GARDEN REST/PANTRY SHOP, 815 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Nov 29, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 05, 2012 | Routine | 1 | 5 | Details / Comments |
|
Sep 19, 2012 | License Renewal | 5 | 2 | Details / Comments |
Nov 29, 2012 (Follow-up)
Comments:CFPM CHRISTOPHER B WILLIS EXP. 08/25/2015.
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Tomatoes chopped (Cold Holding) | 38.0F |
| Onions raw (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
Nov 05, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces meat slicer, ice cream freezer, soda and juice machine in kitchen and soda gun holder at bar and minivauum machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (Corrected On Site) - Food properly labeled; original container
No labels on condiment containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Observed pans of food on floor of walk in freezer and condiment containers stored adjacent to hand wash sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
No dipper well for hand dip ice cream.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
CERTIFIED FOOD MANAGER CHRISTOPHER WILLIS FS-53066-EXPIRES 8/25/2015
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (2-compartment sink) | 118.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 155.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | -10.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Lettuce (Refrigerator - counter top) | 38.0F |
| Tomatoes sliced (Refrigerator - counter top) | 38.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| lobster meat (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - counter top) (Cold Holding) | 39.0F |
Sep 19, 2012 (License Renewal)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES IN THE KITCHEN/CAN OPENER (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES. (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS IN THE WALK-IN COOLERS, ARE NOT LABELED FOR DATES AND CONTENTS. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE IN THE KITCHEN(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE HANDSINK AT THE BAR OUT OF ORDER (Corrected On Site) - Plumbing installed; proper backflow devices
THERE IS NO AIR GAP BENEATH THE SPRAY HOSE ABOVE THE GARBAGE DISPOSAL UNIT. (Corrected On Site)
NO OBJECTIONS TO THE BUSINESS LICENSE ISSUANCE
The Business has a written employee's health policy for food-borne illness.
CFPM CHRISTOPHER B WILLIS FS- 53066 EXP. 08/25/2015
Most recent pest control service date: 09/08/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 104.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Freezer - walk-in) | 2.0F |
| (Refrigerator - walk-in) | 39.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 43.0F |
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