BOBBY VAN'S STEAKHOUSE, 809 15TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 19, 2013 | Routine | 3 | 2 | Details / Comments |
|
Apr 08, 2013 | Routine | 2 | 4 | Details / Comments |
|
Sep 25, 2012 | Routine | 2 | 3 | Details / Comments |
Aug 19, 2013 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Shell fish tags not provided with product. (Corrected On Site) - Food separated and protected
Food items not kept covered and or protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Insects, rodents, & animals not present
Ceiling has hole located at broil over in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Ceiling light cover/shield is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager John D. Simkins FS#50269 expire 1-30-15.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR. SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Steak cooked | 145.0F |
| Steak raw | 40.0F |
| Beef | 40.0F |
| Chicken raw (Refrigerator - drawer) | 40.0F |
| Lamb (Refrigerator - drawer) | 41.0F |
| Lentils (Steam Table) | 160.0F |
| Mashed potatoes (Steam Table) | 170.0F |
| Pasta (Refrigerator) | 46.0F |
| Tomatoes sliced | 41.0F |
| Blue cheese dressing | 45.0F |
| Shrimp raw | 40.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator - walk-in meat) | 38.0F |
Apr 08, 2013 (Routine)
Violations:
- Food separated and protected
Food item not covered or wrapped and protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Provide labels on plastic bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
All food handlers must wear hair restraint. (Corrected On Site) - Personal cleanliness
Observed employee wearing jewerly. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean filters over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager William Meadows, Jr. FS#50276 expire 1-30-15.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - walk-in meat) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - reach-in) | 37.0F |
| Hamburger cooked | 144.0F |
| Steak raw (Refrigerator - drawer) | 43.0F |
| Hamburger patty (Refrigerator - drawer) | 44.0F |
| Chicken | 171.0F |
| Chili | 189.0F |
| ONION SOUP | 183.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tuna | 41.0F |
| Hot Water | 113.0F |
Sep 25, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces - dried particles observed on ice machine's plastic drip panel. (Corrected On Site) - Thermometers provided & accurate
No thermometer(s) in walk-in refrigerator(s). (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Pots/pans improperly stored on shelving. (Corrected On Site) - Nonfood-contact surfaces clean
Rusty shelf under work table near walk-in refrigeration unit. (Corrected On Site) - Plumbing installed; proper backflow devices
Hot water faucet knob on handsink located near cooking line in need of repair. (Corrected On Site)
CFPM - JOHN D. SIMKINS - #FS-50269 = expires 01/30/2015
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED WERE CORRECTED ON SITE
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) (Cold Holding) | 27.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Chili (Steam Table) (Hot Holding) | 200.0F |
| Creamed Spinach (Steam Table) (Hot Holding) | 186.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - drawer) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| (Freezer - walk-in) (Cold Holding) | -25.0F |
| Roast Beef Hash (Table) (Receiving Food) | 176.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 190.0F |
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