BISTRO FRANCAIS, 3124 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 28, 2014 | Follow-up | 2 | 3 | Details / Comments |
|
Apr 08, 2014 | Routine | 8 | 9 | Details / Comments |
Apr 28, 2014 (Follow-up)
Violations:
- Food separated and protected
Raw chicken stored above prepared sauces in the walk-in refrigerator. All sauces were discarded due to no dating and chicken was moved to lowest shelf (Corrected On Site) - Proper date marking & disposition
Multiple items are either out of date or undated. Items discarded: Couscous sauce 4.5 gal Coq au Vin 14.5 gal Espantola .5 gal Spinach soup 2 gal Tomato soup 2.5 gal Tarragon sauce 7 gal Chicken stock 4 gal Corn chowder 9 gal Clam soup 1 gal Tuna salad .5 gal Fish stock 1.5 gal Lentils .5 gal Lobster sauce 5 gal (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food on the floor of the freezer. (45 day notice pending from inspection conducted on 4/8/14) - Single-use/single-service articles: properly stored & used
Single-use containers reused for food storage. (45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 4/8/14) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Multiple refrigeration units have duct tape on interior. (5 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 4/8/14)
Certified Food Safety Manager: Siriporn Sithana FS-49993 , Expiration Date: 1/3/15
5 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 4/8/14:
DCMR: 500.2, 403.1, 800.2, 1005.1, 3403.1, 2400.1
45 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 4/8/14:
DCMR: 811.1, 812.2, 810.1, 1801.1, 1608.1, 2707.1
5 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 4/8/14:
DCMR: 1800.1
45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 4/8/14:
DCMR: 816.1, 1818.1
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Mushrooms (Stove) (Cooking) | 186.0F |
| Salmon (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Duck (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Steak raw (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Fish - Trout (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| Beef raw/ground (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Soup (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Soup (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Soup (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 43.0F |
Apr 08, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee beverage on prep table does not have lid and straw. (Corrected On Site) - Hands clean and properly washed
Cook observed handling raw chicken with bare hands then handling ready to eat foods without washing hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Bare hand contact with ready eat foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw chicken stored on top of raw beef and raw fish. (Corrected On Site) - Proper cold holding temperatures
Multiple items (eggs, liver, french fries) stored without refrigeration and out of acceptable temperature range. Items refrigerated. (Corrected On Site) - Proper date marking & disposition
No dates on prepared items (coq au vin, prepared sauces, ect.) stored in walk-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Ready to eat lettuce stored in containers previously used for chemical storage. Mr. Cabrol informed to discard lettuce. Later observed employees removing lettuce from chemical bucket and placing it into storage containers. Ordered and observed lettuce disposal. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Tomatoes received 4/3 stored on floor of walk-in refrigerator. Multiple items in walk-in freezer stored on the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Linens for table service in direct contact with produce in walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
In basement dry storage area cups and scoops without handles are stored in multiple bulk items containers such as flour and rice. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-use containers reused to store prepared food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Multiple refrigeration units have duct tape on surface creating an un-cleanable surface.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Deeply scored cutting boards. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Three compartment sink located in main kitchen area is leaking onto the floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Handicap accessible restroom has no covered receptacle. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Safety Manager: Siriporn Sothana FS-49993, Expiration Date: 1/3/15
Last pest control invoice March 28th 2014.
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 | |
| 2% Reduced Fat Milk (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Eggs (Countertop) (Holding) | 71.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Coq au vin (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Chicken roasted (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Rice (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Fries (Table) (Holding) | 71.0F |
| Onion soup (Hot Water Bath) (Hot Holding) | 157.0F |
| Sauce (Hot Water Bath) (Hot Holding) | 160.0F |
| kidney (Table) (Holding) | 51.0F |
| Chicken raw (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Beef (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Fish - Tilapia (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 200.0F |
| Hot Water (3-compartment sink) | 112.0F |
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