PEACHES KITCHEN, 6214 3RD ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 13, 2014 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Dec 21, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 07, 2012 | Initial | 2 | 3 | Details / Comments |
|
Mar 27, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Mar 16, 2012 | Routine | 2 | 9 | Details / Comments |
|
Dec 07, 2011 | Follow-up | 1 | 0 | Details / Comments |
|
Nov 30, 2011 | Routine | 5 | 3 | Details / Comments |
Jun 13, 2014 (Routine)
Violations:
- Thermometers provided & accurate
NO THERMOMETER IN REACH IN UNIT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - under counter) | 40.0F |
| Cole slaw (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Beef (Grill) (Preparation) | 154.0F |
| Beef (Freezer) (Cold Holding) | 12.0F |
| Chicken Selects (Stove) (Preparation) | 148.0F |
Dec 21, 2012 (Follow-up)
Comments:5 DAYS ITEMS ABATED FROM INSPECTION CONDUCTED 12/07/12
25 DCMR 1900.1 AND 1007.1.
45 DAYS ITEMS ABATED FROM INSPECTION CONDUCTED 12/07/12.
25 DCMR 1002.1,1903.1,AND 2908.1.
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MR RONNIE TAYLOR (202)535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| Chicken baked (Oven) (Preparation) | 190.0F |
Dec 07, 2012 (Initial)
Violations:
- Food-contact surfaces: cleaned & sanitized
Cutting board full of cuts and crevices.Build up of ice in chest freezer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No pull date or date mark on ready to eat food.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Frozen food (turkey) not thawed properly. (Corrected On Site) - Nonfood-contact surfaces clean
Shelves and exterior of equipment need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light above prep area need cover.(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 MR RONNIE TAYLOR (202)442-9037 OR (202)535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (3-compartment sink) | 122.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken (Holding Oven) (Hot Holding) | 158.0F |
| Rice and Beans (Hot Holding Unit) (Hot Holding) | 146.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Mar 27, 2012 (Follow-up)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site)
5/45 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 3/16/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 123.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.0F |
| Hot Water (3-compartment sink) | 141.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken jerked (Chafing Dish) (Hot Holding) | 133.0F |
| Greens (Chafing Dish) (Hot Holding) | 136.0F |
| Chicken (Chafing Dish) (Hot Holding) | 173.0F |
| Chicken jerked (Chafing Dish) (Hot Holding) | 140.0F |
| Greens (Chafing Dish) (Hot Holding) | 140.0F |
Mar 16, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces freezer and refrigeration units.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
No labels on condiment containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Consumer self service area need a sneeze guard.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoop not stored upright in cooler. Utensil stored upright in container in kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards have grooves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Residue and soil on shelving and underneath work. Filters at stove greasy.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
No waste can in unisex rest room for disposal paper towels.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor soil under equipment in kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Lights in kitchen not shielded.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER PEACHES WATSON-FS-45647-EXPIRES-12/1/2013
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF Y0U HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 132.0F |
| Hot Water (Handwashing Sink - toilet room) | 130.0F |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
| Hot Water (3-compartment sink) | 140.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 32.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| Rice (Rice Steamer) (Hot Holding) | 160.0F |
| Meatloaf (Stove) (Hot Holding) | 167.0F |
| Greens (Stove) (Hot Holding) | 183.0F |
| Chicken (Stove) (Hot Holding) | 160.0F |
Dec 07, 2011 (Follow-up)
Violations:
- Management awareness; policy present
The employee health policy for foodborne illness forms have not been filled out by all employees.
5 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 11/30/2011:
25 DCMR 300.1
25 DCMR 1502.1
45 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 11/30/2011:
25 DCMR 1524.2
25 DCMR 2008.1(b)(2)
45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 11/30/2011:
25 DCMR 302.2
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 141.5F |
| (Refrigerator - beverage) | 38.0F |
Nov 30, 2011 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy for foodborne illness. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. I provided the person in charge with a copy of the DC Food Code Employee Medical Referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy for foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
The cheesecake in the reach-in refrigerator is uncovered. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
Eggs - any style" are on the breakfast menu however there is no consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods. I provided the establishment with a DC DOH-issued consumer advisory notice placard. (Corrected On Site) - Thermometers provided & accurate
No visible thermometer in the beverage refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board has numerous grooves and is not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (no lighting) in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Peaches Watson (DC DOH Certified Number FS-45647; Expiration Date 12/1/2013)
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 (Handwashing Sink - toilet room) | 110.0F |
| (Refrigerator - display) | 40.0F |
| Chicken fried (Chafing Dish) (Hot Holding) | 161.4F |
| Pasta Alfredo (Chafing Dish) (Hot Holding) | 170.1F |
| Macaroni and cheese (Chafing Dish) (Hot Holding) | 173.2F |
| Hot Water (3-compartment sink) | 149.3F |
| Hot Water (Handwashing Sink - kitchen) | 139.3F |
| (Refrigerator - reach-in) | 32.0F |
| Chicken curried (Refrigerator - reach-in) (Cold Holding) | 38.6F |
| Chicken Noodle Soup (Refrigerator - reach-in) (Cold Holding) | 39.1F |
| Jerk Pork (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| Mozzarella Cheese (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Fish - Tilapia (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Macaroni and cheese (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 52.0F |
| Chicken fried (Stove) (Cooking) | 177.2F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 183.0F |
| Hot Water (Handwashing Sink - toilet room) | 141.2F |
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