DISH, 924 25TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 18, 2014 | Routine | 1 | 5 | Details / Comments |
|
Jul 20, 2014 | Restoration | 1 | 2 | Details / Comments |
|
Jul 18, 2014 | Routine | 13 | 15 | Details / Comments |
|
Nov 16, 2012 | Routine | 2 | 1 | Details / Comments |
Nov 18, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food items held at improper temperature.( moved) (Corrected On Site) - Approved thawing methods used
Improper thawing method ( frozen meat placed in a container, not running water) observed. (Corrected On Site) - Food properly labeled; original container
Working containers like sauces, oil not labeled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
NO covered receptacle in the female rest room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
No waste receptacle for hand washing sink in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed mop not hung up. (Corrected On Site)
CORRECT THE ITEMS WITH IN 5 AND 45 DAYS
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER - MARK BORGHETTI, FS- 59847, 08/13/2016
RECENT PEST CONTROL INVOICE DATED - 10/28/2014
DOCUMENTED HEALTH POLICY CHECKED AND REVIEWED.
CONSUMER ADVISORY WRITTEN ON THE MENU.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Vegetables - cut (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Mayonnaise (Refrigerator) (Cold Holding) | 45.0F |
| Tomato Sauce (Refrigerator) (Cold Holding) | 43.0F |
| Cheese (Refrigerator) (Cold Holding) | 50.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 186.0F |
| Tomato Soup (Hot Holding Unit) (Hot Holding) | 170.0F |
| (Walk-in Freezer) | 10.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Under-counter Refrigerator) | 34.0F |
| (Under-counter Refrigerator) | 35.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
| Hot Water (3-compartment sink (Bar)) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 117.0F |
| Hot Water (Handwashing Sink - toilet/female) | 115.0F |
| Hot Water (Handwashing Sink - toilet/male) | 118.0F |
Jul 20, 2014 (Restoration)
Violations:
- Proper cold holding temperatures
Cold food item(s) in walk-in box were held at improper temperature(s). Food in walk-in was discarded during inspection. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
A 3 compartment sink was observed lacking for use at bar. Establishment provided a copy of invoice for bar sink that has been ordered and additional time to correct this item have been provided by Area Supervisor Mrs. Coleman. (REPEAT) - Physical facilities: installed, maintained, & clean
Unclean floor was observed in kitchen and storage room. Unclean walls were observed around warewashing machine. (Corrected On Site)
LICENSE RESTORED
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
CFPM: Mark Borghetti exp:08/13/16 #FS-59847
NOTE: Management is having walk-in and warewashing machine serviced prior to opening on 07/21/14. There is a 3 compartment sink in kitchen and other refrigeration units available for use.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Tartar Sauce (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Gravy - Beef (Refrigerator - walk-in) (Cold Holding) | 57.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Hot Water (3-compartment sink) | 117.0F |
Jul 18, 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. - Hands clean and properly washed
No handwashing was observed by during changes in tasks during inspection. Employees handling food were observed wiping gloved hands on wiping cloths. - Adequate handwashing sinks properly supplied and accessible
Bottles of dish soap were observed at handsink at bar. - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Container of mussels in walk-in refrigeration unit was observed lacking shellstock identification tag. Manager discarded mussel during inspection. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
No shellstock tags present for inspection during inspection. - Food separated and protected
Raw fish and chicken was observed stored over veggie in undercounter refrigeration unit along cooking line. Raw eggs were observed stored on top of a container of sauce in walk-in refrigeration unit. - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on ice machine drip panel. Rodent feces were observed on box stored on 3 compartment sink drain board and on prep table behind large box of plastic wrap. - Food-contact surfaces: cleaned & sanitized
Warewashing machine's concentration was measured at 0ppm during inspection. - Proper cold holding temperatures
Cold food item(s) in refrigerated counter top along cooking line were held at improper temperature(s). - Proper date marking & disposition
Date markings were observed lacking on prepped ready-to-eat food items in all refrigeration units in kitchen. - Consumer advisory provided for raw or undercooked foods
No consumer advisory was observed on the menu informing customer of the risks of consuming raw and/or undercooked food items. - Food properly labeled; original container
Unlabeled squeeze bottles and container (i.e. sauces or dressings) were observed in cooking prep area and in refrigeration units. - Insects, rodents, & animals not present
Small flies were observed on surfaces and flying in bar area. Rodent feces were observed on floors and food equipment in bar area, kitchen and in outside dry storage room. - Wiping cloths: properly used & stored
Wiping cloths along cooking line were observed stored on prep surfaces instead of stored in a sanitizing solution when not in use. - In-use utensils: properly stored
Utensil in use along cooking line were observed stored in containers of standing water. - Utensils, equipment & linens: properly stored, dried, & handled
Preset tableware on tables in setting area were not set in a manner to prevent from contamination. - Utensils, equipment & linens: properly stored, dried, & handled
Multi-use utensils stored on storage rack in kitchen were not stored in manner to prevent from contamination. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use were observed worn, scratched and scorn. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). - Warewashing facilities: installed, maintained, & used; test strips
A 3 compartment sink was observed lacking for use at bar. - Nonfood-contact surfaces clean
Unclean food equipment (i.e. shelving, exterior sides of cooking equipment, etc,) was observed in bar and kitchen areas. - Plumbing installed; proper backflow devices
Piping from dipper well leading to the floor drain was observed lacking. Dipper well was observed draining into food prep sink. Pipe under wash compartment at 3 compartment sink was observed leaking. - Plumbing installed; proper backflow devices
Air gaps were observed lacking between floor drain and piping under 3 compartment sink in kitchen. - Physical facilities: installed, maintained, & clean
Unclean walls, floors and ceiling (i.e. rodent feces, staining and encrusted debris) were observed throughout the bar and kitchen. - Physical facilities: installed, maintained, & clean
Damaged cove base molding, ceiling tiles, peeling walls and opening around piping going through ceiling was observed in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Exhaust hood and filters over cooking equipment were unclean.
SUMMARY SUSPENSION (In order for License to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH)
If you have questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 122.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Fish (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 55.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 54.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 45.0F |
Nov 16, 2012 (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) - Consumer advisory provided for raw or undercooked foods
No consumer advisory.(issued) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Correct item stated within 45 days.
2013 Presidential Inauguration Questionnaire issued.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water | 115.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 189.0F |
| Salmon (Stove) (Cooking) | 289.0F |
| Rice (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Fruit (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Crab cake (Table) (Receiving Food) | 142.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Onions raw (Ice) (Cold Holding) | 42.0F |
| (Refrigerator - walk-in) | 37.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 16.3F |
| (Freezer - walk-in) | -17.0F |
| (Freezer - ice cream) | 7.4F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
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