TAYLOR GOURMET, 1750 PENNSYLVANIA AVE 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. | Nov 13, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 06, 2014 | Follow-up | 2 | 1 | Details / Comments |
|
Oct 28, 2014 | Routine | 6 | 2 | Details / Comments |
|
May 28, 2013 | Preoperational | 0 | 2 | Details / Comments |
Nov 13, 2014 (Follow-up)
Comments:The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 11/04/2014
If any question please call area supervisor Ms. Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 41.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 40.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 41.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 40.0F |
Nov 06, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
The grill line handsink is inaccessible due to a table being place in front of it. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling time & temperatures
Whole roasts are wrapped in plastic while still hot (155F) and stacked on top of each other to cool. The roasts will not reach adequate temperature for the time allowed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are discolored and scored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM NICHOLAS KICHEFNER FS-60310 Exp. 09/21/2016
Items abated from previous inspection: 400.1, 1900.1, 1005.1, 1007.1, 803.1, 812.1, 2403.1.
Correct items within 5 or 45 days as stated.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 124.0F |
| Stuffing (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 41.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
| Red Peppers Roasted (Refrigerator - open display) (Cold Holding) | 37.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Pesto Sauce (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Roast Pork (Walk-in Refrigerator) (Cooling) | 155.0F |
| Roast Pork (Walk-in Refrigerator) (Cold Holding) | 45.0F |
Oct 28, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES: UNCLEAN CAN OPENER, UNCLEAN PREP TABLE WITH RTE FOOD (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS IN CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
SEVERAL UNLABELED PLASTIC SQUEEZE BOTTLES OF OIL,HERBS, SAUCES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - 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(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
THERE IS NO AIR GAP AT THE 3COMPARTMENTS SINK MAIN PIPES LEADING TO THE FLOOR DRAIN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM NICHOLAS KICHFNER FS-60310 Exp. 09/21/2016
Most recent pest control service date: 05/01/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bologna (Refrigerator - open display) (Cold Holding) | 49.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cheddar Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 49.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
May 28, 2013 (Preoperational)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Gargage disposal unit is not ANSI/NSF rated for commercial use. - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violations with in 45 days.
No food present at the time of the inspection.
If there are any questions contact area supervisor, Mr. Taylor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (Prep sink) | 130.0F |
| (Prep sink) | 126.0F |
| (3-compartment sink) | 133.0F |
| (Handwashing Sink - Dishwash area) | 132.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - drawer) (Cold Holding) | 38.0F |
| (Handwashing Sink - Service Line) | 130.0F |
| (Handwashing Sink - kitchen) | 128.0F |
| (Refrigerator - beverage) (Cold Holding) | 39.0F |
| (Handwashing Sink - toilet room) | 112.0F |
| (Handwashing Sink - toilet room) | 110.0F |
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