JUNIPER (FAIRMONT), 2401 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 21, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Nov 16, 2012 | Routine | 5 | 14 | Details / Comments |
|
Oct 02, 2012 | Routine | 2 | 2 | Details / Comments |
Nov 21, 2012 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY - TEST PASSED AND WAITING FOR DC CFPM CERTIFICATE
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/03/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 111.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
Nov 16, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the person in charge with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms during a previous inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The interior corners of the microwave oven needs to be cleaned. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Spring mix lettuce, sliced tomatoes, and beef patties are held at improper temperatures on ice and in the under counter refrigerator. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in some of the under counter refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are unlabeled plastic squeeze bottles of oils on the shelf above the salad prep refrigerator. (Corrected On Site) - Personal cleanliness
The dishwasher is not wearing a hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are chipped and discolored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips to measure the concentration of quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's data plate is unreadable. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle pressure was indicate at 0 p.s.i. The indicator did not move from its original point during the various cycles. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle temperature did not reach the required 180 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash cycle temperature did not reach a minimum temperature of 150 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash and rinse cycle temperatures did not reach the minimum required temperatures and the final rinse cycle pressure is not reaching the minimum pressure of 15 p.s.i. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is a buildup of lime on the exterior of the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose above the garbage disposal unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Some of the wall tiles at the floor wall juncture adjacent to the kitchen's elevator are missing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in reach-in refrigerator #21. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 2 p.s.i.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menus.
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 202-442-9037.
| Temperatures | |
| Hot Water (Prep sink) | 134.0F |
| (Refrigerator - reach-in) | 53.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 122.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 140.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| (Reach-in Freezer) | 4.0F |
| Beef (Stove) (Reheating) | 180.0F |
| Hot Water (Sink) | 112.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 65.0F |
| Cauliflower (Ice) (Cold Holding) | 49.0F |
| Corn (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Quiche (Oven) (Reheating) | 166.0F |
| Beef Patties (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Ribeye Steak (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Fish - Rock Fish (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Risotto (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Hamburger Patty Raw (Grill) (Cooking) | 119.0F |
| Crab cake (Oven) (Cooking) | 179.0F |
| Hamburger patty (Oven) (Cooking) | 147.0F |
| Pumpkin Risotto (Stove) (Cooking) | 142.0F |
| (Refrigerator - reach-in) | 34.0F |
| (Display Freezer) | 2.0F |
| Lettuce spring mix (Refrigerator - under counter) (Cold Holding) | 58.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 64.0F |
| Ranch dressing (Refrigerator - under counter) (Cold Holding) | 44.0F |
| Caesar Dressing (Refrigerator - under counter) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) | 42.0F |
Oct 02, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
INTERIOR OF REACH IN UNITS CONTAINED SPILLAGE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES IN ORDER TO PREVENT POSSIBLE CONTAMINATION OF FOOD.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS REPIRED OR REPLACED.
CFPM-HUY HUYNH FS-42383 EXP- 11/2/2012
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.5F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Salad Display Unit) (Cold Holding) | 35.2F |
| (Reach-in Freezer) (Cold Holding) | 6.2F |
| (Steam Table) (Hot Holding) | 165.0F |
| (Reach-in Freezer) (Cold Holding) | 2.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.7F |
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