FIREHOOK BAKERY & COFFEHOUSE - JUDGES DINING ROOM, 500 INDIANA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 10, 2014 | Complaint | 1 | 2 | Details / Comments |
|
Nov 04, 2013 | Routine | 3 | 1 | Details / Comments |
|
Aug 14, 2013 | Routine | 0 | 2 | Details / Comments |
|
Feb 15, 2012 | Routine | 2 | 3 | Details / Comments |
Jan 10, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on the ice machine drip panel located at coffee house. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Display refrgirator located at coffee house temperature observed 46 oF. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items stored beneath the drain line. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 26.0F |
| Egg Salad (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Chicken Chop (Hot Holding Display Unit) (Hot Holding) | 161.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Beans (Hot Holding Display Unit) (Hot Holding) | 146.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Refrigerator - display) (Cold Holding) | 28.0F |
| (Refrigerator - display) (Cold Holding) | 46.0F |
Nov 04, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
HANDSINK NOT ACCESSIBLE FOR EMPLOYEE USE. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(shelves not clean inside soda display case. Clean gaskets inside all reach-in refrigerators where needed. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Repair broken cutting board behind service line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Yogurt (Cold Holding) | 41.0F |
| Beans (Cold Holding) | 35.0F |
Aug 14, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed in the ice machine plastic drip panel (Corrected On Site) - Nonfood-contact surfaces clean
Hand Washing Sink located at coffee shop is not clean as needed. (Corrected On Site)
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 174.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Hot Water (Handwashing sink - coffee station) | 110.0F |
Feb 15, 2012 (Routine)
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. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Baagels on display not protected from contamination. (Corrected On Site) - Proper date marking & disposition
Containers hold food items not date marked in side refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Improper thawing of chicken. (Corrected On Site) - Personal cleanliness
All food handlers must wear hair restraints. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Seperate storage not provided for employees. (Corrected On Site)
Certified Food Manager with certificate - Jacqueline Cooper, exam date 3-12-11.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| Eggs boiled | 41.0F |
| Stew - Beef | 40.0F |
| Egg Salad | 39.0F |
| Tuna | 35.0F |
| Blue Cheese | 37.0F |
| Salad | 40.0F |
| Chicken | 41.0F |
| Chicken Soup | 158.0F |
| Roast Beef | 37.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator - display) | 38.0F |
| (Refrigerator) | 40.0F |
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