MURRY & PAUL'S RESTAURANT, 3513 12TH ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Nov 13, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 29, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Oct 20, 2014 | Routine | 2 | 1 | Details / Comments |
|
Jun 06, 2014 | Routine | 3 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jan 16, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 09, 2014 | Routine | 7 | 8 | Details / Comments |
| No violation noted during this evaluation. | Aug 28, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 12, 2013 | Routine | 3 | 2 | Details / Comments |
|
Jun 12, 2012 | Routine | 1 | 2 | Details / Comments |
Nov 13, 2014 (Follow-up)
Comments:CFPM; HO S CHANG 60541 EXP 01/27/2017. NOTICE ABATED FROM INSPECTION OF 10/20/2014 AND 10/29/2014.
| Temperatures | |
| Hot Water | 116.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer) | 22.0F |
| Tomatoes sliced | 40.0F |
| Lettuce | 40.0F |
| Mayonnaise | 38.0F |
Oct 29, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD AT SANDWICH STATION ARE OUT OF TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
SANDWITH STATION IS OUT OF TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: HO S. CHANG 60541 EXP 01/27/2017. 5 EXTENSION TO REPAIR SANDWICH PREP UNIT AND FOOD TEMPERATURE. FAILURE TO COMPLY WILL RESULT IN SUSPENSION OF LICENSE AS MAIN EQUIPMENT IS OUT OF ORDER. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 117.0F |
| (Reach-in Refrigerator) | 42.0F |
| (Refrigerator - sandwich prep unit) | 54.0F |
| Lettuce | 56.0F |
| Tomatoes sliced | 52.0F |
| Mayonnaise | 52.0F |
Oct 20, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
GREASE AND DEBRIS AT COOKING GRILL AREA. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ARE OUT OF TEMPERATURE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
SANDWICH STATION AND REACH-IN REFRIGERATOR ARE OUT OF TEMPERATURE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: HO S. CHANG 60541 EXP 01-27/2017. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Reach-in Refrigerator) | 48.0F |
| (Refrigerator - sandwich prep unit) | 52.0F |
| (Reach-in Refrigerator) | 40.0F |
| Tomatoes sliced | 50.0F |
| Mayonnaise | 50.0F |
| Peppers | 49.0F |
| Ham | 49.0F |
Jun 06, 2014 (Routine)
Violations:
- Hands clean and properly washed
Observed employee not washing hands. (Corrected On Site) - Food separated and protected
Food items not protected from contamination at front serving area. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items unprotected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Reach in freezer has rust and accumulation of old residue. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Air gap not provided under hand sink at front serving area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Shatter proof bulb/shield not provided in side refrigerator at front area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Ho S. Chang FS#60541 expire 1-27-17.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| Sausage | 40.0F |
| Potatoes | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - beverage) | 40.0F |
| Tomatoes sliced | 43.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Freezer) | 0.0F |
Jan 16, 2014 (Follow-up)
Comments:CFPM; BOK CHANG 46903 EXP 01/23/2014. KEEP CLEANING WALL AND PROVIDING TEST STRIPS. NOTICE ABATED FROM INSPECTION OF 01/09/2014.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
| Ham | 41.0F |
| Eggs (Refrigerator - reach-in) | 40.0F |
| Potatoes (Refrigerator - reach-in) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) | 41.0F |
Jan 09, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee was observed drinking from an uncovered container in the food preparation area. (Corrected On Site) - Hands clean and properly washed
Food employee observed not washing hands between tasks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Knife holders observed unclean and the reach-in freezer was observed unclean with food debris throughout. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in various reach-in refrigerators. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-use containers are being reused for food storage. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Shelves for food storaged in the reach-in freezer are lined with paper bags. (Corrected On Site) - 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) - Plumbing installed; proper backflow devices
Knob at sink int the rear is leaking water. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls throughout the establishment observed unclean with oil and dust accumulation observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light bulbs in the food prepartion area are not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 44.0F |
| Ham (Refrigerator - counter top) (Cold Holding) | 44.0F |
| Potatoes (Griddle) (Hot Holding) | 95.0F |
| Sausage (Reach-in Refrigerator) (Cold Holding) | 31.0F |
| (Reach-in Refrigerator) | 30.0F |
| Hot Water (3-compartment sink) | 137.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Potatoes (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Aug 28, 2013 (Follow-up)
Comments:CFPM: BOK CHANG FS-46903 EXP 01/23/2014. KEEP LOWERING TEMPERATURE OF SANDWICH STATION TO <41. NOTICE ABATED FROM INSPECTION OF 08/12/2013.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 22.0F |
| (Refrigerator - sandwich prep unit) | 48.0F |
| Tomatoes sliced | 44.0F |
| Mayonnaise | 44.0F |
| Vegetables - cut | 46.0F |
Aug 12, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES DISEASE RECORD(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
ICE AND DEBRIS ACCUMULATION IN FREEZER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD AT SANDWITH STATION ARE OUT OF TEMPERATURE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETER AT FREEZER(CORRECT VIOLATION WITHIN 4 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
TRASH CAN IN REST-ROOM WITHOUT LID (CODE 2707.1: A TOILET ROOM USED BY FEMALS SHALL BE PROVIDED WITH A COVERED RECEPTACLE FOR FEMININE HUGIENE PRODUCTS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: BOK CHANG FS-46903 EXP 01/23/2014. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL 202-442-5928 FOR MS. COLEMAN (SUPERVISOR).
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 49.0F |
| (Reach-in Freezer) | 32.0F |
| Ham sliced | 46.0F |
| Mayonnaise | 48.0F |
| Tomatoes sliced | 48.0F |
| Onions raw | 50.0F |
Jun 12, 2012 (Routine)
Violations:
- Management awareness; policy present
No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The upright white freezer needed defrosting and cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Cheeseburger (Grill) (Cooking) | 160.0F |
| Onions cooked (Grill) (Cooking) | 165.0F |
| Potatoes (Grill) (Cooking) | 165.0F |
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