Proper hot holding temperatures Hot food item(chicken) held at improper hot hold temperature.(reheated to 190+ F) (Corrected On Site)
Physical facilities: installed, maintained, & clean Standing water on the floor under the 3 compartment sink in the basement.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
The DC CFM is Daniel O'Brien: FS56303 will expire 5/16/2016. Correct item stated within 45 days. If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
Temperatures
Hot Water (Handwashing Sink - Bar)
100.0F
(Refrigerator - reach-in)
41.0F
Chicken (Steam Table) (Hot Holding)
150.0F
Chili (Steam Table) (Hot Holding)
113.0F
Chili (Steam Table) (Hot Holding)
192.5F
Nov 02, 2012 (Preoperational)
Violations:
Proper cooling methods used; adequate equipment for temperature control Domestic refrigeration unit not approved for commercial establishments. Unit in basement must comply with max interior temp, of 41*f at all times or replace with commercial unit for compliance.
Physical facilities: installed, maintained, & clean (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Toilet rooms constructed with untreated brick adjacent water closets and sinks. Must be marine treated for compliance and mortar must be even and without holes and gaps.
Physical facilities: installed, maintained, & clean (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Floor in basement uneven and has plumbing exposed in areas which present trip hazard.
Comments:
Approved for license issuance, 112 restaurant. Area Supervisor, Ronnie Taylor 202-442-9037.
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