ANDRENE CARIBBEAN, 308 KENNEDY ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 30, 2013 | Routine | 1 | 2 | Details / Comments |
|
Apr 29, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Apr 15, 2013 | Routine | 2 | 2 | Details / Comments |
Dec 30, 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. A copy of the DC DOH Food Code employee interview, reporting agreement and medical referral forms were distributed at the time of the inspection. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). Need Quaternary ammonium test kit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
The last extermination report observed12/19/13--Watkins Exterminnator, Inc.
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Reach-in Refrigerator) | 33.0F |
| (Reach-in Freezer) | 0.0F |
| Rice and Beans (Steam Table) (Hot Holding) | 170.0F |
| Rice (Steam Table) (Hot Holding) | 184.6F |
| Brown Stew (Steam Table) (Hot Holding) | 152.0F |
| Chicken curried (Steam Table) (Hot Holding) | 189.0F |
| Oxtails (Steam Table) (Hot Holding) | 180.0F |
| Curried Goat (Steam Table) (Hot Holding) | 174.0F |
| (Refrigerator - beverage) | 42.0F |
Apr 29, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS 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 ANDRENE FINN FS- 50736 EXP 01-07-2015
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/16/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.4°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef Stew (Steam Table) (Hot Holding) | 155.0F |
| Chicken jerked (Steam Table) (Hot Holding) | 159.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 171.0F |
| Beef Teriyaki (Steam Table) (Hot Holding) | 155.0F |
| Oxtails (Steam Table) (Hot Holding) | 153.0F |
| Goat (Steam Table) (Hot Holding) | 158.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
Apr 15, 2013 (Routine)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON-FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
CFPM ANDRENE FINN FS-50736 EXP. 01-07-2015
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/13/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 37.0F |
| Beef Teriyaki (Steam Table) (Hot Holding) | 155.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef Stew (Steam Table) (Hot Holding) | 164.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 161.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tripe (Steam Table) (Hot Holding) | 154.0F |
| Oxtails (Steam Table) (Hot Holding) | 166.0F |
| Fish - Tilapia (Steam Table) (Hot Holding) | 147.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
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