SMITH COMMONS (N), 1245 H ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 02, 2014 | Routine | 2 | 1 | Details / Comments |
|
Jan 15, 2014 | Routine | 1 | 4 | Details / Comments |
|
Aug 08, 2013 | Routine | 1 | 4 | Details / Comments |
|
May 16, 2013 | Complaint | 2 | 5 | Details / Comments |
| No violation noted during this evaluation. | Apr 10, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 03, 2013 | Complaint | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Mar 20, 2013 | RESTORATION | 0 | 0 | Details / Comments |
|
Mar 19, 2013 | Follow-up | 3 | 1 | Details / Comments |
|
Mar 11, 2013 | Routine | 5 | 3 | Details / Comments |
|
Nov 27, 2012 | Routine | 1 | 2 | Details / Comments |
|
Jul 25, 2012 | Follow-up | 1 | 1 | Details / Comments |
|
Jul 17, 2012 | Routine | 4 | 1 | Details / Comments |
Oct 02, 2014 (Routine)
Violations:
- Food separated and protected
Raw chicken stored above cooked foods in under counter refregirator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on the ice machine. (Corrected On Site) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 121.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.0F |
| (Freezer) (Cold Holding) | 8.6F |
Jan 15, 2014 (Routine)
Violations:
- Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Mouse droppings observed in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
No hair restraints for employee working in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths obsrved out of sanitizer solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed.(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 MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Reach-in Freezer) (Cold Holding) | -4.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Aug 08, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Inside ice machine and the dish wash machines behind the bars dirty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items on the floor inside the walk in box and at the storage room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Exterior of cooking equipment and shelves behind the bar need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Cold water faucet of the prep area hand sink,Hand sink behind the bar on the first floor stopped up and the hand at the toilet room need repair'(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
floor need cleaning at the utility room and behind the bar on the first floor attention to the corners.(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 J COLEMAN (202) 442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Vegetables - cut (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Chicken raw (Holding Oven) (Hot Holding) | 210.0F |
May 16, 2013 (Complaint)
Violations:
- Correct response to questions
No DC Certified Food Protection Manager on duty. James Armstrong having the Prometric Certificate Exam date 10/13/12 .(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Dish wash machine behind the bar dirty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food on the floor inside the walk in box.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth not stored in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Cold water faucet of the kitchen hand sink out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self closing device on the toilet room door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor dirty at the storage/utility room.(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 (202)535-2180 OR (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 40.0F |
| Mashed potatoes (Hot Holding Display Unit) (Hot Holding) | 153.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Greens (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Carrots (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Apr 10, 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) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Apr 03, 2013 (Complaint)
Violations:
- Food separated and protected
Food containers not wrapped or covered. (Corrected On Site) - Proper date marking & disposition
All food containers are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Common names are provided on condiments. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed employee waring jewerly. (watch) (Corrected On Site)
Certified Food Manager Anna Marie Ashe FS#43471 expire 4-28-13.
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 | |
| Hot Water | 118.0F |
| Ribs | 41.0F |
| Salmon | 41.0F |
| Fish | 38.0F |
| Duck (Refrigerator - drawer) | 38.0F |
| Pork (Refrigerator - drawer) | 40.0F |
| Pork | 38.0F |
| Hamburger Patty Raw | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 38.0F |
Mar 20, 2013 (RESTORATION)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 120.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Mar 19, 2013 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. - No bare hand contact with ready-to-eat foods or approved
Employee observed handling ready to eat food with bare hands as cited 3/11/13. - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above).
SUMMARY SUSPENSION (In order for license to be restored a re-inspection fee of $100 normal business hours/ $400 non-business hours must be paid and must be approved by the DOH)
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (3-compartment sink) | 66.0F |
| Hot Water (Handwashing Sink - kitchen) | 62.0F |
| Hot Water (Handwashing Sink - kitchen) | 69.0F |
| Lettuce (Refrigerator) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 41.0F |
| Beef (Refrigerator) (Cold Holding) | 43.0F |
| Hamburger cooked (Heat Lamp Display) (Hot Holding) | 140.0F |
| Chicken (Oven) (Cooking) | 179.0F |
Mar 11, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employee observed handling ready to eat foods with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). (Corrected On Site) - Sewage & waste water properly disposed
Grease contract not available.(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. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 80.0F |
| Hot Water (Handwashing Sink - kitchen) | 75.0F |
| Hot Water (2-compartment sink) | 110.0F |
| Hot Water (2-compartment sink) | 70.0F |
| Hamburger cooked (Oven) (Cooking) | 187.0F |
| Carrots (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Fish - Tilapia (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Freezer) | 2.0F |
| (Refrigerator) | 35.0F |
| (Refrigerator) | 35.0F |
| Chicken (Refrigerator) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator) (Cold Holding) | 39.0F |
Nov 27, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - 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)
CORRECT ITEM STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator) | 45.0F |
| (Refrigerator) | 44.0F |
| Chicken (Refrigerator) (Cold Holding) | 42.0F |
| Hamburger cooked (Refrigerator) (Cold Holding) | 43.0F |
| Lamb (Refrigerator) (Cold Holding) | 43.3F |
| Hamburger patty (Refrigerator) (Cooling) | 61.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Freezer) | 14.0F |
Jul 25, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THE WALK IN UNIT WAS NOT IN COMPLIANCE AT VISIT. SEVERAL FOOD ITEMS WERE DISGARDED. - Wiping cloths: properly used & stored
WIPING CLOTHS WERE STILL NOT STORED PROPERLY AT VISIT. CLOTHS MUST BE STORED IN A SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.
CFPM-ANNA-MARIE ASHE FS43471 EXP 4/28/13
MOST ITEMS WERE ABATED AT VISIT.
ESTABLISHMENT MUST MONITOR WALK IN UNIT FOR TEMPERATURE COMPLIANCE. NO POTENTIALLY HAZARDOUS FOODS MAY BE STORED IN THIS UNIT UNTIL UNIT HAS BEEN ADJUSTED OR REPAIRED
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.4F |
| (Refrigerator - reach-in) (Cold Holding) | 37.6F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| (Refrigerator - walk-in) (Cold Holding) | 64.0F |
Jul 17, 2012 (Routine)
Violations:
- Food separated and protected
ALL FOOD STORED IN THE REACH IN AND WALK UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES. FOOD WAS EXPOSED IN SEVERAL UNITS AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) SODA GUN AND HOLDER AT THE BAR CONTAINED SYRUP BUILD-UP. 2) SHELVES IN THE WALK IN UNIT CONTAINED SPILLAGE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS WERE ELEVATED AT VISIT.ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE. OUTSIDE TEMPERATURE WAS APPROX 100.0 AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WTIH FIVE OR FORTY FIVE DAYS
PROVIDED INFORMATION ON HOW TO OBTAIN THE EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR.TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.7F |
| Ribs (Stove) (Hot Holding) | 198.0F |
| (Refrigerator - reach-in) (Cold Holding) | 60.2F |
| (Refrigerator - walk-in) (Cold Holding) | 62.6F |
| (Refrigerator - reach-in) (Cold Holding) | 40.3F |
| (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| (Refrigerator - drawer) (Cold Holding) | 38.9F |
| (Refrigerator - drawer) (Cold Holding) | 39.0F |
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