BISTRO BOHEM (N), 1840 6TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 27, 2013 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 03, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 24, 2012 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Feb 28, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 23, 2012 | Preoperational | 3 | 5 | Details / Comments |
Jun 27, 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. (Corrected On Site) - Food separated and protected
eggs stored on top of shelf inside of the reach-in unit (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Approved thawing methods used
(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)frozen meat thawing out on the table
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Pork (Warmer) (Hot Holding) | 155.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Stew - Beef (Warmer) (Hot Holding) | 156.0F |
| Ghoulash (Warmer) (Hot Holding) | 157.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
Aug 03, 2012 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 7/24/12.
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 7/24/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator) | 42.0F |
| (Refrigerator) | 39.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink) | 128.0F |
Jul 24, 2012 (Routine)
Violations:
- Food separated and protected
Serving ice is being used to cool alcohol.(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)
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 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 136.0F |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| (Refrigerator) | 60.0F |
| Lettuce (Refrigerator) (Cold Holding) | 59.0F |
| Chicken (Refrigerator) (Cold Holding) | 62.0F |
| chicken sauce (Steam Table) (Hot Holding) | 140.0F |
| Onions raw (Table) (Cold Holding) | 80.0F |
| Beef (Refrigerator) (Cold Holding) | 63.0F |
Feb 28, 2012 (Follow-up)
Comments:All items cited on 2/23/2012 in compliance at call. Establishment approved for license ( 112 rest) issuance.
Area supervsior Ronnie Taylor, 202-442-9037.
Feb 23, 2012 (Preoperational)
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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. No dispenser. (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) - Thermometers provided & accurate
No thermometer in refrigerator & freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Mop sink made of improper material.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Remove garbage disposal from sink and install in drain board. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Restrooms doors no equiped with self-closing devices. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Not approved for license (restaurant)
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 | |
| Hot Water (Handwashing Sink - Bar) | 132.0F |
| Hot Water (Handwashing Sink - toilet room) | 130.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
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