CHEZ AUNTY LIBE RESTAURANT, 6115 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 09, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Apr 04, 2013 | Routine | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jul 31, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 24, 2012 | Routine | 2 | 2 | Details / Comments |
|
Mar 26, 2012 | Routine | 2 | 4 | Details / Comments |
|
Dec 14, 2011 | Routine | 3 | 4 | Details / Comments |
Apr 09, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/24/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 122.7°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 39.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 143.0F |
| Chili - Beef (Steam Table) (Hot Holding) | 149.0F |
| Chicken (Steam Table) (Hot Holding) | 147.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Gravy - Beef (Steam Table) (Hot Holding) | 142.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 42.0F |
Apr 04, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/27/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 122.7°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 37.0F |
| Chicken (Refrigerator - open display) (Hot Holding) | 41.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 39.0F |
| Chicken jerked (Steam Table) (Cold Holding) | 166.0F |
| Curry Sauce (Steam Table) (Cold Holding) | 155.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 45.0F |
| Gumbo (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lentil Soup (Steam Table) (Hot Holding) | 143.0F |
| Meat sauce (Steam Table) (Hot Holding) | 144.0F |
| Hot & Sour Soup (Steam Table) (Hot Holding) | 156.0F |
| Gravy - Beef (Refrigerator - open display) (Cold Holding) | 143.0F |
Jul 31, 2012 (Follow-up)
Comments:5 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 7/24/12.
25 DCMR 1900.1, 2418.1 .
25 DCMR 2911.1, 3201.1.
45 DAY NOTICE PENDING FROM INPECTION CONDUCTED 7/24/12.
CFPM LIBERATA EHIMBA NUMBER FS-49571 EXPIRING 9/13/14
IF YOU HAVE ANY QUESTIONS, PLEASE CALL MR RONNIE TAYLOR AT (202) 442-9037 OR (202)535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Ranch dressing (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jul 24, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Soil in frezer and reach in refrigerator dirty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Cold water faucet of the kitchen hand sink broken.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self closing device on the toilet room door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor at the storage area dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT STATED ITEMS WITHIN 5 DAYS.
CORRECT STATED ITEMS WITHIN 45 DAYS.
IF YOU HAVE ANY QESTIONS, PLEASE CALL THE AREA SUPERVISOR MR RONNIE TAYLOR ON (202) 442-9037 OR (202)535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (3-compartment sink) | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Mar 26, 2012 (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 paper towels at handwashing sink. (Corrected On Site) - Proper date marking & disposition
No date marking on prepared foods in refrigeration unit. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Mop sink not of proper material (plastic)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self closing devices on rest room door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO HOT FOODS FOR TEMPERATURE.
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 (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink - toilet/female) | 114.0F |
| Hot Water (Handwashing Sink - toilet/female) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
Dec 14, 2011 (Routine)
Violations:
- Correct response to questions
NO CERTIFIED FOOD SUPERVISOR AT CALL. CFM CAME IN TOWARDS END OF INSPECTION. (Corrected On Site) - Food separated and protected
FOOD NOT SEPERATED IN STORAGE. (Corrected On Site) - Proper date marking & disposition
FOOD IN STORAGE NOT MARKED WITH DATES (Corrected On Site) - Thermometers provided & accurate
THERMOMETERS NOT LOCATED IN REACH IN AT CALL. (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS. (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY NON FOOD CONTACT SURFACES ,STOVE AND UTENSIL (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
TOILET DOORS OPEN (Corrected On Site)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
PROVIDE MORE EMPLOYEES TO REGISTER FOR THE CFM COURSE.
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Mobile Refrigerator) | 37.0F |
| (Refrigerator - drawer) | 40.0F |
| Rice (Warmer) (Reheating) | 148.0F |
| Soup (Warmer) (Hot Holding) | 185.0F |
| (Freezer) | 12.0F |
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