STATION 4, 1101 4TH ST SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 02, 2014 | Complaint | 2 | 0 | Details / Comments |
|
Jun 06, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
May 30, 2014 | Routine | 5 | 3 | Details / Comments |
| No violation noted during this evaluation. | Oct 08, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 02, 2013 | Routine | 2 | 2 | Details / Comments |
|
Apr 10, 2013 | Routine | 4 | 0 | Details / Comments |
|
Dec 11, 2012 | Routine | 2 | 2 | Details / Comments |
|
Aug 03, 2012 | Routine | 0 | 0 | Details / Comments |
|
Feb 03, 2012 | Routine | 1 | 2 | Details / Comments |
Oct 02, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handsink not accessible for employee use. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean and sanitize can opener and base. Clean gaskets inside reach-in refrigerators where needed. (Corrected On Site)
INVESTIGATED COMPLAINT. TEMPERATURES WERE IN COMPLIANCE AT CALL. ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 29.0F |
| (Freezer) (Cold Holding) | 10.0F |
| Turkey (Cold Holding) | 40.0F |
| Blue Cheese (Cold Holding) | 41.0F |
| Fish (Cold Holding) | 41.0F |
Jun 06, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FO0OD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
THE CFPM IS WAITING FOR NEW CERTIFICATE AND ANSWER ALL QUESTIONS SUCCESSFULLY
Most recent pest control service date: 05/30/2014
If any question please call area supervisor Ms. Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Crab meat (Refrigerator - open display) (Cold Holding) | 39.0F |
| Chicken (Steam Table) (Hot Holding) | 151.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 40.0F |
| Ground Beef (Refrigerator - open display) (Cold Holding) | 38.0F |
| Caesar Salad (Refrigerator - open display) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 39.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 37.0F |
May 30, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
NO SHELLSTOCK TAGS KEPT FOR 90DAYS FOR SHELLFISH FOOD ITEMS SUCH AS OYSTERS OR MUSSELS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PEPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 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 THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Most recent pest control service date: 04/27/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 38.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 43.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 43.0F |
Oct 08, 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) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
Oct 02, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Mayonnaise (Cold Holding) | 41.0F |
| (Handwashing Sink) | 118.0F |
| Mayonnaise (Cold Holding) | 41.3F |
Apr 10, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK IN THE FOOD PREP AREA WAS OUT OF SOAP AT VISIT. ALL HAND SINKS MUST HAVE SOAP AT ALL TIMES TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
A WINE BOTTLE WAS STORED IN THE ICE USED FOR CUSTOMER SERVICE. NO ITEMS MAY BE STORED IN THE ICE USED FOR CUSTOMER SERVICE. PROVIDE AN ICE SCOOP WITH A HANDLE FOR THE BAR. A CUP MAY NOT BE USED. USING A CUP MAY CAUSE THE ICE TO BE CONTAMINATED WITH EMPLOYEES FINGERS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SEVERAL COLD UNITS WERE NOT IN COMPLIANCE AT VISIT. MANY FOOD ITEMS WERE DISCARDED. ALL COLD FOOD AND COLD UNITS MUST MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
COLD FOOD ITEMS WERE DISCARDED DUE TO IMPROPER TEMPERATURE.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 36.7F |
| (Refrigerator - walk-in produce) (Cold Holding) | 48.2F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 38.6F |
| (Refrigerator - reach-in) (Cold Holding) | 64.2F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 60.0F |
| (Refrigerator - drawer) (Cold Holding) | 64.2F |
| Calamari (Refrigerator - drawer) (Cold Holding) | 65.0F |
| Fish - Catfish (Refrigerator - drawer) (Cold Holding) | 64.7F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 67.0F |
| Barbecue (Steam Table) (Hot Holding) | 147.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Beef (Steam Table) (Hot Holding) | 157.0F |
Dec 11, 2012 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Harvester's tags were not attached to shellfish stored inside the reach-in refrigerator.(attached) (Corrected On Site) - Variance obtained for specialized processing methods
There is no variance for the use of the Mini-Pack-torre vaccum pack machine used to vaccum pack and store food items on site. Cease and desist use of this machine until the variance is approved.(form issued)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards needed resurfacing, cleaning and sanitizing. (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 items stated within 45 days.
Contact Mr. Arian Gibson in reference to the variance at arian.gibson@dc.gov.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 30.0F |
| (Refrigerator - reach-in) | 27.0F |
| Pizza Toppings (Refrigerator - pizza prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) | 33.0F |
| Soup (Steam Table) (Hot Holding) | 140.0F |
| Beef Patties (Grill) (Cooking) | 51.0F |
| Fish (Ice) (Receiving Food) | 23.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
Aug 03, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARD USED AT SALAD STATION WITH DEEP CREVICES. - Thermometers provided & accurate
SALAD STATION WITHOUT THERMOMETER. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
USED CARD BOARD ON SHELVES. (Corrected On Site) - Physical facilities: installed, maintained, & clean
WALK-IN REFRIGERATER IN BASEMENT IS OUT OF TEMPERATURE.
CFPM: MED LAHLOR FS-47423 EXP 07/18/2011. CORRECT ITEMS STATED AND PROVIDE CURRENT FOOD MANAGER WITHIN 5 DAYS.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tomatoes sliced | 42.0F |
| Mayonnaise | 40.0F |
| Onions raw | 40.0F |
Feb 03, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handsink at the bar full of clothes. Handsink must be kept clear at all times (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Must provide a Haacp plan for Sous Vide operations. Contact arian Gibson at (202)535-2180. - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5 days
contact arian Gibson about submitting a Haccp Plan for the specialized processing at 442-9005.
If you have any questions,please call area supervisor mrs. Jacqueline coleman at(202)442-5928
| Temperatures | |
| Mashed potatoes (Steam Table) (Hot Holding) | 150.0F |
| French Onion Soup (Steam Table) (Hot Holding) | 148.0F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Meatloaf (Steam Table) (Hot Holding) | 149.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Garden Vegetable Soup (Steam Table) (Hot Holding) | 156.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Marinara Sauce (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Pepperoni (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - drawer) | 39.0F |
| (Refrigerator - drawer) | 39.0F |
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