TAYLOR GOURMET, 1910 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 21, 2014 | Follow-up | 2 | 1 | Details / Comments |
|
Aug 15, 2014 | Routine | 4 | 0 | Details / Comments |
|
Aug 13, 2014 | Routine | 7 | 12 | Details / Comments |
|
Jul 30, 2013 | Routine | 3 | 2 | Details / Comments |
|
Dec 19, 2011 | Preoperational | 0 | 1 | Details / Comments |
Aug 21, 2014 (Follow-up)
Violations:
- Insects, rodents, & animals not present
Dead mouse found in back corner near bait station. (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. - Physical facilities: installed, maintained, & clean
Old mouse dropping found in basement. (Corrected On Site)
VIOLATIONS ABATED (25 DCMR 3004.1, 3002.1, 1801.1, 1900.1, 3201.1, 3210.1 (c)).
VIOLATION STILL PENDING (25 DCMR 2418.1). PLEASE CONTACT AREA SUPERVISOR Mr. RONNIE TAYLOR WHEN COMPLETED AT 202-442 9037.
CFPM: Derek M. Lavin, FS- 61637, exp: 02/28/2017.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| (Walk-in Refrigerator) | 41.0F |
Aug 15, 2014 (Routine)
Violations:
- Food separated and protected
SALAD MUST BE PROTECTED FROM CONTAMINATION DURING PREP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREE'S OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF MICE AT VISIT. PROVIDE A REPORT FROM THE PEST CONTROL COMPANY AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-CARD NOT ON PREMISES.
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) | 104.2F |
| (Refrigerator - reach-in) (Cold Holding) | 33.2F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 37.5F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 37.9F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 34.5F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 34.5F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 38.8F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 130.5F |
| (Refrigerator - reach-in) (Cold Holding) | 33.4F |
| (Reach-in Freezer) (Cold Holding) | -4.2F |
| (Refrigerator - drawer) (Cold Holding) | 35.2F |
Aug 13, 2014 (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. (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. (Corrected On Site) - Hands clean and properly washed
Employees not washing hands when changing tasks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink on front line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in restrooms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw eggs stored above produce and ready to eat salads. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. Unclean food-contact surfaces (Knives used to cut sandwiches) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Cooling beef at room temperature without monitoring temperature to make sure that it is reaching the correct cooling zones at right time frame. - Thermometers provided & accurate
No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Containers holding vegetables in last reach in refrigerator not properly labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Rodent droppings found on floor around the dry storage in basement. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Food spill on floor of one reach in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Food on floor on front line (mostly between sandwich prep units). - Physical facilities: installed, maintained, & clean
Mops not hung up in mop area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS.
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
CFPM info: Otoniela A. Lopez, #577-27-5101 (No expiration date given on card).
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 141.0F |
| Hot Water (Handwashing Sink - Service Line) | 138.9F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Mozzarella Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.8F |
| Beef (Rack) (Cooling) | 85.6F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Taylor Dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) | 33.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 189.9F |
| Turkey (Walk-in Refrigerator) (Cold Holding) | 38.8F |
| (Walk-in Refrigerator) | 40.0F |
| Pork (Reach-in Refrigerator) (Cold Holding) | 39.6F |
Jul 30, 2013 (Routine)
Violations:
- Correct response to questions
No DC CFM certificate for the PIC at call.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)instructions issued) - 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 hand washing signage at hand washing sink in the basement.(issued) (Corrected On Site) - Approved thawing methods used
Turkey being thawed in water at room temperature.(refrigerated) (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(work order submitted)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Notified the manager on duty that the certificate of occupancy indicates business use is for the first floor and that the C/O has to be changed to include the basement or cease preparation and storage of food in the basement.
Correct items stated within e 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| (Refrigerator - reach-in) | 39.8F |
| (Refrigerator - reach-in) | 42.8F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 43.9F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 39.8F |
| Beans (Refrigerator - counter top) (Cold Holding) | 42.9F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 38.4F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 43.9F |
| (Refrigerator - walk-in) | 42.7F |
Dec 19, 2011 (Preoperational)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AT THE 3 COMPARTMENT SINK (Corrected On Site)
NO OBJECTIONS TO LICENSE ISSUANCE
The Business doesn't have a written employee's health policy for foodborne illness, a copy is given to store manager.
CFPM Curry M Robert FS-48220 Exp. 05/25/2014
Consumer advisory notice printed on the menu
Most recent pest control service date: 12/11/2011
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 122.0F |
| (Refrigerator - reach-in) | 32.0F |
| (Reach-in Freezer) | 37.0F |
| (Refrigerator - reach-in) | 36.0F |
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