KELLY'S CAJUN GRILL, 50 MASSACHUSETTS AVE NE SPC 107, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 11, 2014 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jan 30, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 29, 2014 | Restoration | 2 | 0 | Details / Comments |
|
Jan 28, 2014 | Follow-up | 7 | 1 | Details / Comments |
|
Jan 16, 2014 | Routine | 9 | 7 | Details / Comments |
| No violation noted during this evaluation. | Dec 03, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 25, 2012 | Routine | 4 | 0 | Details / Comments |
|
Apr 04, 2012 | Routine | 5 | 3 | Details / Comments |
Jun 11, 2014 (Routine)
Violations:
- Food separated and protected
Uncovered food items observed. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths stored on counter and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Grill) (Cooking) | 172.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 145.0F |
| Fish (Hot Water Bath) (Hot Holding) | 161.0F |
| Vegetables - cut (Hot Water Bath) (Hot Holding) | 147.0F |
| Rice and Beans (Hot Water Bath) (Hot Holding) | 154.0F |
| Potatoes (Hot Water Bath) (Hot Holding) | 142.0F |
| Noodles (Hot Water Bath) (Hot Holding) | 153.0F |
| Rice (Hot Holding) | 156.0F |
Jan 30, 2014 (Follow-up)
Comments:License restored. In compliance with the code.Business license returned.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) | 40.1F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.9F |
Jan 29, 2014 (Restoration)
Violations:
- Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in walk-in-refrgirator. (Corrected On Site) - Insects, rodents, & animals not present
Live and dead roach observed in the kitchen.
Summary of suspension still in effect until all the above violations corrected.(In order for the license to be restored a re-inspection fee of $100 normal business hours or $4000 non-business hours must be paid and all items must be abated by DOH)
If you have any questions please call to are supervisor Mss. Jacqueline Coleman at 202-4442-59288.
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Jan 28, 2014 (Follow-up)
Violations:
- Hands clean and properly washed
Employee observed washing hands for less than 20 seconds. (Corrected On Site) - Food separated and protected
Uncovered food items observed in the kitchen. - Food separated and protected
Raw foods stored above ready to eat foods in walk-in-refrgirator. - Food-contact surfaces: cleaned & sanitized
Cutting boards are not in a good repair. - Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in walk-in-refrgirator. - Proper cooling methods used; adequate equipment for temperature control
No proper cooling methods followed for potentially hazardous foods. - Insects, rodents, & animals not present
Roach infestation observed in the kitchen. - Sewage & waste water properly disposed
Garbage disposal unit connected directly to prep-sink.
Summary of suspension: In order for the 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 DOH.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 140.0F |
| Rice (Hot Water Bath) (Hot Holding) | 140.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 154.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 150.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Fish (Cold Holding) | 38.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink) | 115.0F |
Jan 16, 2014 (Routine)
Violations:
- Management awareness; policy present
No employee health policy present.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper use of restriction and exclusion
No employee health policy present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employee handling grilled ready to eat food with bare hands. (Corrected On Site) - Food separated and protected
Walk-in compressor is leaking on to food. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw eggs stored next to cut apples in walk-in refrigerator, raw chicken stored in pan on top of ready to eat raw carrots in walk-in refrigerator, raw fish stored in pan on top of ready to eat corn in under counter refrigerator . (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Cutting board not in good repair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot foods such as chicken held at improper temperature. (Corrected On Site) - Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Under counter refrigerator located on kitchen line holding out of temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled food items observed in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Four dead roaches observed under the 3-compartment sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping clothes in kitchen and service line area observed stored out of sanitizer solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - 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) - Sewage & waste water properly disposed
Garbage disposal unit directly connected to the prep sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Tile around hand sink on service line is cracked.(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 Ms. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 124.9F |
| Chicken grilled (Hot Holding Cabinet) (Hot Holding) | 158.2F |
| Rice (Hot Holding Cabinet) (Hot Holding) | 145.7F |
| (Refrigerator - walk-in) | 40.1F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer) | 12.8F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 39.7F |
| (Refrigerator - reach-in) | 45.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 140.9F |
| Chicken Teriyaki (Hot Holding Display Unit) (Hot Holding) | 113.0F |
| Chicken and Vegetables (Hot Holding Display Unit) (Hot Holding) | 159.6F |
Dec 03, 2012 (Follow-up)
Comments:CFPM: DAVID SU FS-46764 EXP 03/30/2014. NOTICE ABATED FROM INSPECTION OF 09/25/2012.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - reach-in) | 38.0F |
| Chicken grilled | 148.0F |
| Mixed Vegetables | 140.0F |
| Fried Rice | 140.0F |
Sep 25, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Chicken (Hot Holding) | 150.0F |
| Noodles (Hot Holding) | 160.0F |
| Broccoli (Cold Holding) | 40.0F |
| Chicken (Hot Holding) | 101.0F |
| Chicken (Hot Holding) | 102.0F |
Apr 04, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Food stored in the walkin unit are stacked so that the bottom of pans are touching the top of food.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready to eat, potentially hazardous foods are not labeled.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Walkin refrigeration unit is holding temperature of 55F.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Mice droppings and roaches observed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Cooking units and floors have grease build up.(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 MRS. JACQUELINE COLEMAN AT (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator) | 44.0F |
| (Refrigerator - walk-in) | 55.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 56.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 52.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 53.0F |
| Rice (Table) (Cold Holding) | 78.0F |
| Corn (Refrigerator) (Cold Holding) | 40.0F |
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