RUMORS RESTAURANT, 1900 M ST NW, 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. | Sep 23, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 19, 2013 | Routine | 1 | 4 | Details / Comments |
| No violation noted during this evaluation. | Aug 20, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 30, 2012 | Routine | 3 | 0 | Details / Comments |
Sep 23, 2013 (Follow-up)
Comments:The DC CFM is Aaron Salita: FS57506 will expire 01/16/2016.
5 day notice abated from the inspection conducted on 9/19/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Beef (Steam Table) (Holding) | 145.0F |
| Chicken (Deep Fryer) (Cooking) | 202.0F |
| Fries (Deep Fryer) (Cooking) | 185.0F |
| (Refrigerator - reach-in) | 39.4F |
Sep 19, 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.(instructions issued)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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.(issued) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at hand washing sink. No paper towels at hand washing sink. (Corrected On Site) - Food properly labeled; original container
Food ingredient containers were not labeled. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Mold on the back panel of the ice machines.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Certified Food Manager is Aaron Salita: Prometric, 01/16/2013.
Correct items stated within 5 and 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor At 202-44-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 104.5F |
| (Refrigerator - reach-in) | 40.9F |
| (Refrigerator - reach-in) | 39.6F |
| (Refrigerator - reach-in) | 39.7F |
| (Refrigerator - reach-in) | 32.9F |
| (Refrigerator - reach-in) | 38.3F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 43.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 39.9F |
| Beef (Refrigerator - counter top) (Cold Holding) | 138.9F |
| Beans (Steam Table) (Hot Holding) | 167.0F |
| Onions cooked (Steam Table) (Hot Holding) | 150.4F |
| Mushrooms (Steam Table) (Hot Holding) | 130.0F |
| (Refrigerator - walk-in) | 39.2F |
| (Freezer - walk-in) | 9.8F |
| (Dishwashing Machine - Wash Cycle) | 125.0F |
| (Final Rinse Cycle - Warewashing Machine) | 125.0F |
Aug 20, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jul 30, 2012 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. HAND SINKS MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) RACKS IN THE WALK IN UNIT CONTAINED FOOD PARTICLES AND DEBRIS. 2) GLASS RACKS FOR THE DISH MACHINE WERE UNCLEAN AT VISIT. 3) INTERIOR OF ICE MACHINE CONTAINED SLIGHT CALCIUM BUILD-UP BEHIND THE DRIP PANEL. 4) SODA GUNS AND HOLDERS AT THE BAR CONTAINED SYRUP BUILD UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW. 1 UNIT WAS ELEVATED AT VISIT. TECHNICIAN ARRIVED TO WORK ON THE UNIT DURING VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN 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) | 135.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.8F |
| (Freezer - walk-in) (Cold Holding) | -2.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.6F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 51.2F |
| (Steam Cooker) (Holding) | 162.0F |
| Chili - Beef (Steam Table) (Hot Holding) | 147.0F |
| Onions cooked (Steam Cooker) (Hot Holding) | 159.0F |
| Mushrooms (Steam Table) (Hot Holding) | 160.0F |
| Bacon (Oven) (Hot Holding) | 313.0F |
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