THE OCEANAIRE SEAFOOD ROOM, 1201 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 11, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Mar 05, 2014 | Routine | 15 | 15 | Details / Comments |
|
Sep 05, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 20, 2013 | Routine | 5 | 1 | Details / Comments |
|
Jun 27, 2012 | Routine | 3 | 2 | Details / Comments |
|
Feb 14, 2012 | Routine | 2 | 2 | Details / Comments |
Mar 11, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed in ice machine on basement level. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Walk in cooler air temp. of 49 degrees. Products inside above 41 degrees. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
THE FOLLOWING ITEMS FROM INSPECTION DATED 03/05/2014 HAVE BEEN ABATED:
25 DCMR 1900.1
25 DCMR 1007.1
25 DCMR 2602.1
25 DCMR 2607.1
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS.
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS.
Inventory of food items discarded due to temperature abuse:
Shredded potatoes (7 box), sour cream (5 containers), goat cheese, mozzarella cheese, pasta portions (36 each), potato au gratin (2 hotel pans), tomatoes (hotel pan), cream corn (hotel pan), crème brule (9 each), cut lettuce, cheese cake (2), whole milk (11.5 gallon), fat free milk (6.5 gallon), buttermilk (42.5 qd), whole eggs liquid (10 quarts), egg yolks (1 case + 10 pints).
IF YOU HAVE ANY QUESTION PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
Mar 05, 2014 (Routine)
Violations:
- Management awareness; policy present
Documented health policy not available. Manager not able to name all 5 food borne illnesses that require reporting. Documents left on site. (Corrected On Site) - Hands clean and properly washed
Observed employees not washing hands when changing tasks and gloves. (Corrected On Site) - Hands clean and properly washed
Observed employees washing hands for less than 20 seconds on multiple occasions. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Observed multiple employees having bare hand contact with ready-to-eat foods without use of gloves or barrier. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Towels not available at hand sink in bar area or at salad prep station in back of house. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No hand washing signage observed at the bar or prep sink near refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Shell stock tags are not affixed to two bags of mussels in walk in cooler. Tags are not located. Shell stock was discarded in the presence of inspector. (Corrected On Site) - Food separated and protected
Observed raw ground beef stored above raw shrimp in walk in cooler. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Triple sink sanitizer tests out at 0ppm. Triple sink is currently in use. Dishes are not being sanitized. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed slicer and dicer are stored dirty after use. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed mold growth on interiors of two ice machines. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Milk and buttermilk inside reach in cooler were at temperatures above 41 degrees. Products were discarded in the presence of the Inspector. Milk, dairy. sauces, lettuce, and au gatin all measured temperatures at 45 and 46 degrees in walk in cooler. No logs present supporting how long foods have been at these temperatures. All potentially hazardous foods in walk in cooler discarded in presence of inspector. (Corrected On Site) - Proper date marking & disposition
Products inside walk in cooler at main level are not date marked. Products are intended to be held for more than 24 hours. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
Time used as a control for tomatoes out of refrigeration in salad area. No logs or documented procedures present. Manager replaced tomatoes in cooler. (Corrected On Site) - Toxic substances properly identified, stored, used
Chemical spray bottle (full) is observed unlabeled at the bar. (Corrected On Site) - Toxic substances properly identified, stored, used
Hand soap is stored over silverware in back of house. Windex stored directly next to liquor in bar. (Corrected On Site) - Thermometers provided & accurate
Thermometers used to measure ambient air temperatures in several coolers are broken. (Corrected On Site) - Food properly labeled; original container
Observed food bins not easily recognizable not labeled with common name in dry storage. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Observed employee using towel for wiping to hold toasted bread that is plated (Ready-to-eat) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Dry storage food products are stored on dirty sheet pans that line shelves.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Observed utensils stored in standing water less than 135 degrees. Ice scoop stored in bucket with mold accumulation in main kitchen. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting boards on site with heavy ware damage, burns, and cuts that make surfaces no longer cleanable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Tin foil lines range and grill. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Test strips for chemical sanitizing dishwashers on site are not available. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Drain from triple sink through grease trap is inserted below flood level of floor drain to sewer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed in restaurant. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Men's restroom door off kitchen is left open and not self closing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Sink basin at dish area is leaking. Holes present in walls in basement. Door to ice machine is damaged. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls behind ice machine have thick dust build up. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Lights not shielded in walk in coolers in basement level. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS.
