BILLY GOAT TAVERN & GRILL, 500 NEW JERSEY AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 19, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
May 09, 2014 | Routine | 9 | 8 | Details / Comments |
|
Nov 21, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jul 17, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 24, 2013 | Routine | 4 | 11 | Details / Comments |
| No violation noted during this evaluation. | Oct 22, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 15, 2012 | Routine | 3 | 2 | Details / Comments |
May 19, 2014 (Follow-up)
Violations:
- Food separated and protected
Improper hierarchy observed in reach in coolers. (Corrected On Site) - Proper cold holding temperatures
Cold foods inside reach in cooler hold above 41 degrees F. (Corrected On Site)
THE FOLLOWING ITEMS FROM INSPECTION DATED 05/09/2014 HAVE BEEN ABATED INCLUDING:
25 DCMR 802.1
25 DCMR 1005.1
25 DCMR 1007.1
25 DCMR 2418.1
25 DCMR 2400.1
25 DCMR 3201.1
25 DCMR 2908.1
THE FOLLOWING 45 DAY NOTICE IS PENDING: 25 DCMR 1900.3
IF YOU HAVE ANY QUESTIONS, PLEAE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 53.0F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 52.0F |
| Tuna Salad (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 39.0F |
May 09, 2014 (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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Soap not available at hand sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Paper towels not available at hand sinks. (Corrected On Site) - Food separated and protected
Improper hierarchy observed in all refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Ice is used as food and as coolant in bar. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Sanitizer concentration is 0ppm at triple sink and sanitizer buckets. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepped items are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on floor. (Corrected On Site) - Personal cleanliness
Food handler is wearing bracelet. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths are not stored in sanitizer when not in use. (Corrected On Site) - Nonfood-contact surfaces clean
Shelving throughout is dusty/unclean.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Pipe beneath hand sink leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Mop sink faucet is repaired with unapproved materials. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors observed unclean in bar and kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Lights not shielded in back of house. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| (Walk-in Refrigerator) | 42.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 60.0F |
| Sausage (Griddle) (Hot Holding) | 95.0F |
| Sausage (Griddle) (Hot Holding) | 159.0F |
| Steak raw (Reach-in Refrigerator) (Cold Holding) | 46.0F |
| Hamburger patty (Reach-in Refrigerator) (Cold Holding) | 47.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 46.0F |
| Hot Water (Handwashing Sink) | 129.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink - toilet room) | 113.0F |
| (Reach-in Refrigerator) | 39.0F |
Nov 21, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE SOAP AND PAPER TOWELS AT VISIT. HAND SINK MUST HAVE SOAP AND ADAQUATE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site)
ALL ITEMS WERE CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 102.6F |
| (Refrigerator - walk-in) (Cold Holding) | 41.9F |
| (Refrigerator - reach-in) (Cold Holding) | 41.5F |
| (Refrigerator - reach-in) (Cold Holding) | 36.3F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| Chili - Beef (Steam Table) (Hot Holding) | 140.0F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 35.3F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 39.1F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 41.6F |
| (Reach-in Freezer) (Cold Holding) | 7.7F |
Jul 17, 2013 (Follow-up)
Comments:CFPM: WILLIAM FLETCHER 50815 EXP 03/13/2015. COMPLETE REPAIR OF MISSING CEILING TILE OVER MOP SINK. NOTICE ABATED FROM INSPECTION OF 06/24/2013.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | 0.0F |
Jun 24, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. We provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage in the toilet rooms. (Corrected On Site) - Food separated and protected
Raw ground beef is stored above shredded potatoes in the reach-in refrigerator and raw shell eggs are stored above cheese and vegetable in the under counter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is an accumulation of mold on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
Eggs are offered in any style on the menu however there is consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu. We provided the establishment with a DC DOH issued consumer advisory notice placard. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the under counter refrigerator and display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are numerous unlabeled plastic squeeze bottles of condiments in the kitchen. (Corrected On Site) - Insects, rodents, & animals not present
There are missing ceiling tiles above the mop sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
In both ice bins, the handles of the ice scoops are touching the ice. (Corrected On Site) - Single-use/single-service articles: properly stored & used
The plastic knives and plastic forks are stored flat with the food-contact surfaces exposed on the consumer self-service table. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board is not smooth; the edges are chipped. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips available to measure the concentration of the chlorine or quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room doors are not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in the reach-in freezer and reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (Handwashing Sink - Service Line) | 123.6F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - reach-in) | 43.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 38.8F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| (Refrigerator - under counter) | 39.2F |
| Ham sliced (Refrigerator - under counter) (Cold Holding) | 39.8F |
| Ground Beef (Refrigerator - under counter) (Cold Holding) | 42.8F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - toilet/female) | 122.1F |
| Hot Water (Handwashing Sink - toilet/male) | 122.0F |
| (Freezer - ice cream) | 20.9F |
| (Refrigerator - display) | 32.0F |
| Hot Water (Handwashing Sink - Bar) | 118.6F |
| Hot Water (3-compartment sink) | 118.5F |
Oct 22, 2012 (Follow-up)
Comments:CFPM: WILLIAM FETCHER 50815 EXP 03/13/2015. NOTICE ABATED FROM INSPECTION OF 10/15/2012.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Reach-in Freezer) | 7.0F |
| Tomatoes sliced | 42.0F |
Oct 15, 2012 (Routine)
Violations:
- Food separated and protected
Remove bag of onions from floor. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food containers inside refrigerator and walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (Corrected On Site)
Certified Food Manger William Fletcher FS#50815 expire 3-13-15.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
| Temperatures | |
| Hot Water | 115.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| Chili | 135.0F |
| Chicken Noodle Soup | 160.0F |
| Chicken | 40.0F |
| Sausage | 41.0F |
| Hamburger patty | 40.0F |
| Hot Dog | 40.0F |
| Onions raw | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| Tomatoes sliced | 40.0F |
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