NELLIE'S SPORTS BAR (N), 900 U ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 30, 2014 | Restoration | 1 | 0 | Details / Comments |
|
Oct 29, 2014 | Follow-up | 5 | 1 | Details / Comments |
|
Oct 24, 2014 | Routine | 8 | 15 | Details / Comments |
|
Feb 20, 2014 | Routine | 3 | 7 | Details / Comments |
| No violation noted during this evaluation. | Jun 27, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 19, 2013 | Routine | 3 | 4 | Details / Comments |
| No violation noted during this evaluation. | Mar 08, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 22, 2013 | Complaint | 2 | 4 | Details / Comments |
|
Aug 06, 2012 | Follow-up | 0 | 1 | Details / Comments |
|
Jul 27, 2012 | Routine | 4 | 2 | Details / Comments |
Oct 30, 2014 (Restoration)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing sink(s) provided in the ware wash area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS-continued from 19/29/2014)
Notice abated from the inspection conducted on 10/29/2014.
No objection to re-opening for business after summary suspension on 10/29/2014. Business license #9313x67003641 returned.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 104.5F |
| Hot Water (3-compartment sink) | 104.0F |
| Hot Water (Handwashing Sink - toilet room) | 104.5F |
| (Reach-in Refrigerator) | 38.5F |
Oct 29, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink not present in dish area. Manager has contacted supervisor J Coleman. (REPEAT) - Food-contact surfaces: cleaned & sanitized
Dish machine concentration is 0ppm - dishes are not being sanitized (REPEAT) - Toxic substances properly identified, stored, used
Chemicals observed unlabeled. (Corrected On Site) - Insects, rodents, & animals not present
Heavy presence of fruit flies at bar upstairs. No pest control has been performed since last inspection. (REPEAT) - Hot & cold water available; adequate pressure
No hot water in establishment.
Summary Suspension (In order for license to be restored, a re-inspection fee of $100 for normal business hours or $400 non- business hours must be paid and all items bust be abated and approved by the DOH)
If you have any questions, please contact Mr. Ronnie Taylor at (202)442-9037.
| Temperatures | |
| Hot Water | 64.0F |
| Hot Water | 62.0F |
| Hot Water | 77.0F |
| Hot Water | 64.0F |
Oct 24, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Observed employee drink from open beverage container in prep room (no lid) and stored on a prep table. (Corrected On Site) - Hands clean and properly washed
No hand washing observed throughout visit. No hand washing observed after changing tasks, after touching face, or after returning from a separate area back to work station. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing reminder sign not present at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sinks in bars observed to be used for dumping. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Soap is not available at all hand washing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Paper towels not present at all hand washing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No hand sink exists in dish area. Three compartment sink is used for hand washing. Separate hand sink must be installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw chicken observed stored over cheese in walk in cooler. Cabbage head is stored directly in contact with raw pork in walk in cooler. Food is stored on floor in two walk in coolers. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Three ice machines have thick mold growth on interiors. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Sanitizer concentration at dish machine is registering 0ppm. Dishes are not being properly sanitized. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Multiple chemicals observed unlabeled in bars. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Several foods observed cooling in tightly covered containers or in deep containers at room temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Raw pork is thawing under running water, but is not fully submerged. (Corrected On Site) - Food properly labeled; original container
Working squeeze bottles of oils are not labeled with common name. (Corrected On Site) - Insects, rodents, & animals not present
Significant presence of fruit flies in upstairs bar area. Light fruit fly activity at bar on first level. Several house flies observed in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Bar floors and condition of drains and sinks may be considered harborage areas for fruit flies. Ensure drains (including those that drain from soda holsters) are clean and in good repair. Clean floors in bar area to eliminate harborage areas of flying insects and inhibit presence of other pest activity. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food is stored under open stair well. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handler observed working with food with bracelets on wrists. (Corrected On Site) - Personal cleanliness
Food handler observed working with food without hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
Multiple wet wiping cloths are left on tables and not in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service cups at bars are not stored protected. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Triple sink is outfitted with hand soap and paper towels. This sink may not be used for hand washing. A separate hand sink must be installed. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors in bars observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CONTACT MR. BRUCE FLIPPENS AT (202)442-9039 FOR INFORMATION ON PLACEMENT OF HAND SINK IN DISH AREA.
CONTACT MRS J COLEMAN, AREA SUPERVISOR AT (202)442-5928 IF YOU HAVE ANY QUESTIONS
| Temperatures | |
| Hot Water | 99.0F |
| Hot Water | 108.0F |
| (Walk-in Refrigerator) | 47.0F |
| (Freezer) | 9.0F |
| (Refrigerator) | 37.0F |
| Chicken (Deep Fryer) (Reheating) | 140.0F |
| Chicken (Refrigerator) (Cold Holding) | 38.0F |
| Pork (Walk-in Refrigerator) (Cold Holding) | 33.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Ham (Refrigerator) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator) (Cold Holding) | 40.0F |
| Rice (Refrigerator) (Cold Holding) | 44.0F |
| Chili (Hot Water Bath) (Hot Holding) | 170.0F |
| Pork (Hot Water Bath) (Hot Holding) | 168.0F |
| Cheese (Refrigerator) (Cold Holding) | 38.0F |
Feb 20, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Paddle (a food contact surface) was placed inside the hand washing sink. (Corrected On Site) - Food separated and protected
Raw shell eggs stored together with carrots in the walk-in refrigerator. (Corrected On Site) - Food separated and protected
Raw lettuce placed directly on the wire rack (not protected from cross contamination) in the walk-in refrigerator. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Approved thawing methods used
Frozen foods thawed under room temperature over the counter. Note: Relocated to the refrigerator. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Dry rice stored under the drain pipe line of the hand washing sink. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Chopping boards stored under the drain pipe line of the hand washing sink. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Chopping boards are not clean to sight and have deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mold observed on wall along the dish washing machine area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Employee belongings (bags, cellphones, etc) placed over food preparing and storage sites in the kitchen not in their designated place (locker). (Corrected On Site)
CFPM: BRETT B JOHNSON, FS-54886, EXP: 2/8/2014
CORRECT ITEM AS STATED WITHIN 5 DAYS. CORRECT ITEM AS STATED WITHIN 45 DAYS.
