HOGAN LOVELLS, 555 13TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 18, 2014 | Routine | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | Dec 16, 2013 | Routine | 0 | 0 | Details / Comments |
|
Jun 26, 2013 | Routine | 2 | 1 | Details / Comments |
|
Nov 29, 2012 | Routine | 1 | 1 | Details / Comments |
Jun 18, 2014 (Routine)
Violations:
- Food separated and protected
Raw Eggs must be stored at bottom shelve to prevent contamination. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean and or replace cutting boards thru-out where needed. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Reach-in Freezer) (Cold Holding) | -20.0F |
| Baked Chicken (Hot Holding) | 146.0F |
| Shrimp cooked (Hot Holding) | 155.0F |
| Chick Peas (Hot Holding) | 163.0F |
| (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Dec 16, 2013 (Routine)
Comments:CFPM: TARA C RUOCCO, FS-53093, EXP: 05/30/2015
NOTE: NO VIOLATION OBSERVED.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 128.0F |
| Hot Water (Handwashing Sink - kitchen) | 129.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Cheese (Salad Bar) (Cooling) | 48.0F |
| (Salad Bar) | 32.0F |
| Onion Rings (Ice) (Cooling) | 65.0F |
| (Walk-in Refrigerator) | 38.0F |
| Shrimp cooked (Refrigerator - under counter) (Cold Holding) | 36.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 135.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 160.0F |
| Yogurt (Refrigerator - display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cooling) | 60.0F |
| Cream Cake (Display Refrigerator) (Cold Holding) | 40.0F |
Jun 26, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean and sanitize cutting boards where needed. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Nonfood-contact surfaces clean
continue to degrease hood to remove build up. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
CFPM TARA RUCOCCO FS-53093 EXP.08/30/2015.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Kale (Cold Holding) | 54.0F |
| Cottage Cheese (Cold Holding) | 50.3F |
| Chicken (Hot Holding) | 159.0F |
| Rice (Hot Holding) | 158.0F |
| Eggs (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Salmon (Hot Holding) | 143.9F |
| Eggs (Cold Holding) | 40.0F |
Nov 29, 2012 (Routine)
Violations:
- Proper cold holding temperatures
salads on the salad bar and deli station above 41 degrees (Corrected On Site) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:Tara C Ruocco FS:53090 EXP:05/30/2015
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs.Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 105.0F |
| Hot Water (Handwashing Sink - Service Line) | 103.0F |
| Noodles (Steam Table) (Hot Holding) | 155.0F |
| Green Beans (Steam Table) (Hot Holding) | 167.0F |
| Chili - Beef (Grill) (Hot Holding) | 178.0F |
| General Shrimp and Tofu (Steam Table) (Hot Holding) | 173.0F |
| Chicken fried (Warmer) (Hot Holding) | 141.0F |
| Salmon (Warmer) (Hot Holding) | 142.0F |
| Rice Noodles (Steam Table) (Hot Holding) | 149.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 51.2F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.3F |
| (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Refrigerator - walk-in) | 39.0F |
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