KRAMERBOOKS AND AFTERWORDS, 1517 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 10, 2014 | Routine | 1 | 7 | Details / Comments |
| No violation noted during this evaluation. | Jul 08, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 04, 2013 | Complaint | 3 | 0 | Details / Comments |
|
May 21, 2013 | Routine | 3 | 2 | Details / Comments |
|
Mar 22, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Mar 13, 2012 | Routine | 3 | 1 | Details / Comments |
Nov 10, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on soda dispenser nozzles. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers for flour and sugar not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Scoops used for flour and sugar working containers left down in the containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards on cooking line and prep area have cuts and stains. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room (employee restroom) (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Light food debris on floor near dishwashing areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
CFPM Information: Mark A Kutcher, FS-61891, Exp: 07/03/17.
Restaurant does seal meat in ROP style packaging. They are only packing meats. They are not for sale. These are strictly for preservation when cooking to order. Only used in the meat reach in on service line.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| (Walk-in Freezer) | 19.0F |
| (Walk-in Refrigerator) | 40.0F |
| Lamb Broth (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 143.3F |
| Hot Water (Handwashing Sink - toilet room) | 114.8F |
| Hot Water (Handwashing Sink - Service Line) | 140.8F |
| (Refrigerator - reach-in) | 32.0F |
| (Display Refrigerator) | 34.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Refrigerator - beverage) | 38.0F |
| Cheddar Cheese (Refrigerator - drawer) (Cold Holding) | 38.6F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 34.7F |
| Wasabi (Refrigerator - drawer) (Cold Holding) | 34.9F |
Jul 08, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 6/4/13.
IF YOU HAVE ANY QUESTIONS, PLEAES CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.0F |
| Black Beans (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| Kale (Refrigerator - reach-in) (Cooling) | 40.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 40.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Bacon (Hot Water Bath) (Holding) | 200.0F |
| Black Beans (Hot Water Bath) (Hot Holding) | 175.0F |
| Black Beans (Hot Water Bath) (Hot Holding) | 180.0F |
Jun 04, 2013 (Complaint)
Violations:
- Food separated and protected
Food items uncovered. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food items not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Mark A. Kutcher FS#50719 expire 7-14-14.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.(small refrigeration pending under 45 days notice).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 118.0F |
| Steak raw | 41.0F |
| Beef raw/ground | 57.0F |
| Tuna | 46.0F |
| Cheese | 44.0F |
| Shrimp raw | 38.0F |
| Lobster | 38.0F |
| Chicken | 41.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in dairy) | 40.0F |
May 21, 2013 (Routine)
Violations:
- Food separated and protected
Raw shell eggs stored over ready to eat foods in walk in cooler. (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) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerato not capable of maintaining proper cold temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Mark A. Kutcher FS#50719 expire 7-14-14.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - walk-in dairy) | 36.0F |
| (Freezer - ice cream) | 0.0F |
| Hot Water | 130.0F |
| Shrimp raw | 38.0F |
| Chicken | 39.0F |
| Fish - Snapper | 49.0F |
| Tuna | 46.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Guacamole | 44.0F |
| (Refrigerator) | 67.0F |
| (Refrigerator) | 40.0F |
| Chili | 116.0F |
| Rice | 40.0F |
| Beans | 147.0F |
| Soup | 145.0F |
| Ham (Freezer - walk-in bakery) | -10.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
Mar 22, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items in the reach-in cooler. (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the open cooler display are not labeled for dates and contents. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves, they need to be replaced or resurfaced. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the menu.
Most recent pest control service date: 03/22/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 103.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (Handwashing Sink - Bar) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 128.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken Parmesan (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
Mar 13, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)GASKETS-CONTAINED FOOD PARTICLES. 2)SODA GUN AT COFFEE STATION CONTAINED HEAVY SYRUP BUILD-UP. 3)REACH IN UNITS ON LOWER LEVEL CONTAINED FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS WERE ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
ALL OPENED DRY FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
ALL CUTTING MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH. CUTTING BOARDS CONTAINED CREVICES AT VISIT.(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 MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 126.5F |
| (Refrigerator - walk-in produce) (Cold Holding) | 43.6F |
| (Refrigerator - walk-in) (Cold Holding) | 41.6F |
| (Freezer - walk-in) (Cold Holding) | 4.8F |
| (Refrigerator - beverage) (Cold Holding) | 36.6F |
| (Freezer - ice cream) (Cold Holding) | 7.6F |
| (Freezer - ice cream) (Cold Holding) | 9.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.4F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 47.4F |
| (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 34.4F |
| Minestrone (Soup Warmer) (Hot Holding) | 141.8F |
| (Refrigerator - drawer) (Cold Holding) | 43.6F |
| (Refrigerator - drawer) (Cold Holding) | 42.8F |
| (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Scallops (Refrigerator - drawer) (Cold Holding) | 41.6F |
| Black Beans (Soup Warmer) (Hot Holding) | 140.0F |
| Chili - Beef (Stove) (Hot Holding) | 145.0F |
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