DEVON & BLAKELY, 2200 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Oct 16, 2014 | Routine | 8 | 2 | Details / Comments |
|
Jun 10, 2014 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Oct 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 07, 2013 | Routine | 2 | 1 | Details / Comments |
Oct 24, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS IN OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM RASHEENA THOMAS FS-62695 Exp.06/04/2017
Most recent pest control service date: 10/14/2014
If any question please call area supervisor Ms. Coleman at 202-535-2180
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.0°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 43.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
Oct 16, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Management awareness; policy present
NO EMPLOYEES HEALTH POLICY FOR FOOD BORNE-ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES IN THE KITCHEN, UNCLEAN ICE BOX CHUTE (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS IN PLASTIC CONTAINERS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS IN CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY THE PIC(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS WERE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE HANDWASHING SINK IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a DOH copy is given to the PIC.
NO CFPM on duty
Most recent pest control service date: 10/01/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms. Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.0°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 112.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 43.0F |
| Romaine Lettuce (Refrigerator - open display) (Cold Holding) | 41.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 49.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Red Peppers Roasted (Refrigerator - open display) (Cold Holding) | 47.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
Jun 10, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handsink not accessible for use.(Trash can blocking handsink. Do Not Use Handsink for other purposes. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Knives should be stored in a knife rack or holster to prevent injury. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Cold Holding) | 60.0F |
| (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 12.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
Oct 15, 2013 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 10/07/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Ham sliced (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 42.0F |
Oct 07, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Observed flies inside kitchen prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Yogurt (Cold Holding) | 40.0F |
| Cheese (Cold Holding) | 39.0F |
| Chicken (Cold Holding) | 40.0F |
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