JAM DUONG STYLE, 1726 NORTH CAPITOL ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 11, 2014 | Routine | 2 | 5 | Details / Comments |
|
Jun 20, 2013 | Routine | 0 | 4 | Details / Comments |
| No violation noted during this evaluation. | Nov 05, 2012 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Oct 25, 2012 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Sep 28, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 18, 2012 | Routine | 3 | 4 | Details / Comments |
Jul 11, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Personal cleanliness
Observed employee preparing food not wearing hair restraint. (Corrected On Site) - Nonfood-contact surfaces clean
Clean bottom of reach in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in corners, and behind equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Air gap not provided between floor drain and pipe under two(2)compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No light provided over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Janet Sweets FS#55866 expire 12-25-15.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
| Temperatures | |
| Curried Goat | 150.0F |
| Chicken jerked | 143.0F |
| Stew | 175.0F |
| Oxtails | 147.0F |
| Cabbage | 145.0F |
| Rice | 140.0F |
| Chicken curried | 143.0F |
| Rice and Beans | 150.0F |
| Macaroni and cheese | 144.0F |
| Oxtails | 44.0F |
| Goat | 54.0F |
| (Refrigerator) | 40.0F |
Jun 20, 2013 (Routine)
Violations:
- Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT. (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY EQUIPMENT IN KITCHEN (Corrected On Site) - Adequate ventilation & lighting; designated areas used
LOW LIGHT INTENSITY IN KITCHEN (Corrected On Site) - Adequate ventilation & lighting; designated areas used
NON WORKING EXHAUST VENTILATION SYSTWM(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
CFPM RENE WILFORD
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beef (Refrigerator - display) (Cold Holding) | 40.0F |
| (Freezer) | 12.0F |
| Spinach Dip (Warmer) (Cooking) | 165.0F |
| Beef (Stove) (Preparation) | 146.0F |
Nov 05, 2012 (Follow-up)
Comments:CFPM: RENIA WILFORD PASSED EXAM. PLEASE, GO TO THE OFFICE TO BE AUTHORIZED BU DC GOVERNMENT WHERN YOU RECEIVE CERTIFICATE. DISPOSER REPAIRED. NOTICE ABATED FROM INSPECTION OF 09/28/2012 AND 10/25/2012.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - counter top) | 42.0F |
| Goat | 140.0F |
| Chicken curried | 144.0F |
| Rice and Beans | 138.0F |
Oct 25, 2012 (Follow-up)
Comments:FOOD MANAGER RENIA WILFORD PASS EXAM FROM INSTRUCTOR NORM NEVERSON ON 10/21/2012. 5 DAY EXTENSION TO COMPLETE REPAIR DISPOSER; PROVIDE EXTERMINATOR SERVICE REPORT (MISPLACED?); PROVIDE DOCUMENT OF PASSED MANAGER EXAM WITHIN 5 DAYS.
| Temperatures | |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 20.0F |
| Chicken jerked | 138.0F |
| Rice and Beans | 140.0F |
| (Hot Holding Display Unit) | 142.0F |
Sep 28, 2012 (Follow-up)
Comments:FOOD MANAGER HASN'T BEEN AUTHORIZED BY DC GOVERNMENT. DISPOSER NOT REPAIRED; FAUCET AT HAND SINK NOT WORK PROPERLY AND WAS SHUT DOWN WHEN INSPECTION. CORRECT ITEMS CITED AND IN PREVIOUS INSPECTION. FAILURE TO COMPLY WILL RESULT IN FURTHER ACTION. QUESTIONS, PLEASE CALL 202-442-5928 FOR MS. COLEMAN, SUPERVISOR.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - counter top) | 42.0F |
| (Reach-in Freezer) | 20.0F |
| Goat | 142.0F |
| Chicken | 140.0F |
| RICE WITH BEAN | 150.0F |
Sep 18, 2012 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Hot water not working at the handsink. Repair to ensure that employees can proeperly was hands - Food-contact surfaces: cleaned & sanitized
clean bottom of reachin frigerator next to entrance(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Chicken sitting inside of water in the deep sink(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Personal cleanliness
Employee inside the kitechen not wearing a hair restraint(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Remove dust and grease from all equipment inside of the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Remove food debris from underneath equipment inside of the kitche(ovens)
ccfh:Renia K Wilford prometric 06/03/2014
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline coleman at (202)442-5928
| Temperatures | |
| Curried Goat (Steam Table) (Hot Holding) | 155.0F |
| Rice (Steam Table) (Hot Holding) | 147.0F |
| Rice and Beans (Steam Table) (Hot Holding) | 148.0F |
| Beef (Steam Table) (Hot Holding) | 153.0F |
| Beef Patties (Warmer) (Hot Holding) | 155.0F |
| Macaroni and cheese (Warmer) (Hot Holding) | 165.0F |
| Chicken jerked (Steam Table) (Hot Holding) | 148.0F |
| Chicken curried (Steam Table) (Hot Holding) | 150.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 146.0F |
| Plantains (Warmer) (Hot Holding) | 144.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
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