HORACE AND DICKIES, 6912 4TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 03, 2014 | Complaint | 0 | 4 | Details / Comments |
|
Nov 01, 2013 | RESTORATION | 0 | 1 | Details / Comments |
|
Oct 31, 2013 | Complaint | 2 | 5 | Details / Comments |
|
Jul 30, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Jun 12, 2013 | Routine | 7 | 2 | Details / Comments |
|
Jun 06, 2012 | Complaint | 1 | 7 | Details / Comments |
| No violation noted during this evaluation. | May 17, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
May 09, 2012 | Initial | 1 | 7 | Details / Comments |
Apr 03, 2014 (Complaint)
Violations:
- Insects, rodents, & animals not present
opening in rear door(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
employee not wearing a hair restraint (Corrected On Site) - Plumbing installed; proper backflow devices
non working garbage disposal(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
no light in storage room(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 39.0F |
| Fish (Grill) (Preparation) | 154.0F |
| (Reach-in Freezer) | 21.0F |
| Beef (Freezer - walk-in) (Cold Holding) | 14.0F |
| Beef (Oven) (Cooking) | 158.0F |
Nov 01, 2013 (RESTORATION)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/22/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.0°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 41.0F |
Oct 31, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Food utensils observed stored inside of the hand sink in production kitchen. - Adequate handwashing sinks properly supplied and accessible
No paper towels in mens room toilet facility at call. - Adequate handwashing sinks properly supplied and accessible
Hand sink in production kitchen has utensils inside it and unit is obstruced by work table. - Proper hot holding temperatures
Fried chicken and fried fish in baskets ablove deep fry units not incomplaince temp range at call, PHF must be either held at proper temps of log time/temperature compliance to assure to food quality, food safety and public health. Product moved to refrigeration at call. (Corrected On Site) - Insects, rodents, & animals not present
Mice feces observed on the floor along baseboards and in corners of the dry goods storage room and behind the walk in refrigeration unit. Mice feces observed at the entry, left corner of the rear facility. - Warewashing facilities: installed, maintained, & used; test strips
Warewashing personnel observed washing, rinsing food contact equipment and utensils without sanitizing prior to air dry. Personnel insructed on proper proceedures and operator informed of the responsiblity to ensure proper proceedures. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor below the cooking units has accumulation of grease and food waste with attention to the corners and baseboards. Floor in the rear storage room requires cleaning along the corners and baseboards.
Summary suspension issued, all supporting documents recieved for restoration proceedures and location posted as closed by DOH on front entry.
| Temperatures | |
| Chicken fried (Deep Fryer) (Holding) | 78.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Reach-in Freezer) | 2.0F |
| (Reach-in Refrigerator) | 38.0F |
Jul 30, 2013 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
No Consumer Advisory notice printed on menu or posted, a copy is given to the PIC
Most recent pest control service date: 7/14/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.9°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 36.0F |
| Fish (Refrigerator - open display) (Cold Holding) | 41.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 38.0F |
| White Fish (Refrigerator - open display) (Cold Holding) | 41.0F |
Jun 12, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARE FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARD ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD ITEMS THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
NO AIR GAP BETWEEN THE SPRAY HOSE AND THE 3COMPARTMENT SINK(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/29/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 48.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
Jun 06, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand wash sink not accessible in kitchen. (Corrected On Site) - Proper date marking & disposition
No date marking on prepared foods in refrigeration.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employee not wearing hair restraints.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items stored on floor or less than 6 inches above the floor.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Remove loose plaster from cooking hood(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Organize and clean rear storage.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light not shielded in walk in unit.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 189.0F |
| collar (Hot Holding Display Unit) (Hot Holding) | 172.0F |
| Fish - Whiting (Hot Holding Display Unit) (Holding) | 140.0F |
| Rice and Beans (Stove) (Hot Holding) | 140.0F |
| Potato salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
May 17, 2012 (Follow-up)
Comments:5/45 DAY NOTICE ABATED FROM NOTICE GIVEN ON 5/9/2012
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
NO OBJECTION TO THE ISSUANCE OF LICENSE (RESTAURANT)
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 0.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
May 09, 2012 (Initial)
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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Filter need cleaning - grease. Dust on shelving at front bar counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Provide commerical mop sink for the disposal of mop water.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor need cleaning thru out.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(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 MR. TAYLOR AT 202-442-9037.
NOT APPROVED FOR LICENSE.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - walk-in) (Cold Holding) | 30.0F |
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