) | 40.6F |
| Chicken Breast (Refrigerator - under counter) (Cold Holding) | 38.7F |
| Minced Onions (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - under counter) (Cold Holding) | 42.3F |
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