CHEF GEOFF'S DOWNTOWN, 1301 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 14, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Mar 31, 2014 | Routine | 8 | 5 | Details / Comments |
| No violation noted during this evaluation. | Jul 24, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 25, 2013 | Complaint | 3 | 1 | Details / Comments |
|
Oct 02, 2012 | Routine | 1 | 2 | Details / Comments |
|
Jan 24, 2012 | Complaint | 0 | 2 | Details / Comments |
Apr 14, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
A 5-DAY NOTICE HAS BEEN EXTENDED PER MRS.COLEMAN FOR THE GARBAGE DISPOSAL UNIT. ALL OTHER ITEMS ABATED.(CORRECT VIOLATION WITHIN 5 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 | |
| (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Mar 31, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES NOT FREQUENTLY WASHING HANDS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS LEFT IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER/ICE BOX (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
UNLABELED NUMEROUS PLASTIC BOTTLES OF SPICES AND SAUCES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
THE CLEANED DISHES ARE STORED TO DRY IN THE MANNER THAT DOES NOT ALLOW AIR DRY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED (Corrected On Site) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 100 DEGREES F AT SOME HANDSINKS AT THE BAR AND THE KITCHEN(CORRECT VIOLATION WITHIN 24HRS) - Sewage & waste water properly disposed
NO GARBAGE DISPOSAL BUILT IN AT THE RESTAURANT(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/21/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 81.0F |
| Hot Water (Handwashing Sink) | 65.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - walk-in) | 37.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 49.0F |
| Avocado (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Steam Table) (Hot Holding) | 141.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 49.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 44.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
Jul 24, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVIOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Jun 25, 2013 (Complaint)
Violations:
- Required records available: shellstock tags, parasite destruction
THE TAG WAS NOT ATTACHED TO THE BAGS OF MUSSELS AT VISIT. THE TAG MUST BE ATTACHED TO THE BAG UNTIL THE BAG IS EMPTY. TAG MUST THEN BE SAVED FOR 90 DAYS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
BOOSTER HEATER WAS UNDER REPAIR AT VISIT. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE ALL ITEMS UNTIL BOOSTER HEATER IS REPAIRED. SANITIZER AT THE DISH MACHINE IN THE BAR AREA WAS LIGHT. SANITIZER SHOULD BE ADJUSTED TO 100 PPM IN ORDER TO ENSURE PROPER SANITATION OF GLASSES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator - drawer) (Cold Holding) | 40.1F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| Steak raw (Refrigerator - display) (Cold Holding) | 41.9F |
| (Refrigerator - walk-in) (Cold Holding) | 41.2F |
| (Refrigerator - walk-in seafood) (Cold Holding) | 36.6F |
| Scallops (Refrigerator - drawer) (Cold Holding) | 38.3F |
| Chicken (Stove) (Hot Holding) | 156.2F |
| (Salad Display Unit) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 39.2F |
| Cottage Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 40.1F |
| (Freezer) (Cold Holding) | 7.2F |
| (Refrigerator - beverage) (Cold Holding) | 38.2F |
Oct 02, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine.(rust)/Syrup build-up inside of the soda gun holders at the bar (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)Wash gage on the dish machine is not working. - Physical facilities: installed, maintained, & clean
Continue to sweep floors under and around equipment in the kitchn and inside of small storage area(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45 days
If you have any question,please call area supervisor Mrs. jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Salami (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Crab cake (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Tuna Bluefin (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Salmon Cake (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Jan 24, 2012 (Complaint)
Violations:
- Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Continue to clean exterior of equipment - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Continue to clean the floor around under and around the equipment in the kitchen
CFH:Santos O Fuentes EXP: 09/08/2013 FS:45016
Tuna in questions recieved from JJ McDonnell.Tuna was refrozen and sent back to the fish supplier for testing. Pictures attached of tuna burgers and tuna filets with temperatures.On Jan 13th 30 tuna burgers were sold in the establishment.Temp logs are kept of food temps on the food line.
If you have any questions,please call area supervisor Mrs. jacqueline Coleman at (202)442-5928.
| Temperatures | |
| Tuna (Refrigerator - walk-in meat) (Cold Holding) | 38.0F |
| Crab meat (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Scallops (Refrigerator - walk-in meat) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tuna burger (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Potato salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Clams (Refrigerator - walk-in meat) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Refrigerator - walk-in produce) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in dairy) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Freezer - walk-in) | -10.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
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