TONY'S PLACE 02, 1400 GOOD HOPE RD SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 28, 2014 | Complaint | 1 | 3 | Details / Comments |
|
Jun 16, 2014 | Routine | 1 | 2 | Details / Comments |
|
Mar 11, 2014 | Complaint | 2 | 5 | Details / Comments |
|
Aug 06, 2013 | Routine | 1 | 2 | Details / Comments |
|
Mar 25, 2013 | Routine | 2 | 4 | Details / Comments |
|
Aug 10, 2012 | Routine | 2 | 4 | Details / Comments |
|
May 01, 2012 | Routine | 1 | 3 | Details / Comments |
|
Jan 17, 2012 | Routine | 1 | 3 | Details / Comments |
Aug 28, 2014 (Complaint)
Violations:
- Proper cold holding temperatures
SANDWICH STATION, DISPLAY BOX ARE OUT OF TEMPERATURE (T=50 TO 58) SO AS FOOD IN THE PLACES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
THERE IS NO VISIBLE THERMOMETER AT SANDWICH STATION. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
GREASE BUILT UP AT COOKING AREA (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
ONE SANDWICH STATION WITH TEMPERATURE OF 58, IT IS APPARENTLY NOT CAUSE BY BUSY USE BUT TROUBLE OF DEVICE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM; SUK I. REDDICK 51881 EXP 05/03/2015. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 122.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 51.0F |
| (Refrigerator - sandwich prep unit) | 58.0F |
| (Refrigerator - display) | 50.0F |
| (Freezer) | 20.0F |
| Pasta | 140.0F |
| Mixed Vegetables | 138.0F |
| Chicken | 138.0F |
| Tomatoes sliced | 52.0F |
| Onions raw | 52.0F |
| Cheese | 52.0F |
Jun 16, 2014 (Routine)
Violations:
- 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) - Nonfood-contact surfaces clean
Shelves in the dry food storage need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Physical facilities: installed, maintained, & clean
Area at the rear exist needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 105.0F |
| (Walk-in Freezer) | 26.0F |
| (Walk-in Refrigerator) | 40.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 30.0F |
| Potatoes (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 32.0F |
| Watermelon (Refrigerator - display) (Cold Holding) | 30.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 140.0F |
| Gravy (Steam Table) (Hot Holding) | 120.0F |
| Pork (Steam Table) (Hot Holding) | 142.0F |
Mar 11, 2014 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provide the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview form.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing sink, paper towel and soap blocked by single srevice items. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in walk-in-refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths stored on counter and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Damaged freezer door observed. (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 (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in) (Cooking) | 38.0F |
| Beans (Hot Water Bath) (Hot Holding) | 148.0F |
| Beef (Hot Water Bath) (Hot Holding) | 136.0F |
| Macaroni and cheese (Hot Water Bath) (Hot Holding) | 142.0F |
| (Freezer) (Cold Holding) | 0.0F |
Aug 06, 2013 (Routine)
Violations:
- Food separated and protected
RAW FOOD MIXED WITH RTE FOOD IN REACH IN UNIT (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Physical facilities: installed, maintained, & clean
BULK ITEMS IN RESTAURANT (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Freezer) | 13.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Fish (Freezer) (Cold Holding) | 13.0F |
| Beef Patties (Grill) (Preparation) | 149.0F |
Mar 25, 2013 (Routine)
Violations:
- Proper cooling time & temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)fried potatoes inside of the walkin box at 110 degrees - Proper date marking & disposition
Cooked potentially hazardous foods not dated or labeled(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Remove glue traps that contain dead roaches - Contamination prevented during food preparation, storage, & display
butter on the line uncovered and not stored on ice (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean exterior of all equipment inside of the kitchen under neath tables
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Beef Stew (Steam Table) (Hot Holding) | 155.0F |
| Chicken and Vegetables (Steam Table) (Hot Holding) | 145.0F |
| Chili - Beef (Steam Table) (Hot Holding) | 145.0F |
| Cabbage (Steam Table) (Hot Holding) | 167.0F |
| Gravy - Beef (Steam Table) (Hot Holding) | 149.0F |
| Greens (Steam Table) (Hot Holding) | 163.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 188.0F |
| Chicken baked (Steam Table) (Hot Holding) | 145.0F |
| Chicken fried (Steam Table) (Hot Holding) | 139.0F |
| Gizzards (Steam Table) (Hot Holding) | 139.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chicken Soup (Steam Table) (Hot Holding) | 149.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Aug 10, 2012 (Routine)
Violations:
- Hands clean and properly washed
Observed employee wiping hands on apron after washing hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
hand sink used for other purposes. (Corrected On Site) - Food separated and protected
Food not protected from contamination. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Date mark food containers in side walk in cooler nd freezer. - Thermometers provided & accurate
No thermometer in reach-in refrigerator. - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS).
Certified Food Manager Ming S. Zhang FS#45418 expire 9-26-13.
CORRECT CRITICAL Violation WITHIN 5 DAYS AND ON CRITICAL VIOLATIONS WITHIN 45 DAYS.
PLEASE CALL JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928 FOR Further QUESTIONS.
| Temperatures | |
| Tuna Salad | 40.0F |
| Chicken salad | 40.0F |
| Ribs | 130.0F |
| Macaroni and cheese | 141.0F |
| Rice | 140.0F |
| Chicken | 143.0F |
| Cheese | 44.0F |
| (Freezer) | 0.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
May 01, 2012 (Routine)
Violations:
- Proper date marking & disposition
NO DATE OR LABEL ON THE COOKED FOODS INSIDE OF THE WALKIN REFRIGERATOR (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS UNDER AND AROUND THE DEEP FAT FRYER AND GRILLS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS.JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| SMOTHERED PORK (Hot Holding Display Unit) (Hot Holding) | 160.0F |
| Cabbage (Hot Holding Display Unit) (Hot Holding) | 155.0F |
| Green Beans (Hot Holding Display Unit) (Hot Holding) | 156.0F |
| Mashed potatoes (Hot Holding Display Unit) (Hot Holding) | 178.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 155.0F |
| Lasagna (Hot Holding Display Unit) (Hot Holding) | 155.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 154.0F |
| Potatoes (Hot Holding Display Unit) (Hot Holding) | 143.0F |
| Gizzards (Hot Holding Display Unit) (Hot Holding) | 188.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| SCRAPPLE (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - deli display) | 39.0F |
Jan 17, 2012 (Routine)
Violations:
- Food separated and protected
Raw shell eggs stored over ready to eat food item. (Corrected On Site) - Insects, rodents, & animals not present
Floor has hole in front of freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Handle missing on hot holding display case. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (292)442-5928.
| Temperatures | |
| Steak raw | 44.0F |
| Cheese | 40.0F |
| Half Smoked Sausage | 40.0F |
| Sausage | 40.0F |
| Ham | 40.0F |
| Hamburger patty | 41.0F |
| Chicken salad | 36.0F |
| Turkey Breast | 36.0F |
| Hot Water | 118.0F |
| Chili - Beef | 140.0F |
| Potato Soup | 153.0F |
| Chili | 160.0F |
| Macaroni Salad | 157.0F |
| Chicken | 165.0F |
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