LE DIPLOMATE (N), 1601 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 03, 2014 | Complaint | 2 | 4 | Details / Comments |
|
Nov 22, 2013 | Complaint | 2 | 3 | Details / Comments |
|
Mar 21, 2013 | Preoperational | 2 | 1 | Details / Comments |
Jun 03, 2014 (Complaint)
Violations:
- Hands clean and properly washed
Observed employee wearing jewerly while preparing food. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Shellfish tags are provided with product. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Labels are not provided on plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Gloves used properly
Observed employees not changing gloves frequently. (Corrected On Site)
Beef and red wine sauce cooked 199 degrees.
Certified Food Manager Kelly Bunkers, FS#55144 expire 6-18-15.
CRITICAL VIOLATIONS WAS CORRECTED ON SITE.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Beef | 38.0F |
| Mushrooms | 38.0F |
| Onions raw | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| Carrot Salad | 38.0F |
| Mashed potatoes | 143.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 35.0F |
| Fish raw | 39.0F |
| Oysters | 34.0F |
| Lettuce | 40.0F |
| Fish - Trout | 45.0F |
| Lobster | 49.0F |
| Scallops | 37.0F |
| Crab meat | 37.0F |
| Clams | 39.0F |
| Duck | 39.0F |
| (Refrigerator - drawer) | 40.0F |
| Shrimp raw (Refrigerator - counter top) | 41.0F |
| Bacon (Refrigerator - counter top) | 44.0F |
| Steak raw (Refrigerator - drawer) | 38.0F |
| Hamburger Patty Raw (Refrigerator - drawer) | 39.0F |
| (Salad Prep Unit) | 39.0F |
| Green Beans | 39.0F |
| (Refrigerator) | 35.0F |
| (Refrigerator - reach-in) | 20.0F |
| (Refrigerator - walk-in dairy) | 39.0F |
| (Warewashing Machine - Rinse Cycle) | 185.0F |
| (Freezer - walk-in) | 14.0F |
Nov 22, 2013 (Complaint)
Violations:
- Management awareness; policy present
Employe Health Reporting Forms issued. (Corrected On Site) - Food separated and protected
Food item must be protected from contamination. (Corrected On Site) - Personal cleanliness
Observed employee wearing jewerly while preping food. (Corrected On Site) - Personal cleanliness
Employee not wearing hair restraint while preping food. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Garbage disposal leaks at bottom in dishwasher area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Anton Bolling FS#55143 expire 5-19-14.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 115.0F |
| Steak raw (Refrigerator - walk-in) | 38.0F |
| Fish - Trout (Refrigerator - walk-in) | 34.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - walk-in dairy) | 38.0F |
| Shrimp cooked (Refrigerator - walk-in) | 35.0F |
| Oysters (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| Scallops (Refrigerator) | 40.0F |
| (Refrigerator - drawer) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - drawer) | 41.0F |
| (Refrigerator - drawer) | 38.0F |
| (Refrigerator - drawer) | 38.0F |
| Fish - Trout (Refrigerator - drawer) | 38.0F |
| Tuna (Refrigerator - walk-in) | 37.0F |
Mar 21, 2013 (Preoperational)
Violations:
- Proper date marking & disposition
Fruits, vegetables, meats and additonal food items not properly marked; unable to determine FIFO policy. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items (seafood) stored in the walk-in refrigerator not covered. Meats and seafood stored in the same bins. Maintain species separate and store seafood items covered to prevent contamination. - Toilet facilities: properly constructed, supplied, & cleaned
Broken urinal in men's room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
No objection to issuance of Restaurant License.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at (202) 442-9037.
| Temperatures | |
| (Reach-in Freezer) | 3.3F |
| (Reach-in Freezer) | 13.1F |
| (Reach-in Freezer) | 37.8F |
| (Reach-in Freezer) | 29.6F |
| (Refrigerator - reach-in) | 40.9F |
| (Refrigerator - reach-in) | 32.0F |
| (Refrigerator - reach-in) | 28.0F |
| (Reach-in Freezer) | 3.5F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 34.0F |
| Hot Water | 115.0F |
| Hot Water (Handwashing Sink) | 114.0F |
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