OOHHS AND AAHHS, 1005 U 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. | Sep 11, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 04, 2014 | Follow-up | 0 | 3 | Details / Comments |
|
Aug 29, 2014 | Complaint | 3 | 6 | Details / Comments |
|
Apr 17, 2014 | Complaint | 7 | 6 | Details / Comments |
| No violation noted during this evaluation. | Mar 11, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 28, 2014 | Complaint | 1 | 6 | Details / Comments |
|
Oct 31, 2013 | Complaint | 1 | 3 | Details / Comments |
|
Sep 16, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Sep 12, 2013 | Complaint | 3 | 5 | Details / Comments |
|
Jan 10, 2013 | Complaint | 3 | 3 | Details / Comments |
Sep 11, 2014 (Follow-up)
Comments:5 DAY VIOLATION ABATED (25 DCMR 1600.1)
45 DAY VIOLATION STILL PENDING. PLEASE CORRECT THE STATED ITEMS STILL PENDING.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Reach-in Refrigerator) | 37.5F |
Sep 04, 2014 (Follow-up)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
Reach in refrigerator temping above 41 degrees F. All food removed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Ambient temperature at time of inspection is 60 degrees. Food in walk in is on cooling process. Had TCS food moved to reach in refrigerators to make sure they make it down in time. Walk in refrigerator on restriction to bring the temperature back down to below 41. Employees are instructed to leave door closed. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floors and shelves in walk in have debris. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5 DAY VIOLATIONS ABATED (1600.1 and 3210.1 (c)). 45 DAY VIOLATIONS STILL PENDING FROM PREVIOUS INSPECTION.
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS.
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Honey Mustard (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Crab meat (Refrigerator - reach-in) (Cooling) | 53.4F |
| (Walk-in Refrigerator) | 54.0F |
| Sweet Potatoes (Walk-in Refrigerator) (Cooling) | 56.5F |
| (Refrigerator - reach-in) | 57.0F |
| (Refrigerator - reach-in) | 37.0F |
Aug 29, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink at dish area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food separated and protected
Raw eggs stored on top shelf of walk in refrigeration (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) in walk in. Food discarded. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Walk in refrigerator temping above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Working containers in walk in are not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Mice droppings found inside walk in. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food containers in walk in were not covered. Food was discarded. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Tools and other unneeded items stored in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS.
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| (Walk-in Refrigerator) | 55.0F |
Apr 17, 2014 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw eggs stored over ready to eat foods - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)food contact surfaces contain food particles - Proper cooling time & temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)hot foods sitting out at room temp - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).Chicken wings sitting on top of the fryer(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).raw fish and raw chicken inside of the reach-in unit above 41 degree - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)ice uncovered behind the line in a cooler - Contamination prevented during food preparation, storage, & display
Food sitting on the floor inside the kitchen and walkin unit - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw chicken being stored inside of a white cooler not nsf approved - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Not approved self-closing devices on the bathroom doors - Physical facilities: installed, maintained, & clean
Floors and walls throught out the entired kitchen contain food debris
Cease and Desist.
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - toilet/male) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 122.0F |
| Hot Water (Handwashing Sink - toilet/female) | 116.0F |
| Fried Chicken (Table) (Hot Holding) | 119.0F |
| Potato salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Grits (Warmer) (Hot Holding) | 144.0F |
| Rice (Steam Table) (Hot Holding) | 156.0F |
| Meatloaf (Steam Table) (Hot Holding) | 155.0F |
| Turkey (Steam Table) (Hot Holding) | 145.0F |
| Cabbage (Steam Table) (Hot Holding) | 155.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Meatloaf (Steam Table) (Hot Holding) | 155.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 65.0F |
| Fish raw (Refrigerator - reach-in) (Cold Holding) | 61.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Chicken baked (Steam Table) (Hot Holding) | 156.0F |
Mar 11, 2014 (Follow-up)
Comments:ALL ITEMS WERE ABATED DURING FOLLOW UP INSPECTION. 25 DCMR( 1007.1,2912.1, 2911.1, 2800.1, 3008.1,2908.1, 3203.1). IF YOU HAVE ANY QUESTION, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water | 125.0F |
| (Handwashing Sink - toilet room) | 125.0F |
| (3-compartment sink) | 132.0F |
| (Handwashing Sink - toilet/female) | 125.0F |
| (Handwashing Sink - toilet/male) | 127.0F |
Feb 28, 2014 (Complaint)
Violations:
- Proper date marking & disposition
