RED APRON, 709 D ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 06, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Sep 12, 2014 | Routine | 9 | 7 | Details / Comments |
|
Feb 10, 2014 | Preoperational | 0 | 1 | Details / Comments |
Oct 06, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed in the warewashing machine. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
ALL 5-DAY NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 09/12/14 HAVE BEEN ABATED.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
CFPM: Christopher Morgan exp: 09/18/2015 #FS-62256
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.5F |
| (Refrigerator - under counter) (Cold Holding) | 52.0F |
| Pastrami (Ice) (Cold Holding) | 46.0F |
| Beef (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Portstrami (Refrigerator - under counter) (Cold Holding) | 55.0F |
| Eggs (Grill) (Cooking) | 210.0F |
| Brussel Sprout Slaw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Duck Bone (Walk-in Refrigerator) (Cold Holding) | 30.0F |
| Grits (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Bacon Biscut Mix (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Bolognese (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Sep 12, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
Cook was observed drinking out of an open cup in prep area. (Corrected On Site) - Hands clean and properly washed
No handwashing was observed by employee preparing and handling food during changes in task. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Cook was observed handling food items with bare hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Potatoes and a large container of food condiments were observed stored in handsink in prep area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sinks at front counter and at bar. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Shellstock tag was not attached to a container of razor clams that was stored in walk-in refrigeration unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Uncovered cups of water and baked good were stored on top of deli displays at front counter. Uncovered fryer of beef oil was observed stored in prep area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on the interior of the warewashing machine in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemical spray bottles were observed hanging on rack with food and food equipment at front counter and at bar. (Corrected On Site) - Food properly labeled; original container
Unlabeled squeeze bottles were observed stored on rack over cold holding prep unit in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Small flies were observed on wall near entrance to front counter area and flying in warewashing machine area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Multi use utensil stored in various locations in prep area were not stored in manner to prevent from contamination. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use were observed stained and scratched. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring was observed along floor perimeters and under food equipment at bar in prep area and at front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Exhaust hood filters were observed unclean. (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 - coffee station) | 110.0F |
| Sliced Apples (Refrigerator - counter top) (Cold Holding) | 41.3F |
| Roast Beef (Refrigerator - counter top) (Cold Holding) | 41.9F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.4F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 45.6F |
| Cole slaw (Ice) (Cold Holding) | 41.4F |
| Roast Beef (Ice) (Cold Holding) | 37.5F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Pork (Refrigerator - under counter) (Cold Holding) | 57.5F |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| Brussel Sprout Salad (Refrigerator - deli display) (Cold Holding) | 41.3F |
| Chickpea Chorizo (Refrigerator - deli display) (Cold Holding) | 40.6F |
| Boneless Ribeye (Refrigerator - deli display) (Cold Holding) | 40.9F |
| Peppers (Refrigerator - walk-in) (Cold Holding) | 41.8F |
| (Refrigerator - walk-in) (Cold Holding) | 29.8F |
| Hot Water (Handwashing Sink - Bar) | 116.6F |
| Hot Water (Handwashing Sink - Bar) | 115.1F |
Feb 10, 2014 (Preoperational)
Violations:
- Garbage & refuse properly disposed, facilities maintained
Outside trash area is in poor repair with crumbling ashpalt and concrete. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violation(s) within 45 days.
No food present at the time of the inspection.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (3-compartment sink) | 123.0F |
| (Handwashing Sink - Dishwash area) | 124.0F |
| (Handwashing Sink - kitchen) | 124.0F |
| (Dishwashing Machine - Wash Cycle) | 155.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Handwashing Sink - Service Line) | 123.0F |
| (Prep sink) | 121.0F |
| (Refrigerator - deli display) | 37.0F |
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