TJ'S RESTURANT, 1025 THOMAS JEFFERSON ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 03, 2014 | Follow-up | 2 | 2 | Details / Comments |
|
Aug 18, 2014 | Routine | 7 | 8 | Details / Comments |
|
Jan 25, 2013 | Routine | 1 | 4 | Details / Comments |
Sep 03, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food separated and protected
raw fish stored over ready toe eat foods inside of the walkin unit (Corrected On Site) - Proper cold holding temperatures
sliced meats and coleslaw on the reach-in unit above 41 degrees (Corrected On Site) - Contamination prevented during food preparation, storage, & display
food sitting on the floor inside of the wlakin unit(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing sink - deli section) | 115.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Fried Chicken (Steam Table) (Hot Holding) | 148.0F |
| Spaghetti (Steam Table) (Hot Holding) | 135.0F |
| Rice (Steam Table) (Hot Holding) | 158.0F |
| Egg Roll (Steam Table) (Hot Holding) | 139.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 177.0F |
| Seafood Salad (Salad Display Unit) (Cold Holding) | 40.0F |
| Tuna Salad (Salad Display Unit) (Cold Holding) | 39.0F |
| Pasta Salad (Salad Display Unit) (Cold Holding) | 41.0F |
| Sliced Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| (Refrigerator - reach-in) | 39.6F |
| (Refrigerator - walk-in) | 40.0F |
Aug 18, 2014 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - No bare hand contact with ready-to-eat foods or approved
employee handling ready to eat foods with her band hands (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw foods stored over ready to eat foods in the walkin unit (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Ice Machine contains mold - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s) on the hot bar - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s). - Food properly labeled; original container
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)sugar and rice bins are not labled - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(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 walkin box contains cardbaord - 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). - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of all cooking units contain grease and debris - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under equipment contain grease and debris
Correct stated itmes within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Cottage cheese (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 49.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Fried Rice (Hot Bar) (Hot Holding) | 118.0F |
| Fried Chicken (Hot Buffet) (Hot Holding) | 116.0F |
| Lunchmeat (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Steak cooked (Hot Buffet) (Hot Holding) | 120.0F |
| Beef and Broccoli (Hot Buffet) (Hot Holding) | 119.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.5F |
| (Refrigerator - sandwich prep unit) | 50.0F |
Jan 25, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Remove cold salads from salad bar and chill until temp reaches 41 degrees (Corrected On Site) - Approved thawing methods used
frozen beef inside of sink frozen (Corrected On Site) - Wiping cloths: properly used & stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Shelving inside of the walkin box contains mold - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors inside of the kitchen contain grease underneath the cooking units
Correct stated items within 45 days
If you hava any questions,please contact area supervisor Mr. Ronnie Taylor at(202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Chicken Blackened (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Corn Chowder (Soup Warmer) (Hot Holding) | 148.0F |
| Maryland Crab Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 166.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 48.0F |
| Egg Salad (Salad Bar) (Cold Holding) | 54.0F |
| Seafood Salad (Salad Bar) (Cold Holding) | 48.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| (Refrigerator - display) | 40.0F |
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