EATONVILLE RESTAURANT, 2121 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 17, 2014 | Routine | 0 | 0 | Details / Comments |
|
Aug 15, 2014 | Routine | 2 | 10 | Details / Comments |
| No violation noted during this evaluation. | Jan 06, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 26, 2013 | Routine | 1 | 2 | Details / Comments |
|
May 30, 2013 | Routine | 1 | 5 | Details / Comments |
Nov 17, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO HAND WASHING SIGN POSTED IN BAR AREA(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
MOLD GROWING ON ICE MACHINE LID.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS NOT SUBMERGED IN SANITIZER SOLUTION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
UNTENSILS AND PLATES NOT INVERTED. (Corrected On Site) - Gloves used properly
GLOVES NOT USED BY EMPLOYEES (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
NO COVERS ON TRASH CAN IN KITCHEN AND RESTROOM AREAS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
RESTROOM NEED HIGHER LIGHT INTENSITY VALUE. (LUX)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
| Temperatures | |
| Hot Water (Handwashing Sink) (Holding) | 113.0F |
| Hot Water (Handwashing Sink) (Holding) | 115.2F |
| (Refrigerator) | 48.6F |
| (Freezer) | -2.3F |
| (Freezer) | 2.2F |
| (Refrigerator - walk-in) | 40.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 42.1F |
| Greens (Refrigerator - open display) (Cold Holding) | 41.2F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Carrots (Refrigerator - counter top) (Cold Holding) | 43.2F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 40.1F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Beef raw/ground (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 151.0F |
| Greens (Hot Holding Display Unit) (Hot Holding) | 145.0F |
| Potatoes (Hot Holding Display Unit) (Hot Holding) | 151.0F |
| Sweet Potatoes (Hot Holding Unit) (Hot Holding) | 154.0F |
Aug 15, 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
No handwashing signage at handwashing sink (bar areas). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink (bar areas). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink (bar area). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw eggs and meat stored above seafood and produce. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers in grill area are not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards have deep cuts. (CORRECT VIOLATION WITHIN 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) - Nonfood-contact surfaces clean
Soda lines and boxes have spills. Racks in dry storage have spills. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls, baseboards, and floors have spills and food debris.
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
If you have any questions, please contact Area Supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Collard Greens (Hot Holding Unit) (Hot Holding) | 171.4F |
| Hot Water (Handwashing Sink - Bar) | 137.9F |
| (Refrigerator - beverage) | 44.0F |
| Hot Water (Handwashing Sink - Service Line) | 150.2F |
| (Refrigerator - reach-in) | 38.0F |
| Fried Green Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 42.6F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Raw Shrimp (Refrigerator - sandwich prep unit) (Cold Holding) | 36.4F |
| Grits (Stove) (Cooking) | 185.4F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
| String Beans (Refrigerator - reach-in) (Cold Holding) | 42.1F |
| Lentil Soup (Hot Holding Unit) (Hot Holding) | 164.1F |
| Hot Water (Warewashing Machine - Wash Cycle) | 155.6F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 198.2F |
| Hot Water (Handwashing Sink - Bar) | 150.4F |
| (Walk-in Refrigerator) | 39.0F |
| (Refrigerator - sandwich prep unit) | 36.0F |
| Grits (Walk-in Refrigerator) (Cooling) | 45.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Jan 06, 2014 (Follow-up)
Comments:Roberto Ventura DC CFPM FS-53618 Expires: 8/13/15
5 and 45 day notice abated from the inspection conducted on 12/26/13.
If you have any questions, then please contact the Area Supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) | 34.6F |
| Veggie Burger (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 37.0F |
| (Reach-in Refrigerator) | 39.6F |
| (Walk-in Refrigerator) | 37.6F |
| Hot Water (Handwashing Sink) | 109.4F |
Dec 26, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s)on refrigerated counter top held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Roberto Ventura: FS53618 will expire 8/13/2015.
Correct items stated within 5 and 45 days as stated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 106.7F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 47.0F |
| (Reach-in Refrigerator) | 40.0F |
| Gumbo (Stove) (Hot Holding) | 173.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 53.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Potatoes (Deep Fryer) (Cooking) | 170.0F |
| Eggs (Stove) (Cooking) | 167.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 45.0F |
| (Dishwashing Machine - Wash Cycle) | 155.0F |
| Rinse Cycle | 180.0F |
| (Walk-in Refrigerator) | 32.0F |
| (Reach-in Freezer) | 8.0F |
May 30, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on plastic bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator not capable of maintaining proper temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clean floor where needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Tiffany Anonye FS#53735 expire 8-13-15.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 114.0F |
| Gumbo | 141.0F |
| Rice | 157.0F |
| Chicken fried | 168.0F |
| Macaroni and cheese | 151.0F |
| Chicken | 140.0F |
| Cole slaw | 45.0F |
| Hamburger patty | 46.0F |
| Shrimp raw | 37.0F |
| Chicken raw | 51.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer) | 0.0F |
| Fish | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 54.0F |
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