PETWORTH CARRYOUT, 3937 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 08, 2011 | Follow-up | 3 | 0 | Details / Comments |
|
Nov 30, 2011 | Routine | 7 | 16 | Details / Comments |
Dec 08, 2011 (Follow-up)
Violations:
- Management awareness; policy present
The employee health policy forms for foodborne illness have not been completed. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have numerous grooves and are not smooth. - Plumbing installed; proper backflow devices
The garbage disposal unit is out of order.
CERTIFIED FOOD PROTECTION MANAGER: Barbara A. Johnson (CFPM# 39256; Expiration Date 4/13/2012)
5 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/30/2011:
25 DCMR 1900.1
45 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 11/30/2011:
25 DCMR 1600.1
25 DCMR 2908.1
25 DCMR 2911.1
25 DCMR 3207.1
5 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 11/30/2011:
25 DCMR 300.1
25 DCMR 1502.1
25 DCMR 2418.1
45 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 11/30/2011:
25 DCMR 302.2
25 DCMR 1410.1
25 DCMR 1524.2
25 DCMR 1601.4(b)(3)
25 DCMR 1608.1
25 DCMR 1800.2
25 DCMR 2912.1
25 DCMR 3008.1(b)(2)
25 DCMR 3213.1
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 148.5F |
| Hot Water (3-compartment sink) | 149.3F |
| (Refrigerator - reach-in) | 36.0F |
Nov 30, 2011 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for foodborne illness. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. I provided the person in charge with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy for foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at the handwashing sinks in the kitchen and toilet room. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The kitchen handwashing sink is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
There are uncovered food items in the reach-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The freezer needs to be defrosted. The interior of the reach-in refrigerators and display refrigerator are unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
The pork chop on the steam table is held at an improper temperature. (Corrected On Site) - Proper cold holding temperatures
The sausage patties in the reach-in refrigetor are held at an improper temperature. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Food items in the reach-in refrigerator are held at improper temperatures and there is no thermometer provided to monitor the internal temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There are no thermometers in the freezer and reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There are gaps in the storage room ceiling and a hole at the ceiling/wall juncture behind the heater. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The cook is not wearing a hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard is lining the storage room shelves in the rear of the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have numerous grooves and are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The gaskets and interior of the coffin style freezer door is cracked and deteriorating. The door of the unit is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No detergent-sanitizer for use in the 2-compartment sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is an encrustation of food and grease on the exterior of the stove and deep fryer. The shelf in the kitchen above the mop sink is unclean. There is an accumulation of grease under the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no self-closing device on the toilet room door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The establishment is cluttered with various itmes that are not being used in the establishment. Numerous items such as boxes, ice cream maker, and a television that are no longer in use are stored in the rear of the establishment. An old reach-in refrigerator, an under counter refrigerator, and a coffe machine in the kitchen are not in use. A machine normally used for hot dogs or sausages is stored at the front counter and is just collecting dust. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (no lighting) in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The light tube under the ventilation hood is not shielded or shatterproof. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD PROTECTION MANAGER: Barbara A. Johnson (CFPM# 39256; Expiration Date 4/13/2012)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 144.9F |
| Hot Water (2-compartment sink) | 149.4F |
| Hot Water (Handwashing Sink - toilet room) | 149.6F |
| Gravy (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Chicken baked (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Salisbury Steak (Grill) (Cooking) | 160.9F |
| Chicken Wings (Deep Fryer) (Cooking) | 204.9F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 64.6F |
| Sausage Patty (Refrigerator - reach-in) (Cold Holding) | 62.8F |
| Chicken baked (Oven) (Cooking) | 198.6F |
| (Refrigerator - display) | 30.0F |
| Green Beans (Steam Table) (Hot Holding) | 182.4F |
| Candied Yams (Steam Table) (Hot Holding) | 198.1F |
| Greens (Steam Table) (Hot Holding) | 195.0F |
| Pork Chop (Steam Table) (Hot Holding) | 112.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 152.7F |
| Turkey Wings (Steam Table) (Hot Holding) | 151.3F |
| Salisbury Steak (Steam Table) (Hot Holding) | 147.0F |
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