PENN QUARTER SPORTS TAVERN, 639 INDIANA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 03, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Aug 26, 2014 | Routine | 8 | 11 | Details / Comments |
| No violation noted during this evaluation. | Nov 04, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 29, 2013 | Routine | 4 | 1 | Details / Comments |
|
Jul 08, 2013 | Routine | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | Mar 19, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 12, 2013 | Complaint | 2 | 0 | Details / Comments |
|
May 15, 2012 | Routine | 1 | 4 | Details / Comments |
Sep 03, 2014 (Follow-up)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
A warewashing sink is lacking for use at bar on 1st floor. Warewashing sink was present during previous inspection, but leaking. Warewashing sink was replaced with a single compartment sink with large drainboard. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) per area supervisor Mrs. Coleman.
ALL 5-NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 08/26/14 HAVE BEEN ABATED.
CORRECT ITEMS STATED WITHIN 5-DAY.
Echolab most recent inspection report observed 08/28/14.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 103.0F |
| Hot Water (3-compartment sink) | 103.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.6F |
| salsa (Refrigerator - counter top) (Cold Holding) | 40.5F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 40.2F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 22.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 30.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 24.0F |
| Chicken Wings (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| (Reach-in Freezer) (Cold Holding) | 3.6F |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
Aug 26, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
No handwashing and glove changing were observed between changes in tasks by employees handling food in kitchen during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Large containers of uncovered condiments and individual cups of condiments were observed on prep table in kitchen. Uncovered food items in refrigeration units in kitchen. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean soda guns and holder were observed at bars. Unclean surfaces were observed on ice machine drip panel. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Glass washer in use at 2nd floor bar was not sanitizing and warewashing machine in main kitchen was not maintaining proper temperatures for washing and final rinse. Echolab arrived to service units during inspection. (Corrected On Site) - Proper date marking & disposition
Date markings were observed lacking on prepped potentially hazardous ready-to-eat food items in refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No visible thermometer were observed in some reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottles were observed in use in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Small flies were observed on the ceiling over 2nd floor bar area. (CORRECT VIOLATION WITHIN 5 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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use along prep line were observed heavily stained, scratched and scorn. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Galvanized and painted exhaust hood was observed installed over cooking equipment in kitchen. (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) - Warewashing facilities: installed, maintained, & used; test strips
A warewashing sink is lacking for use at 2nd floor bar. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Exterior sides of cooking equipment (i.e. encrusted debris) were observed unclean and the door gaskets and fan in beer reach-in at 1st floor bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Air gaps were observed lacking between piping under warewashing sinks and floor drains. Warewashing sink at bar was observed leaking onto floor. Owner stated within the next few days that the sink is being replace and that area around the sink is also being repaired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean wall, flooring and ceiling were observed in various locations throughout the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Damaged wall was observed at 1 floor bar, cracked floor tiles and missing ceiling tile was observed in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Unclean surfaces were observed under exhaust hood in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 104.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 165.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 160.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Diced Pepper & Onion (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 48.0F |
| (Warewashing Machine - Wash Cycle) | 131.0F |
| (Warewashing Machine - Rinse Cycle) | 162.0F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken Wings (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
Nov 04, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Oct 29, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean inside beer cooler to remove build up.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(Repair cold water faucet. Cold water faucet not operable.)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Dishwashing Machine - Final Rinse Cycle) | 140.0F |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Scallops (Cold Holding) | 41.0F |
| Chicken (Cold Holding) | 35.0F |
Jul 08, 2013 (Routine)
Violations:
- Thermometers provided & accurate
NON WORKING THERMOMETERS IN REACH IN UNITS IN KITCHEN (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Adequate ventilation & lighting; designated areas used
NO LIGHTS OVER STOVE IN KITCHEN( NON WORKING SWITCH)
FOR QUESTIONS CALL MS COLEMABN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - under counter) | 39.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Beef (Refrigerator) (Cold Holding) | 40.0F |
| (Freezer - walk-in) | 4.0F |
Mar 19, 2013 (Follow-up)
Comments:ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Tomatoes chopped (Cold Holding) | 38.0F |
| Beef Stew (Hot Holding) | 150.0F |
Mar 12, 2013 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. ALL CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. INTERIOR OF ICE MACHINE CONTAINED MOLD ON AND BEHIND THE DRIP PANEL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF ROACHES AND WATERBUGS AT VISIT. ECOLAB PROVIDES A BI-WEEKLY SERVICE IN ORDER TO ADDRESS THIS ISSUE. AREAS UNDER AND BEHIND ALL EQUIPMENT MUST BE KEPT CLEAN ON A REGULAR BASIS IN ORDER TO MANAGE ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Reach-in Freezer) (Cold Holding) | -2.4F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
| (Reach-in Freezer) (Cold Holding) | 3.5F |
| Fries (Deep Fryer) (Hot Holding) | 170.0F |
| Hamburger cooked (Grill) (Hot Holding) | 280.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.5F |
| (Refrigerator - reach-in) (Cold Holding) | 35.7F |
| Chili (Soup Warmer) (Hot Holding) | 158.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.8F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| (Reach-in Freezer) (Cold Holding) | 2.4F |
May 15, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Personal cleanliness
Observed food handlers not wearing hair restraints. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Adjust temperature on pull draw refrigeration. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean hood, filters over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Juan C. Jimenez FS#45045 expire8-21-13.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTINS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 115.0F |
| Chicken | 40.0F |
| Ham sliced | 37.0F |
| Hamburger patty | 44.0F |
| Shrimp raw | 53.0F |
| Salmon | 41.0F |
| Ham sliced | 40.0F |
| Roast Beef | 41.0F |
| Egg Roll | 41.0F |
| Vegetable Soup | 145.0F |
| Chili | 157.0F |
| Tomato Sauce | 145.0F |
| Soup | 165.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| (Refrigerator - drawer) | 44.0F |
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