BOBBY VAN'S GRILL, 1201 NEW YORK AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 27, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 15, 2014 | Routine | 4 | 3 | Details / Comments |
|
Dec 03, 2012 | Complaint | 11 | 19 | Details / Comments |
|
Sep 26, 2012 | Routine | 4 | 3 | Details / Comments |
Aug 27, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE IS GIVEN TO REPAIR GARBAGE DISPOSAL.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Aug 15, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Another manager showed up during time of inspection). (Corrected On Site) - Required records available: shellstock tags, parasite destruction
No tags are placed with shell fish in side walk in cooler. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Labels are provided on food containers (food prepared on premises) in side walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Plumbing installed; proper backflow devices
No air gap provided between floor and drain pipe thru out, also in basement. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Shield not provided for light bulb over cooking facility in basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager William Meadows, Jr. FS#50276 expire 1-30-15.
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.
| Temperatures | |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 38.0F |
| Oysters | 27.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| (Refrigerator - reach-in) | 32.0F |
| (Refrigerator - reach-in) | 36.0F |
| Hot Water | 118.0F |
| Mushrooms | 35.0F |
| Lettuce romaine (Refrigerator - reach-in) | 31.0F |
| Beef (Refrigerator - reach-in) | 34.0F |
| Fish - Cod (Refrigerator - reach-in) | 36.0F |
| Turkey (Refrigerator - reach-in) | 30.0F |
| Gravy (Hot Holding Unit) | 145.0F |
| Tomatoes sliced | 43.0F |
| Pasta | 48.0F |
| Eggs boiled | 49.0F |
Dec 03, 2012 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate for John D. simkins issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Management awareness; policy present
The establishment did not provide proof of an employee health policy for the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee interview, reporting agreement, and medical referral forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide proof of an employee health policy regarding the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
An employee put on a pair of gloves after handling food without first washing his hands. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
An employee was observed plating salads with his bare hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the bars' handwashing sinks and the kitchen handwashing sinks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
A handwashing sink at the bar is filled with various items. A handwashing sink at the salad station has a pan of frozen shrimp thawing out. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Shrimp is thawing out in a pan in the handwashing sink at the salad station. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Although shellstock tags are on file dating back to 2011, shellstock tags for the months of October 2012 and November 2012 were not available. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw meat is stored above raw vegetables in the reach-in refrigerator adjacent to the grill. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Gunk and moisture are accumulating in the bottom of the soda gun holsters at the bars. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold is accumulating on the plastic drip panel of the large ice maker in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The interior of the microwave oven at the salad station is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Various cut vegetables in the refrigerators are stored at improper temperatures. (Corrected On Site) - Toxic substances properly identified, stored, used
An unlabeled plastic squeeze bottle of an unknown cleaning solution is stored at the 3-compartment sink in the dishwash area. (Corrected On Site) - Toxic substances properly identified, stored, used
A bottle of hydrogen peroxide is stored on and above shelves with food containers. (Corrected On Site) - Approved thawing methods used
Shrimp is thawing in a pan of water in the handwashing sink at the salad station and no running water is in use. (Corrected On Site) - Thermometers provided & accurate
No thermometers were found in two (2) of the under counter refrigerators and the ice cream freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
A thermometer in the refrigerator at the salad station indicated a temperature of -12 degrees Fahrenheit however none of the food in the unit was frozen. The ambient air temperature was measured at 34 degrees Fahrenheit by another thermometer. The wash temperature thermometer on the 1st floor dishwash machine indicated at temperature of 0 degrees and the temperature indicated did not change during any of the cycles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
An unlabeled plastic squeeze bottle of oil is stored on the counter on the cook line and there is an unlabeled plastic container of seeds on a shelf in the kitchen. (Corrected On Site) - Insects, rodents, & animals not present
There is a gap in the ceiling tiles in the dishwash area and adjacent to the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Cases of food are stacked on the floor of the walk-in freezer. (Corrected On Site) - Personal cleanliness
The employee slicing and handling the meat is not wearing a hair restraint. (Corrected On Site) - Personal cleanliness
Cooks are wearing bracelets and watches on their wrists. (Corrected On Site) - Wiping cloths: properly used & stored
