TWO AMYS, 3715 MACOMB ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jun 27, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 13, 2014 | Routine | 5 | 3 | Details / Comments |
|
Oct 16, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Oct 10, 2013 | Routine | 5 | 5 | Details / Comments |
Jun 27, 2014 (Follow-up)
Comments:ALL ITEMS ARE ABATED
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator) | 39.0F |
Jun 13, 2014 (Routine)
Violations:
- Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)olives,butter and meats unprotected at the front counter by the bar - Proper cold holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)salami and pepperoni above 41 degrees on the line - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Meats being cured downstairs in a curing unit and inside of a reach-in unit - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)provide a variance for cured meat - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)fruit fly activity downstairs in the kitchen - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)food sitting on the floor inside of the walkin unit - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors downstairs int he kitchen underneath equipment contain debris
Cease and Desist all special processing until an Haacp plan is approved.This conitunes to be a reapeat violation
5day notice
45day notice
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| Salami (Refrigerator - reach-in) (Cold Holding) | 55.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 48.0F |
| Tomatoes chopped (Refrigerator - pizza prep unit) (Cold Holding) | 50.0F |
| Pork (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Marinara Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.6F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 52.0F |
| Salami (Refrigerator - reach-in) (Time As Public Health Control) | 58.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - pizza prep unit) | 39.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 150.0F |
Oct 16, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)pepperoni on the pizza station above 41 degrees (Corrected On Site) - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)establsihment needs to pally for a variance
5day notice abated
If you have any questions,please contact area superviosr Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 48.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 55.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - pizza prep unit) | 38.0F |
| Salami (Table) (Time As Public Health Control) | 49.0F |
| Anchovies (Table) (Time As Public Health Control) | 50.0F |
Oct 10, 2013 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No handwashing signage at handwashing sink. - Food separated and protected
raw eggs stored over top of ready to eat foods inside of the walkin unit (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces/cutting boards on the line need to be replaced - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).cold meats on the line above 41 degrees(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)provide a Haccp plan for the curing process inside of the basement - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)provide variance for curing process being done in the basement - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)open bag of sugar downstairs in the basement. - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s).
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 49.0F |
| Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 40.5F |
| Tomatoes chopped (Refrigerator - pizza prep unit) (Cold Holding) | 38.8F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Salami (Refrigerator - pizza prep unit) (Cold Holding) | 49.0F |
| Anchovies (Table) (Preparation) | 55.0F |
| Clams (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 55.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - pizza prep unit) | 37.0F |
| (Refrigerator - reach-in) | 40.0F |
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