RED TORQUE EXPRESS, 1003 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 10, 2014 | License Renewal | 1 | 2 | Details / Comments |
|
Aug 22, 2012 | Routine | 9 | 19 | Details / Comments |
Apr 10, 2014 (License Renewal)
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. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)front counter is not stained for easily cleanable surface - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:Tarek Bouhires EXP:01/17/2019
No objection to issuance of a new business license
If you have any wuestiosn,please contact area supervisor Mr. Ronnie Taylor at(202)442-9037
Establishment not preparing food on iste only a grab and go.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 109.0F |
Aug 22, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. - 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. (Corrected On Site) - Hands clean and properly washed
No hot water to effectively clean hands. - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces - inside reach-in refrigeration. - Proper cold holding temperatures
Refrigeration unit not capable of maintaining foods at a temperature of 41 degrees F or below. Cold food item(s) held at improper temperature(s). - Proper date marking & disposition
Food items/containers not properly date-marked. - Proper cooling methods used; adequate equipment for temperature control
Refrigeration units - temperature 45 & 43 degrees F - Thermometers provided & accurate
No thermometer(s) located inside reach-in refrigerator(s). - Food properly labeled; original container
Food items/containers stored inside refrigeration units not properly labelled. - Contamination prevented during food preparation, storage, & display
Food & beverage items/boxes stored on the floor - Personal cleanliness
Employee not wearing hair restraint. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - In-use utensils: properly stored
Utensils used at make-shift cooking area not protected from contamination. - Warewashing facilities: installed, maintained, & used; test strips
No 3-compartment sink installed inside establishment to clean and sanitize utensils for cooking at establishment. - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves, display cases and equipment. - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at sink located behind front service counter. - Hot & cold water available; adequate pressure
Inadequate (low) water pressure at sink located behind front service counter. - Plumbing installed; proper backflow devices
Hose leading from cappuccino machine dripping into bucket on floor. - Toilet facilities: properly constructed, supplied, & cleaned
Handsink and commode dirty. - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. - Adequate ventilation & lighting; designated areas used
No hood and ventilation system installed at establishment to accommodate cooking unit (electric burners) located on counter at rear storage area of establishment. Cease and desist cooking at establishment.
SUMMARY SUSPENSION (In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 43.0F |
| Hot Water (Handwashing Sink - toilet room) | 113.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) (Cold Holding) | 45.0F |
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