REDROCKS, 1036 PARK RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 21, 2014 | Follow-up | 1 | 2 | Details / Comments |
|
Jul 09, 2014 | Complaint | 9 | 13 | Details / Comments |
| No violation noted during this evaluation. | Jul 31, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 23, 2013 | Routine | 2 | 4 | Details / Comments |
|
Aug 27, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Aug 09, 2012 | Routine | 2 | 5 | Details / Comments |
Aug 21, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
PROVIDE A HAND WASHING SIGN AT ALL HAND SINKS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
TONGS MAY NOT BE STORED ON THE TRASH CAN. (Corrected On Site) - Nonfood-contact surfaces clean
REMOVE DUST FROM THE OVER HEAD VENT IN THE WALK IN UNIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-SPENCER THANHOUSER- SERVE SAFE CERTIFICATE EXP-9/8/15
ALL FIVE DAY ITEMS WERE ABATED.
ALL OTHER ITEMS MUST BE ABATED PRIOR TO NEXT ROUTINE VISIT.
QUESTIONS:CONTACT MR. TAYLOR AREA SUPERVISOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.6F |
| (Refrigerator - walk-in) (Cold Holding) | 37.6F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 35.8F |
Jul 09, 2014 (Complaint)
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.The person in charge can not identify the infectious agents which require ill employees to be excluded from a food establishment in the District of Columbia. (Corrected On Site) - Hands clean and properly washed
No hand washing observed during inspection by employees changing tasks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Soap not present at all hand sinks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No hand sink available in either the Warewashing area or the cook line/prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink at bar has food containers in basin indicating that sink is used for purposes other than hand washing. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold present on drop plate of ice machine. (Corrected On Site) - Proper cold holding temperatures
Multiple potentially hazardous food items temp above 41 degrees on line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemicals stored above and in close proximity to food and food contact surfaces. (Corrected On Site) - Toxic substances properly identified, stored, used
Open rodent bait observed in kitchen. (Corrected On Site) - Thermometers provided & accurate
Thermometer not present in all refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Old mouse droppings observed in floor corners behind equipment and chemical storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Several holes observed in walls and holes are present where walls are caulked/foamed to eliminate holes. These holes create harborage areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food not stored at least 6 inches off the floor in walk in cooler and bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Dish washer who handles clean equipment is not wearing a hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Apron (cloth) in direct contact with food in walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Utensils on line are stored in standing water. Utensils not stored with handles up. (Corrected On Site) - Single-use/single-service articles: properly stored & used
To go containers not stored inverted to protect from contamination. (Corrected On Site) - Nonfood-contact surfaces clean
Non food contact area beneath the triple sink has excessive buildup present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal is not functional. Leak in guest restroom plumbing on third level. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Covered waste receptacle not present in restroom use by females on basement level. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls on line and in dish room unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light over prep table and open food contacts is not shielded/coated. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
MOST RECENT PEST CONTROL SERVICE: 6/12/14
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR.TAYLOR AT(202)442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (3-compartment sink (Bar)) | 127.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Refrigerator) | 40.0F |
| Sausage (Refrigerator) (Cold Holding) | 52.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 34.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 55.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 55.0F |
| Bacon (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Meatballs (Refrigerator) (Cold Holding) | 43.0F |
| Chicken (Refrigerator) (Cold Holding) | 39.0F |
| Sausage (Refrigerator) (Cold Holding) | 50.0F |
| Tomato Sauce (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Jul 31, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 7-24-13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator) | 38.0F |
| Sausage | 40.0F |
| Onions raw | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
Jul 23, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Inside ice machine, gasket around the reach in refrigerator and the cutting boards need cleaning.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items on the floor at the storage room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Shelves behind the bar and exterior of the equipment dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No hot water at the ladies toilet room faucet upstairs.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor need cleaning at the prep area attention corners.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Air vent inside the employee toilet room not working.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
CERTIFIED FOOD PROTECTION MANAGER EHAS BELTRAN NUMBER FS-46740 EXPIRING 9/18/15.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR RONNIE TAYLOR (202) 535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 119.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| Tomatoes sliced (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Sausage (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Pepperoni (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Eggplant (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Mushrooms (Refrigerator - deli display) (Cold Holding) | 41.0F |
Aug 27, 2012 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM JAMES O BRIEN FS- 34929 Exp. 04/14/2013
Most recent pest control service date: 07/11/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 102.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 122.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Meat (Refrigerator - open display) (Cold Holding) | 40.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
Aug 09, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
Observed employee wearing jewerly while preparing food. (Corrected On Site) - Proper date marking & disposition
Food items not date marked in side walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting must be replaced or resurface. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surface such as, ceiling light cover downstairs near dishwash machine area to remove old dead insects. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Self closing device not provided on bathroom doors. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Sausage | 38.0F |
| Tomatoes sliced | 39.0F |
| Tomato Sauce | 38.0F |
| Cheese | 40.0F |
| Shrimp raw | 40.0F |
| Chicken | 38.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator) | 38.0F |
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