LOU'S BAR AND GRILL, 1400 IRVING ST NW APT 317, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 27, 2013 | Routine | 5 | 4 | Details / Comments |
|
Sep 03, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Aug 15, 2013 | Routine | 2 | 4 | Details / Comments |
Dec 27, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(re-issued) (Corrected On Site) - Food obtained from approved source
Some unidentified glass jars of food items and unused glass jars of food items, i.e. tomatoe water, were stored inside the walk in refrigerator.(discarded). (Corrected On Site) - Food separated and protected
Raw turkey burgers stored over cooked pork belly.(moved) (Corrected On Site) - Proper date marking & disposition
Quart containers of liquid eggs dated 10/23/2013 in the walk in refrigerator.(discarded) (Corrected On Site) - Toxic substances properly identified, stored, used
Unlabeled soap container on shelf with canned food items.(removed) (Corrected On Site) - Thermometers provided & accurate
Missint thermometers inside refrigerated units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers of food were not labeled.(labeled) (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service containers were being reused.(replaced) (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Missing light shields over head paper goods in store room.
Correct items stated within 45 days as stated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.3F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.5F |
| (Refrigerator - reach-in) | 27.6F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 38.8F |
| Roast Beef (Refrigerator - counter top) (Cold Holding) | 42.8F |
| Black Beans (Stove) (Cooking) | 138.9F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 109.0F |
| Turkey Burger (Refrigerator - walk-in) (Thawing) | 34.3F |
| Chicken Wings (Refrigerator - walk-in) (Cooling) | 34.5F |
| Soup (Ice) (Cooling) | 153.3F |
| (Reach-in Freezer) | 16.9F |
| (Dishwashing Machine - Wash Cycle) | 125.0F |
| Chili - Beef (Stove) (Receiving Food) | 172.5F |
Sep 03, 2013 (Follow-up)
Violations:
- Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 100 DEGREES F AT ALL BAR'S SINKS (CORRECT VIOLATION WITHIN 24 HRS)PER RT (Corrected On Site)
The Business has written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/17/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink) | 69.0F |
| Hot Water (Handwashing Sink - kitchen) | 70.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 39.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
Aug 15, 2013 (Routine)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
Cooked chicken cooling on wire shelf at room temperature.(refrigerated) (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies at the bar.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Dry goods on the floor in the storage room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employee was not wearing hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Hot water at the the hand sink in the kitchen and the bar was below 100 F. - Physical facilities: installed, maintained, & clean
The floor under and behind equipment at the bar needed cleaning.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct items stated within 5 and 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 80.0F |
| Hot Water (Handwashing Sink - Bar) | 80.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| (Steam Table) | 153.6F |
| Fries (Deep Fryer) (Cooking) | 256.0F |
| Beef Patties (Grill) (Cooking) | 210.0F |
| Ham/Cheese (Table) (Receiving Food) | 162.0F |
| (Refrigerator - reach-in) | 37.4F |
| (Refrigerator - walk-in) | 35.1F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 34.3F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 28.6F |
| Nacho (Refrigerator - reach-in) (Cold Holding) | 27.1F |
| Sauce (Ice) (Cooling) | 24.9F |
| (Dishwashing Machine - Wash Cycle) | 125.0F |
| (Final Rinse Cycle - Warewashing Machine) | 125.0F |
| Chicken baked (Table) (Cooling) | 94.0F |
| Chicken baked (Refrigerator - walk-in) (Cooling) | 57.6F |
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