TAYLOR GOURMET, 1200 19TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 13, 2014 | Routine | 0 | 4 | Details / Comments |
|
Sep 24, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Sep 22, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 15, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 26, 2014 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 21, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 06, 2014 | Routine | 1 | 2 | Details / Comments |
|
Jan 31, 2013 | Routine | 4 | 2 | Details / Comments |
|
Jun 25, 2012 | Initial | 0 | 1 | Details / Comments |
Nov 13, 2014 (Routine)
Violations:
- Thermometers provided & accurate
No thermometer in under - counter refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Some working containers observed not labeled. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Observed mop ISNOT hung up to allow air drying. (Corrected On Site)
CORRECT THE ITEMS WITHIN 45 - DAY.
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER - DEANGELA L. BATIE, FS- 62363, EXP- 05/21/2015.
RECENT PEST CONTROL INVOICE DATED- 10/01/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Meatballs (Holding Oven) (Hot Holding) | 168.0F |
| Soup (Holding Oven) (Hot Holding) | 164.0F |
| Chicken grilled (Griddle) (Cooking) | 185.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Bacon (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Under-counter Refrigerator) | 37.0F |
| (Walk-in Refrigerator) | 36.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Hot Water (Handwashing Sink - toilet/female) | 116.0F |
| Hot Water (Handwashing Sink - toilet/male) | 108.0F |
Sep 24, 2014 (Follow-up)
Violations:
- Correct response to questions
NO DC Certified Food Protection Manager on duty. (Repeated Violations)
SUMMARY OF 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 times must be abated and approved by the DOH)
IF YOU HAVE ANY QUESTIONS , PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Beef Stew (Hot Holding Unit) (Hot Holding) | 165.0F |
| Pork (Hot Holding Unit) (Hot Holding) | 202.0F |
Sep 22, 2014 (Follow-up)
Violations:
- Correct response to questions
Observed no DC certified food protection manager on duty.(repeated violations)
PROMETRIC ERIN T TAYLOR, ID no 000-13-5308, EXAM date 05/21/2012
IF YOU HAVE ANY QUESTIONS , PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Peas (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Meatballs (Hot Holding) | 160.0F |
| Pork (Hot Holding Unit) (Hot Holding) | 145.0F |
| Hot Water (Handwashing Sink) | 115.0F |
Sep 15, 2014 (Follow-up)
Violations:
- Correct response to questions
NO DC CERTIFIED FOOD CERTIFICATE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ESTABLISHMENT HAVE A SERVE SAFE CERTIFICATE
MUST HAVE A DC CERTIFIED FOOD CERTIFICATE WITHIN 5 DAYS
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
JOSHUA G IVEY SERVE SAFE CERTIFICATE
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 114.0F |
Aug 26, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM AT CALL(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
FOOD CONTAINERS NOT LABELED (Corrected On Site) - Insects, rodents, & animals not present
NO PROFESSIONAL PEST CONTROL CONTRACT ON FILE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef (Grill) (Preparation) | 163.0F |
Feb 21, 2014 (Follow-up)
Comments:All Items were abated during follow up inspection.
CFPM LICENSE EXPIRED. NOTICE CORRECTED ITEMS STATED WITHIN 5-DAYS
IF YOU HAVE ANY QUESTION, PLEASE CALL AREA SUPERVISOR MR.RONNIE TAYLOR AT 202-442-9087
| Temperatures | |
| (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - toilet/male) | 120.0F |
| (Walk-in Refrigerator) | 39.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Feb 06, 2014 (Routine)
Violations:
- Correct response to questions
NO CERTIFIED FOOD SUPERVISOR AT CALL(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETERS IN REACH IN UNITS (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOORS IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALLMR TAYLOR AT 202-442-9037
MUST SUBMIT A CFPM WITHIN 5 DAYS
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) | 41.0F |
| Eggs (Refrigerator) (Cold Holding) | 41.0F |
| Beef (Freezer - walk-in) (Cold Holding) | 3.0F |
| Beef Patties (Refrigerator - walk-in meat) (Cold Holding) | 41.0F |
| Beef Patties (Stove) (Cooking) | 148.0F |
Jan 31, 2013 (Routine)
Violations:
- Correct response to questions
THE DC CERTIFIED FOOD MANAGER WAS NOT ON PREMISES AT TIME OF VISIT. IN ORDER TO OBTAIN THE DC CERTIFIED FOOD MANAGER'S CARD YOU MUST BRING THE FOLLWING ITEMS TO 899 NORTH CAPITOL STREET NE MONDAY-FRIDAY 8:30 AM-4:30 PM 1) ORIGINIAL CERTIFICATE AND TEST SCORE 2)TWO FORMS OF ID 3) CHECK OR MONEY ORDER FOR 35.00 DOLLARS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
HAND SINK DID NOT HAVE DISPOSAL PAPER TOWELS. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) CUTTING BOARDS WERE IN POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH. MANAGER STATED NEW CUTTING BOARDS ON ARE ON ORDER. 2) ICE MACHINE CONTAINED SLIGHT MOLD AT THE ICE CHUTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK-IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
FAN COVER IN THE WALK-IN UNIT CONTAINED DUST BUILD-UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
THE HOT WATER IN THE RESTROOMS WAS NOT ADAQUATE AT VISIT. THE SINKS IN THE RESTROOMS ARE AUTOMATIC AND THE WATER DOES NOT STAY ON LONG ENOUGH TO GET HOT. THE SINKS WILL NEED TO BE ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-NOT ON PREMISES.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 105.2F |
| (Refrigerator - walk-in) (Cold Holding) | 37.8F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.5F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.5F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chick Peas (Refrigerator - sandwich prep unit) (Cold Holding) | 40.1F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 40.1F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 41.5F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 144.6F |
| Soup (Soup Warmer) (Hot Holding) | 140.0F |
Jun 25, 2012 (Initial)
Violations:
- Toilet facilities: properly constructed, supplied, & cleaned
no covered receptacle in female bathroom (Corrected On Site)
c of o co1202338
cfm nick kilhefner exp 16/10/14
no objection to issuance of license
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 2.0F |
| (Refrigerator - display) | 38.0F |
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