ARGONAUT (N), 1433 H ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 12, 2014 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Apr 10, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 03, 2013 | Complaint | 2 | 6 | Details / Comments |
| No violation noted during this evaluation. | Jun 01, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
May 02, 2012 | Complaint | 3 | 7 | Details / Comments |
Sep 12, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food items (sliced cheese and raw shell eggs) held at improper temperature(s) over counter top at room temperature. (Corrected On Site) - Proper date marking & disposition
Some of the ready-to-eat foods such as cooked chicken not date marked while being stored in refrigerator for over 24 hours. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Employee cellphone stored on food contact surface at visit. (Corrected On Site)
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Chicken (Refrigerator - reach-in) (Cooling) | 75.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Pork (Hot Holding Unit) (Hot Holding) | 157.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 149.0F |
| Soup (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
Apr 10, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Tomatoes chopped (Cold Holding) | 41.0F |
| Lettuce (Cold Holding) | 38.0F |
| Cheese (Cold Holding) | 38.0F |
Apr 03, 2013 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink has a large hole in male bathroom.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Interior of ice machine has mold.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food bucket/container not elevated 4 to 6 inches above floor. (Corrected On Site) - Personal cleanliness
Observed employee not wearing hair restraint. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor has has missing and loose parts behind bar at front area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clean floor where needed, including walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Guacamole | 40.0F |
| Chicken raw | 41.0F |
| Shrimp raw | 38.0F |
| Hamburger patty | 40.0F |
| Black Beans | 142.0F |
| Pork | 115.0F |
| Fish - Tilapia | 39.0F |
| Bleu Cheese Dressing | 35.0F |
| (Refrigerator) | 35.0F |
| (Refrigerator) | 36.0F |
| (Freezer) | 0.0F |
Jun 01, 2012 (Follow-up)
Comments:CFPM: ROSA PAZ FS-50025 EXP 01/13/2015. 5 DAY NOTICE ABATED FROM INSPECTION OF 05/21/2012. 45 DAY NOTICE PENDING.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
May 02, 2012 (Complaint)
Violations:
- Required records available: shellstock tags, parasite destruction
Tags for shell fish tags not provided. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean soda nozzles behind bars. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food storage containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Improper thawing of fish. (Corrected On Site) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Door and windows not closed or provided with screens to prevent entrance of rodent. (Corrected On Site) - Insects, rodents, & animals not present
Holes in wall need sealing, to prevent entrance of rodents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator leaks at bottom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor behind bar. Also clean pipes behind bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown light bulbs over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Rosa Paz FS#50023 expire 1-13-15.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Cole slaw | 40.0F |
| Hamburger patty | 41.0F |
| Tomatoes sliced | 39.0F |
| Onions raw | 40.0F |
| Lasagna | 40.0F |
| Pork | 157.0F |
| Black Beans | 175.0F |
| Hot Water | 112.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
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