Observed multiple prepared items in walk-in refrigerator with no date marking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Gap between back door and floor allowing pest entry. The wall surround the door is cracking exposing studs.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Restroom doors not self-closing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Corners of floors next to stove, fire extinguishers in front of restaurant, and refrigerators in back area need cleaning. Floor in walk-in refrigerator is cracking. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Hoods covered in grease and dust. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Lights for hood off upon arrive. Light bulbs for hood exhaust system are missing or covered in grease providing insufficient lighting. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light bulbs for hood system unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct item 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 | |
| Hot Water (Handwashing Sink) | 107.4F |
| Red Velvet Cake (Reach-in Refrigerator) (Cold Holding) | 42.8F |
| Potato salad (Reach-in Refrigerator) (Cold Holding) | 42.8F |
| Greens (Hot Holding Unit) (Hot Holding) | 141.8F |
| Chicken (Hot Holding Unit) (Hot Holding) | 141.1F |
| Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 42.9F |
| Grits (Pan) (Hot Holding) | 153.0F |
| Salmon (Pan) (Hot Holding) | 163.0F |
| Chicken (Pan) (Hot Holding) | 145.0F |
| Ribs (Pan) (Hot Holding) | 141.0F |
| Greens (Stove) (Cooking) | 144.0F |
| Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 36.0F |
| Crab cake (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 41.0F |
Oct 31, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Toxic substances properly identified, stored, used
Paint cans and insecticide spray cans stored on same shelf as # cans of vegetables. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment in upstairs closet.
Correct item stated with in 45 days. If you have any questions, please call area supervisor Mr. Ronnie Taylor at (202) 442-9037.
| Temperatures | |
| Rice (Hot Holding) | 134.9F |
| Chicken (Hot Holding) | 154.8F |
| Meatloaf (Hot Holding) | 158.0F |
| Salmon (Hot Holding) | 142.0F |
| Pork Chop (Hot Holding) | 178.0F |
| Macaroni and cheese (Hot Holding) | 154.9F |
| (Reach-in Refrigerator) | 30.5F |
| Shrimp raw (3-compartment sink) (Thawing) | 69.1F |
Sep 16, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Plumbing installed; proper backflow devices
WALK-IN COOLER COLD HOLDING AT 51 DEGREES F (Corrected On Site)
The Business has written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 9/07/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Meatloaf (Steam Table) (Hot Holding) | 155.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken jerked (Steam Table) (Hot Holding) | 143.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 144.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 150.0F |
Sep 12, 2013 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) - Food separated and protected
Raw food items stored on top of other food items in reach in refrigerator.(seperated) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Walk in refrigerator temperature was 61.1 F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers of prepared food items were not labeled.(labeled) (Corrected On Site) - Insects, rodents, & animals not present
Gaps and holes in the rear exist screen door; a hole in the ceiling in the rear exist area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Pots of food on the floor; cases of raw chicken unrefrigerated.(elevated and refrigerated) (Corrected On Site) - Physical facilities: installed, maintained, & clean
Missing floor tiles at the 3 compartment sink; scaling paint on the walls in the kitchen; not enough work tables; fan with dust accumulation uncovered; closet upstairs needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Oji A. Abbott: FS49721 will expire 11/30/2014.
Correct items stated within 5 and 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Rice (Steam Table) (Hot Holding) | 141.2F |
| Chicken (Steam Table) (Holding) | 178.0F |
| Green Beans (Steam Table) (Hot Holding) | 158.1F |
| Fish (Steam Table) (Holding) | 152.4F |
| Potato salad (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - walk-in) | 61.0F |
Jan 10, 2013 (Complaint)
Violations:
- Toxic substances properly identified, stored, used
Chemical spray bottles and instect spray can were in the food prep area.(moved) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
A container of raw shrimp was on the 3 compartment sink, while pots and pans were being washed, rinsed and sanitize.(moved) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cleaned pots were stored faced down on the floor in the kitchen.(removed, washed and sanitized, stored on wire shelf) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wall behind the wire shelf holding cleaned pots/pans had scaling paint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The inside bottom of the reach-in freezer needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There was not enough storage shelves for dry food items and utensils.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Greens (Steam Table) (Hot Holding) | 155.0F |
| Green Beans (Steam Table) (Hot Holding) | 159.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 140.0F |
| Rice (Steam Table) (Hot Holding) | 138.0F |
| Gravy (Steam Table) (Hot Holding) | 147.0F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 137.0F |
| Chicken fried (Steam Table) (Hot Holding) | 156.0F |
| Fish (Grill) (Cooking) | 177.0F |
| Chicken raw (Ice) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 32.0F |
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