JETTIES, 1921 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 11, 2014 | Routine | 0 | 10 | Details / Comments |
|
Jan 17, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Dec 30, 2013 | Complaint | 5 | 2 | Details / Comments |
|
Sep 05, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 29, 2013 | Routine | 5 | 3 | Details / Comments |
|
Dec 26, 2012 | Follow-up | 0 | 1 | Details / Comments |
|
Dec 19, 2012 | Preoperational | 4 | 2 | Details / Comments |
Jun 11, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No trash can at handsinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Observed food in handsink. Observed employee dumping fruit juice down handsink drain. - Food properly labeled; original container
Working containers in walk in and on front line did not have common labels. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Using small cups for scoops in working containers containing various fruits and nuts. - Personal cleanliness
Cashier/prep assist wearing necklace and bracelet. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Gloves used properly
Observed to prep cooks not changing gloves between prepping and cleaning tasks. - Physical facilities: installed, maintained, & clean
Knob (hot water) on extra handsink is not working properly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floors in service line area.
PLEASE CORRECT ALL STATED ITEMS WITH 45 DAYS.
CFPM Information: Aly Koly, FS-57357, expiration: 05/04/14.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 101.0F |
| Hot Water (Handwashing Sink - kitchen) | 102.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Stuffing (Countertop) (Cooling) | 120.0F |
| Hot Water (3-compartment sink) | 140.0F |
| (Walk-in Refrigerator) | 39.0F |
| Clam Chowder (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Freezer) | 10.0F |
| Sliced Apples (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey (Warmer) (Hot Holding) | 138.0F |
| Chicken Tortilla Soup (Soup Warmer) (Hot Holding) | 138.0F |
Jan 17, 2014 (Follow-up)
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) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Cart filled with chemicals stored next to food reach-in unit
5day notice abated
If you have any questions,please contact area supevisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing sink - deli section) | 118.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 109.0F |
| Stuffing (Warmer) (Hot Holding) | 167.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 167.0F |
| Minestrone (Soup Warmer) (Hot Holding) | 168.0F |
| Sliced Ham (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Sliced Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Peppers (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Eggs boiled (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -12.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
Dec 30, 2013 (Complaint)
Violations:
- Correct response to questions
THE DC CERTIFIED FOOD MANAGER WAS NOT ON PREMISES AT TIME OF VISIT. THE DC CERTIFIED MANAGER MUST BE ON PREMISES DURING HOURS OF OPERATION. IN ORDER TO OBTAIN THE CARD. BRING THE FOLLOWING TO 899 NORTH CAPITOL STREET MONDAY-FRIDAY 8:30 AM-4:30 PM 1) ORGINIAL CERTIFICATE AND TEST SCORE. 2) TWO FORMS OF ID 3) CHECK OR MONEY ORDER FOR 35.00 DOLLARS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
HAND SINKS ARE TO BE USED FOR HAND WASHING ONLY. NO FOOD MAY BE DUMPED IN THE HAND SINK.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN UNIT MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF ROACHES AT VISIT. PROVIDE A COPY OF THE CURRENT PEST CONTROL REPORT AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN SANITIZER. WIPING CLOTHS MUST BE STORED IN SANITIZER IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-NOT ON PREMISES.
ALL ITEM MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 104.0F |
| (Refrigerator - walk-in) (Cold Holding) | 33.5F |
| Turkey Salad (Refrigerator - sandwich prep unit) | 44.2F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.3F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| (Refrigerator - reach-in) (Cold Holding) | 35.1F |
| Turkey (Hot Holding Unit) (Hot Holding) | 175.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.2F |
| Chili (Soup Warmer) (Hot Holding) | 145.6F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 160.0F |
| Maryland Crab Soup (Soup Warmer) (Hot Holding) | 164.8F |
| Black Beans (Refrigerator) (Cold Holding) | 41.2F |
Sep 05, 2013 (Follow-up)
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. (REPEAT) - Personal cleanliness
Food employee observed working with open food while not wearing a hair restriant. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FAILURE TO COMPLY WITH 5-DAY NOTICE AS LISTED WITHIN OBSERVATIONS.
CORRECT OTHER ITEMS STATED WITHIN 5-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: PERSON IN CHARGE HAS NOT YET REGISTERED NATIONAL CERTIFICATE WITH DC.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - walk-in) | 37.0F |
| Hot Water (Handwashing Sink) | 107.0F |
| Turkey (Hot Holding Unit) (Hot Holding) | 151.0F |
| Stuffing (Hot Holding Unit) (Hot Holding) | 149.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cooling) | 51.0F |
| Portabello Mushrooms (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Squash (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Soup (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Aug 29, 2013 (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 5 CALENDAR DAYS) - Food separated and protected
Soups found unprotected in the walk-in. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Prepared ready to eat Potentially hazardous foods not labeled and/or date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies/gnats observed throughout the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in refrigerator and on the main service line. (Corrected On Site) - Personal cleanliness
Food employees observed working with food while not wearing hair restraints. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Open single-use utensils are not inverted for customer self-service. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: MOHAMMED ALY KOLY (SERVSAFE)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN:202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 106.0F |
| (Refrigerator - walk-in) | 39.0F |
| Soup (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - walk-in) (Cooling) | 54.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Pastrami (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) | 30.0F |
| (Refrigerator - under counter) | 40.0F |
| Stuffing (Hot Holding Unit) (Holding) | 140.0F |
| Peppers (Table) (Cold Holding) | 64.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 106.0F |
Dec 26, 2012 (Follow-up)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Stainless steel work tables in rear not sealed to walls must be placed on wheels to facilitate the access to and cleaning of adjacent areas.
No food on site at call, all equipment is new from supplier.
Approved for license issuance 112-restaurant.
Ronnie Taylor 202-442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
Dec 19, 2012 (Preoperational)
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. - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness. - Food-contact surfaces: cleaned & sanitized
The chlorine sanitizer concentration in the dishwash machine's sanitizing cycle was measured at 0 ppm. (Corrected On Site) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at handwashing sink on the service line/front counter. (Corrected On Site) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) is installed. - Adequate ventilation & lighting; designated areas used
The lighting at the front counter's cutter board is very dim. The highest reading obtained after the bulbs were changed is 332 lux.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
LIGHT INTENSITY: Cutting boards (service line) 70.3 lux/65.5 lux/66.2 lux; cutting board (kitchen) 646 lux; 3-compartment sink 667 lux; Prep table 594 lux; walk-in refrigerator 111 lux; cutting boards (service line) 280 lux/332 lux
All violations must be corrected prior to approval for issuance of license.
NOT APPROVED FOR ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 54.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 102.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 134.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| (Refrigerator - sandwich prep unit) | 60.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 32.0F |
| (Refrigerator - under counter) | 30.0F |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 122.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 122.0F |
| (Refrigerator - sandwich prep unit) | 33.0F |
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