BOLT BURGERS, 1010 MASSACHUSETTS AVE NW STE 1001, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 24, 2014 | Complaint | 2 | 2 | Details / Comments |
|
May 20, 2014 | Routine | 2 | 10 | Details / Comments |
|
Oct 11, 2013 | Preoperational | 1 | 1 | Details / Comments |
Jul 24, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT. A CURRENT REPORT FROM THE PEST CONTROL COMPANY MUST PRESENTED AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN SANITIZER AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE DISH MACHINE DID NOT PASS THE CHEMICAL STRIP TEST AT VISIT. MACHINE MUST BE ADJUSTED OR REPAIRED IN ORDER TO OBTAIN PROPER SANITATION. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE ALL ITEMS UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-BRUCE A. HICKS FS-60326 EXP-4/16/2017
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
HOT FOOD IS PREPRED TO ORDER.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.4F |
| (Refrigerator - walk-in) (Cold Holding) | 36.2F |
| (Freezer - walk-in) (Cold Holding) | -1.4F |
| (Salad Prep Unit) (Cold Holding) | 36.1F |
| Green Beans (Refrigerator - reach-in) (Cold Holding) | 33.8F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| (Refrigerator - drawer) (Cold Holding) | 37.2F |
| Ham/Cheese (Grill) (Hot Holding) | 168.2F |
May 20, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in take out area and grill area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Observed an employee making a smoothie. She washed her mixing cups out in the handsink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold up in sprayer that rinses out blenders (Corrected On Site) - Personal cleanliness
Observed one of the employee prepping food without a hair restraint. (Corrected On Site) - Personal cleanliness
Observed one of the prep cooks with a watch on. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution in grill area. (Corrected On Site) - In-use utensils: properly stored
Ice scoop handle having contact with ice stored in cooler behind the take out/bar area. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Single service item and sauce cups stored facing up in grill area. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are worn down and has deep stained cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Lime, mold, and food residue built up in dishwasher. - Physical facilities: installed, maintained, & clean
Unclean shelves in grill area. Unclean floor and drain underneath the prep table area.
PLEASE CORRECT ALL ITEMS STATED WITHIN 45 DAYS
CFPM information: Bruce Hicks, FS-60326, expiration: 04/16/17
| Temperatures | |
| Hot Water (Sink) | 128.0F |
| Hot Water (Handwashing Sink) | 130.0F |
| (Refrigerator - beverage) | 38.0F |
| (Refrigerator - beverage) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 138.0F |
| (Reach-in Freezer) | 1.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Refrigerator) | 40.0F |
| Asian Slaw (Refrigerator - deli display) (Cold Holding) | 41.8F |
| Corn and Black Bean Salsa (Refrigerator - deli display) (Cold Holding) | 41.6F |
| Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 10.0F |
Oct 11, 2013 (Preoperational)
Violations:
- Consumer advisory provided for raw or undercooked foods
Consumer advisory not posted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violation(s) within 45 days.
No food present at the time of the inspection.
If there are any questions contact Mr. Taylor, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT).
| Temperatures | |
| (Freezer - walk-in) (Cold Holding) | 19.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (3-compartment sink) | 122.0F |
| (Handwashing Sink - Dishwash area) | 108.0F |
| (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 32.0F |
| (Refrigerator - drawer) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) (Cold Holding) | 35.0F |
| (Reach-in Freezer) (Cold Holding) | 7.4F |
| (Handwashing Sink - Service Line) | 116.0F |
| (Prep sink) | 122.0F |
| (Handwashing Sink - toilet room) | 108.0F |
| (Handwashing Sink - toilet room) | 110.0F |
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