ACADIANA RESTAURANT, 901 NEW YORK AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 20, 2014 | Complaint | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 02, 2014 | Routine | 4 | 2 | Details / Comments |
|
Dec 28, 2012 | Complaint | 5 | 10 | Details / Comments |
|
May 21, 2012 | Complaint | 1 | 3 | Details / Comments |
Aug 20, 2014 (Complaint)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOODS AND SAUCES MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE SANITIZER TO SANITIZE ALL ITEMS UNTIL MACHINE IS ADJUSTED OR REPAIRED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS UNDER AND BEHIND EQUIPMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.9F |
| Greens (Hot Holding) | 143.4F |
| Corn (Steam Table) (Hot Holding) | 146.9F |
| Rice (Steam Table) (Hot Holding) | 150.2F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 35.9F |
| Shrimp raw (Salad Prep Unit) (Cold Holding) | 41.9F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 47.8F |
| (Refrigerator - reach-in) (Cold Holding) | 46.2F |
| Oysters (Refrigerator - reach-in) (Cold Holding) | 41.6F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| (Salad Prep Unit) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.2F |
| (Freezer) (Cold Holding) | 3.8F |
| (Steam Table) (Hot Holding) | 168.2F |
| (Refrigerator - reach-in) (Cold Holding) | 35.1F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 34.9F |
Aug 14, 2014 (Follow-up)
Comments:5day notice abated
Exterminator report dated smae devening as date of inspection
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 38.5F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 38.6F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Baked Chicken (Oven) (Cooking) | 155.0F |
| (Refrigerator - walk-in) | 38.9F |
| (Refrigerator - reach-in) | 38.6F |
| (Refrigerator - walk-in meat) | 37.6F |
Aug 02, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee observed handling foods by their bare hands. (Corrected On Site) - Food separated and protected
Uncovered food items stored in walk-in-refrigerator. (Corrected On Site) - Food separated and protected
Raw eggs stored above opened milk container in under counter refrigrator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean ice machine drip panel observed. (Corrected On Site) - Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (Corrected On Site) - Insects, rodents, & animals not present
Two roachs observed in the service line area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Walk-in-refrigerator fan and exhaust hood filters are not clean as needed. (CORRECT VIOLATION WITHIN 45 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 | |
| Hot Water (3-compartment sink (Bar)) | 123.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
| Hot Water (Handwashing sink - coffee station) | 117.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - drawer) (Cold Holding) | 40.0F |
Dec 28, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage in the staff toilet room. (Corrected On Site) - Food separated and protected
Spinach is stored beneath raw oysters and raw trout in the under counter refrigerator on the cook line. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold is accumulating on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The chlorine sanitizing solution in the dishwash machine's rinse cycle was measured at 10 ppm. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The utensils placed in the dishwash machine are not being sanitized due to the improper concentration of the chlorine sanitizing solution. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Most of the food items in one of the under counter refrigerators were held at improper temperatures. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
An under counter refrigerator did not have a thermometer provided and the food items within the unit were held at improper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There are no thermometers inside two (2) of the under counter refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are unlabeled plastic squeeze bottles of oils on the counters on the cook line and an unlabeled plastic bin of spiced peanuts in the storage room. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Linen cloths were covering the mixed greens lettuce in the walk-in refrigerator. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The plates and trays on the top shelf on the cook line are stored with their food-contact surfaces unprotected (exposed). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Many of the cutting boards are badly chipped and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips available to measure the concentration of the dishwash machine's sanitizing solution. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Dust is accumulating on the ventilation hood filters above the grill and deep fryer that is not in use at this time. The interior and exterior of the dishwash machine needs to be delimed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There is debris on the floor beneath the shelving units in the storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness was provided and reviewed.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is posted at the entrance to the establishment and printed on the menus.
Shellstock tags are on file dating as far back as 7/24/2012.
Most recent pest control service dates: 12/13/2012; 11/13/2012; 10/11/2012; and 9/13/2012.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 143.0F |
| Hot Water (Handwashing Sink - kitchen) | 146.0F |
| Hot Water (Prep sink) | 150.0F |
| (Refrigerator - walk-in) | 36.0F |
| Collard Greens (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Mixed Greens Lettuce (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Fish - Trout (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Redfish (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Fish - Mahi Mahi (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Freezer - walk-in) | -12.0F |
| Hot Water (Prep sink) | 149.0F |
| Hot Water (2-compartment sink) | 149.0F |
| (Refrigerator - reach-in) | 33.0F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (Handwashing Sink) | 133.0F |
| Hot Water (Handwashing Sink - Service Line) | 134.0F |
| Cucumbers (Refrigerator - under counter) (Cold Holding) | 55.0F |
| Crab meat (Refrigerator - under counter) (Cold Holding) | 56.0F |
| Crawfish (Refrigerator - under counter) (Cold Holding) | 56.0F |
| Shrimp cooked (Refrigerator - under counter) (Cold Holding) | 62.0F |
| Potato salad (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Fish - Trout (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Rice (Bain-marie) (Hot Holding) | 151.0F |
| Roasted Pork (Bain-marie) (Hot Holding) | 139.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Lettuce Iceberg (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - under counter) (Cold Holding) | 36.0F |
| Shrimp cooked (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Mayonnaise (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Rice (Bain-marie) (Hot Holding) | 150.0F |
| Etouffe (Bain-marie) (Hot Holding) | 151.0F |
| (Refrigerator - reach-in) | 26.0F |
| Hot Water (Handwashing Sink) | 140.0F |
| Hot Water (3-compartment sink) | 138.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 132.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 132.0F |
May 21, 2012 (Complaint)
Violations:
- Insects, rodents, & animals not present
SEAL REAR DOOR OPENING TO PREVENT PEST FROM ENTERING PREMESIS - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT. (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Plumbing installed; proper backflow devices
NON WORKING GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 121.0F |
| (Refrigerator - vehicle) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Vegetables - cut (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Eggs (Refrigerator) (Cold Holding) | 40.0F |
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