BLESS 7 TO 9 MARKET, 434 SHEPHERD ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 15, 2013 | Routine | 0 | 1 | Details / Comments |
|
Apr 10, 2013 | Complaint | 0 | 2 | Details / Comments |
|
Dec 26, 2012 | License approval | 2 | 0 | Details / Comments |
|
Dec 10, 2012 | Follow-up | 1 | 1 | Details / Comments |
|
Nov 07, 2012 | New ownership | 2 | 9 | Details / Comments |
Aug 15, 2013 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
NO OBJECTIONS TO THE DELI BUSINESS LICENSE ISSUANCE
The Business has written employee's health policy for food-borne illness.
CFPM EYOB FSSAHAYE FS- 54005 EXP. 09-10-2015
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/10/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.5°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| Milk (Refrigerator - open display) (Cold Holding) | 38.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 40.0F |
| Hot Dog (Refrigerator - open display) (Cold Holding) | 37.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 41.0F |
Apr 10, 2013 (Complaint)
Violations:
- Contamination prevented during food preparation, storage, & display
UNNEEDED STORE SUPLIES STORED IN THE STORE' SALES FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES/REACH-IN COOLERS (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Complaint Notes: Discussed with the owner about the complaint, he stated that that the store never had a insanitary complaint before. The store was in need of cleaning, but no immediate threat or safety concerns were seen.
The Business has a written employee's health policy for food-borne illness.
CFPM EYOB FSSAHAYE FS- 54005 EXP. 09-10-15
Most recent pest control service date: 4/08/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
Dec 26, 2012 (License approval)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No hand sink at the 2 compartment sink site. - Sewage & waste water properly disposed
Waste food disposal installed in the bottom of the 2 compartment sink, unit must be located on drain board with spray arm install for rinsing of area.
Not approved for licensing issuance, no prepared food at location during my call.
For re-inspection contact Ronnie Taylor @ 202-442-9037.
Dec 10, 2012 (Follow-up)
Violations:
- Correct response to questions
NO CFS ON DUTY - Adequate handwashing sinks properly supplied and accessible
NO SELF CLOSING DEVICE IN TOILET DOOR
NOT APPROVED FOR ISSUANCE OF LICENSE
NO CERTIFIED FOOD SUPERVISOR ON DUTY . FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator) | 40.0F |
| (Handwashing Sink - toilet room) | 113.0F |
Nov 07, 2012 (New ownership)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sinks. The wine rack in display obstructs access to the hand sink in front service. For approval of deli operations the unit must be accessable and fully supplied at all times. - Proper disposition of returned, previously served, reconditioned, and unsafe food
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Expired foods, broken or dented cans and products for return to manufactor required to be stored seperated from "for sale" stock in the rear storage area. - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)repiar all wall and ceiling areas to prevent vermin harborage. - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Organize the rear stroage area, seperate the returns from for sale items. - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Elevate all food products and beverages above the floor at least 6 inches. - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Clean the rear dry goods and beverage storage facility. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Beverage racks adjacent to the beverage display section made of untreated wood. Must be treated with non toxic coating for nonabsorbent and cleanable compliance. - Warewashing facilities: installed, maintained, & used; test strips
Location is applying for deli license approval but lacks two compartment sink. Unit must be installed and operational for approval. - Toilet facilities: properly constructed, supplied, & cleaned
Door lacks self closing device and door is observed open at call. - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The entire rear requires cleaning to remove heavy accumulation of dust and debris. Attention to the floor along baseboards and the equipment stored in rear. - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment must be removed, all floor areas must be smooth and areas indisrepair must be fixed for approval.
No certified food protection manager on duty at call, enroll and complete the class, obtain a DC issued card for deli approval. Employee correctly responded to the demo of knowledge questions at call. No food prep or open foods for sale at call.
Location requires to have the new C/O on site at re-inspection and all complaince issues addressed/completed for approval of license issuance. Not approved at call. If you have questions contact Mr. Ronnie Taylor @ 202-442-9037.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
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