RUSSIA HOUSE, 1800 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 20, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Oct 01, 2014 | Routine | 5 | 9 | Details / Comments |
|
Apr 02, 2013 | Routine | 2 | 4 | Details / Comments |
|
Aug 06, 2012 | Routine | 1 | 5 | Details / Comments |
Nov 20, 2014 (Follow-up)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
There is no 3 compartment sink or 2 compartment sink at several bars. There are however mechanical glass washers. (Pending 45 day notice)
Items abated from previous inspection: 203.2, 500.1, 3002.1, 3004.1, 2414.1, 802.1, 1900.1, 1005.1, 3400.1, 1600.1, 816.1, 2306.1, 2707.1.
Pending 45 day notice.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Sausage (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
Oct 01, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Food handler/employee was observed eating in a food preparation area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
The top floor bar has only one sink which has a soda line draining to it. This should be a hand sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw fish stored above ready to eat foods. Relocated. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice maker interior has mold growth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemicals were stored above food preparation table. Chemicals relocated. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The walk-in refrigerator is holding at 45 F. The manager stated a repair person was en route. (CORRECT VIOLATION WITHIN 24 HOURS) - Contamination prevented during food preparation, storage, & display
The walk-in refrigerator is leaking and a catch pan is located above food. The shelves are rusted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no 3 compartment sink or 2 compartment sink at several bars. There are however mechanical glass washers. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
The hand sink for the dishwashing operation has no running hot water. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-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 at 202-442-9037.
| Temperatures | |
| (Walk-in Freezer) (Cold Holding) | 45.0F |
| Tahini (Walk-in Refrigerator) (Cold Holding) | 48.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 49.0F |
| (Refrigerator) (Cold Holding) | 30.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Crepe (Refrigerator) (Cold Holding) | 36.0F |
| Garlic (Refrigerator) (Cold Holding) | 40.0F |
| Olives (Refrigerator) (Cold Holding) | 41.0F |
| Pickles (Refrigerator) (Cold Holding) | 40.0F |
Apr 02, 2013 (Routine)
Violations:
- Correct response to questions
THE DC CERTIFIED FOOD PROTECTION MANAGER WAS NOT ON PREMISES AT TIME OF VISIT. CFPM-MUST BE ON PREMISES AT ALL TIMES DURING HOURS OF OPERATION. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
HAND SINK LOCATED IN THE REAR OF THE KITCHEN WAS NOT OPERABLE. HAND SINKS MUST BE OPERABLE AT ALL TIMES IN ODRER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
NO UTENSILS, GLOVES, OR BAKING PAPER WAS OBSERVED IN AREA WHERE BREAD IS SERVED. EMPLOYEES WERE OBTAINING BREAD FOR CUSTOMER SERVICE WITH BARE HAND CONTACT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
FOOD WAS BEING THAWED AT ROOM TEMPERATURE AT VISIT.PROPER THAWING METHODS ARE AS FOLLOWS: 1) BY COOKING 2) IN THE REFRIGERATOR 3) UNDER COLD RUNNING WATER. 4) IN THE MICROWAVE - Personal cleanliness
EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE DID NOT HAVE ADAQUATE SANITIZER AT VISIT. TEST STRIP WAS 50PPM. ESTABLISHMENT MUST HAVE ADAQUATE SANITIZER AT ALL TIMES TO ENSURE PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-WAS NOT ON PREMISES. QUESTIONS WERE ANSWERED CORRECTLY.
HOT FOOD IS PREPARED TO ORDER
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 34.1F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - beverage) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Salami (Refrigerator - reach-in) (Cold Holding) | 37.8F |
| Green Beans (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Freezer) (Cold Holding) | -17.0F |
Aug 06, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
potatoes sitting inside of handsink (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's ice chute.Clean and sanitize soda gun holder at the bar - Contamination prevented during food preparation, storage, & display
Juice containers stored inside of ice bin behind the bar used for human consumption - Personal cleanliness
employees inside of the kitchen without hair restraints - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).Provide sani-buckets for kitchen prep area - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)Temp gage on the dishwasher ins not operating
CFH: Andrew Caposta
Correct stated items within 5 days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Sour Cream (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
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