DISTRICT 2 BAR AND GRILLE(N), 3238 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 16, 2012 | Follow-up | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Aug 16, 2012 | License Restoration | 0 | 0 | Details / Comments |
|
Aug 15, 2012 | Routine | 6 | 6 | Details / Comments |
Aug 16, 2012 (Follow-up)
Violations:
- Thermometers provided & accurate
No thermometer(s) located inside reach-in and walk-in refrigerator(s). - Warewashing facilities: installed, maintained, & used; test strips
The temperature of the wash/rinse solution in spray-type warewashers that use chemicals to sanitize was less than 120°F). Temperature registered 100°F. - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handsinks & 3-compartment sink(s). Hot water temp 97 degrees F - Plumbing installed; proper backflow devices
Valve connecting hot water heater in need of repair or replacement.
CFPM -RONALD REID - PROMETRIC - expires 07/07/15
SUMMARY SUSPENSION STILL IN EFFECT (In order for license to be restored, a 2nd re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all pending items must be abated and approved by the DOH)
| Temperatures | |
| Hot Water (Handwashing Sink) | 97.0F |
| Hot Water (3-compartment sink) | 97.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 97.0F |
| Hot Water (Handwashing Sink) | 97.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - drawer) (Cold Holding) | 41.0F |
Aug 16, 2012 (License Restoration)
Comments:LICENSE RESTORED
NO OBJECTION TO RENEWAL OF LICENSE
CFPM - RONALD REID - PROMETRIC - 07/07/2015
NOTE: RELOCATE HANDSINK IN KITCHEN CLOSER TO FOOD PREPARATION & COOKING AREA. RELOCATE SODA LINES BLOCKING HANDSINK BEHIND BAR.
OBTAIN A CURRENT BASIC BUSINESS LICENSE (fax copy to DOH at 202-535-1359)
OBTAIN DC CFPM CERTIFICATE & IDENTIFICATION CARD
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 125.0F |
Aug 15, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a letter stating the course was taken to obtain a certificate from an accredited program (Prometric) recognized by the Department but has not yet received the Certified Food Protection Manager (CFPM) certificate issued by Prometric in order to obtain the CFPM certificate from the DC Department of Health. - Hands clean and properly washed
Food employees not capable of keeping their hands and exposed portions of their arms clean - no hot water. Hot water temperature 86 degrees F. - Adequate handwashing sinks properly supplied and accessible
Handwashing sink located in kitchen not easily accessible to employees. - Food separated and protected
Food items/containers stored on floor of walk-in refrigeration. Eggs improperly stored inside walk-in box. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Several refrigeration units not capable of maintaining food items at a temperature of 41 degrees F or below. Refrigeration temperatures recorded at 55. 64 & 78 degrees F. - Proper cooling methods used; adequate equipment for temperature control
Several refrigeration unit out of temperature - 55. 64 .& 78 degrees F. - Thermometers provided & accurate
No thermometer(s) located inside reach-in & walk-in refrigerator(s). - In-use utensils: properly stored
Ice scoop stored atop shelving next to ice machine unprotected. - Warewashing facilities: installed, maintained, & used; test strips
Final rinse hot water temperature on mechanical warewashing machine registered a temperature of 86 degrees F. - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at all handsinks including toilet rooms & 3-compartment sink(s).
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 must be abated and approved by the DOH)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 86.0F |
| Hot Water (Handwashing Sink - kitchen) | 86.0F |
| Hot Water (Handwashing Sink - toilet room) | 86.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 86.0F |
| (Refrigerator - reach-in) (Cold Holding) | 55.0F |
| (Refrigerator - drawer) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 30.0F |
| (Refrigerator - drawer) (Cold Holding) | 78.0F |
| (Refrigerator - drawer) (Cold Holding) | 64.0F |
| Chili (Steam Table) (Hot Holding) | 165.0F |
| Onions cooked (Steam Table) (Hot Holding) | 161.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 18.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Hot Water (3-compartment sink) | 86.0F |
| Hot Water (Handwashing Sink - kitchen) | 86.0F |
| Hot Water (Handwashing Sink - toilet room) | 86.0F |
| (Refrigerator - reach-in) (Cold Holding) | 55.0F |
| (Refrigerator - drawer) (Cold Holding) | 64.0F |
| (Refrigerator - drawer) (Cold Holding) | 78.0F |
| (Refrigerator - drawer) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 30.0F |
| (Reach-in Freezer) (Cold Holding) | 18.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Chili (Steam Table) (Hot Holding) | 165.0F |
| Onions cooked (Steam Table) (Hot Holding) | 161.0F |
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