FIRE AND SAGE, 775 12TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 25, 2014 | Routine | 0 | 2 | Details / Comments |
|
Mar 19, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Mar 06, 2014 | Routine | 8 | 10 | Details / Comments |
| No violation noted during this evaluation. | Sep 25, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 19, 2013 | Routine | 1 | 1 | Details / Comments |
|
Apr 13, 2012 | Routine | 2 | 1 | Details / Comments |
Jun 25, 2014 (Routine)
Violations:
- Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
scratched cutting boards observed in the service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Soup (Hot Holding) | 141.0F |
| Soup (Hot Holding) | 146.0F |
Mar 19, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink not present in dish washing room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal is not functional. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal is installed in basin of triple sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS (PER J COLEMAN)
CONTACT MRS. J COLEMAN WITH UPDATES PERTAINING TO INSTALLATION OF NEW GARBAGE DISPOSAL AND HAND SINK
FAILURE TO ABATE THE FOLLOWING VIOLATIONS FROM PREVIOUS INSPECTION DATED 03/06/2014:
25 DCMR 4211.1 - SINK HAS BEEN ORDERED AND IS ON SITE
25 DCMR 2602.1 - GARBAGE DISPOSAL HAS BEEN ORDERED AND IS ON SITE
25 DCMR 2418.1 - NEW GARBAGE DISPOSAL IS ON SITE
THE FOLLOWING VIOLATIONS FROM PREVIOUS INSPECTION DATED 03/06/2014 HAVE BEEN ABATED:
25 DCMR 2305.1
25 DCMR 3210.1
25 DCMR 816.1
THE REMAINING 45 DAY NOTICES FROM INSPECTION DATED 03/06/2014 ARE PENDING
IF YOU HAVE QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
Mar 06, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink used to wash off utensils on line. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink is not present in dish washing room off main kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw steak stored over ready to eat products in reach-in cooler. Condenser water has fallen onto open containers of pot stickers and other packages of food in reach in freezer. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dishwasher at bar does not have proper concentration of chlorine. Chemicals hooked to machine are empty. Machine in use. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Heavy mold growth present inside soda gun at bar. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Reach-in freezer in poor repair. Condenser unit is leaking onto food and equipment inside. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
Thermometer stored in back of reach in refrigerator on line. (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies observed in bar on walls and airborne. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Shelf housing food in server area is installed less than 6 inches off the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth bucket not at proper concentration. (Corrected On Site) - In-use utensils: properly stored
Spoons not stored inverted on service line. Ice scoop stored in dirty bin by ice machine. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Triple sink present without chemicals necessary to use sink properly. Sink is currently used as a dump sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Water at hand sink does not reach 110 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal not functioning. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal is installed in basin of triple sink. Cross connection exists from pipes leading from triple sink to grease trap (sewage).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors beneath ice machine in bar area and drains in bar area are dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops not hung to air dry after use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITNIN 45 CALENDAR DAYS
CFPM: STEPHEN MALFATTI SERVSAFE #7582399 EXAM DATE:02/04/2011
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 31.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Refrigerator) | 37.0F |
| (Reach-in Refrigerator) | 14.0F |
| Sausage (Oven) (Hot Holding) | 136.0F |
| Crab meat (Refrigerator - open display) (Cold Holding) | 44.4F |
| Sausage (Refrigerator - open display) (Cold Holding) | 38.6F |
| Dumplings (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Ice) (Cold Holding) | 45.5F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 41.1F |
| Cantaloupes (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 102.4F |
| Hot Water (Prep sink) | 125.5F |
Sep 25, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in bakery) (Cold Holding) | 38.0F |
Sep 19, 2013 (Routine)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE UNIT NEXT TO THE GRILL WAS NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
GLASS DISH MACHINE AT THE BAR DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE GLASSES UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-STEPHEN MALFATTI FS-53583 EXP 2/14/2014
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 52.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 37.2F |
| Corned Beef (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Pork (Refrigerator - drawer) (Cold Holding) | 41.3F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 40.4F |
| (Salad Prep Unit) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -2.7F |
| (Refrigerator - reach-in) (Cold Holding) | 33.6F |
Apr 13, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Cookware not protected from dust and contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
Temperatures - Onion soup 178 degrees, pasta soup 176 degrees, crab chowder soup 178 degrees.
No Certified Food Manager on duty at call.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEAMN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Eggs boiled | 38.0F |
| Chicken | 41.0F |
| Crab meat | 44.0F |
| Shrimp raw | 41.0F |
| Tomato Sauce | 40.0F |
| Pepperoni | 40.0F |
| Hot Water | 120.0F |
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