LE GRENIER (N), 502 H ST NE, 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. | Dec 19, 2013 | Routine | 0 | 0 | Details / Comments |
|
Nov 23, 2013 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Aug 07, 2012 | Preoperational | 0 | 0 | Details / Comments |
Dec 19, 2013 (Routine)
Comments:Certified Food Manager Mei Chao Lin FS#47533 expire 5-14-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Nov 23, 2013 (Routine)
Violations:
- Correct response to questions
No Dc-issued certified food protection manager. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Cutting board is not in a good repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Improper cooling methds observed for cooked hot lentils. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer for freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-refrgirator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
No hair restraints for employee working in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Freezer) (Cold Holding) | 0.0F |
| Chicken (Cooking) | 176.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Beef (Hot Holding) | 146.0F |
Aug 07, 2012 (Preoperational)
Comments:NO FOOD ITEMS PRESENT DURING THE INSPECTION.
FACILITY IS IN COMPLIANCE WITH 25 DCMR - DC FOOD CODE.
IF THERE ARE ANY QUESTIONS CONTACT AREA SUPERVISOR, MRS. COLEMAN AT 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| (Handwashing Sink - kitchen) | 112.0F |
| (Handwashing Sink - Bar) | 110.0F |
| (Handwashing Sink - Dishwash area) | 115.0F |
| (Handwashing Sink - toilet room) | 112.0F |
| (Handwashing Sink - toilet room) | 112.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 135.0F |
| (2-compartment sink) | 133.0F |
| (3-compartment sink) | 147.0F |
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