NOTE: TRAIN THE FOOD HANDLERS ABOUT FOOD SAFETY.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | -3.0F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Hamburger cooked (Rack) (Holding) | 110.0F |
| Rice (Rack) (Holding) | 110.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 160.0F |
| Chili (Hot Water Bath) (Hot Holding) | 164.0F |
| (Reach-in Freezer) | 0.0F |
| Empanadas (beef stuffed) (Refrigerator - reach-in) (Cold Holding) | 37.0F |
Jun 27, 2013 (Follow-up)
Comments:5day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie TAylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Chicken grilled (Warmer) (Hot Holding) | 155.0F |
| Chili (Warmer) (Hot Holding) | 148.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Beef Patties (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken Soup (Warmer) (Hot Holding) | 155.0F |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
Jun 19, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel (All ice machines). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Cleaning products (chemical) stored with some food ingredients in the kitchcen. (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies/gnats observed in the three (3) bar areas.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Insect control device (light that attracts flying insects with a sticky trap) installed in the food preparation area.(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) - Warewashing facilities: installed, maintained, & used; test strips
No data plate with required washing and rinsing temperatures located on the warewashing machine.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
2 holes observed in the wall near the kitchen handwashing sink covered with cardboard.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) | 36.0F |
| Chipotle Sauce (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 173.0F |
| Chili (Hot Water Bath) (Hot Holding) | 150.0F |
| Tomatoes sliced (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 44.0F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 35.0F |
| Chicken Soup (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 37.0F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
Mar 08, 2013 (Follow-up)
Comments:5-DAY NOTICE ABATED, FROM INSPECTION CONDUCTED ON 2/22/13.
45-DAY NOTICE PENDING, FROM INSPECTION CONDUCTED ON 2/22/13.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-35-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Chili (Steam Table) (Hot Holding) | 166.0F |
| Pork (Steam Table) (Hot Holding) | 140.0F |
| (Refrigerator) | 34.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 41.0F |
| Lettuce (Refrigerator) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator) (Cold Holding) | 44.0F |
| Chicken (Freezer) (Cold Holding) | 7.0F |
Feb 22, 2013 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
Employees were not observed washing their hands between task.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Food thawing in standing water.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Gloves used properly
Gloves are not being changed between task.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No data plate on warewash machine.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
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 | |
| (Refrigerator - walk-in) | 28.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 150.0F |
| Chili (Hot Water Bath) (Hot Holding) | 141.0F |
| Beans (Hot Water Bath) (Hot Holding) | 152.0F |
| Tomato Soup (Hot Water Bath) (Hot Holding) | 146.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator) | 43.0F |
| (Refrigerator) | 35.0F |
| (Freezer) | 7.0F |
| (Freezer) | 3.0F |
| (Freezer) | 2.0F |
| Lettuce (Refrigerator) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 37.0F |
| Corn (Refrigerator) (Cold Holding) | 44.0F |
| Sour Cream (Refrigerator) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 39.0F |
| Hamburger Patty Raw (Refrigerator) (Cold Holding) | 36.0F |
Aug 06, 2012 (Follow-up)
Violations:
- In-use utensils: properly stored
Splash guard not provided between hand sink and ice for dispensing behind bar on first floor. (PENDING).
Certified Food Manager Oscar E. Pena FS# 50864 expire 9-28-14.
CRITICAL VIOLATIONS ABATED.
NON CRITICAL VIOLATIONS ABATED EXCEPT FOR SPLASH GUARD.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 39.0F |
| Chicken | 34.0F |
| Chili | 185.0F |
| Cheese | 40.0F |
| Hamburger patty | 40.0F |
Jul 27, 2012 (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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Ice machine(s) has old soil and residue, upstairs and downstairs. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Splash guard not provided between hand sink and ice behind bar, on first floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards has deep cutts and needs resurfacing or replace .(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Seperate storage not provided for personal items. (Corrected On Site)
Certified Food Manager Oscar E. Pena FS#50864 expire 9-28-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (292)442-5928.
| Temperatures | |
| Cole slaw | 41.0F |
| Chicken salad | 37.0F |
| Pork | 40.0F |
| Tomatoes sliced | 43.0F |
| Cheese | 34.0F |
| Sausage | 33.0F |
| Chicken | 181.0F |
| Chili | 155.0F |
| Soup | 146.0F |
| Hot Water | 127.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 38.0F |
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