THE GODMOTHER(N), 1334 U ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 22, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 07, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 23, 2013 | Routine | 0 | 6 | Details / Comments |
|
Dec 10, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Nov 29, 2012 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 15, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 23, 2012 | Routine | 2 | 1 | Details / Comments |
Nov 22, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink in rest room was not accessible for use at call.(debris removed) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
All foods must be dated and labeled.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Standing water on the floor behind the bar.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
DC CFM is Quer Buyukbayrak: FS52412 will expire 3/16/2015
Correct items stated within 5 and 45 days as stated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink) | 140.0F |
| Hot Water (Handwashing Sink) | 138.0F |
| Green Peppers (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Fish - Cod (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Sauce (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 39.0F |
May 07, 2013 (Follow-up)
Comments:CRITICAL VIOLATION CITED ON 4-25-13 WAS ABATED.
45 DAY NOTICE PENDING.
Certified Food Manager Jose A. Almengo FS#52716 expire 3-16-15.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 114.0F |
| (Freezer) | 0.0F |
| Cheese | 40.0F |
| Beef | 41.0F |
| Lamb | 31.0F |
| (Refrigerator) | 40.0F |
Apr 23, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator leaks at bottom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Self closing device not provided on bathroom door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Facuet leaks at three(3) compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Fish | 38.0F |
| Red Peppers Roasted | 40.0F |
| Cheese | 36.0F |
| Calamari | 32.0F |
| Hamburger patty | 34.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | -8.0F |
| (Refrigerator) | 38.0F |
| Hot Water | 116.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Freezer) | 0.0F |
Dec 10, 2012 (Follow-up)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site)
5-DAY NOTICE ABATED, 45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 11/29/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Freezer) | -1.0F |
| Shrimp raw (Freezer) (Cold Holding) | 26.0F |
| Cheese (Refrigerator) (Cold Holding) | 43.0F |
| Hamburger Patty Raw (Refrigerator) (Cold Holding) | 40.0F |
Nov 29, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMMS STATED WITHIN 45-DAYS
IF YOU HAVE AANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Chicken Strips (Refrigerator) (Cold Holding) | 37.0F |
| (Freezer) | 0.0F |
| (Freezer) | -8.0F |
| (Refrigerator) | 39.0F |
| Hamburger Patty Raw (Refrigerator) (Cold Holding) | 24.0F |
| Peas (Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
Aug 15, 2012 (Follow-up)
Comments:CFPM-OMER BUYUKBAYRAK FS-52412 EXP-3/16/2015
HOT FOOD IS PREPARED TO ORDER
ALL ITEMS WERE ABATED
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
Jul 23, 2012 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK WAS NOT ACCESSIBLE AT VISIT. HAND SINK MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. SINK MUST ALSO HAVE SOAP AND DISPOSABLE PAPER TOWELS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE. ALL FREEZERS MUST BE 10.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
WALLS WERE UNCLEAN AT VISIT. CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-OMER BUYUKUKBAYRAK PROMETRIC EXP-3/16/15
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
HOT FOOD IS PREPARED TO ORDER
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - reach-in) (Cold Holding) | 55.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Reach-in Freezer) (Cold Holding) | 29.2F |
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