VIE DE FRANCE, 600 MARYLAND AVE SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 12, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Nov 06, 2014 | Routine | 15 | 14 | Details / Comments |
|
Jul 08, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 02, 2014 | Routine | 4 | 2 | Details / Comments |
Nov 12, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink is not provided on the sandwich/salad prep line. The nearest hand sink is deemed inconvenient, as employees would have to leave the work station, exit through a doorway and round the corner to use the hand sink. Manger has been in contact with Area Supervisor Mrs J Coleman regarding the plumbing issue.(repeat) - Sewage & waste water properly disposed
Pipes leading from grease trap are directly connected to the pipes that lead from triple sink in dish washing area. Manager has been in contact with Area Supervisor Mrs J Coleman regarding the issue. Work order is present. (repeat)
FAILURE TO ABATE THE FOLLOWING VIOLATIONS FROM INSPECTION DATED 11/6/14.
25 DCMR 2602.1 - WORK ORDER PRESENT- AREA SUPERVISOR COLEMAN HAS BEEN CONTACTED
25 DCMR 2411- AREA SUPERVISOR COLEMAN HAS BEEN CONTACTED
THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION DATED 11/6/14:
25 DCMR 803.1
25 DCMR 3210.1(C)
25 DCMR 2203.1
25 DCMR 1900.3
25 DCMR 2401.1
25 DCMR 2409.1
25 DCMR 3201.1
THE FOLLOWING 45 DAY NOTICE VIOLATIONS ARE PENDING:
25 DCMR 1800.1
25 DCMR 1801.1
25 DCMR 2601.1
DC CFPM: JAMES LEMIEUX
FS-54144
11/7/15
PLEASE CONTACT DC DOH TO REPORT ON THE PROGRESS OF THE TWO CRITICAL VIOLATIONS THAT ARE STILL PENDING. CONTACT DC DOH ONCE WORK AS BEEN COMPLETED AND VIOLATIONS ARE ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 124.0F |
Nov 06, 2014 (Routine)
Violations:
- Management awareness; policy present
Employee health policy that is present does not list 5 foodborne illnesses that require reporting, nor does it list symptoms that would require an employee to be excluded from food prep. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
Observed employee food containers on server table in bar area, indicating eating is taking place in a non designated area. (Corrected On Site) - Hands clean and properly washed
Employee washes hands for less than 20 seconds, with no scrub. Employee washes hands with gloves on. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Observed employee contact ready to eat foods with bare hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Paper towel dispenser is jammed at server area. Unable to retrieve paper towels from dispenser. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Observed hand sinks used for purposes other than hand washing on multiple occasions. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink is blocked in bar area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink is not provided on the sandwich/salad prep line. The nearest hand sink is deemed inconvenient, as employee would have to leave the work station, exit through a door way and round the corner to use the hand sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Improper hierarchy of raw meat species and raw meats over ready to eat foods observed in multiple areas. Quiches are stacked on top of one another, leaving the bottom of the pie plates to touch the food surfaces of other quiches. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Two ice machines have black mold growth. Can opener unclean. Several food contact pans are observed unclean in dish area. (Corrected On Site) - Proper hot holding temperatures
Several foods are left on the griddle at less than 135 degrees. These foods are intended to be hot held and reheated for service. Foods shall be held either hot or cold when not in the cooling/reheating process. (Corrected On Site) - Proper cold holding temperatures
Foods on salad bar in ice are not holding at or below 41 degrees F. Ice baths are insufficient in three areas. Foods are not cooled prior to placing into service. (Corrected On Site) - Proper date marking & disposition
Improper date marking observed throughout restaurant. Multiple prepped, potentially hazardous products are not marked with date made or date to expire. (Corrected On Site) - Toxic substances properly identified, stored, used
