PENN GRILL CAFE, 825 20TH 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. | Nov 12, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 27, 2014 | Follow-up | 2 | 1 | Details / Comments |
|
Oct 06, 2014 | Complaint | 6 | 2 | Details / Comments |
|
Jun 16, 2014 | Routine | 7 | 11 | Details / Comments |
| No violation noted during this evaluation. | Jun 21, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 30, 2013 | Routine | 4 | 6 | Details / Comments |
Nov 12, 2014 (Follow-up)
Comments:Certified Food Safety Manager: Paul B Lee, FS-59292, Expiration Date: 2/11/17
All items abated from previous inspection conducted on 10/27/14: 3210.1(c), 816.1, 2409.1
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Beef (Cold Buffet) (Cold Holding) | 40.0F |
| salsa (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator) (Cold Holding) | 40.0F |
| Pork (Cold Buffet) (Cold Holding) | 34.0F |
| (Refrigerator) (Cold Holding) | 41.0F |
Oct 27, 2014 (Follow-up)
Violations:
- Insects, rodents, & animals not present
Evidence of pest present. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor in a plastic bag. Food elevated. (Corrected On Site) - Plumbing installed; proper backflow devices
There is insufficient air gap at the 3-compartment sink. (Repeat violation)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Safety Manager: Paul B Lee, FS-59292, Expiration Date: 2/11/17
CORRECT ITEMS STATED WITHIN 5-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator) (Cold Holding) | 42.0F |
| (Refrigerator) (Cold Holding) | 42.0F |
| Pork (Cold Buffet) (Cold Holding) | 39.0F |
| Pork (Cold Buffet) (Cold Holding) | 35.0F |
| Tofu (Cold Buffet) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 110.0F |
Oct 06, 2014 (Complaint)
Violations:
- Hands clean and properly washed
SEVERAL HAND SINKS DID NOT HAVE SOAP OR DISPOSABLE PAPER TOWELS AT VISIT. ALL HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
EMPLOYEE'S MUST NOT HANDLE READY TO EAT FOODS WITH BARE HAND CONTACT. EMPLOYEE WAS NOT IN COMPLIANCE AT VISIT. UTENSILS OR GLOVES MUST BE USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
SNEEZE GUARD IS NOT ADAQUATE TO PROTECT FOOD FROM CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (Corrected On Site) - Proper date marking & disposition
ALL PREPARED FRUIT CUPS MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
EXTERIOR OF ALL EQUIPMENT CONTAINED GREASE BUILD UP AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
PROVIDE A 2"INCH AIR SPACE BETWEEN THE DRAIN PIPES AND THE DRAIN IN ORDER TO PREVENT BACK FLOW.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)","2400.1","A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to the 1996 BOCA Codes and 1999 D.C. Supplements.",1 - Physical facilities: installed, maintained, & clean
THE FOLLOWING AREAS WERE NOT IN COMPLIANCE. 1) CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT TO REMOVE DIRT AND GREASE BUILD-UP. 2) CLEAN ALL WALLS TO REMOVE DIRT AND GREASE. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-PAUL B. LEE FS-59292 EXP-2/11/17
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT MR. TAYLOR AREA SUPERVISOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Chicken (Table) (Cold Holding) | 50.9F |
| Tofu (Refrigerator - reach-in) (Cold Holding) | 50.1F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 41.5F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - beverage) (Cold Holding) | 36.2F |
| (Freezer) (Cold Holding) | 2.3F |
| (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Chicken (Grill) (Hot Holding) | 153.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tofu (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jun 16, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Bare hand contact with ready to eat food. Item discarded. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Pots stored in hand sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw chicken stored above produce. Items moved. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Reach-in interiors and handles are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(soup) held at improper temperature. Soup reheated. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). The juice cooler is operating at 50F. Multiple items on cold line out of temperature possibly due to overstocking/lack of air flow. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
No consumer advisory. Issued (Corrected On Site) - Toxic substances properly identified, stored, used
Medicine stored above a food prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Reach-in units not holding temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Pest activity due to harborage conditions. Remove newspapers and clean cabinets.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Holes in the ceiling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Sponges in use. Sponges discarded. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Shelves are lined with foil due to rusting. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Counter near coffee maker is dirty. There is duct taping on non-food contact surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors and walls are dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: Paul B Lee, FS-59292, EXP: 2/11/17
Correct items within 5 or 45 days as stated.
If you have any questions please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Tofu (Pan) (Holding) | 79.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Pickles (Refrigerator - counter top) (Cold Holding) | 56.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Peppers (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 55.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Soup (Soup Warmer) (Hot Holding) | 111.0F |
| Sandwich (Griddle) (Cooking) | 155.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 55.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| (Reach-in Refrigerator) (Cold Holding) | 39.0F |
Jun 21, 2013 (Follow-up)
Comments:CRITICAL VIOLATIONS ABATED.
45 DAY NOTICE STILL IN EFFECT.
UNCLEAN NON FOOD CONTACT SURFACES
SHELVINGS RUSTY IN SIDE WALK IN COOLER.
DOOR ON REACH IN REFRIGERATOR IS DEFECTIVE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACTY MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 111.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| (Salad Prep Unit) | 39.0F |
| Ham sliced | 40.0F |
| Turkey sliced | 40.0F |
Apr 30, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Sink easy access to at front line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food not protected from contamination, raw shell eggs store over ready to eat foods. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean meat slicer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
All food container not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean non food contact surfaces where needed, such as bottom shelves in storage area and cabinets at front area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Shelves in side walk in cooler is rusty downstairs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Door on reach in refrigertor is defective at front line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Paul B. Lee FS#46096 expire 1-27-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Cole slaw | 41.0F |
| Tomatoes sliced | 44.0F |
| Chicken | 49.0F |
| Tuna Salad | 38.0F |
| Noodles | 57.0F |
| Onions raw | 40.0F |
| Mushrooms | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | -1.0F |
| (Refrigerator) | 38.0F |
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