LOST SOCIETY (N), 2001 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 17, 2013 | Routine | 7 | 10 | Details / Comments |
| No violation noted during this evaluation. | May 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 26, 2013 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Dec 19, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 28, 2012 | Routine | 2 | 7 | Details / Comments |
|
Jul 20, 2012 | Complaint | 1 | 2 | Details / Comments |
Dec 17, 2013 (Routine)
Violations:
- Hands clean and properly washed
Employee observed placing hand in their mouth while washing food contact equipment and did not wash hands prior to conducting ware washing duties. (Corrected On Site) - Food separated and protected
Observed raw food items (beef Carpaccio and raw tuna for tartar) stored above ready to eat food items (open container of ice cream) (Corrected On Site) - Proper hot holding temperatures
Hot food item (macaroni and cheese) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item (raw oysters) held at improper temperature(s). (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
No consumer advisory for consuming raw or under cooked potentially hazardous foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Operator did not present HACCP or had obtained a variance from DC DOH for reduce oxygen packaging process. Observed vacuum packaged fish stored in reach in freezer and equipment for vacuum packaging. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
A variance has not been obtained for vacuum packaging process of potentially hazardous foods.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Several storage containers and dispensing squeeze bottles inside the food facility lack labels (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Penetrations to ceiling tiles inside kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Live rats observed running in alley near grease and dumpster bins. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards with scratches and discoloration on the surface. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Gasket to reach-in refrigeration unit has a damaged door gasket. (CORRECT VIOLATION WITHIN 45 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) - Nonfood-contact surfaces clean
Storage shelving inside walk-in refrigerator unit had accumulated food debris and rust on the surface of the shelf.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Restroom doors need self closing devices. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Inadequate lighting in walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
LAST EXTERMINATION REPORT OBSERVED 12/4/2013 FROM PESTO PEST CONTROL.
CORRECT ITEMS WITHIN 5-DAYS.
CORRECT ITEMS WITHIN 45-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 135.0F |
| Hot Water (3-compartment sink) | 140.0F |
| (Reach-in Freezer) | -17.0F |
| Grits (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Sliced Tomatoes (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Oysters (Reach-in Refrigerator) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 39.0F |
| stuff corn (Refrigerator - counter top) (Cold Holding) | 41.0F |
| American Cheese (Refrigerator - counter top) (Cold Holding) | 31.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 107.7F |
| Ice Cream (Reach-in Freezer) (Cold Holding) | 10.0F |
| Carpaccio (Reach-in Refrigerator) (Cold Holding) | 32.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 104.0F |
| Gravy (Steam Cooking Boiler) (Hot Holding) | 140.0F |
| Hot Water (Handwashing Sink - Bar) | 140.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - counter top) | 36.6F |
| (Reach-in Refrigerator) | 42.4F |
| (Reach-in Freezer) | 9.3F |
| (Reach-in Refrigerator) | 40.0F |
May 09, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 4-26-13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Freezer) | 0.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 40.0F |
Apr 26, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Bottom of the dish wash machine behind the bar dirty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Shelves need cleaning behind the bar.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No trash wth a cover inside the ladies toilel room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self closing device on the toilet room doors.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR RONNIE TAYLOR (202)535-2180 OR 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Pork (Hot Holding Display Unit) (Hot Holding) | 148.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Reach-in Freezer) | 0.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Dec 19, 2012 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM ISNPECTION CONDUCTED ON 11/28/12
45-DAY NOTICE ABATED FORM INSPECION CONDCUCTED ON 11/28/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 46.0F |
| (Refrigerator - walk-in) | 39.0F |
| Steak raw (Refrigerator) (Cold Holding) | 46.0F |
| Lettuce (Refrigerator) (Cold Holding) | 45.0F |
| Steak raw (Refrigerator) (Cold Holding) | 18.0F |
| Sausage (Refrigerator) (Cold Holding) | 26.0F |
Nov 28, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handwash sink in kitchen is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Prep sink is being used for prep as well as handwashing.(CORRECT VIOLATION WITHIN 45 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
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment is conducting reduced oxygen packaging without an approved HACCP and variance as cited 8/7/12 & 8/13/12.(CEASED & DESIST) - Variance obtained for specialized processing methods
Variance request & HACCP plan has not been submitted with the $325.00 fee as cited 8/7/12 & 8/13/12.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knives stored between counter and refrigetator. (Corrected On Site)
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 - kitchen) | 122.0F |
| Lobster (Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 126.0F |
| (Refrigerator) | 37.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 44.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 121.0F |
| (Freezer) | 16.0F |
| Lettuce (Refrigerator) (Cold Holding) | 44.0F |
| Mussels (Refrigerator) (Cold Holding) | 44.0F |
| Lasagna (Oven) (Cooking) | 158.0F |
Jul 20, 2012 (Complaint)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Dumpster is open. (Corrected On Site)
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 | |
| Shrimp cooked (Stove) (Cooking) | 168.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 45.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 40.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Lobster (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 81.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator) | 44.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 49.0F |
| (Refrigerator) | 45.0F |
| Lamb (Refrigerator) (Cold Holding) | 44.0F |
| Steak raw (Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - kitchen) (Cold Holding) | 132.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 135.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 125.0F |
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