KINKEADS, 2000 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 26, 2010 | Routine | 4 | 4 | Details / Comments |
| No report available. | Mar 31, 2008 | Follow-up | 0 | 0 | - |
Aug 26, 2010 (Routine)
Violations:
- Food separated and protected
Raw eggs stored above vegetables in walk-in unit. (Corrected On Site) - Food separated and protected
Food covered by cloth in walk-in unit. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Chlorine level at 3 compartment sink is not the proper concentration. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerator at raw bar is not holding the proper temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Leakage present over dish area and in walk-in freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)535-2186
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 130.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 114.0F |
| (Warewashing Machine - rinse cycle) | 180.0F |
| (Warewashing Machine - wash cycle) | 160.0F |
| Black Beans (Steam Table) (Hot Holding) | 148.0F |
| Fish - Sword (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Crab meat (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Fish - Snapper (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Chowder clam (Stove) (Cooking) | 171.0F |
| Lobster Bisque (Stove) (Cooking) | 191.0F |
| Lobster (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Fish - Cod (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Tuna Bluefin (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Scallops (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator) | 48.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator) | 42.0F |
| (Freezer) | 9.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 40.0F |
| Brisket (Stove) (Reheating) | 141.0F |
| Duck (Stove) (Reheating) | 124.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 44.0F |
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