THE WHARF, 1100 MAINE AVE SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 29, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Sep 23, 2014 | Routine | 6 | 11 | Details / Comments |
|
Apr 25, 2013 | Complaint | 1 | 2 | Details / Comments |
Sep 29, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (REPEAT)
FAILURE TO COMPLY WITH 5-DAY NOTICE CITED AT PREVIOUS INSPECTION CONDUCTED ON 9/23/14 (25 DCMR 1005.1). ALL OTHER 5-DAY NOTICE CITED AT THE PREVIOUS INSPECTION HAVE BEEN ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180)
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (2-compartment sink) | 114.0F |
| (Reach-in Refrigerator) | 38.0F |
| Tilapia (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (2-compartment sink) | 124.0F |
| (Walk-in Refrigerator) | 40.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 167.0F |
| Greens (Hot Holding Display Unit) (Hot Holding) | 145.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 135.0F |
| Stuffed Crab Shells (Steam Table) (Holding) | 72.0F |
Sep 23, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
items stored inside of the handsink on the line (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)sandwich unit in the kitchen contians food debris - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).stuffed crab shells on the front display case above 41 degrees(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
cooked macaroni inside of the walkin unit in the kitchen without a date or label (Corrected On Site) - Approved thawing methods used
(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)frozen shrimp sitting inside of the 2-comp sink next to the walkin unit (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s).No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)One rat feces found in the small storage area next to the 3-comp sink - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)employee in the food prep area not wearing hair restraints - Single-use/single-service articles: properly stored & used
Single-service items stored on floor or less than 6 inches above the floor.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelving inside of the small storage room is not easily cleanable - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s).No sanitizer for use in the sani-buckets(s). - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)equipment in the kitchen contains grease and food debris - Hot & cold water available; adequate pressure
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)the hot water at the handsink behind the front line is completely turned off - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)handsink and 2-comp sink in the kitchen leaks - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)3-comp sink in the kitchen does not have an air gap - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors inside of the small storage area contain trash and debris/Floors under cooking units contain standing water and food debris
Correct stated item siwthin 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mrs.Jacqueline coleman at (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 109.0F |
| Hot Water (3-compartment sink) | 108.0F |
| Hot Water (Handwashing Sink - kitchen) | 106.0F |
| Hot Water (2-compartment sink) | 101.0F |
| Greens (Steam Table) (Hot Holding) | 155.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 154.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 145.0F |
| Fried Chicken (Steam Table) (Hot Holding) | 166.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Ceviche (Refrigerator - seafood display) (Cold Holding) | 39.0F |
| Fish raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| Stuffed crab shells (Refrigerator - seafood display) (Cold Holding) | 70.0F |
| Shrimp cooked (Refrigerator - seafood display) (Cold Holding) | 39.0F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 177.0F |
| Maryland Crab Soup (Soup Warmer) (Hot Holding) | 155.0F |
| New England Clam Chowder (Soup Warmer) (Hot Holding) | 155.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 37.6F |
| (Sandwich Prep Refrigerator) | 41.0F |
Apr 25, 2013 (Complaint)
Violations:
- Plumbing installed; proper backflow devices
TOILET RIPPED FROM FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
NO COVERED RECEPTACLE FOR FEMALE TOILET(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
TORN FLOORS, TORN CEILING,AND TORN WALLS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
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