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
Inventory of food items discarded due to temperature abuse:
Sour Cream: 5 Containers
Goat Cheese
Mozzerella Cheese
Pasta Portions: 36 ea
Potatoes Au Gratin: 2 Hotel Pans
Tomatoes: 1 hotel pan
Creamed Corn: Half Hotel Pan
Crème Brulee: 9 portions
Cut Lettuce: 1/2 Lexan
Cheese Cakes: 2 Ea
Whole Milk: 11.5 Gal
Fat Free Milk: 6.5 Gal
Buttermilk: 42.5 Qts
Whole Eggs, liquid: 10 Qts
Egg Yolks: 1 case + 10 Pints
If you have any questions, please call area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Mayonnaise (Refrigerator - display) (Cold Holding) | 41.4F |
| Shrimp cooked (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| Lobster Bisque (Hot Holding Unit) (Hot Holding) | 154.3F |
| Tomatoes sliced (Countertop) (Cold Holding) | 53.0F |
| Shrimp cooked (Reach-in Refrigerator) (Cooling) | 46.6F |
| Crab meat (Refrigerator - display) (Cold Holding) | 42.3F |
| Calamari (Walk-in Refrigerator) (Cold Holding) | 36.8F |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 36.8F |
| Seafood (Refrigerator - display) (Cold Holding) | 29.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 143.0F |
| Shrimp cooked (Refrigerator - display) (Cold Holding) | 49.9F |
| Potatoes (Walk-in Refrigerator) (Cold Holding) | 46.7F |
| Sour Cream (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| Beef Stew (Stove) (Cooking) | 144.6F |
| (Walk-in Refrigerator) | 33.0F |
| (Walk-in Refrigerator) | 49.0F |
| (Walk-in Refrigerator) | 41.0F |
| (Walk-in Freezer) | -10.0F |
| (Reach-in Refrigerator) | 24.0F |
| (Reach-in Refrigerator) | 26.0F |
| (Reach-in Refrigerator) | 41.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 41.3F |
| Hot Water (Handwashing Sink) | 132.0F |
| Hot Water (Prep sink) | 133.0F |
| Hot Water (Handwashing Sink - toilet room) | 119.0F |
| Hot Water (Handwashing Sink - toilet room) | 113.0F |
Sep 05, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food items such as fish held at improper temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Drawer refrigerator temperature observed 61 0 F.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Fish (Refrigerator - drawer) (Cold Holding) | 54.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - drawer) (Cold Holding) | 61.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Aug 20, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK IN THE EMPLOYEE RESTROOM DID NOT HAVE DISPOSABLE PAPER TOWELS. (Corrected On Site) - Food separated and protected
ALL OPENED FOOD AND DRY FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH. (Corrected On Site) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE COLD DRAWER WAS ELEVATED AT VISIT. ALL FISH STORED IN THIS UNIT MUST BE REMOVED OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
CHEMICAL WAS STORED IN THE FOOD PREP AREA ABOVE THE SALAD STAITON AT VISIT. TOXIC CHEMICALS MUST BE STORED IN A SEPERATE AREA AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION OF FOOD.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
SANITIZER WAS NOT ADAQUATE FOR WIPING CLOTHS AT VISIT. ONE BUCKET DID NOT CONTAIN ENOUGH SANITIZER. ANOTHER BUCKET HAD AN INCREASED AMOUNT. SANITIZER MUST HAVE THE ADAQUATE AMOUNT AT ALL TIMES IN ORDER TO ENSURE PROPER SANITATION. (Corrected On Site)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in meat) (Cold Holding) | 37.2F |
| (Refrigerator - walk-in) (Cold Holding) | 36.9F |
| Oysters (Ice) (Cold Holding) | 25.8F |
| Lobster (Ice) (Cold Holding) | 30.0F |
| (Refrigerator - drawer) (Cold Holding) | 51.3F |
| Fish - Cod (Refrigerator - drawer) (Cold Holding) | 50.2F |
| Fish - Mahi Mahi (Refrigerator - drawer) (Cold Holding) | 50.0F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 153.2F |
| Soup (Soup Warmer) (Hot Holding) | 144.6F |
| (Refrigerator - beverage) (Cold Holding) | 35.2F |
| (Freezer) (Cold Holding) | -6.2F |
Jun 27, 2012 (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 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food container not date marked in side walk in cooler. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Guage on dish washer machine not working properly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board has deep acratches and cutts. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Mashed potatoes | 163.0F |
| Rice | 122.0F |
| Onions cooked | 160.0F |
| Shrimp raw | 41.0F |
| Scallops | 44.0F |
| Crab meat | 41.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator - vehicle) | 34.0F |
| Clam Chowder | 41.0F |
| Hot Water | 114.0F |
Feb 14, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Proper date marking & disposition
NO DATE OR LABEL ON A CONTAINER OF FOOD INSIDE OF THE WALKIN BOX DOWNSTAIRS (Corrected On Site) - Personal cleanliness
EMPLOYEES CUTTING CARROT NOT WEARING HAIR RESTRAINTS (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)CLEAN AND SANITIZE SHELVING INSIDE OF THE WALKIN REFRIGERATOR
CFH: SEAN SANDERS PROMETRIC 10/15/2011
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Scallops (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 168.0F |
| GRITS (Steam Table) (Hot Holding) | 158.0F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 188.0F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| MANHATTAN CLAM CHOWDER (Soup Warmer) (Hot Holding) | 176.0F |
| Caesar Dressing (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Calamari (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Fish - Flounder (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Fish - Mahi Mahi (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 140.0F |
| (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | -12.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
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