G STREET FOOD, 1120 19TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 03, 2014 | Follow-up | 2 | 3 | Details / Comments |
|
Oct 29, 2014 | Routine | 3 | 5 | Details / Comments |
|
Mar 06, 2014 | Follow-up | 1 | 3 | Details / Comments |
|
Feb 18, 2014 | Routine | 5 | 3 | Details / Comments |
|
Sep 17, 2013 | Routine | 2 | 2 | Details / Comments |
|
Sep 17, 2012 | Routine | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Mar 20, 2012 | Preoperational | 0 | 0 | Details / Comments |
Nov 03, 2014 (Follow-up)
Violations:
- Food separated and protected
Raw chicken and eggs were stored above ready to eat foods. Items relocated. (Corrected On Site) - Proper date marking & disposition
Items in walk-in were undated. Date determined and labeled. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food stored on the floor in dry storage. Food discarded. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are discolored and scored. (Pending 45-day notice from previous inspection) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Pending 45-day notice from previous inspection)
Correct pending 45-day notices from the previous inspection conducted on 10/29/14.
Items abated from previous inspection: 403.1, 1005.1, 1007.1, 1600.1, 816.1, 502.1.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| (Sandwich Prep Refrigerator) (Cold Holding) | 32.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Sauce (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F |
| Pesto Sauce (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F |
| Turkey Bacon (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
Oct 29, 2014 (Routine)
Violations:
- Hands clean and properly washed
Employee did not wash hands between handling raw chicken and cooked chicken. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food at improper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Items undated in walk-in.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Middle sandwich prep refrigerator is holding at 50F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on ground of dry storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employees not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are discolored and unsmooth. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No test strips available for chlorine and quaternary ammonium solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Correct items as stated.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 127.0F |
| Jalapeno (Sandwich Prep Refrigerator) (Cold Holding) | 53.0F |
| Sausage (Sandwich Prep Refrigerator) (Cold Holding) | 48.0F |
| Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 44.0F |
| Sauce (Sandwich Prep Refrigerator) (Cold Holding) | 50.0F |
| (Sandwich Prep Refrigerator) (Cold Holding) | 50.0F |
| Rice (Rice Steamer) (Hot Holding) | 168.0F |
| Soup (Soup Warmer) (Hot Holding) | 159.0F |
| salsa (Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 133.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator) (Cooling) | 65.0F |
| Yogurt (Refrigerator) (Cold Holding) | 30.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) (Cold Holding) | 41.0F |
Mar 06, 2014 (Follow-up)
Violations:
- Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY NOTICE POSTED DURING FOLLOW UP INSPECTION. - Proper cooling methods used; adequate equipment for temperature control
COLD HOLDING UNIT NOT MAINTAING TEMPREATURE DURING FOLLOW UP INSPECTION. - Food properly labeled; original container
NO LABLES ON SQUEEZE BOTTLES DURING FOLLOW UP INSPECTION. - Gloves used properly
GLOVES WERE NOT USE BY EMPLOYEE DURING FOLLOWUP INSPECTION. (Corrected On Site)
MOST ITEMS WERE ABATED WITH THE EXCEPTION OF DCMR (1105.1, 1004.1) IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 42.1F |
| Hot Water (3-compartment sink) | 121.0F |
Feb 18, 2014 (Routine)
Violations:
- Food separated and protected
Rice stored in bag and containers of oil on floor of dry storage and several items on freezer floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Wall mounted potato dicer has built on food debris. Wood mounting for the potato dicer is cracked and stained from food debris. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items stored in several sandwich preparation refrigerators held at improper temperatures. Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Several items in reach-in refrigerator prepared without proper date marking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
No consumer advisory posted. Issued and posted. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single use food containers located in dry storage being used to store food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Several cutting boards have deep grooves and discoloration.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
One handsink in the bakery area has insufficient hot water pressure and one handsink on kitchen line has a broken hot water handle. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr Ronnie Taylor at (202)535-1359.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 120.4F |
| (Freezer - walk-in) | 17.0F |
| (Refrigerator - walk-in) | 41.9F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - sandwich prep unit) | 39.4F |
| Curry Sauce (Soup Warmer) (Hot Holding) | 143.2F |
| Chicken (Hot Holding Unit) (Hot Holding) | 155.6F |
| Rice (Hot Holding Unit) (Hot Holding) | 162.0F |
| Corn Chowder (Soup Warmer) (Hot Holding) | 150.7F |
| Hot Water (3-compartment sink) | 116.0F |
| Corn and Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 49.3F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.3F |
| Carrot Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 44.3F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 51.3F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 70.0F |
| (Refrigerator - sandwich prep unit) | 50.1F |
| Chicken roasted (Refrigerator - sandwich prep unit) (Cold Holding) | 50.1F |
Sep 17, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - Food separated and protected
Bread not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items not elevated 4 to 6 inches above floor inside walk in cooler and freezer. (boxes of food items). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager David Chio FS#56329 expire 3-28-16.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chicken curried | 40.0F |
| Tomatoes sliced | 40.0F |
| Turkey | 41.0F |
| Chicken salad | 38.0F |
| Hamburger patty | 39.0F |
| Chick Peas | 40.0F |
| Corn | 53.0F |
| Corn Chowder | 149.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator) | 39.0F |
Sep 17, 2012 (Routine)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION (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 UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. - Food properly labeled; original container
ALL DRY STOREAGE CONTAINERS MUST BE LABELED AS TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ALL FOOD MUST BE STORED SIX INCHES ABOVE THE FLOOR AT ALL TIMES. FOOD WAS NOT STORED PROPERLY AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
PLEASE PROVIDE A CURRENT PHONE NUMBER FOR THE ESTABLISHMENT.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.6F |
| Tuna Salad (Salad Prep Unit) | 75.3F |
| Corn Chowder (Soup Warmer) (Hot Holding) | 180.2F |
| Lamb (Steam Table) (Hot Holding) | 150.2F |
| Chicken (Steam Table) (Hot Holding) | 144.6F |
| Chicken salad (Salad Prep Unit) (Cold Holding) | 77.7F |
| (Refrigerator - reach-in) (Cold Holding) | 54.0F |
| (Refrigerator - reach-in) (Cold Holding) | 47.6F |
| (Refrigerator - drawer) (Cold Holding) | 35.7F |
| (Refrigerator - walk-in) (Cold Holding) | 48.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.9F |
Mar 20, 2012 (Preoperational)
Comments:No food present at time of the inspection.
Facility is in compliance with 25 DCMR - DC Food Code
If there are any questions, contact area supervisor, Mr. Taylor at 202-535-2180.
NO OBJECTION TO ISSUANCE OF BASIC BUSINESS LICENSE
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (3-compartment sink) | 137.0F |
| (Handwashing sink - coffee station) | 125.0F |
| (Prep sink) | 130.0F |
| (Handwashing Sink - Dishwash area) | 120.0F |
| (Handwashing Sink - Service Line) | 115.0F |
| (Prep sink) | 125.0F |
| (Handwashing Sink - toilet room) | 112.0F |
| (Handwashing Sink - toilet room) | 115.0F |
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