ST GREGORY HOTEL M STREET BAR & GRILL, 2350 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 22, 2013 | Routine | 4 | 5 | Details / Comments |
|
Jun 26, 2012 | Routine | 0 | 3 | Details / Comments |
|
Feb 27, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 13, 2012 | Routine | 8 | 15 | Details / Comments |
Nov 22, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE WALK-IN AND REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
MOLD BUILT UP ON THE ICE BOX DROP PANNEL (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETERS AVAILABLE IN THE UNDER COUNTER REACH COOLER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
NUMEROUS UNLABELED SQUEEZE BOTTLES OF SAUCE, IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUT THE KITCHEN FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
NO INADEQUATE LIGHTING IN THE REACH-IN COOLERS BY THE BAR/BLOWN LIGHT BULB (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 116.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - produce section) | 122.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Anchovies (Refrigerator - pizza prep unit) (Cold Holding) | 45.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 49.0F |
| Bleu Cheese Dressing (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 49.0F |
| Ham (Steam Table) (Hot Holding) | 44.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 50.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 46.0F |
| Grilled Chicken (Refrigerator - open display) (Cold Holding) | 46.0F |
Jun 26, 2012 (Routine)
Violations:
- Personal cleanliness
ALL EMPLOYEES MUST WEAR A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS NOT STORED IN A CHEMICAL SANITIZER (Corrected On Site) - Adequate ventilation & lighting; designated areas used
BURNT OUT LIGHT OVER STOVE (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
ESTABLISHMENT ADDRESS IS 2033 M STREET NW
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 119.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef (Stove) (Cooking) | 169.0F |
Feb 27, 2012 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food contact surfaces found in the kitchen(can opener/grinder) (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the menu
Most recent pest control service date: 02/27/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.6°F)
Thermocouple in ice & water: 31.6 degrees Fahrenheit
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (Handwashing Sink - Bar) | 124.0F |
| Hot Water (Handwashing Sink - kitchen) | 129.0F |
| Hot Water (3-compartment sink) | 127.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - reach-in) | 40.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 47.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Handwashing Sink) (Cold Holding) | 42.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 42.0F |
Feb 13, 2012 (Routine)
Violations:
- 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. (Corrected On Site) - Management awareness; policy present
The establishment did not provide proof of its employee health policy for the prevention of foodborne illness. I provided the person in charge with a copy of the DC Food Code Employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No proof of an employe health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
An employee was slicing bread without wearign any gloves. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the bar's handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the bar's handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the bar's handwashing sink. (Corrected On Site) - Food separated and protected
A plastic bin of pooled eggs was stored on top of a plastic bin of raw sliced potatoes in the reach-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold is accumulating on the ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The utensils placed in the dishwash machine are not being sanitized. The unit's final rinse temperature did not exceed 172 degrees Fahrenheit after 3 cycles and the temperature strip did not register at least 160 degrees Fahrenheit during those 3 cycles. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cheeses, crab cakes, sliced tomatoes, and other food items are stored at improper temperatures in the under counter refrigerators. (Corrected On Site) - Thermometers provided & accurate
There is no visible thermometer in one of the under counter refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
A thermometer is one of the under counter refrigerators is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Numerous plastic squeeze bottles of oils and syups along with plastic bins of dried food items are unlabeled in the kitchen. (Corrected On Site) - Insects, rodents, & animals not present
There is an opening in the ceiling above the ice machine in the hallway outside the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
The wet wiping cloths are stored on the cutting boards and no sanitizing solutions have been prepared. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Plates are stored on the top kitchen shelf with their food-contact surfaces exposed. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cuting boards throughout the establishment are either badly chipped or have numerous deep grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine did not reach the minimum temperature of 150 degrees Fahrenheit as listed on the data plate. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There ar no chemical test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is a lime buildup on the interior and exterior of the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The staff toilet room door is not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Inadequate lighting (blown bulb) in the reach-in refrigerator adjacent to the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Gerardo Massa (DC DOH Certified Number FS-43616; Expiration Date 5/14/2013)
Thermocouple in ice & water: 31.9 degrees Fahrenheit
Dishwash machine final rinse cycle pressure: 25 p.s.i.
Last pest control service date: 2/13/2012
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRET ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 124.9F |
| (Refrigerator - under counter) | 36.0F |
| (Refrigerator - under counter) | 36.0F |
| (Refrigerator - under counter) | 39.0F |
| (Reach-in Freezer) | 28.0F |
| Hot Water (Handwashing Sink - kitchen) | 128.4F |
| Mozzarella Cheese (Refrigerator - under counter) (Cold Holding) | 44.6F |
| Cheese (Refrigerator - under counter) (Cold Holding) | 42.6F |
| Pepperoni (Refrigerator - under counter) (Cold Holding) | 46.6F |
| Guacamole (Refrigerator - under counter) (Cold Holding) | 40.7F |
| Sour Cream (Refrigerator - under counter) (Cold Holding) | 40.6F |
| Marinara Sauce (Refrigerator - under counter) (Cold Holding) | 44.4F |
| (Refrigerator - under counter) | 39.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 49.7F |
| Sliced Smoked Turkey (Refrigerator - under counter) (Cold Holding) | 42.1F |
| Ham sliced (Refrigerator - under counter) (Cold Holding) | 43.2F |
| Red Onions - sliced (Refrigerator - under counter) (Cold Holding) | 52.5F |
| Hard Boiled Eggs Diced (Refrigerator - under counter) (Cold Holding) | 53.1F |
| (Refrigerator - under counter) | 42.0F |
| Ground Beef (Refrigerator - under counter) (Cold Holding) | 40.8F |
| Crab cake (Refrigerator - under counter) (Cold Holding) | 46.0F |
| (Refrigerator) | 52.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 125.2F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 140.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 166.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 142.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 172.0F |
| Hot Water (3-compartment sink) | 128.6F |
| Hot Water (2-compartment sink) | 126.1F |
| Scallops (Refrigerator - under counter) (Cold Holding) | 45.7F |
| Squid (Refrigerator - under counter) (Cold Holding) | 42.7F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 43.7F |
| (Refrigerator - reach-in) | 41.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.4F |
| (Reach-in Freezer) | 28.0F |
| (Refrigerator - reach-in) | 40.0F |
| Ground Beef (Refrigerator - reach-in) (Cold Holding) | 40.4F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| Grilled Chicken Breast (Grill) (Cooking) | 166.8F |
| Butternut Squash Soup (Stove) (Cooking) | 170.6F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| (Refrigerator - walk-in) | 35.0F |
| (Freezer - walk-in) | 6.0F |
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