Proper cold holding temperatures Cold food items (sliced cheese and raw shell eggs) held at improper temperature(s) over counter top at room temperature. (Corrected On Site)
Proper date marking & disposition Some of the ready-to-eat foods such as cooked chicken not date marked while being stored in refrigerator for over 24 hours. (Corrected On Site)
Physical facilities: installed, maintained, & clean Employee cellphone stored on food contact surface at visit. (Corrected On Site)
Comments:
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
Temperatures
Hot Water (Handwashing Sink - kitchen)
116.0F
Hot Water (Handwashing Sink - toilet room)
110.0F
Chicken (Refrigerator - reach-in) (Cooling)
75.0F
Chicken (Refrigerator - reach-in) (Cold Holding)
46.0F
Pork (Refrigerator - reach-in) (Cold Holding)
41.0F
Pork (Hot Holding Unit) (Hot Holding)
157.0F
Chicken (Hot Holding Unit) (Hot Holding)
149.0F
Soup (Refrigerator - reach-in) (Cold Holding)
38.0F
Hot Water (3-compartment sink)
110.0F
Hot Water (Handwashing Sink - Bar)
110.0F
Apr 10, 2013 (Follow-up)
Comments:
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
Temperatures
(Handwashing Sink)
112.0F
Tomatoes chopped (Cold Holding)
41.0F
Lettuce (Cold Holding)
38.0F
Cheese (Cold Holding)
38.0F
Apr 03, 2013 (Complaint)
Violations:
Correct response to questions No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible Hand sink has a large hole in male bathroom.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized Interior of ice machine has mold.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper hot holding temperatures Hot food item(s) held at improper temperature(s). (Corrected On Site)
Contamination prevented during food preparation, storage, & display Food bucket/container not elevated 4 to 6 inches above floor. (Corrected On Site)
Personal cleanliness Observed employee not wearing hair restraint. (Corrected On Site)
Physical facilities: installed, maintained, & clean Floor has has missing and loose parts behind bar at front area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Clean floor where needed, including walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
Temperatures
Guacamole
40.0F
Chicken raw
41.0F
Shrimp raw
38.0F
Hamburger patty
40.0F
Black Beans
142.0F
Pork
115.0F
Fish - Tilapia
39.0F
Bleu Cheese Dressing
35.0F
(Refrigerator)
35.0F
(Refrigerator)
36.0F
(Freezer)
0.0F
Jun 01, 2012 (Follow-up)
Comments:
CFPM: ROSA PAZ FS-50025 EXP 01/13/2015. 5 DAY NOTICE ABATED FROM INSPECTION OF 05/21/2012. 45 DAY NOTICE PENDING.
Temperatures
Hot Water
112.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - sandwich prep unit)
40.0F
May 02, 2012 (Complaint)
Violations:
Required records available: shellstock tags, parasite destruction Tags for shell fish tags not provided. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized Unclean soda nozzles behind bars. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition Food storage containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Approved thawing methods used Improper thawing of fish. (Corrected On Site)
Thermometers provided & accurate No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Insects, rodents, & animals not present Door and windows not closed or provided with screens to prevent entrance of rodent. (Corrected On Site)
Insects, rodents, & animals not present Holes in wall need sealing, to prevent entrance of rodents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Refrigerator leaks at bottom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Unclean floor behind bar. Also clean pipes behind bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate ventilation & lighting; designated areas used Blown light bulbs over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
Certified Food Manager Rosa Paz FS#50023 expire 1-13-15. CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
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