JOLT N BOLT, 1918 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 04, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
May 27, 2014 | Routine | 2 | 2 | Details / Comments |
|
Sep 04, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 07, 2013 | Routine | 2 | 2 | Details / Comments |
|
Feb 03, 2012 | Follow-up | 1 | 1 | Details / Comments |
|
Feb 02, 2012 | Routine | 7 | 13 | Details / Comments |
Jun 04, 2014 (Follow-up)
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. (5 DAY NOTICE PENDING) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (45 DAY NOTICE PENDING)
Notices abated from previous inspection conducted on 5/27/14: DCMR: 502.1, 2418.1
Notices pending from previous inspection conducted on 5/27/14: DCMR: 1815.1, 300.1
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing sink - coffee station) | 110.0F |
| Fruit - cut or sliced (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Juice (Display Refrigerator) (Cold Holding) | 42.0F |
May 27, 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) - Personal cleanliness
No hair restraint worn by food handlers.(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 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The water supply was turned off at the hand sink on the front line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct items stated within 5 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Prep sink) | 110.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 39.9F |
| Beef Patties (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 43.1F |
| (Reach-in Refrigerator) | 43.3F |
| (Reach-in Refrigerator) | 41.1F |
| (Refrigerator - display) | 39.9F |
| Chicken grilled (Refrigerator - under counter) (Cold Holding) | 42.1F |
| (Reach-in Freezer) | 9.7F |
Sep 04, 2013 (Follow-up)
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) - Personal cleanliness
Employees were not wearing hair restraint. (Corrected On Site)
5 day notice abated from the inspection conducted on 8/07/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | 10.9F |
| (Refrigerator - display) | 38.9F |
Aug 07, 2013 (Routine)
Violations:
- 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) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 7/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 48.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 44.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 48.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
Feb 03, 2012 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. - Toilet facilities: properly constructed, supplied, & cleaned
Install self closing device on ladies room door.
LICENSE RESTORED FROM SUSPENSION ON FEBRUARY 2, 2012
EXTERMINATOR WAS OUT TO SERVICE BUSINESS ON 2/2/2012
SMART H & A/C COMPANY WAS OUT TO SERVICE HOT WATER HEATER AND GARBAGE DISPOSAL.
GARBAGE DISPOSAL NEED A PART ORDER WAS PLACED DELIVERY IN 2 TO 3 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Yogurt (Refrigerator - open display) (Cold Holding) | 35.0F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 39.0F |
Feb 02, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. ( Men room) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces, all refrigeration units, juice machine, dish wash machine and coffee machine. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Proper date marking & disposition
No date marking on salads in refrigeration units - Proper cooling methods used; adequate equipment for temperature control
Sandwich unit at front service area not holding proper temperature. - Thermometers provided & accurate
No thermometer in reach-in refrigerator. - Insects, rodents, & animals not present
Evidence of roaches seen coming from garbage disposal. - Contamination prevented during food preparation, storage, & display
Refrigeration unit beside handwashing sink at service counter where fruits are held are exposed to splash when washing hands and dishes. - Personal cleanliness
Food handler not wearing hair restraints - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - In-use utensils: properly stored
In use utensil store at service front counter are stored upright. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). - Nonfood-contact surfaces clean
Non-food contact surface such as counter tops, cubicles and shelves food crumbs and soil. - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s).No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s). - Sewage & waste water properly disposed
Garbage disposal broken. - Toilet facilities: properly constructed, supplied, & cleaned
No self closing device on ladies room door. - Physical facilities: installed, maintained, & clean
Hot water knob on 3 compartment sink is missing and not working.
CERTIFIED FOOD MANAGER CAME IN BEFORE INSPECTION WAS FINISH
SUMMARY SUSPENSION IN ORDER FOR LICENSE TO BE RESTORED, A REINSPECTION FEE OF $100.00 DOLLAR NORMAL Business HOUR OR $400 NON-BUSINESS HOUR MUST BE PAID AND ALL ITEMS MUST BE CORRECTED AND APPROVED BY THE DOH .
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/female) | 85.0F |
| Hot Water (Handwashing Sink - toilet/female) | 85.0F |
| Half Smoked Sausage (3-compartment sink) | 90.0F |
| Hot Water (Handwashing Sink - Service Line) | 89.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 59.0F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 59.0F |
| (Reach-in Freezer) (Cold Holding) | 29.0F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
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