A wet wiping cloth is stored on the counter at the cook line and no sanitizing solution is prepared. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The white cutting boards in the rear prep area are chipped along the edges. The brown cutting boards on the cook line are badly chipped. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine or quaternary ammonium test strips available to measure the concentration of the sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no data plate attached to the dishwash machine in the basement. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Dust and smoke particulate matter have accumulated on the ventilation hood filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle in the toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
Thermocouple in ice & water: 32 degrees Fahrenheit
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) | 148.0F |
| Hot Water (Handwashing Sink - Bar) | 149.0F |
| Hot Water (3-compartment sink) | 149.0F |
| Hot Water (2-compartment sink) | 144.0F |
| (Refrigerator - walk-in seafood) | 38.0F |
| Crab cake (Refrigerator - walk-in seafood) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - walk-in seafood) (Cold Holding) | 35.0F |
| Ground Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hot Water (Prep sink) | 136.0F |
| (Refrigerator - walk-in produce) | 38.0F |
| (Freezer - walk-in) | 18.0F |
| Lettuce spring mix (Refrigerator - walk-in produce) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 34.0F |
| Hot Water (3-compartment sink) | 147.0F |
| Hot Water (Refrigerator - walk-in) | 131.0F |
| Hot Water (Refrigerator - walk-in) | 138.0F |
| Hot Water (Handwashing Sink - kitchen) | 141.0F |
| Tartar Sauce (Ice) | 42.0F |
| Cole slaw (Ice) (Cold Holding) | 45.0F |
| Guacamole (Ice) (Cold Holding) | 40.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 153.0F |
| Chili (Steam Table) (Hot Holding) | 148.0F |
| Tomatoes chopped (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Red Onions - sliced (Refrigerator - under counter) (Cold Holding) | 47.0F |
| Chicken (Grill) (Cooking) | 113.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Onions raw (Refrigerator - under counter) (Cold Holding) | 47.0F |
| Tartar Sauce (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Aioli (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Ranch dressing (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Hot Water (Sink) | 148.0F |
| (Refrigerator - sandwich prep unit) | 36.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 24.0F |
| French Onion Soup (Stove) (Hot Holding) | 170.0F |
| Mushroom and Demi Sauce (Stove) (Hot Holding) | 139.0F |
| Hot Water (Handwashing Sink) | 135.0F |
| (Refrigerator - under counter) | 34.0F |
| Cucumbers (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 51.0F |
| Red Onions - sliced (Refrigerator - under counter) (Cold Holding) | 51.0F |
| Shrimp raw (Oven) (Cooking) | 154.0F |
| Hot Water (Handwashing Sink - toilet room) | 140.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 148.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 150.0F |
| Hot Water (Handwashing Sink - Bar) | 148.0F |
| Hot Water (Handwashing Sink) | 128.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Mozzarella Cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Tomato Sauce (Stove) (Cooking) | 208.0F |
| Hot Water (3-compartment sink) | 149.0F |
Sep 26, 2012 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
EMPLOYEE WAS HANDLING SALAD WITH BARE HAND CONTACT AT VISIT. GLOVES, TONGS OR OTHER UTENSILS MUST BE USED WHEN HANDLING READY TO EAT FOOD.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
A CUP WAS STORED IN THE ICE AT THE BAR, ON THE LOWER LEVEL. A SCOOP WITH A HANDLE MUST BE USED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION OF THE ICE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
KNIVES WERE NOT PROPERLY STORED AT VISIT. A KNIFE HOLDER MUST BE USED. INTERTIOR OF ICE MACHINES CONTAINED MOLD, SLIME AND CALCIUM BUILD-UP ON THE DRIP PANELS AS WELL AS THE ICE CHUTES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
LARGE WHITE STORAGE BINS WERE NOT LABELED AS TO CONTENT AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
A TOWEL WAS PLACED ON THE LETTUCE AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE DID NOT PASS STRIP TEST AT VISIT. THE MACHINE DID HAVE SANITIZER PRESENT HOWEVER,IT WAS NOT THE PROPER PARTS PER MILLION. MACHINE MUST BE ADJUSTED OR REPAIRED IN ORDER TO ENSURE PROPER SANITATION. AN ALTERNATE METHOD MUST BE USED UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-SHERIF SALEM FS-50329 EXP-1/30/2015
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MY TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in produce) (Cold Holding) | 35.0F |
| (Refrigerator - walk-in meat) (Cold Holding) | 36.6F |
| (Freezer - walk-in) (Cold Holding) | 12.2F |
| Black Beans (Soup Warmer) (Hot Holding) | 151.4F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| (Salad Prep Unit) (Cold Holding) | 39.0F |
| Beef (Refrigerator) (Cold Holding) | 55.2F |
| (Refrigerator - reach-in) (Cold Holding) | 50.6F |
| (Freezer - ice cream) (Cold Holding) | 8.6F |
| Fish - Mahi Mahi (Refrigerator) | 49.8F |
| (Refrigerator - beverage) (Cold Holding) | 34.9F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
BOBBY VAN'S GRILL respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Name |
|---|
| ITALIAN GOURMET MARKET DELI |
| BIBIANA RESTAURANT |
| CAPITOL CITY BREWING COMPANY |
| HAAD THAI RESTAURANT |
| NEW YORK NEWS |
| NOODLES II |
| POINT CHAUD CAFE & CREPES |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about BOBBY VAN'S GRILL, 1201 NEW YORK AVE NW, Washington, DC »