INTER AMERICAN DEV BANK, 1300 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 18, 2014 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 24, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 07, 2014 | Routine | 4 | 4 | Details / Comments |
| No violation noted during this evaluation. | Aug 07, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 31, 2013 | Routine | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | Oct 16, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 09, 2012 | Routine | 4 | 1 | Details / Comments |
Aug 18, 2014 (Routine)
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) - Food properly labeled; original container
Containers are not labeled as to its contents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Plastic covers are stored beside hand sink on side. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Unclean floor in corners, behind and under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Stephane Mangin FS#56859 expire 3-9-16.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Beef | 109.0F |
| Chicken (Hot Holding) | 100.0F |
| Soup | 170.0F |
| Guacamole (Cold Buffet) | 43.0F |
| Rice (Hot Holding) | 125.0F |
| Black Beans (Hot Holding) | 145.0F |
| (Refrigerator - sushi display) | 22.0F |
| Hummus (Salad Bar) | 47.0F |
| Eggs boiled (Salad Bar) | 50.0F |
| Tuna Salad (Salad Bar) | 42.0F |
| Blue cheese dressing (Salad Bar) | 44.0F |
| Ranch dressing (Salad Bar) | 44.0F |
| (Refrigerator - drawer) | 32.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - display) | 38.0F |
| Roast Beef (Hot Holding) | 163.0F |
| (Hot Holding Unit) (Hot Holding) | 153.0F |
| Rice (Hot Holding) | 141.0F |
| Chicken (Hot Holding) | 142.0F |
| Beans (Hot Holding) | 168.0F |
| Hamburger Patty Raw (Refrigerator - drawer) | 44.0F |
| Cheese (Refrigerator - drawer) | 39.0F |
| Chicken raw (Refrigerator - drawer) | 35.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | 0.0F |
| Roast Beef (Refrigerator) | 54.0F |
| Turkey sliced (Refrigerator) | 41.0F |
| Fish - Tilapia (Hot Holding) | 164.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 32.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 33.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Freezer) | 0.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer) | -2.0F |
| (Refrigerator) | 40.0F |
| (Hot Holding Unit) | 200.0F |
Feb 24, 2014 (Follow-up)
Comments:A 5-DAY NOTICE WAS GIVEN PER MRS.MCFADDEN TO PROVIDE A HACCP AND A VARIANCE FOR SUSHI.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR,MRS. COLEMAN AT (202) 442-5928 or Mrs. McFadden at (202) 380-6581.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
Feb 07, 2014 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
The parasite destruction assurance letter for the sushi seafood products is old. Note: the letter was dated August, 2010. - Food separated and protected
Raw chopped cilantro to be sprinkled over soup placed close to raw fish prep (breading) plastic pans exposed to contamination. (Corrected On Site) - Time as a public health control: procedures & records
No time control record available for the potentially hazardous foods (such as sliced avocado, cucumber at the sushi site) at the serving line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
No health department HACCP plan approval letter for sushi available on site during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
The sushi chef didn't know how to measure the PH of the sushi rice. No standard solutions or operation manual available to caliberate the PH meter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths kept in sanitizer solution that has higher chemical concentration (over 500 ppm, measured). (Diluted with plain water until the concentration of the sanitizer got to be 200ppm). (Corrected On Site) - In-use utensils: properly stored
In use items such as tongs, spatulas and knives stored in soiled ( with food ruminants) sanitizer solution during pauses of food cooking operation at the front serving line. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No pressure gauge for the high temperature dish washing machine is provided. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The conveyor for the dirty dishes not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NOTE: CEASE AND DESIST SERVING SUSHI UNTIL YOU GET HACCP PLAN REVIEW APPROVAL FROM THE DOH. PEST EXTERMINATOR REPORT WAS NOT AVAILABLE DURING INSPECTION. NO PEST ACTIVITY OBSERVED IN THE FACILTY DURING INSPECTION. PER KITCHEN MANAGERS, LEFT OVER FOOD FROM LUNCH WILL BE DISCARDED. PROVIDE TIME CONTROL RECORDS FOR ALL POTENTIALLY HAZARDOUS FOOS THAT ARE BEING CONTROLLED WITH TIME FOR SAFETY.
