GORDON BIERSCH RESTAURANT & BREWERY, 100 M ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 04, 2014 | Routine | 3 | 7 | Details / Comments |
|
Mar 21, 2014 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Nov 19, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 06, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Mar 25, 2013 | Preoperational | 0 | 0 | Details / Comments |
Sep 04, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Food contact surfaces left inside the hand washing sinks (kitchen cookline and bar). (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Dump sink at coffee station area has been supplied with hand washing sign and paper towel dispenser box to be used as a hand washing sink as well. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Cutting boards not clean to sight; have several deep cuts and that will impede proper sanitization of cutting board surfaces to take place. Removed from line and not to be used until either resurfaced or replaced. (Corrected On Site) - Proper hot holding temperatures
Hot food items(cajiun and cream sauces) held at improper temperature(s) in hot holding unit. (Corrected On Site) - Proper cold holding temperatures
Cold food item(cole slaw) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
Reach-in refrigerator not supplied with thermometers to monitor inside ambient air temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping clothes not stored in sanitizing solution between uses. (Corrected On Site) - In-use utensils: properly stored
In use utensils such as tongs and spatulas stored in standing water (food debris observed in the standing water) at room temperature. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards have deep grooves and that will prevent proper sanitization of cutting boards to take place after use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Proper chemical test strips to measure sanitizer chemical concentration in solution not provided. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
MOST RECENT PEST EXTERMINATION DATE: 08/26/2014
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Cheese shredded (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| Cheese shredded (Refrigerator - reach-in) (Cold Holding) | 28.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Rice (Rice Steamer) (Cooking) | 206.0F |
| (Walk-in Refrigerator) | 35.0F |
| (Freezer) | -8.0F |
| Cajun Sauce (Hot Holding Unit) (Hot Holding) | 74.0F |
| Avanti Cream Sauce (Hot Holding Unit) (Hot Holding) | 77.0F |
| Cole slaw (Ice) (Cold Holding) | 62.0F |
| Salad Dressing (Ice) (Cold Holding) | 45.0F |
| Blue Cheese (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| Hot Water (Dishwashing Machine - Sanitizing Cycle ) | 180.0F |
| Hamburger cooked (Grill) (Cooking) | 183.0F |
| Beans (Hot Holding Unit) (Hot Holding) | 165.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 159.0F |
| Eggs boiled (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Cajun Sauce (Hot Holding Unit) (Hot Holding) | 143.0F |
| Mushroom gravy (Steam Table) (Hot Holding) | 145.0F |
| Mushroom gravy (Walk-in Refrigerator) (Cooling) | 91.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
Mar 21, 2014 (Routine)
Violations:
- Food separated and protected
PREPARED FOOD IN REFRIGERATOR NOT COVERED OR WRAPPED UP. (Corrected On Site) - Proper date marking & disposition
SOME PREPARED FOOD IN WALK-IN REFRIGERATOR NOT LABELLED AND DATED. (Corrected On Site) - Personal cleanliness
ONE EMPLOYEE HANDLING FOOD WITHOUT HAIR RESTRAINT. (Corrected On Site) - Physical facilities: installed, maintained, & clean
DEBRIS AND PONDING WATER AT WARE-WASHER AREA. (Corrected On Site)
CFPM: BRIAN BEAUREGARD 54971 EXP 01/17/2016. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Hot Water Bath) | 138.0F |
| (Hot Water Bath) | 140.0F |
| (Hot Water Bath) | 140.0F |
| Chicken | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | -4.0F |
| Hamburger cooked (Grill) | 160.0F |
| Chicken roasted (Grill) | 170.0F |
| Potatoes | 166.0F |
| (Refrigerator - drawer) | 42.0F |
| (Refrigerator - drawer) | 40.0F |
| Cheese (Refrigerator - drawer) | 42.0F |
| Milk (Refrigerator - counter top) | 38.0F |
| Tomatoes sliced | 42.0F |
| Tomatoes chopped | 42.0F |
| (Dishwashing Machine - Wash Cycle) | 180.0F |
Nov 19, 2013 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/06/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - drawer) (Cold Holding) | 41.0F |
Nov 06, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
EXTERIOR OF WHITE STORAGE BINS WERE UNCLEAN AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT. PROVIDE A COPY OF A CURRENT REPORT FROM ECOLAB AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN ADAQUATE SANITIZER IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 100.0F |
| Chicken (Grill) (Hot Holding) | 210.0F |
| Chicken (Pan) (Hot Holding) | 183.6F |
| Pasta (Pan) (Hot Holding) | 160.0F |
| Pizza (Oven) (Hot Holding) | 173.6F |
| Fries (Hot Holding Unit) (Hot Holding) | 189.3F |
| (Refrigerator - walk-in) (Cold Holding) | 33.6F |
| (Refrigerator - beverage) (Cold Holding) | 35.9F |
| (Freezer - walk-in) (Cold Holding) | -11.5F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 39.6F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 37.9F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 143.2F |
| Soup (Soup Warmer) (Hot Holding) | 141.9F |
| (Warmer) (Hot Holding) | 149.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.5F |
Mar 25, 2013 (Preoperational)
Comments:NO OBJECTION TO ISSUANCE OF NEW RESTAURANT LICENSE.
If you have any question please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) | 32.9F |
| (Freezer - walk-in) | -13.0F |
| Mushroom Sauce (Steam Table) (Hot Holding) | 139.0F |
| (Refrigerator - drawer) | 41.7F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
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