PENN SOCIAL (N), 801 E ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 01, 2013 | Routine | 2 | 3 | Details / Comments |
|
Apr 13, 2012 | Routine | 3 | 0 | Details / Comments |
Aug 01, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Dish wash machine and the cutting board need cleaning. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items on the floor inside the storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Exterior of the dish wash machine and he shelves behind the bar need cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Hand sink upstairs and the faucet in the ladies room need repair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor behind the bar (3 bars) need cleaning. (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 MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Dog (Steam Table) | 165.0F |
| Half Smoked Sausage (Steam Table) (Hot Holding) | 165.0F |
| Hot Dog (Reach-in Freezer) (Cold Holding) | 0.0F |
| Half Smoked Sausage (Reach-in Freezer) (Cold Holding) | 0.0F |
| Chili (Steam Table) (Hot Holding) | 159.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 0.0F |
Apr 13, 2012 (Routine)
Violations:
- Proper reheating procedures for hot holding
Hot foods on the steamtable below 140 degrees. Do not use the steam table to reheat hot foods. All hot foods should be reheated till temp reach 165 for 15sec (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).Hot foods on steamtable below 140 degrees (Corrected On Site) - Proper date marking & disposition
Date and label all potentially hazardous cooked foods inside of the reachin refrigerator (Corrected On Site)
If you have any questions,please contact area supervisor Mrs.Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Pork (Steam Table) (Hot Holding) | 122.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 132.0F |
| Black Beans (Steam Table) (Hot Holding) | 140.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Spinach Dip (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Turkey Diced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
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