MOLLY MALONE'S, 713 8TH ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 25, 2014 | Routine | 4 | 7 | Details / Comments |
| No violation noted during this evaluation. | May 06, 2013 | 0 | 0 | Details / Comments | |
|
Apr 30, 2013 | Routine | 2 | 0 | Details / Comments |
Aug 25, 2014 (Routine)
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 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sinks at bar. (Corrected On Site) - Food separated and protected
Raw chicken stored next to sauces and pasta in reach-in refrigerator where splash contamination has been likely to happen. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Ready-to-eat foods such as sliced cheese that is not in original package not date marked while being stored in walk-in refrigerator. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food in packages stored on floor in walk-in refrigerator and walk-in freezer at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Concentration of sanitizer chemical (hypochlorus acid) measured using chlorine paper strips and found to be at 0ppm at the ware-washing machines located behind bar counter at visit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solutions (hypochlorus acid and multi-quat sanitizer) at visit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
The middle hand washing sink at bar not supplied with running hot water at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Cover for incandescent light bulbs above the dish washing machine/3-compartment sink area is missing at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: Joseph T Robinson, Prometric certificate#376-60-8546, exam date: 10/02/2012
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| American Cheese (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - Bar) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Ruben (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Turkey sliced (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Carrots (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Freezer) | 4.0F |
| (Walk-in Refrigerator) | 35.0F |
| Sloppy Joes (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Cheese sauce (Refrigerator - counter top) (Cold Holding) | 51.0F |
| Spinach Dip (Refrigerator - counter top) (Cold Holding) | 51.0F |
| Lettuce Iceberg (Refrigerator - counter top) (Cold Holding) | 54.0F |
| Sloppy Joes (Hot Holding Unit) (Hot Holding) | 131.0F |
| Chili - Beef (Hot Holding Unit) (Hot Holding) | 168.0F |
| Vegetable Meat Sauce (Hot Holding Unit) (Hot Holding) | 152.0F |
| Fish raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 43.0F |
May 06, 2013 ()
Comments:ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Chicken salad (Cold Holding) | 40.0F |
| Onions raw (Cold Holding) | 35.0F |
Apr 30, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. - 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. (Corrected On Site) - Nonfood-contact surfaces clean
clean filters under cooking unit where needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 120.0F |
| Potato Soup (Hot Holding) | 145.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
| Chicken salad (Cold Holding) | 42.0F |
| Chili (Hot Holding) | 140.0F |
| Onions raw (Hot Holding) | 140.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Onions raw (Cold Holding) | 35.0F |
| Chicken salad (Cold Holding) | 40.0F |
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