CORRECT ITEMS AS STATED WITHIN 5 DAYS.
CORRECT ITEMS AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTION, PLEASE CALL MS. JACQUELINE COLEMAN (202) 442 5928.
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Fruit - cut or sliced (Refrigerator - counter top) (Cooling) | 50.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 140.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Lasagna (Oven) (Cooking) | 173.0F |
| (Walk-in Refrigerator) | 33.0F |
| Salad (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 145.0F |
| (Walk-in Freezer) | 0.0F |
| Roast Beef (Refrigerator - counter top) (Cooling) | 49.0F |
| Fish (Hot Holding Unit) (Hot Holding) | 141.0F |
| Mussels (Walk-in Freezer) (Cold Holding) | -3.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Walk-in Refrigerator) | 32.0F |
Aug 07, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
CFPM TIMOTHY ELLIOTT EXP. 03/09/2016.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
Jul 31, 2013 (Routine)
Violations:
- Food separated and protected
ALL FOOD ON DISPLAY MUST BE COVERED AND PROTECTED FROM CONTAMINATION AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
INTERIOR OF ICE MACHINE CONTAINED SLIGHT SLIME AROUND ICE CHUTE. SPOUT, NOZZLES AND ICE MACHINE AT THE PEPSI DISPENSING MACHINE CONTAINED SYRUP AND SLIME IN THE ICE CHUTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-RUSSSELL T. SZEKELY FS-50599 EXP 2/14/2015
ALL ITEMS MUST BE ABATED WITHIN 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) | 114.0F |
| Black Beans (Steam Table) (Hot Holding) | 140.1F |
| Rice (Steam Table) (Hot Holding) | 156.2F |
| Fish - Mahi Mahi (Steam Table) (Hot Holding) | 146.2F |
| Chicken (Steam Table) (Hot Holding) | 140.2F |
| (Warmer) (Hot Holding) | 210.0F |
| Vegetables - cut (Warmer) (Hot Holding) | 155.2F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 35.2F |
| (Refrigerator - walk-in meat) (Cold Holding) | 34.2F |
| (Freezer - walk-in) (Cold Holding) | -39.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 36.2F |
| (Refrigerator - beverage) (Cold Holding) | 34.7F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Blast chiller) (Cold Holding) | 25.1F |
| (Refrigerator - reach-in) (Cold Holding) | 36.6F |
| (Reach-in Freezer) (Cold Holding) | -16.6F |
Oct 16, 2012 (Follow-up)
Comments:CFPM: TIMOTHY ELLICOTT 53419 EXP 03/20/2013. NOTICE ABATED FROM INSPECTION OF 10/09/2012.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
Oct 09, 2012 (Routine)
Violations:
- Food separated and protected
raw eggs stored over top of ready to eat foods(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper hot holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Hot food item(s) held at improper temperature(s). - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)food stored around the salad bar uncovered not protected from contamination
RUSSELL T SZELKELY FS:50599 EXP:02/14/20154
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| Rice (Warmer) (Hot Holding) | 133.0F |
| Brown rice (Warmer) (Hot Holding) | 144.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Chicken baked (Warmer) (Hot Holding) | 147.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 58.0F |
| Salmon (Steam Table) (Hot Holding) | 166.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Chicken baked (Steam Table) (Hot Holding) | 148.0F |
| Fish raw (Refrigerator - counter top) (Cold Holding) | 68.0F |
| Sushi (Rice Steamer) (Hot Holding) | 101.0F |
| Tuna (Salad Bar) (Cold Holding) | 62.0F |
| Ham (Salad Bar) (Cold Holding) | 60.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 50.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 39.0F |
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