DANCING CRAB & MALT SHOP(N), 4615 41ST ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Aug 14, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 07, 2013 | Routine | 5 | 3 | Details / Comments |
| No violation noted during this evaluation. | Sep 21, 2012 | New Ownership | 0 | 0 | Details / Comments |
Aug 14, 2013 (Follow-up)
Comments:5day notice abated
If you have any questions,please contact area sueprvisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Fish - Flounder (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| She Crab Soup (Soup Warmer) (Hot Holding) | 146.0F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 167.0F |
| Fish fried (Warmer) (Hot Holding) | 145.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.5F |
Aug 07, 2013 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No handwashing sink(s) provided. - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)tags not stored with clams or oysters - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no date or label on cooked soups - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)fly aide the activity inside the kitchen - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)fly strips in the kitchen - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)bowls inside of the condiment bins
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
CFH:Caroline Barbosa FS:52321 EXP:04/05/2015
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - Bar) | 118.0F |
| Squid (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Oysters (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Clams (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomato Soup (Warmer) (Hot Holding) | 168.0F |
| Maryland Crab Soup (Soup Warmer) (Hot Holding) | 169.0F |
| (Refrigerator - walk-in) | 38.0F |
| Crabs (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - drawer) | 37.6F |
Sep 21, 2012 (New Ownership)
Comments:NO OBJECTIONS TO THE BUSINESS LICENSE ISSUANCE
The Business has a written employee's health policy for food-borne illness.
CFPM LEO D GONZALES FS- 49123 Exp. 10/11/2014
Consumer advisory notice is printed on the menu.
Most recent pest control service date: 08/21/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.4°F
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 38.0F |
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