J PAULS, 3218 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 27, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Apr 28, 2014 | Routine | 3 | 6 | Details / Comments |
|
Oct 31, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Oct 16, 2013 | Routine | 6 | 4 | Details / Comments |
|
Jan 09, 2013 | Routine | 2 | 0 | Details / Comments |
|
May 17, 2012 | Routine | 1 | 4 | Details / Comments |
May 27, 2014 (Follow-up)
Violations:
- Physical facilities: installed, maintained, & clean
Shelf near expo has rust on the lower portion. (45-day notice pending from inspection conducted on 4/28/14)
Certified Food Safety Manager: Ali Benaoune, FS-59010, Expiration Date: 1/21/17.
45 day notice pending from inspection conducted on 4/28/14: DCMR: 3200.1
5 day and 45 day notices abated from inspection conducted on 4/28/14:
DCMR: 3004.1, 717.1, 1900.1, 1005.1, 1600.1, 803.1, 812.2, 812.1.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| salsa (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Cole slaw (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Cucumbers (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| salsa (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| 2% Reduced Fat Milk (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Apr 28, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Shellstock tag removed prior to bag being completely emptied. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. Screws holding drip panel have rusted. Dust on interior walk-in refrigerator ceiling and fan guards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items inside reach-in refrigerator and stored on ice held at improper temperatures. Items removed from refrigerator. Items on ice re-panned to smaller pans. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerator on expo line is holding at 47 F. All food removed. Unit need to be repaired, replaced or removed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Bulk containers of sugar, flour, and spices unlabeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Utensils stored in sanitizer between use. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Missing ceiling tile above dish area. Shelf near expo line has rust on lower portion(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Pork (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Chicken (Walk-in Refrigerator) (Cooling) | 120.0F |
| Chili (Soup Warmer) (Hot Holding) | 153.0F |
| Cucumbers (Ice) (Cold Holding) | 49.0F |
| Half and Half (Reach-in Refrigerator) (Cold Holding) | 47.0F |
| Cole slaw (Ice) (Cold Holding) | 44.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Crab Soup (Soup Warmer) (Hot Holding) | 140.0F |
| Oysters (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 140.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 130.0F |
| (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 123.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 129.0F |
| Hot Water (3-compartment sink) | 121.0F |
Oct 31, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/15/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Refrigerator - reach-in) | 41.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - open display) | 40.0F |
Oct 16, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
NO SHELL STOCK TAGS KEPT AT THE ESTABLISHMENT (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN/WALK-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED COLD FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD PRODUCTS STORED ON FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT SANITIZED, AND LEFT ON COUNTER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
NO GARBAGE DISPOSAL INSTALLED (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
THE CONSUMER ADVISORY NOTICE IS PRINTED ON MENU
Correct stated items within 5days and 45days
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/09/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cauliflower (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 49.0F |
| Ground Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mozzarella Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 48.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 51.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
Jan 09, 2013 (Routine)
Violations:
- Food separated and protected
plastic bottles stored inside of the ice used for consumptiom behind the bar (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Cutting boards on the line need to be replaced(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)/soda gun holders at the bar contain syrup build-up
CFH: Dante Fowlkes FS:46430 EXP:06/23/2013
| Temperatures | |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Black Beans (Steam Table) (Hot Holding) | 165.0F |
| black Olives (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Onion Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Crab cake (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Macaroni and cheese (Warmer) (Hot Holding) | 177.0F |
| Marinara Sauce (Warmer) (Hot Holding) | 155.0F |
| Cheese sauce (Warmer) (Hot Holding) | 176.0F |
| Pineapple Salsa (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Mashed potatoes (Warmer) (Hot Holding) | 152.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 39.5F |
| (Final Rinse Cycle - Warewashing Machine) | 185.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
May 17, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
DIRTY UTENSIL IN KITCHEN AND DISH WASHING MACHINE (Corrected On Site) - Thermometers provided & accurate
THERMOMETERS NOT IN REACH IN UNITS (Corrected On Site) - Food properly labeled; original container
FOOD CONTAINERS NOT LABELED AS TO THEIR CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Nonfood-contact surfaces clean
NON FOOD CONTACT SURFACES VIZ .EXTERNAL SURFACES OF STORAGE CONTAINERS,AND REFRIGERATOS ARE DIRTY. (Corrected On Site)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
CFM LEONARD HELLEBUYCK FS-43237 EXP 3/27/13
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Chicken roasted (Grill) (Cooking) | 148.0F |
| (Freezer - walk-in) | 4.0F |
| (Refrigerator - walk-in) | 37.0F |
| Turkey (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 39.0F |
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