CAROLINA KITCHEN BAR & GRILL, 2350 WASHINGTON PL NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 12, 2014 | Complaint | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jun 19, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 12, 2014 | Complaint | 1 | 2 | Details / Comments |
|
Feb 18, 2014 | Preoperational | 1 | 0 | Details / Comments |
Nov 12, 2014 (Complaint)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.
Certified Food Manager Carlye A. Smith GS#55175 expire 2-4-16.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 123.0F |
| Chicken | 140.0F |
| Meatloaf (Steam Table) | 169.0F |
| Rice (Steam Table) | 105.0F |
| Pork Chop (Steam Table) | 140.0F |
| Macaroni and cheese (Steam Table) | 143.0F |
| Chicken | 140.0F |
| Potato salad | 43.0F |
| Greens (Steam Table) | 160.0F |
| Mixed Vegetables (Steam Table) | 143.0F |
| Chicken Wings | 62.0F |
| Ribs | 37.0F |
| Shrimp raw | 35.0F |
| Fish | 31.0F |
| (Refrigerator) | 39.0F |
| (Refrigerated Truck) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beans | 145.0F |
Jun 19, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 06/12/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| Cheese (Cold Holding) | 41.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Jun 12, 2014 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy regarding the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled bulk food items observed. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
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) | 114.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Prep sink) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
| Cole slaw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Potato salad (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Macaroni and cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Kale (Hot Water Bath) (Hot Holding) | 165.0F |
| Beans (Hot Water Bath) (Hot Holding) | 147.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | -2.0F |
Feb 18, 2014 (Preoperational)
Violations:
- Consumer advisory provided for raw or undercooked foods
No consumer advisory posted. (Corrected On Site)
Facility is in compliance with 25 DCMR - DC Food Code.
No food present at the time of the inspection.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| (3-compartment sink) | 134.0F |
| (Handwashing Sink - Dishwash area) | 122.0F |
| (Handwashing Sink - kitchen) | 130.0F |
| (Handwashing Sink - kitchen) | 132.0F |
| (Prep sink) | 140.0F |
| (Freezer - walk-in) (Cold Holding) | 19.0F |
| (Refrigerator - walk-in) (Cold Holding) | 25.0F |
| (Refrigerator - under counter) (Cold Holding) | 31.0F |
| (Reach-in Freezer) (Cold Holding) | -1.9F |
| (2-compartment sink) | 126.0F |
| (Handwashing sink - deli section) | 136.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - drawer) (Cold Holding) | 36.0F |
| (2-compartment sink (Bar)) | 136.0F |
| (Handwashing Sink - Bar) | 122.0F |
| (Handwashing Sink - Bar) | 128.0F |
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