Multiple chemicals observed without labels. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Foods observed cooling in deep pans with lids. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Gasket damaged on reach in cooler- held together with tinfoil. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Several foods in squeeze bottles and containers in kitchens are not labeled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit flies observed in bar, airborne hovering around drains, and on walls. Contact Pest Control Company to treat for small flies in bar area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handler wears bracelet while working with food. (Corrected On Site) - In-use utensils: properly stored
Utensils are stored in standing water in kitchen. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service containers are not stored inverted to prevent contamination. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Boxes of single service food contact items are stored on floor in dry storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board used to cut bread in bar area is heavily worn and damaged so the surface is no longer easily cleanable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Exteriors of reach in coolers, handles, area beneath microwaves in kitchen, gaskets on multiple equipment observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Tube that drains from beer tap overflow drain drains into a bucket in the bar. System must be properly plumbed with approved materials to a drain, not a bucket. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Back flow preventer is in poor repair at mop sink in main kitchen. Hose is inserted into hole where cap has been taken off of preventer. Back Flow Preventer must be replaced. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Establishment is using used pickle buckets to store used oil until grease company picks up containers. A grease trap shall be used to convey sewage. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Pipes leading from grease trap are directly connected to the pipes that lead from triple sink in dish area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors unclean in multiple areas. Vents and ceiling surrounding vents unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
ESTABLISHMENT LACKS ACTIVE MANAGERIAL CONTROL
DISCUSSED IN DEPTH WITH MANAGER REHEATING, COOLING PROCEDURES
DISCUSSED PROPER COLD HOLDING PROCEDURES FOR ICE BATHS
DISCUSSED WITH STAFF IMPORTANCE OF PROPER HAND WASHING AND PROPER PROCEDURE OF HAND WASHING
PEST CONTROL COMPANY SHALL BE CALLED AND SERVICE SHALL BE MADE IN BAR AREA TO ABATE PEST ISSUE WITHIN THE NEXT 5 CALENDAR DAYS.
DC CFPM: JAMES LEMIEUX
FS-54144
11/7/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 112.0F |
| Hot Water | 114.0F |
| Shrimp cooked (Refrigerator) (Cold Holding) | 40.0F |
| Eggs (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Refrigerator) (Cold Holding) | 45.0F |
| Red Sauce (Hot Water Bath) (Reheating) | 74.0F |
| mushroom sauce (Hot Water Bath) (Reheating) | 75.0F |
| Red Sauce (Hot Water Bath) (Reheating) | 178.0F |
| Onions cooked (Table) (Cooling) | 178.0F |
| Onions cooked (Table) (Cooling) | 178.0F |
| Onions cooked (Griddle) (Hot Holding) | 54.0F |
| Tuna Salad (Refrigerator) (Cold Holding) | 38.0F |
| Chicken (Refrigerator) (Cold Holding) | 44.0F |
| Alfredo Sauce (Refrigerator) (Cold Holding) | 40.0F |
| Pasta Salad (Ice) (Cold Holding) | 43.0F |
| Chicken salad (Ice) (Cold Holding) | 56.0F |
| Cous Cous (Ice) (Cold Holding) | 71.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 43.0F |
| Roasted Tomatoes (Table) (Holding) | 46.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 0.0F |
| Meatballs (Walk-in Refrigerator) (Cold Holding) | 39.0F |
Jul 08, 2014 (Follow-up)
Violations:
- Management awareness; policy present
No employee health policy. (Corrected On Site)
5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 07/02/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Jul 02, 2014 (Routine)
Violations:
- 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) - 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). - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(Temperature gauge not working.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Chain CO2 containers to prevent combustion.(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) 442-5928.
| Temperatures | |
| (Refrigerator - reach-in) | 35.0F |
| (Refrigerator - walk-in) (Cold Holding) | 60.0F |
| Bacon (Cold Holding) | 40.0F |
| Ham (Cold Holding) | 39.0F |
| Cheese (Cold Holding) | 40.0F |
| Cheese (Cold Holding) | 31.0F |
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