WAGSHAL'S MARKET, 3201 NEW MEXICO AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 20, 2014 | Complaint | 3 | 1 | Details / Comments |
|
Aug 12, 2014 | Complaint | 2 | 5 | Details / Comments |
|
Jul 13, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Jun 21, 2013 | Complaint | 3 | 3 | Details / Comments |
|
May 01, 2013 | Preoperational | 0 | 1 | Details / Comments |
Nov 20, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE WITH DC CODE. 1) CUTTING BOARD WAS IN POOR REPAIR. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2) ICE MACHINE CONTAINED CALCIUM BUILD-UP. 3) CAN OPENER AND BASE CONTAINED FOOD PARTICLES.(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 COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
SANITIZER WAS NOT ADAQUATE IN THE BUCKETS AT TIME OF VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-JORGE MARTINEZ FS-56491 EXP 5/9/2016
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) | 104.6F |
| (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| (Freezer) (Cold Holding) | 3.3F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 46.9F |
| Hamburger cooked (Grill) (Hot Holding) | 172.4F |
| Pasta (Steam Table) (Hot Holding) | 156.2F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 154.7F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 140.9F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 151.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 45.6F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 34.8F |
| Fish (Refrigerator - display) (Cold Holding) | 33.8F |
| Crab cake (Refrigerator - drawer) (Cold Holding) | 35.6F |
| Salmon (Refrigerator - display) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 49.2F |
| Potato Leek Soup (Soup Warmer) (Hot Holding) | 140.0F |
Aug 12, 2014 (Complaint)
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) - Compliance with variance, specialized process, and HACCP plan
No HACCP plan for sous vide process.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(instructions issued) - Variance obtained for specialized processing methods
No variance for sous vide process or live lobsters in tank.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(instructions issued) - Thermometers provided & accurate
No thermometer in reach-in refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knives stored between equipment.(removed) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board needed resurfacing or replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Rust on metal plate of ice machine.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Alexander V. Fuentes: FS49238 will expire 9/27/2014.
Correct items stated within 5 and 45 days as stated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 108.3F |
| (Refrigerator - deli display) | 41.3F |
| (Refrigerator - display) | 40.2F |
| Salmon (Refrigerator - seafood display) (Cold Holding) | 43.2F |
| Chicken raw (Refrigerator - display) (Cold Holding) | 42.9F |
| (Reach-in Refrigerator) | 37.0F |
| Pasta Salad (Refrigerator - under counter) (Cold Holding) | 42.3F |
| Rice (Steam Table) (Hot Holding) | 0.0F |
| Meatballs (Steam Table) (Hot Holding) | 135.9F |
Jul 13, 2013 (Follow-up)
Violations:
- Contamination prevented during food preparation, storage, & display
pastries uncovered at the front counter (Corrected On Site)
5 day and 45 day notice abated
If you have any questions, please contact area supervisor.
Pickled vegetable being bought from a manufacturer.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 145.0F |
| Salmon (Refrigerator - display) (Cold Holding) | 40.0F |
| Chili - Beef (Warmer) (Hot Holding) | 145.0F |
| Chicken salad (Refrigerator - display) (Cold Holding) | 40.0F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Macaroni and cheese (Refrigerator - display) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - display) (Cold Holding) | 39.0F |
| (Refrigerator - display) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
Jun 21, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Cold salads in the prepared food display case and on the sandwich unit above 41 degrees(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)seafood dislay has items dated for June14, and Jun 20th - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)A variance must be obtained for the special process of adding vinegar - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Provide a varaince for the pickling process - Contamination prevented during food preparation, storage, & display
Pastry sitting out on front counter uncovered (Corrected On Site) - Personal cleanliness
employee not wearing hair restraint in food prep area (Corrected On Site)
Brian Fuchs 04/11/2014 FS:49119
Correct stated items 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 (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing sink - deli section) | 117.0F |
| Hot Water (Handwashing Sink - toilet/female) | 120.0F |
| shrimp salad (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Macaroni and cheese (Refrigerator - deli display) (Cold Holding) | 45.0F |
| Potato salad (Refrigerator - deli display) (Cold Holding) | 44.0F |
| Chicken Curry Salad (Refrigerator - display) (Cold Holding) | 41.0F |
| Lasagna (Refrigerator - deli display) (Cold Holding) | 40.1F |
| Salmon (Refrigerator - display) (Cold Holding) | 38.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 166.0F |
| Matzo ball Soup (Soup Warmer) (Hot Holding) | 156.0F |
| Chicken Rotisserie (Oven) (Hot Holding) | 148.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| shrimp salad (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Shrimp raw (Refrigerator - seafood display) (Cold Holding) | 39.0F |
| Scallops (Refrigerator - seafood display) (Cold Holding) | 39.5F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - seafood display) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - under counter) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
May 01, 2013 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink in toilet room used by employees and public..
No food on site at call, all equipment is new from manufactor and in compliance at call. Approved for business license issuance 112 restaurant. CFPM Mr. William Fuchs FS-49120 exp 4-11-2014.
Ronnie Taylor, area supervisor 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| (Freezer - walk-in) | -11.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - display) | 40.0F |
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