SURF SIDE, 2444 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 27, 2014 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Oct 31, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 17, 2013 | Routine | 3 | 2 | Details / Comments |
|
Feb 28, 2013 | Routine | 2 | 1 | Details / Comments |
Feb 27, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
DIRTY CUTTING BOARDS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
ALL PACKAGED FOOD CONTAINERS IN WALK IN UNITS ARE NOT LABELED(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
NO SANITIZING AGENT FOR WIPING CLOTHS (Corrected On Site) - Physical facilities: installed, maintained, & clean
WET DIRTY FLOOR (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | -11.0F |
| Beef (Stove) (Cooking) | 168.0F |
| Hamburger patty (Refrigerator - open display) (Cold Holding) | 39.0F |
Oct 31, 2013 (Follow-up)
Comments:5 day noitce abated
If yoiu have any questions,please contact area supervisor Mr. Ronnie Taylora t(202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 113.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Guacamole (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken roasted (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Red Beans (Steam Table) (Hot Holding) | 145.0F |
| Rice and Beans (Steam Table) (Hot Holding) | 167.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 155.0F |
Oct 17, 2013 (Routine)
Violations:
- Food separated and protected
eggs stored on top shelf inside of the reach-in unit (Corrected On Site) - Proper cold holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold food item(s) held at improper temperature(s).Reach-in drawers under the line contain raw foods above 41 degrees - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no date or label on potentially hazardous foods in th walkin unit - Proper cooling methods used; adequate equipment for temperature control
reach-in drawers underneath the grill are not closing securely losing air(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)knives at the front counter are not inverted
Correct stated items within 5days
Correct stated items wihtin 45 days
If you have any questions,please call area supervisor Mr. Ronnie Taylora t (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| Hot Water (Handwashing Sink - toilet/female) | 118.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 48.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 49.0F |
| Corn (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Maryland Crab Soup (Soup Warmer) (Hot Holding) | 190.0F |
| Rice and Beans (Steam Table) (Holding) | 167.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 155.0F |
| Steak cooked (Steam Table) (Hot Holding) | 167.0F |
| Black Beans (Steam Table) (Hot Holding) | 144.0F |
| Rice (Steam Table) (Hot Holding) | 163.0F |
| Cheese sauce (Soup Warmer) (Hot Holding) | 155.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
Feb 28, 2013 (Routine)
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.(issued) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
At the disginated handsisnk in the basement prep are, there was no handwashing signage at handwashing sink;no soap at handwashing sink;no paper towels at handwashing sink. (Corrected On Site) - Plumbing installed; proper backflow devices
The handsink in the front line prep/service was taken to allow space for the dishwasher.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Jacobo Robles: FS45736 will expire 11/12/2013.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| (Refrigerator - walk-in) | 37.8F |
| Pork (Steam Table) (Hot Holding) | 145.0F |
| Beef (Steam Table) (Hot Holding) | 168.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 151.0F |
| Rice (Steam Table) (Hot Holding) | 146.0F |
| Soup (Steam Table) (Hot Holding) | 141.0F |
| (Refrigerator - reach-in) | 41.1F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
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