JACK ROSE DINING SALON (N), 2007 18TH ST 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 |
|
Jun 18, 2014 | Routine | 10 | 8 | Details / Comments |
| No violation noted during this evaluation. | May 14, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 01, 2013 | Routine | 7 | 2 | Details / Comments |
| No violation noted during this evaluation. | Dec 11, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 05, 2012 | Routine | 1 | 6 | Details / Comments |
| No violation noted during this evaluation. | Aug 15, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 01, 2012 | Routine | 4 | 2 | Details / Comments |
Oct 24, 2014 (Routine)
Violations:
- Hands clean and properly washed
Employees not washing hands.(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
Handsink being used for dumping.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw eggs stored over ready to eat items in walkin refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ALL ITEMS STATED WITHIN 5-DAYS
CORRECT ALL 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) | 128.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 180.0F |
| Hot Water (Warewashing Machine - Wash Cycle) | 160.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | -5.0F |
| Chicken (Deep Fryer) (Cooking) | 165.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 27.0F |
| Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 33.0F |
Jun 18, 2014 (Routine)
Violations:
- Hands clean and properly washed
Observed employee wash hands for less than 20 seconds. (Corrected On Site) - Hands clean and properly washed
Observed employees change tasks without performing hand washes. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at hand sink in downstairs bar. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Paper towels not available at hand sink at downstairs bar hand sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand washing reminder signs not posted at all hand sinks. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Shell stock observed in main kitchen without tags. (Corrected On Site) - Food separated and protected
Improper hierarchy observed in drawer unit on line. Improper hierarchy observed in reach in freezer with raw food out of it's original hermetically sealed container. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Soda nozzles observed unclean (corrected on site), Shelves in walk in cooler unclean (corrected on site) ice machine interiors are unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Potentially hazardous food items in drawer on line temp above 41 degrees F. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
Bar menu, with drinks make with raw egg whites, does not have consumer advisory. (Corrected On Site) - Toxic substances properly identified, stored, used
Unlabeled chemicals observed. (Corrected On Site) - Toxic substances properly identified, stored, used
Chemicals stored over food contact containers. (Corrected On Site) - Thermometers provided & accurate
Thermometers not present inside all refrigerators containing potentially hazardous foods. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit fly activity observed in bar on first level. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths are not stored in sanitizer buckets when not in use. (Corrected On Site) - In-use utensils: properly stored
Utensils at bar are stored in standing water. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Test strips not available. Establishment has both chlorine sanitizing dish machines, and Quaternary Sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in walk in cooler observed unclean. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITMES STATED WITHIN 45 CALENDAR DAYS
DC CFPM: SARAH SPIGELMAN FS-54293 8/25/15
MACHINE USED FOR REDUCED OXYGEN PACKAGING IS OBSERVED ON SITE. ESTABLISHMENT IS NOT PERMITTED TO PERFORM REDUCED OXYGEN PACKAGING OR SOUS VIDE WITHOUT A HACCP PLAN, VARIANCE, AND WRITTEN APPROVAL FROM THE HEALTH DEPARTMENT. NO ROP FOOD WAS OBSERVED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Shelf) | 127.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Reach-in Refrigerator) | 40.0F |
| Tomato Sauce (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Oysters (Display Refrigerator) (Cold Holding) | 33.0F |
| Chicken Wings (Refrigerator) | 45.0F |
| (Refrigerator - reach-in) | 33.0F |
| (Refrigerator - drawer) | 32.0F |
| Steak raw (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| Hamburger patty (Refrigerator - drawer) (Cold Holding) | 47.0F |
| Chicken (Reach-in Refrigerator) (Cooling) | 55.0F |
| Fish raw (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| (Walk-in Refrigerator) | 42.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Dishwashing Machine - Wash Cycle) | 155.0F |
| (Warewashing Machine - Rinse Cycle) | 184.0F |
May 14, 2013 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 5/14/13
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 5/14/13
IF YOU HAVE ANY QUESTIONS PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)535-2180
| Temperatures | |
| Hot Water (Sink) (Hot Holding) | 122.0F |
| (Refrigerator) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| Steak raw (Refrigerator) | 39.0F |
| Beef (Refrigerator) (Cold Holding) | 39.0F |
| Mixed Vegetables (Hot Holding Unit) (Hot Holding) | 205.0F |
| Pork (Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) (Hot Holding) | 120.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 40.0F |
May 01, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/ICE BOX/PREP TABLE (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME CREW MEMBERS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F IN SOME HANDWASHING SINKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE REACH-IN COOLER IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/16/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.0°F
| Temperatures | |
| Hot Water (Refrigerator - open display) (Cold Holding) | 88.0F |
| Hot Water (Handwashing Sink - kitchen) | 97.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Refrigerator - open display) | 91.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - open display) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 47.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 43.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 49.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 48.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 47.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 48.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 48.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
Dec 11, 2012 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/5/12
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/5/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Mushrooms (Refrigerator) (Cold Holding) | 37.0F |
| (Refrigerator) | 40.0F |
| Rice (Refrigerator) (Cold Holding) | 42.0F |
| Potatoes (Refrigerator) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator) (Cold Holding) | 39.0F |
| Chicken (Refrigerator) (Cold Holding) | 44.0F |
| Steak raw (Refrigerator) (Cold Holding) | 43.0F |
| Lobster (Refrigerator) (Cold Holding) | 40.0F |
| Scallops (Refrigerator) (Cold Holding) | 40.0F |
Dec 05, 2012 (Routine)
Violations:
- Correct response to questions
A certified food manager with a department of health certificate must be present at all times. (Corrected On Site) - Proper date marking & disposition
Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employee not wearing hair restraint. (Corrected On Site) - Personal cleanliness
Observed employee wearing jewerly while food preping. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Ice machine is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean interior of ice machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Pipe under hand sink leaks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Arra Galdemez FS#44491 expire 7-21-13.
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 | |
| Chicken baked | 143.0F |
| Fish - Cod | 36.0F |
| Lobster | 36.0F |
| Shrimp raw | 38.0F |
| Steak raw | 37.0F |
| Mushrooms | 38.0F |
| Duck | 38.0F |
| (Salad Prep Unit) | 40.0F |
| (Refrigerator - drawer) | 37.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 38.0F |
Aug 15, 2012 (Follow-up)
Comments:CFH Elizabeth Rachel Serigi EXP:03/20/2013
5 day notice abated
45 day notice abated
If you have any questions,please call area supervisor Mr. Ronnie Taylor at (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Rice (Steam Table) (Hot Holding) | 156.0F |
Aug 01, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employee handling ready to eat foods with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw foods stored above ready to eat items. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
No consumer advisory.(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)
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 - Bar) | 118.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 189.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Freezer) | 10.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 43.0F |
| (Refrigerator) | 44.0F |
| Bison (Refrigerator) (Cold Holding) | 44.0F |
| Beef (Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Refrigerator) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 45.0F |
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