LOEB'S, 1712 I 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. | Mar 19, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 09, 2014 | Routine | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | Dec 03, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 28, 2012 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Apr 18, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 12, 2012 | Routine | 5 | 2 | Details / Comments |
Mar 19, 2014 (Follow-up)
Comments:5day notice abated
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
CFH:Charlene Loeb 11/16/2014
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Chicken Soup (Soup Warmer) (Hot Holding) | 156.0F |
| Chicken Wings (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Turkey (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Hamburger Patty Raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.6F |
| Roast Beef (Steam Table) (Hot Holding) | 155.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - under counter) | 39.0F |
Jan 09, 2014 (Routine)
Violations:
- Proper date marking & disposition
ALL PREPARED FOOD ITEMS STORED IN THE WALK IN UNIT MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
GARBADGE DISPOSAL HAD A LEAK AT THE DRAIN PIPE AT VISIT. GARBADGE DISPOSAL MUST BE IN GOOD WORKING CONDITION AT ALL TIMES IN ORDER TO PROPERLY DISPOSE OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-MARLENE LOEB EXP-11/16/2014 FS-49682
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 100.2F |
| (Refrigerator - walk-in) (Cold Holding) | 41.9F |
| Hot Dog (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 36.1F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Chicken Wings (Refrigerator - drawer) (Cold Holding) | 37.6F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 33.4F |
| Roast Beef (Hot Holding Unit) (Hot Holding) | 140.0F |
| Chicken Soup (Soup Warmer) (Hot Holding) | 159.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 35.9F |
| (Reach-in Freezer) (Cold Holding) | -0.3F |
| (Reach-in Refrigerator) (Cold Holding) | 39.1F |
Dec 03, 2012 (Follow-up)
Comments:CFPM MARLENE LOEB EXP. 11/16/2014.
ALL ITEMS ABATED FROM PREVIOUS INSPECTON CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Nov 28, 2012 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARD CONTAINED DEEP CREVICES AT VISIT.CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL AND CROSS CONTAMINATION.ICE MACHINE CONTAINED SLIME AND SLIGHT BUILD-UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK-IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH. CLOTHS WERE NOT PROPERLY STORED AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-MARLENE LOEB FS-496882 1/16/2014
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.7F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.9F |
| (Refrigerator - open display) (Cold Holding) | 38.0F |
| (Refrigerator - open display) (Cold Holding) | 39.2F |
| Lobster (Refrigerator - sandwich prep unit) (Cold Holding) | 37.6F |
| (Warmer) (Hot Holding) | 150.0F |
| Beef (Warmer) (Hot Holding) | 155.2F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
Apr 18, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM INSPECTION CONDUCTED ON 04/12/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
Apr 12, 2012 (Routine)
Violations:
- Food separated and protected
ALL FOOD STORED IN THE REACH IN UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE SLICER MUST BE CLEANED AND SANITIZED ON ALL SURFACES. ICE MACHINE CONTAINED MOLD AND SLIME BUILD UP BEHIND THE DRIP PANEL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE. 1)MICROWAVE 2)DIPPING WELL (Corrected On Site) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN UNIT AND ON DISPLAY MUST BE DATED AND LABELED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ALL FOOD STORED IN THE WALK-IN UNIT AND STORAGE CLOSET MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARD AT THE SANDWICH PREP UNIT WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIA GROWTH(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
REMOVE CARDBOARD FROM THE FLOOR IN THE WALK IN UNIT. CARDBOARD IS NOT A CLEANABLE SURFACE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-MARLENE I LOEB FS-49682 EXP-11/16/14
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - beverage) (Cold Holding) | 36.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.8F |
| (Refrigerator - walk-in) (Cold Holding) | 40.4F |
| (Refrigerator - beverage) (Cold Holding) | 39.5F |
| (Steam Table) (Hot Holding) | 198.0F |
| Chili (Steam Table) (Hot Holding) | 148.7F |
| (Refrigerator - reach-in) (Cold Holding) | 41.3F |
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