CARVING ROOM, 300 MASSACHUSETTS AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 17, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 11, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Apr 04, 2014 | Routine | 6 | 9 | Details / Comments |
| No violation noted during this evaluation. | Oct 28, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 21, 2013 | Routine | 5 | 3 | Details / Comments |
|
Jan 16, 2013 | Preoperational | 1 | 4 | Details / Comments |
Apr 17, 2014 (Follow-up)
Violations:
- Insects, rodents, & animals not present
Small flies observed in dish area. Many small flies observed in bar area. (repeat)
FAILURE TO ABATE 25 DCMR 3210.1(C) FROM INSPECTION DATED 4/11/14.
SUBMIT PEST CONTROL PLAN TO DOH
INCREASE PEST CONTROL SERVICES TO BI-MONTHLY
LATEST PEST REPORT DATE: 4/15/14
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR, MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 109.0F |
Apr 11, 2014 (Follow-up)
Violations:
- Hands clean and properly washed
No handwashing observed by employees changing tasks. (repeat) (Corrected On Site) - Insects, rodents, & animals not present
Small flies observed in mop area by dish station. (repeat) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
PICKLING OBSERVED ON SITE WITH PREP DATES 4/5 AND 4/9 AND 4/8 MANAGER CONFIRMS THEY WILL BEGIN TO HOLD ITEMS FOR ONLY 7 DAYS RATHER THAN USE PICKLING AS A PRESERVATIVE AND HOLD FOR 2 WEEKS.
PREVIOUSLY EMBARGOED PICKLED PRODUCTS ARE DISCARDED IN THE PRESENCE OF THE INSPECTOR.
FAILURE TO ABATE THE FOLLOWING ITEM FROM INSPECTION DATED 4/4/14:
25 DCMR 3210.1(c) - SMALL FLY ACTIVITY OBSERVED IN MOP AREA
PLEASE CONTACT PEST CONTROL COMPANY TO TREAT MOP AREA FOR SMALL FLIES PRIOR TO THE FOLLOW UP VISIT.
THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION DATED 4/4/14:
25 DCMR 300.1
25 DCMR 403.1 - CORRECTED ON SITE
25 DCMR 1010.1
25 DCMR 2305.2
45 DAY NOTICES ARE PENDING FROM PREVIOUS INSPECTION 4/4/14
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 107.9F |
| Hot Water (3-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink) | 105.0F |
Apr 04, 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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
No handwashing observed by employees between task changes. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employee observed garnishing sandwich with bare hands. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
The establishment does not have an approved HACCP plan from DC DOH for pickling process. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
The establishment does not have variance approval from DC DOH for pickling process. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Small flies observed in establishment kitchen and bar area during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employee prepping in kitchen was lacking a hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - In-use utensils: properly stored
Knife observed stored in seam between prep table and sandwich prep unit. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Plates and bowls in prep area were not stored in a manner to prevent contamination. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Straws in containers on bar top and single use to go utensils are not stored or handled in manner to prevent contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Warewashing machine is lacking temperature gauges. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Hot water at handsink in prep area was measured at 76 degrees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CEASE & DESIST PICKLING PROCESS UNTIL A HACCP PLAN IS APPROVED AND VARIANCE APPROVAL IS GIVEN BY DC DOH. If you have any questions, contact Mr. Arian Gibson Food Technologist at 202-442-9005.
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-44-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 76.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 107.0F |
| Hot Water (Prep sink) | 123.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Egg Salad (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Turkey (Reach-in Refrigerator) (Cold Holding) | 44.0F |
Oct 28, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Oct 21, 2013 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEE'S MUST DRINK FROM A CLOSED CONTAINER AT ALL TIMES IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. (Corrected On Site) - Food separated and protected
FOOD MAY NOT BE STORED ON TOP OF A TRASH CAN. A PREP TABLE OR STORAGE TABLE MUST BE USED. NO ITEMS MAY BE STORED IN THE ICE USED FOR CUSTOMER SERVICE IN ORDER TO PREVENT CONTAMINATION. EGGS MUST NOT BE STORED OVER READY TO EAT FOODS IN ORDER TO PREVENT CONAMINATION. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EXCESSIVE FLIES AND FRUIT FLIES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A PROPER HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION AT ALL TIMES WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
GLASS DISH MACHINE AT THE BAR WAS NOT IN COMPLIANCE. MACHINE DID NOT HAVE ADAQUATE SANITIZER. MACHINE MUST HAVE ADAQUATE SANITIZER AT ALL TIMES IN ORDER TO ENUSRE PROPER SANITIZING.ESTABLISHMENT MUST USE ALTERNATE MACHINE UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPREVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.8F |
| (Refrigerator - walk-in) (Cold Holding) | 39.8F |
| (Refrigerator - reach-in) (Cold Holding) | 33.9F |
| (Refrigerator - reach-in) (Cold Holding) | 36.8F |
| (Refrigerator - drawer) (Cold Holding) | 39.6F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 41.2F |
| Chicken and Vegetables (Soup Warmer) (Hot Holding) | 171.2F |
| Mushrooms (Refrigerator - drawer) (Cold Holding) | 40.6F |
| (Reach-in Freezer) (Cold Holding) | -1.4F |
Jan 16, 2013 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No hand wash sign posted at hand sink on the service line. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink on the service line. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
No consumer advisory notice posted. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
No food present at the time of the inspection.
Correct noted violations within 45 days.
If there are any questions contact area supervisor, Mrs. Coleman at 202-535-2180,
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT).
| Temperatures | |
| (3-compartment sink) | 126.0F |
| (Handwashing Sink - Dishwash area) | 110.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Prep sink) | 139.0F |
| (Handwashing Sink - Service Line) | 112.0F |
| (Handwashing Sink - Service Line) | 122.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 6.4F |
| (Handwashing Sink - Bar) | 122.0F |
| (2-compartment sink) | 135.0F |
| (Refrigerator - beverage) (Cold Holding) | 39.0F |
| (Handwashing Sink - toilet room) | 128.0F |
| (Handwashing Sink - toilet room) | 112.0F |
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