TAYLOR GOURMET, 1116 H ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 19, 2014 | Routine | 2 | 7 | Details / Comments |
| No violation noted during this evaluation. | Apr 15, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 08, 2014 | Routine | 5 | 4 | Details / Comments |
|
Dec 12, 2013 | Routine | 5 | 0 | Details / Comments |
|
Jan 13, 2012 | Complaint | 2 | 6 | Details / Comments |
Nov 19, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on the interior of ice chute on soda fountain. (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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use in prep area were observed scratched and stained. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum foil was observed lining shelving on under side of prep table in prep area and basement storage area. (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 WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room for ladies sanitary items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Ground in dumpster/mop bucket storage area was observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
Certificate of occupancy only reflects use of 1st floor. Certificate of occupancy must be changed to also reflect use of basement. Currently basement is being used for some prep, dry good and equipment storage and walk-in refrigeration unit storage.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
CFPM: Flor M. Larios exp: 02/28/2017 #FS-60964
| Temperatures | |
| Chicken (Grill) (Cooking) | 167.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Cauliflower (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Squash (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Blue Cheese (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Roast Beef (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Turkey (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Meatballs (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Steak raw (Refrigerator - under counter) (Cold Holding) | 35.0F |
| Turkey (Refrigerator - under counter) (Cold Holding) | 48.0F |
| Chicken salad (Refrigerator - under counter) (Cold Holding) | 52.0F |
| Onions cooked (Ice) (Cold Holding) | 51.0F |
| Mushrooms (Ice) (Cold Holding) | 53.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 162.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 161.0F |
| Sauce (Hot Holding Unit) (Hot Holding) | 143.0F |
| Hot Water (Handwashing Sink) | 106.0F |
| Stock (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Cole slaw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
Apr 15, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON o4/08/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 128.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
Apr 08, 2014 (Routine)
Violations:
- Correct response to questions
No certified food protection manager on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provide the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview form.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw eggs stored above vegetables. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item held at improper temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth stored on counter and not in sanitizing 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) - Sewage & waste water properly disposed
No air gap between 3-part sink under drain and floor drain. (CORRECT VIOLATION WITHIN 5 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) 442-5928
| Temperatures | |
| Beans (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 54.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 56.0F |
| (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Beans (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Sauce (Hot Holding) | 152.0F |
Dec 12, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Observed rodent droppings at downstairs prep area HVAC unit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 442-5298.
| Temperatures | |
| Meatballs (Hot Holding) | 150.5F |
| Marinara Sauce (Hot Holding) | 147.0F |
| Tomato Basil Soup (Cold Holding) | 48.1F |
| Roast Beef (Cold Holding) | 42.0F |
| (Handwashing Sink) | 116.0F |
Jan 13, 2012 (Complaint)
Violations:
- Food separated and protected
BOTTLE WATER STORED AT BASEMENT IN A DIRTY CORNER AREA AND ON GROUND.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
ADMITTED COMPLAINT OF IMPROPER THAWING. - Thermometers provided & accurate
NO THERMOMETER AND NO CHECKING OF TEMPERATURE AT SANDWICH STATION. - Personal cleanliness
EMPLOYEE HANDLING FOOD WITHOUT HAIR RESTRAINT. (Corrected On Site) - Hot & cold water available; adequate pressure
WATER AT 3-COMPARTMENT SINK IN LOW PRESSURE. - Toilet facilities: properly constructed, supplied, & cleaned
NO COVERED TRASH CAN IN LADY'S ROOM.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
GARBAGE DISPOSER IS NOT COMMERCIAL GRADE EVEN SMALLER THAN RESIDENTIAL ONE.
FOOD MANAGER,DANIEL J MATHER, ONLY HAS PROMETRIC CERTIFICATE, NEEDS TO BE AUTHORIZED BY DC GOVERNMENT. CORRECT ITEMS WITHIN 5 DAY. QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| Beef | 42.0F |
| Cheese | 43.0F |
| Chicken grilled | 43.0F |
| Onions raw | 42.0F |
| Peppers | 42.0F |
| Sauce | 160.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
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