THE PUG (N), 1234 H ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 22, 2013 | Routine | 1 | 0 | Details / Comments |
|
Mar 11, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Feb 26, 2013 | Routine | 1 | 2 | Details / Comments |
|
Jul 26, 2012 | Follow-up | 1 | 3 | Details / Comments |
|
Jul 17, 2012 | Routine | 2 | 1 | Details / Comments |
|
Dec 28, 2011 | Routine | 0 | 3 | Details / Comments |
Nov 22, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
NO ITEMS MAY BE STORED IN THE ICE USED FOR CUSTOMER SERVICES. CLEAN INTERIOR OF REACH IN UNIT TO REMOVE SPILLAGE. (Corrected On Site)
ALL ITEMS WERE CORRECTED ON SITIE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 100.1F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| (Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | -2.3F |
Mar 11, 2013 (Follow-up)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 2/26/13
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
Feb 26, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Establishment is preparing food at the bar with no ventilation system.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEM 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 - Bar) | 110.0F |
Jul 26, 2012 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces, observed mold in the ice machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Observed food handler in the kitchen without wearing proper hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting boards in need of being replaced. (Cutting boards are on order manager will fax copy of the order form). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Lightshield covers not provided on lights located in the cooking area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days as well as items pending from the previous inspection conducted on 07-17-2012.
If there are any questions, please call the area supervisor Ms. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
Jul 17, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's plastic drip panel. - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces.REACHIN REFRIGERATORS BEHIND THE BAR DRIED FOOD PARTICLE AND SPILLAGE - Food-contact surfaces: cleaned & sanitized
CUTTING BOARD UPSTAIRS ON THE LINE NEEDS TO BE CLEANED OR REPLACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
FRUIT FLY ACTIVITY BEHIND THE BAR(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)PROVIDE EFFECTIVE EXTERMINATION - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)CLEAN VENT ON THE REACH IN UNIT BEHIND THE BAR. FLOORS BEHIND THE BAR NEED TO BE CLEANED
CORRECT STATED ITEMS WITHIN 5DAYS
CORRECT STATED ITEMS WTIHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS.JACKIE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| Beef (Warmer) (Hot Holding) | 155.0F |
| Pork (Warmer) (Hot Holding) | 156.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Dec 28, 2011 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No hand washing signage in toilets(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Thermometers provided & accurate
No thermometers in the reach-in cooler.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips found at the restaurant.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for foodborne illness.
Consumer advisory notice printed on the menu
Most recent pest control service date: 12/18/2011
Correct stated items within 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (Handwashing Sink - Bar) | 126.0F |
| Hot Water (Handwashing Sink - Service Line) | 123.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| Chicken (Refrigerator - open display) (Hot Holding) | 176.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 155.0F |
| Pork (Steam Table) (Hot Holding) | 169.0F |
| Noodles (Steam Table) (Hot Holding) | 165.0F |
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