701 RESTAURANT, 701 PENNSYLVANIA AVE 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. | Apr 24, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 15, 2014 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 06, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 30, 2013 | Routine | 3 | 4 | Details / Comments |
Apr 24, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202)442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Apr 15, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean inside ice-machine mold present) Clean and or replace gaskets at pastry area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Repair washer for hot water faucet at handsink#1 at front entrance of kitchen/prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clean wals where needed pay attention to entrance of kitchen/wall behind handsink. ( Provide lid and handsign for employee restroom. Provide ceiling tile for overhead dry storage room. Repair/Replace commode for restroom.(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) 442-5928.
| Temperatures | |
| Pasta (Cold Holding) | 40.0F |
| Veal (Cold Holding) | 40.0F |
| (Hot Holding) | 380.0F |
| Pork (Cold Holding) | 34.0F |
| Mushrooms (Cold Holding) | 35.0F |
May 06, 2013 (Follow-up)
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) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
Apr 30, 2013 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEE RESTROOM DID NOT HAVE DISPOSABLE TOWELS AT VISIT. RESTROOM MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
TAG WAS NOT STORED WITH THE SHELLSTOCK AT VISIT. (Corrected On Site) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SALAD PREP UNIT WAS NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ITEMS IN THE WALK IN UNITS WERE NOT STORED SIX INCHES ABOVE THE FLOOR AT VISIT. (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN THE SANITIZING SOLUTION AT VISIT. WIPING CLOTHS MUST BE STORED IN THE SANITIZING SOLUTION AT ALL TIMES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THREE COMPARTMENT SINK DID NOT HAVE SANITIZER AVAILABLE AT VISIT. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS UNDER EQUIPMENT WHERE NEEDED. PAY ATTENTION TO BAR AREA NEXT TO DISH MACHINE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
HOT FOOD IS PREPARED TO ORDER.
EMPLOYEE HEALTH POLICY INFORMATION PROVIDED.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS.COLEMAN AT 202-535-2180
| Temperatures | |
| (Salad Prep Unit) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - drawer) (Cold Holding) | 35.6F |
| (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 37.7F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 35.2F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 37.3F |
| (Refrigerator - walk-in) (Cold Holding) | 39.8F |
| (Refrigerator - walk-in meat) (Cold Holding) | 35.9F |
| (Refrigerator - beverage) (Cold Holding) | 41.1F |
| (Refrigerator - beverage) (Cold Holding) | 39.3F |
| Chicken (Stove) (Hot Holding) | 180.0F |
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