JOHNNYS HALF SHELL, 400 NORTH CAPITOL ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Feb 05, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 10, 2014 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | May 21, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 16, 2013 | Routine | 5 | 2 | Details / Comments |
|
Sep 19, 2012 | Routine | 1 | 2 | Details / Comments |
|
Jan 20, 2012 | Complaint | 0 | 1 | Details / Comments |
Feb 05, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Jan 10, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Vegetable washing and coffee dump sinks are used as hand-washing sinks. Note: Remove hand washing signage, hand washing soap and paper towel dispensers from those sinks and provide proper hand washing sinks instead. (Check original kitchen plan; plugged pipe lines are observed on wall at the salad preparation site, possibly where a hand washing sink used to be located) (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw shell eggs stored above ready-to-eat foods (breads) in reach-in refrigerator. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperatures in counter top refrigerator at the cook line. Note: the unit temperature set to a lower temperature during inspection. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board has deep cuts. Note: Replaced during inspection. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The sink stoppers for the 3-compartment sink are not properly working. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The in-built final rinse water temperature thermometer for the dish washing machine is not functional. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: SARAH SMITH, FS-54459, EXP: 12/24/2015
CORRECT VIOLATION AS STATED WITHIN 5 DAYS.
CORRECT VIOLATION AS SATED WITHIN 45 DAYS.
IF YOU HAVE QUESIONS, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | 0.0F |
| Hot Water (Handwashing Sink - kitchen) | 134.0F |
| Hot Water (Handwashing sink - coffee station) | 130.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Oysters (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Vegetables - cut (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Fish raw (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Iceberg Lettuce (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Sausage (Steam Table) (Hot Holding) | 154.0F |
| Tomato Sauce (Steam Table) (Hot Holding) | 150.0F |
May 21, 2013 (Follow-up)
Comments:CFPM: ISRAEL A 53039 EXP 07/30/2015. EXTERMINATER SERVED ON 05/19/2013. NOTICE ABATED FROM INSPECTION OF 05/16/2013.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 35.0F |
| (Freezer - walk-in) | 4.0F |
| (Refrigerator - reach-in) | 40.0F |
| Onions raw | 42.0F |
| Peppers | 42.0F |
| Rice steamed | 158.0F |
May 16, 2013 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEE DRINKING FROM AN OPEN CONTAINER AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
EMPLOYEE WAS OBTAINING SANDWICH ROLLS WITH BARE HAND CONTACT AT VISIT. EMPLOYEE MUST USE UTENSILS, BAKING PAPER, OR GLOVES TO OBTAIN ROLLS IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
EMPLOYEE WAS OBTAINING ICE WITH A METAL CUP IN THE BAR AREA. THE ICE SCOOP WITH THE HANDLE THAT WAS PRESENT MUST BE USED IN ORDER TO PREVENT CONTAMNATION OF ICE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)SEVERAL CUTTING BOARDS WERE IN POOR REPAIR. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2)INTERIOR OF ICE MACHINES CONTAINED HEAVY MOLD, SLIIME AND CALCIUM BUILD-UP BEHIND THE DRIP PANELS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAS EVIDENCE OF MICE AND FLIES IN THE FOOD PREP AREA AT VISIT. ESTABLISHMENT MUST INCREASE PEST CONTROL MEASURES AND PROVIDE A COPY OF A CURRENT PEST CONTROL REPORT FROM STERITECH AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ODER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED FOOD PARTICLES, DEBRIS, AND OLD MICE DROPPINGS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in seafood) (Cold Holding) | 33.1F |
| (Refrigerator - walk-in produce) (Cold Holding) | 34.9F |
| (Refrigerator - walk-in bakery) (Cold Holding) | 34.4F |
| (Freezer - walk-in bakery) (Cold Holding) | -4.7F |
| Corn (Steam Table) (Hot Holding) | 144.8F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| Shrimp cooked (Stove) (Hot Holding) | 185.0F |
| Gravy (Steam Table) (Hot Holding) | 166.0F |
Sep 19, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)/Crabcakes and coleslaw above 41 degrees (Corrected On Site) - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:Marcela Gomez-Marquez FS:48996 EXP:9/22/2014
Correct stated items within 45 days
if you have any questions,please call area supervisor Mrs.Jacquleine Coleman at (202)442-5928
| Temperatures | |
| Chicken grilled (Warmer) (Hot Holding) | 148.0F |
| Pork (Warmer) (Hot Holding) | 155.0F |
| Rice (Warmer) (Hot Holding) | 148.0F |
| Black Beans (Warmer) (Hot Holding) | 176.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Squid (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Oysters (Refrigerator - drawer) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Fish - Flounder (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| beef brisket (Steam Table) (Hot Holding) | 150.0F |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing sink - deli section) | 112.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Refrigerator - seafood display) | 39.0F |
| (Refrigerator - walk-in produce) | 33.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
Jan 20, 2012 (Complaint)
Violations:
- Thermometers provided & accurate
No thermometer in some reach-in refrigerators. No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Kari E Payne: FS44367 will expire 4/22/2012.
CORRECT ITEM STATED WITHN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - vehicle) | 35.0F |
| (Refrigerator - reach-in) | 40.0F |
| Gumbo (Ice) (Cooling) | 140.0F |
| Fish - Catfish (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Steak & Cheese (Grill) (Cooking) | 142.0F |
| Rice (Steam Table) (Hot Holding) | 149.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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