BLACK & ORANGE, 1931 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 09, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 12, 2014 | Lic approval | 7 | 15 | Details / Comments |
| No violation noted during this evaluation. | Oct 02, 2013 | Restoration | 0 | 0 | Details / Comments |
|
Oct 01, 2013 | Follow-up | 3 | 1 | Details / Comments |
|
Sep 24, 2013 | Complaint | 1 | 2 | Details / Comments |
|
Aug 01, 2013 | Complaint | 0 | 3 | Details / Comments |
|
Jan 24, 2012 | Preoperational | 2 | 5 | Details / Comments |
Sep 09, 2014 (Follow-up)
Violations:
- Correct response to questions
DC version of CFPM license not posted. (Corrected On Site)
5 DAY VIOLATIONS ABATED FROM PREVIOUS INSPECTION ON 8/12/14 (25 DCMR 200.5, 2403.1, 2418.1)
45 DAY VIOLATIONS STILL PENDING.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
Aug 12, 2014 (Lic approval)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the storage room handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Two cans of stainless steel polish are in the bottom of the kitchen handwashing sink. (Corrected On Site) - Food separated and protected
Ground beef is stored above condiments in the reach-in refrigerator in the kitchen. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu. I provided the establishment with a DC-DOH issued "consumer advisory notice" placard. (Corrected On Site) - Toxic substances properly identified, stored, used
A can of stainless steel polish is stored above and between food items on the kitchen storage rack. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
One of the reach-in refrigerators in the kitchen is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There are no visible thermometers in the under-counter freezer and sandwich prep refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Various plastic containers of food on the kitchen storage rack are unlabeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There is a noticeable gap beneath the rear door of the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths are stored on the counter in the cooking area and no sanitizing solutions are prepared. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have dark stains and are scratched along the edges. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips available to measure the concentration of quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap above the floor drain beneath the 3-compartment sink. The spray hose at the 3-compartment sink is suspended below the flood level rim of the sink therefore there is no air gap. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Plumbing installed; proper backflow devices
The garbage disposal unit (food waste grinder) is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no mop sink installed in the establishment. Mop water is being disposed of in the floor drain beneath the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The men's toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
An old stove, cans of paint, and an oven that are not in used are stored in the storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulb) in a reach-in refrigerator in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service date: 8/10/2014
The establishment's employee health policy regarding the prevention of foodborne illness was provided and reviewed.
Thermocouple in ice & water: 32 degrees Fahrenheit
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
NOT APPROVED FOR RENEWAL OF RESTAURANT LICENSE
(All outstanding violations must be corrected prior to approval for renewal of license.)
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/male) | 108.0F |
| Hot Water (Handwashing Sink - toilet/female) | 108.0F |
| Hot Water (Handwashing Sink - kitchen) | 108.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 134.0F |
| (Reach-in Refrigerator) | 35.0F |
| Ground Beef (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Ground Beef (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| (Reach-in Refrigerator) | 68.0F |
| (Reach-in Freezer) | -2.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Hot Water (Handwashing Sink - Cook Line) | 108.0F |
| Sliced Tomatoes (Sandwich Prep Refrigerator) (Cold Holding) | 45.0F |
| Romaine Lettuce (Sandwich Prep Refrigerator) (Cold Holding) | 43.0F |
| Raw Chicken (Sandwich Prep Refrigerator) (Cold Holding) | 34.0F |
| Bacon (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
| Cheddar Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) | 33.0F |
| Hamburger patty (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Hamburger patty (Reach-in Refrigerator) (Cold Holding) | 41.0F |
Oct 02, 2013 (Restoration)
Comments:The following item has been corrected for compliance with the DC Food Code;
DC issued Certified Food Protection Manager on duty, Arles Escoto FS-57625 expires 6/24/2013.
License restored and location approved to open and sell food to the public. Ronnie Taylor, area supervisor, 202-442-9037.
Oct 01, 2013 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager was not on du at call. The person in charge at call was not a certified food manager. - Personal cleanliness
Employee was not wearing hair restraint while preparing food.
Summary Suspension-reinspection instructions issued.
Correct items stated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Refrigerator - reach-in) | 40.8F |
| (Refrigerator - reach-in) | 42.0F |
| Beef Patties (Grill) (Cooking) | 270.0F |
Sep 24, 2013 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Personal cleanliness
Observed employee preping food not wearing hair restraint. (Corrected On Site)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 113.0F |
| Beef Patties | 40.0F |
| Tomatoes sliced | 44.0F |
| Onions raw | 51.0F |
| Chicken raw | 53.0F |
| Cheese | 41.0F |
| (Freezer) | -5.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator) | 40.0F |
| salsa | 40.0F |
Aug 01, 2013 (Complaint)
Violations:
- Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)provide bait boxes for outside around trash dumpster - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)employee in food prep area without hair restraint - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)knives stored in between reach-in units (Corrected On Site)
Correct stated items within 45 days
If youhave any questions,please contact area supervisor Mr. ronnie Taylora t (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Ground Beef (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| (Reach-in Freezer) | -10.0F |
Jan 24, 2012 (Preoperational)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for foodborne illness. I provided the person in charge with a copy of the DC Food Code Employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy for foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at the handwashing sinks in the coooking area and storage room. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no waste receptacles at the handwashing sinks in the cooking area and storage room. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
There is no consumer advisory notice posted or printed on the menu regarding the health risks associated with the consumption of raw or undercooked foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The edges of the wooden panels in the cabinets beneath the soda dispensing machine are not sealed. (Corrected On Site) - Physical facilities: installed, maintained, & clean
An appoximately 1/4 - 1/2 inch gap exists at the floor and wall junctures in the storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Caroline Mendizabal (DC DOH Certified Number FS-42365; Expiration Date 1/11/2013)
LIGHT INTENSITY: Cutting board - 730 lux; Grill - 633 lux; Deep fryer - 564 lux; Under counter refrigerator - 790 lux; Men's toilet room - 428 lux; Women's toilet room - 462 lux; Prep table - 688 lux; 3-compartment sink - 727 lux
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEM STATED WITHIN 45 DAYS.
NO OBJECTION TO ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| (Reach-in Freezer) | -6.0F |
| (Refrigerator - under counter) | 38.0F |
| (Reach-in Freezer) | -2.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Reach-in Freezer) | -7.0F |
| Hot Water (Sink) | 119.6F |
| Hot Water (3-compartment sink) | 119.4F |
| Hot Water (Prep sink) | 110.0F |
| Hot Water (Handwashing Sink) | 110.0F |
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