DUFFY'S IRISH RESTAURANT (N), 2106 VERMONT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 20, 2014 | Routine | 3 | 3 | Details / Comments |
|
Jul 18, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 12, 2013 | Routine | 3 | 0 | Details / Comments |
| No violation noted during this evaluation. | Mar 19, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 08, 2013 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Aug 22, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 03, 2012 | Routine | 2 | 2 | Details / Comments |
|
Mar 07, 2012 | Routine | 2 | 8 | Details / Comments |
Mar 20, 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.(issued) (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Employee handled celery and shredded lettuce with bare hands.(discarded and gloves worn) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.No paper towels at handwashing sink.No handwashing signage at handwashing sink.(provided at the bar hand sink) (Corrected On Site) - Food separated and protected
Raw eggs and ground beef in drippings stored above other food items in the walk in refrigerator.(moved) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Pan placed on top of bread crumbs.(moved) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Rust on the inside metal plate of the ice machine.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Reach-in Refrigerator) | 41.4F |
| (Reach-in Refrigerator) | 43.0F |
| (Reach-in Freezer) | 26.0F |
| (Walk-in Refrigerator) | 38.6F |
Jul 18, 2013 (Follow-up)
Violations:
- Proper cooling time & temperatures
Chicken wings inside of a large tub with at temp of 16o degrees inside of the walkin refrigerator. Remove wing store inside shallow pans in an ice bath before placin inside of the walkin unit (Corrected On Site)
%day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 118.0F |
| Chicken Wings (Refrigerator - walk-in) (Cooling) | 166.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
Jul 12, 2013 (Routine)
Violations:
- Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)eggs stored over ready to eat foods inside of the walkin - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's plastic drip panel. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).cooked chicken wings above 41 degrees inside of the reach-in unit
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 - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| Chicken Wings (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Salad Dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Hamburger Patty Raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Fish raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
Mar 19, 2013 (Follow-up)
Comments:5 day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Corned Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -9.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Mar 08, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready to eat, potentially hazardous foods are not date marked.(CORRECT VIOLATION WITHIN 5 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) - Physical facilities: installed, maintained, & clean
Missing ceiling tiles in kitchen area. Ice machine is missing a panel.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 42.0F |
| Cheese shredded (Refrigerator) (Cold Holding) | 48.0F |
| Onions raw (Refrigerator) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 26.0F |
| Corned Beef (Refrigerator - walk-in) (Cold Holding) | 36.0F |
Aug 22, 2012 (Follow-up)
Comments:REINSPECTION WAS CONDUCTED AND VIOLATIONS WAS ABATED, DCMR 25 FOOD CODES, 300.1, 810.1 AND 1007.1.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 132.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
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) - Proper date marking & disposition
Food containers not date marked in side refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Observed food handler not wearing hair restraint. (Corrected On Site) - In-use utensils: properly stored
Sanitary holder not provided for ice scoop. (Corrected On Site)
Certified Food Manager Raul Prudencio FS#43720.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Pork | 37.0F |
| Tomatoes sliced | 37.0F |
| Chicken | 41.0F |
| Hamburger patty | 38.0F |
| Hot Water | 125.0F |
| Blue cheese dressing | 38.0F |
| Corned Beef | 37.0F |
| Mayonnaise | 37.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| Pork | 37.0F |
| Tomatoes sliced | 37.0F |
| Chicken | 31.0F |
| Hamburger patty | 38.0F |
| Hot Water | 125.0F |
| Blue cheese dressing | 38.0F |
| Corned Beef | 37.0F |
| Mayonnaise | 37.0F |
| (Prep sink) | 38.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
Mar 07, 2012 (Routine)
Violations:
- Proper date marking & disposition
Food items/containers stored inside refrigeration units not properly date-marked. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
No "consumer advisory" posted on menu or at establishment. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Refrigerated sandwich preparation unit door off hinges. Temperature of sandwich refrigeration unit 45 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer(s) inside reach-in or walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Food items/containers stored inside refrigeration units not properly labelled. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Beverage items stored on floor at rear of kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Rusty shelving inside walk-in box. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (Corrected On Site) - Hot & cold water available; adequate pressure
Inadequate hot water temperature/pressure at one handsink in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self-closing device on unisex toilet room door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - ANDREW M. DUFFY -#41375 - expires 09/10/2012
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED NOT CORRECTED ON SITE MUST BE CORRECTED WITHIN 45-DAYS (04/23/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 140.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Freezer - walk-in) (Cold Holding) | 21.0F |
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