HARD ROCK CAFÉ, 999 E ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 16, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Oct 07, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 10, 2013 | Routine | 5 | 2 | Details / Comments |
| No violation noted during this evaluation. | Dec 18, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 10, 2012 | Routine | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | Apr 17, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 09, 2012 | Routine | 5 | 3 | Details / Comments |
Oct 16, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
FOOD AT TWO PREP-STATIONS ARE OUT OF TEMPERATURE. (Corrected On Site) - Physical facilities: installed, maintained, & clean
ONE PREP-STATION REFRIGERATOR IS OUT-OF-TEMPERATURE (58 F).UNIT WAS PLACED OUT OF SERVICE - Physical facilities: installed, maintained, & clean
GARBAGE DISPOSAL IS MISSING.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: ALBERT LABAN 57054 EXP 04/20/2016 ONE UNIT NOT MAINTANING PROPER TTEMPERATURE. FOOD TRANSFERED TO GOOD REFRIGERATOR UNDER INSPECTOR'S SUPERVISION. 5 DAY ITEMS ABATED FROM INSPECTION OF 10/07/2013. 45 DAY ITEM ( PENDING.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Freezer - walk-in) | 16.0F |
| (Refrigerator - sandwich prep unit) | 52.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 58.0F |
| Chicken | 62.0F |
| Tomatoes chopped | 61.0F |
| Lettuce | 52.0F |
| Cheese | 56.0F |
| Sauce | 150.0F |
| Chicken | 142.0F |
Oct 07, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
DEEP CREVICES ON CUTING BOARDS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD AT TWO SANDWICH STATION ARE OUT OF TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
TWE SANDWICH STATIONS ARE OUT OF TEMPERATURE (T=52, 58) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
NO GARBAGE DISPOSER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM:ALBERT LABAN 57054 EXP 04/20/2016 CORRECT ITEMS STATED WITHIN 5 DAY AND 45 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 122.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 33.0F |
| (Freezer - walk-in) | 14.0F |
| (Refrigerator - sandwich prep unit) | 52.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 58.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Tomatoes chopped | 58.0F |
| Onions raw | 52.0F |
| Cheese | 52.0F |
| Beans | 140.0F |
| Sauce | 138.0F |
May 15, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
May 10, 2013 (Routine)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. HAMBURGER ROLLS WERE NOT STORED PROPERLY AT VISIT. ROLLS MAY NOT BE STORED ON TOP OF A TRASH CAN AT NO TIME.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
SEVERAL REACH IN UNITS CONTAINED EXCESSIVE MOISTURE AND SPILLAGE. SEVERAL GASKETS CONTAINED FOOD PARTICLES AND DEBRIS. SOME CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
ICE SCOOPS WERE NOT STORED PROPERLY AT VISIT. (Corrected On Site) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLAINCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF ROACHES AT VISIT. ESTABLISHMENT MUST PROVIDE A CURRENT COPY OF A REPORT FROM THE PEST CONTROL COMPANY AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE IN THE BAR AREA WAS NOT DISPENSING AN ADAQUATE AMOUNT OF SANITIZER AT VISIT. MACHINE MUST BE ADJUSTED OR REPAIRED TO DISPENSE 100 PPM OF SANITIZER PER WASH CYCLE. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE GLASSES UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
UPPER LEVEL BUS STATION HAD AN OPEN FLOOR DRAIN. NO DRAIN COVER. (Corrected On Site)
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 MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| (Refrigerator - drawer) (Cold Holding) | 50.0F |
| (Refrigerator - drawer) (Cold Holding) | 53.0F |
| (Refrigerator - drawer) (Cold Holding) | 49.8F |
| (Refrigerator - drawer) (Cold Holding) | 50.2F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 45.0F |
| Ribs (Refrigerator - drawer) (Cold Holding) | 48.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 50.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.5F |
| (Refrigerator - reach-in) (Cold Holding) | 37.8F |
| (Refrigerator - walk-in) (Cold Holding) | 36.2F |
| (Refrigerator - beverage) (Cold Holding) | 37.2F |
| (Freezer - ice cream) (Cold Holding) | -8.2F |
| (Refrigerator - reach-in) (Cold Holding) | 56.6F |
| (Reach-in Freezer) (Cold Holding) | 2.1F |
| (Freezer - walk-in) (Cold Holding) | -6.2F |
| (Steam Table) (Hot Holding) | 176.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 47.2F |
| (Refrigerator - walk-in seafood) (Cold Holding) | 38.8F |
| (Refrigerator - reach-in) (Cold Holding) | 38.6F |
| Chicken grilled (Grill) (Hot Holding) | 165.0F |
| Beans (Steam Table) (Hot Holding) | 165.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 38.6F |
Dec 18, 2012 (Follow-up)
Comments:CFPM: JULIAN DOE 50154 EXP 12/09/2014. 5 ITEMS IN 12/10/2012 INSPECTION ABATED. 45 DAY ITEM (REPAIR TEMPERATURE OF DRWER REFRIGERATOR) PENDING.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - drawer) | 50.0F |
| Beef raw/ground | 49.0F |
| Chicken | 42.0F |
| Lettuce | 42.0F |
Dec 10, 2012 (Routine)
Violations:
- Food separated and protected
Food items uncovered not protected from contamination. (Corrected On Site) - 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
All food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Sanitization not provided for wiping clothes. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Reach in refrigerator not capable of maintaining proper cold food temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Julian Doe FS#50154 expire 12-9-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Cole slaw | 34.0F |
| salsa | 36.0F |
| Beans | 149.0F |
| Chick Peas | 145.0F |
| (Salad Display Unit) | 40.0F |
| Pasta (Refrigerator) | 40.0F |
| Chicken | 44.0F |
| Shrimp raw | 38.0F |
| Mushrooms | 42.0F |
| Chicken grilled | 145.0F |
| Salami | 38.0F |
| (Refrigerator) | 40.0F |
| Steak raw | 51.0F |
| Hot Water | 123.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator) | 51.0F |
| (Refrigerator - walk-in) | 38.0F |
Apr 17, 2012 (Follow-up)
Comments:CFPM; JULIAN DOE FS-50154 EXP 12/09/2014. NOTICE ABATED FROM INSPECTION OF 04/09/2012. IF YOU HAVE ANY QUESTION, PLEASE CALL AREA SUPERVISOR MS, JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Apr 09, 2012 (Routine)
Violations:
- Food separated and protected
ALL DRY PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
PROVIDE A KNIFE HOLDER FOR KNIVES. KNIVES MAY NOT BE STORED ON PREP TABLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
GLASS DISH MACHINE AT THE BAR MUST HAVE CHEMICALS AT ALL TIMES TO ENUSRE PROPER USE OF THE MACHINE. (Corrected On Site) - Nonfood-contact surfaces clean
REPAIR LEAK AT THE THREE COMPARTMENT SINK.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
THE WATER PRESSURE IN THE EMPLOYEE LADIES RESTROOM WAS VERY LOW AT VISIT.INCREASE PRESSURE TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 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 MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| Hamburger cooked (Grill) (Hot Holding) | 197.0F |
| Chicken grilled (Grill) (Hot Holding) | 183.0F |
| Macaroni and cheese (Holding Oven) (Hot Holding) | 141.8F |
| Pork (Steam Table) (Hot Holding) | 192.0F |
| Fries (Heat Lamp Display) (Hot Holding) | 140.5F |
| Sauce (Steam Table) (Hot Holding) | 144.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 38.4F |
| (Refrigerator - beverage) (Cold Holding) | 36.9F |
| (Refrigerator - reach-in) (Cold Holding) | 39.8F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.4F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
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