Comments:
VIOLATIONS CITED ON 7-8-14 WAS ABATED. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. jACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Jul 08, 2014 (Follow-up)
Violations:
Proper cold holding temperatures Multiple foods on line temp above 41 degrees F. Several units are not holding temperature, several foods are overstocked. Ice baths are set up and foods are chilled. (repeat) (Corrected On Site)
Insects, rodents, & animals not present Fruit flies observed in back of house by ansul system and mop sink. Manager is working with pest company to have treatment, but has not had a treatment from the inspection dated 6/30/3014. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (repeat)
Sewage & waste water properly disposed Garbage disposal is not present. Manager provides work order for work to be done. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (repeat)
Comments:
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
FAILURE TO ABATE THE FOLLOWING VIOLATIONS FROM INSPECTIONS DATED 6/30/2014: 25 DCMR 3210.1(c) - no service has taken place, cleaning has taken place 25 DCMR 2607.2 - invoice present
THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION DATED 6/30/2014: 25 DCMR 403.1 25 DCMR 1005.1 25 DCMR 2418.1
DC CFPM: ROBERT M HAREWOOD FS-61213 02/16/2016
THERMOMETER CALIBRATION: 31.7 DEGREES F
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J. COLEMAN AT (202)442-5928
Temperatures
Hot Water (Handwashing Sink)
116.0F
Hot Water (3-compartment sink)
131.0F
(Walk-in Refrigerator)
32.0F
Chicken (Walk-in Refrigerator) (Cold Holding)
44.0F
Hamburger Patty Raw (Walk-in Refrigerator) (Cold Holding)
42.0F
Meat (Walk-in Refrigerator) (Cold Holding)
41.0F
Tomatoes chopped (Refrigerator) (Cold Holding)
48.0F
Pork (Refrigerator) (Cold Holding)
55.0F
Shrimp raw (Refrigerator) (Cold Holding)
47.0F
Ground Beef (Refrigerator) (Cold Holding)
48.0F
(Refrigerator - reach-in)
44.0F
Shrimp raw (Refrigerator) (Cold Holding)
40.0F
(Reach-in Refrigerator)
39.0F
Hamburger Patty Raw (Refrigerator) (Cold Holding)
44.0F
Tuna (Refrigerator) (Cold Holding)
40.0F
Tomatoes chopped (Refrigerator) (Cold Holding)
45.0F
Sour Cream (Refrigerator) (Cold Holding)
45.0F
Jun 30, 2014 (Routine)
Violations:
Management awareness; policy present Documents presented to manager on site. 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)
Proper eating, tasting, drinking, or tobacco use Open employee beverages observed in bar and on line. (Corrected On Site)
Hands clean and properly washed No hand washing observed on site by employees changing tasks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible Paper towels not available at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible Soap not available at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible Reminder sign not available at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food separated and protected Ice is used for food and storage in bar. (Corrected On Site)
Food separated and protected Improper hierarchy observed in drawer on line. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized Ice machine, soda nozzle, and multiple containers observed unclean. (Corrected On Site)
Proper hot holding temperatures Several potentially hazardous foods temp below 135 degrees F. (Corrected On Site)
Proper cold holding temperatures Potentially hazardous foods on line and in multiple reach ins and walk in cooler temp above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cooling methods used; adequate equipment for temperature control Gaskets damaged on multiple cold holding units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food properly labeled; original container Common names not present on bulk containers of food removed from original packaging. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Insects, rodents, & animals not present Fruit flies present in Ansul System and mop sink in back of house. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Personal cleanliness Food handler observed wearing bracelet. (Corrected On Site)
Single-use/single-service articles: properly stored & used Single service trays are not stored inverted in dry storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Cutting boards observed with heavy ware and deep gouges. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips Test strips not available for QT sanitizer. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Nonfood-contact surfaces clean Non food contact surfaces observed unclean in kitchen (exteriors of equipment).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices Plumbing at hand sink in bar is clogged. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Sewage & waste water properly disposed Garbage disposal not present. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Ceilings and walls in kitchen observed unclean. Drains at bar unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
DC CFPM: BARRY L DODSON FS-51862 3/31/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
Comments:
5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/04/2013. IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
Temperatures
Hot Water (Handwashing Sink)
112.0F
(Refrigerator - walk-in) (Cold Holding)
40.0F
Chili - Beef (Hot Holding)
154.0F
(Refrigerator - reach-in) (Cold Holding)
38.0F
(Freezer) (Cold Holding)
0.0F
Sauce (Hot Holding)
145.0F
Nov 04, 2013 (Routine)
Violations:
Food-contact surfaces: cleaned & sanitized CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. ALL CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF CREVICES AND STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Thermometers provided & accurate PROVIDE AN INTERNAL THERMOMETER FOR THE WALK-IN AND REACH IN UNITS IN ORDER TO MONITOR INTERNAL AMBIENT TEMPERATURE AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean THE BACK HALLWAY LEADING TO THE DUMPSTER AREA MUST BE KEPT CLEAN FREE OF CLUTTER, DEBRIS,TRASH AND GREASE BUILD-ON THE FLOOR. THIS AREA IS SHARED WITH ANOTHER ESTABLISHMENT (JALEO) BOTH ESTABLISHMENTS ARE RESPONSIBLE FOR MAINTAINING THIS AREA IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
ALL ITRMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS. ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
Temperatures
Hot Water (Handwashing Sink - kitchen)
100.0F
(Refrigerator - walk-in) (Cold Holding)
41.9F
(Refrigerator - reach-in) (Cold Holding)
40.0F
(Reach-in Freezer) (Cold Holding)
2.9F
(Refrigerator - reach-in) (Cold Holding)
37.8F
(Refrigerator - reach-in) (Cold Holding)
37.8F
(Refrigerator - reach-in) (Cold Holding)
39.3F
Ground Beef (Steam Table) (Hot Holding)
152.0F
Chicken (Steam Table) (Hot Holding)
205.1F
Chili - Beef (Steam Table) (Hot Holding)
158.2F
(Refrigerator - reach-in) (Cold Holding)
36.5F
Chicken Soup (Steam Table) (Hot Holding)
140.0F
Mar 04, 2013 (Follow-up)
Comments:
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED. CFPM FRANK LOPEZ EXP.06/21/2014 IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
Temperatures
(Hot Holding)
180.0F
Cheese (Hot Holding)
130.0F
Beef (Hot Holding)
140.0F
(Refrigerator - reach-in) (Cold Holding)
42.0F
Feb 21, 2013 (Complaint)
Violations:
Food separated and protected EGGS WERE NOT STORED PROPERLY AT VISIT. ITEMS STORED IN THE REACH IN FREEZER WERE NOT COVERED AND PROTECTED. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized THE ICE MACHINE CONTAINED MOLD ON AND BEHIND THE DRIP PANEL IN THE ICE CHUTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(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. 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)
Food properly labeled; original container ALL DRY STORAGE CONTAINERS MUST BE LABELED AT TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
COMPLAINT WAS NOT VALID AT TIME OF VISIT.STAFF WAS MONITORED FOR AN EXTENDED TIME IN ORDER TO OBSERVE PRACTICES. MANAGER STATED HE WILL MEET WITH STAFF REGARDING SAFE FOOD PRACTICES. ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS. ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
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