BOOEYMONGER RESTAURANT, 3265 PROSPECT ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 04, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 22, 2014 | Routine | 5 | 3 | Details / Comments |
|
Feb 05, 2013 | Routine | 4 | 0 | Details / Comments |
Sep 04, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
2 inch air gap not repaired at 3-comp sink(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5 day notice abated with the exception of the 2in air gap at the 3-comp sink
If you have any questions , please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 155.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
Aug 22, 2014 (Routine)
Violations:
- Hands clean and properly washed
employee cited washing gloves instead of removing the gloves and washing her hands (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
handsink contains sani-buckets (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's plastic drip panel. - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)ice scoop stored next to the ice machine on a box - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no air gap
Correct stated items within 5days
Correct stated items wihtin 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 168.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Sausage (Grill) (Hot Holding) | 144.0F |
| Potatoes (Table) (Hot Holding) | 55.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Potatoes (Oven) (Hot Holding) | 144.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| (Refrigerator - walk-in) | 37.5F |
Feb 05, 2013 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
employee slicing cooked roast beef on the slicer with no gloves (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper reheating procedures for hot holding
Chili and soups behing reheated on the soup warmer (Corrected On Site) - Proper hot holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
Correct stated items within 45days
If you have any questions,please contact area superviosr Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 39.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 120.0F |
| Curry soup (Soup Warmer) (Hot Holding) | 115.0F |
| Potato salad (Refrigerator - display) (Cold Holding) | 40.0F |
| Macaroni Salad (Refrigerator - display) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - display) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 36.0F |
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