THE COUPE, 3415 11TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 05, 2014 | Routine | 3 | 5 | Details / Comments |
| No violation noted during this evaluation. | Sep 25, 2013 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Sep 16, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 10, 2013 | Routine | 3 | 0 | Details / Comments |
|
Sep 25, 2012 | Preoperational | 2 | 0 | Details / Comments |
Nov 05, 2014 (Routine)
Violations:
- Food separated and protected
FOOD WAS NOT PROTECTED FROM CONTAMINTAION AT VISIT. PANS THAT ARE STACKED IN THE WALK-IN UNIT MUST BE SEPERATED BY A FOOD GRADE MATERIAL SUCH AS BAKING PAPER. ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) 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. 2) ICE MACHINE CONTAINED MOLD BEHIND THE DRIP PANEL(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS WERE NOT IN COMPLIANCE AT VISIT AND FOOD ITEMS HAD TO BE DISCARDED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
PROVIDE THERMOMETERS FOR ALL REFRIGERATORS IN ORDER TO MONITOR INTERNAL TEMPERATURES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD MAY NOT BE COVERED WITH CLOTH NAPKINS. - Warewashing facilities: installed, maintained, & used; test strips
SANITIZER AT THE BAR WAS NOT ADAQUATE AT THE GLASS WASHING MACHINE. ESTABLISHMENT MUST USE LARGE DISH MACHINE TO WASH GLASSES UNTIL MACHINE IS ADJUSTED OR REPAIRED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
CLEAN ALL STAINLESS STEEL STORAGE AREAS WHERE NEEDED TO REMOVE FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 104.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.9F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 37.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| (Refrigerator - reach-in) (Cold Holding) | 45.6F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 51.9F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 51.4F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 59.0F |
| Fries (Hot Holding Unit) (Hot Holding) | 162.7F |
| Sauce (Steam Table) (Hot Holding) | 140.0F |
| (Steam Table) (Hot Holding) | 160.9F |
Sep 25, 2013 (Follow-up)
Comments:Certified Food Manager Ashley William FS#54223 expire 11-11-14.
Critical violation was abated.
Sep 16, 2013 (Follow-up)
Comments:Certified Food Manager Ashley L. William FS#54223 expire 11-11-14.
RECOMMEND 5 DAYS EXTENSION FOR FOLLOW UP ON CUTTING BOARD, MANAGER STATED THEY ARE WAITING FOR THE CUTTING BOARDS TO COME IN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
ALL OTHER VIOLATIONS WAS ABATED.
| Temperatures | |
| Beef Stew | 41.0F |
| Lettuce | 40.0F |
| Cucumbers | 41.0F |
| Blue cheese dressing | 41.0F |
| Anchovies | 40.0F |
| Mixed Vegetables | 40.0F |
Sep 10, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
unclean food contact surfaces/ice boxes(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/25/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.5°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 35.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chili (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 48.0F |
| Mozzarella Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 49.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 43.0F |
Sep 25, 2012 (Preoperational)
Violations:
- Management awareness; policy present
The Business has NO written employee's health policy for food-borne illness, a copy is given to the restaurant chef. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
The licensee shall inform consumers by brochures, deli-case or menu advisories, label statements, table tents, placards, or other effective written means of the potential health risks that may read: "Consuming raw or undercooked meats
The Business has NO written employee's health policy for food-borne illness,a copy is given to the store manager.
CFPM DANIEL TR MCCOMBIE FS 45200 EXP 10/12/2013
Most recent pest control service date: 09/20/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -4.0F |
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