DUBLINER RESTAURANT AND PUB, 520 NORTH CAPITOL ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 19, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Jun 11, 2014 | Routine | 8 | 10 | Details / Comments |
| No violation noted during this evaluation. | Feb 10, 2014 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | May 21, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 16, 2013 | Routine | 4 | 2 | Details / Comments |
|
Nov 19, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Nov 14, 2012 | Routine | 5 | 4 | Details / Comments |
Jun 19, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Foods prepared on site and cold held in the refrigerators not date marked. (CORRECT VIOLATION WITHIN (Corrected On Site)
- The plumber was working to fix the drain pipe leakage during inspection.
- 5 day notice abated. 45 day notice pending from inspection conducted on 06/11/2014.
- Failure to correct violations within stated time period may result license suspension and/or fines to be assessed.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 115.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 160.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 140.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Eggs boiled (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 53.0F |
| (Refrigerator - sandwich prep unit) | 50.0F |
| (Refrigerator - reach-in) | 40.0F |
Jun 11, 2014 (Routine)
Violations:
- Hands clean and properly washed
Employees have not been washing hands between switching tasks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand washing sink was blocked with standing air fan. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The heated-air hand dryer in the men's restroom is not in good repair and not cleaned to preclude accumulation of solid residues. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Ready-to-eat foods were not separated from raw animal food products while being stored in reach-in refrigerator to prevent cross contamination. Roasted sliced beaf stored in pan next raw chicken in reach-in refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Interior surfaces of ice making machine not clean to sight and touch. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food items (chicken wings, etc) held at improper temperature(s). on metal rack above stove. (Corrected On Site) - Proper cold holding temperatures
Cold food items (mashed potatoes in cloth squeeze bag, carrots, cut and cooked vegetables) observed held at room temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Foods prepared on site and cold held in the refrigerators not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Hand washing soap and other cleaning chemical stored on top of prep table next to the deli wax papers. (Corrected On Site) - Thermometers provided & accurate
Not all reach-in refrigerators are equipped with a properly working thermometers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Ice for drinks in plastic bags stored on floor in walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Soiled wiping cloths stored on cutting boards at room temperature(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Automatic dish washing machines were not operated per manufacturer's data plate. Water Temperature fell short of reaching 150 degree F and 180 degree F at wash and rinse cycles respectively under 15-25 psi (water pressure). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
One of the dish washing machines is missing date plate. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The hand sink in the basement room not cleaned to preclude accumulation of solid residues. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Drain pipe from the triple sink has been leaking wastewater; spray hose head has been leaking water at visit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Employee belongings not stored in a designated place away from food and food contact surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light fixture located above prep table in the basement room next to the walk-in coolers lacks a cover. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: DANIEL T. COLEMAN, FS-60030, EXP: 02/13/2014
CORRECT ITEMS AS STATED WITHIN 5 DAYS.
CORRECT ITEMS AS STATED WITHIN 45 DAYS.
FAILURE TO CORRECT ITEMS WITHIN STATED TIME PERIOD MIGHT RESULT IN FINE TO BE ASSESSED AND/OR LICENSE SUSPENSION.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Roast Beef (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 0.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 53.0F |
| Eggs boiled (Refrigerator - reach-in) (Cold Holding) | 55.0F |
| Hollandaise Sauce (Hot Holding Unit) (Hot Holding) | 97.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 140.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 146.0F |
| Sauce (Hot Holding Unit) (Hot Holding) | 147.0F |
| Chicken Wings (Rack) (Holding) | 92.0F |
| Ground Beef (Stove) (Hot Holding) | 138.0F |
| Brussel Sprouts (Room) (Holding) | 78.0F |
| Carrots (Room) (Holding) | 78.0F |
| (Refrigerator - reach-in) | 38.0F |
| Potatoes (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 47.0F |
Feb 10, 2014 (Follow-up)
Comments:FOOD MANAGER: GAVIN GLEMAN REGISTERED IN CLASS (INSTRUCTOR NORMAN EVERSON ) AND SCHEDULED TO TAKE CLASS ON 02/10/2014. NOTICE ABATED FROM INSPECTION OF 02/05/2014.
| Temperatures | |
| Hot Water | 124.0F |
| (Reach-in Refrigerator) | 36.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Lettuce | 40.0F |
| Tomatoes sliced | 40.0F |
| Mushrooms | 42.0F |
| Soup | 150.0F |
| Soup | 150.0F |
May 21, 2013 (Follow-up)
Comments:CFPM: GAVIN COLEMAN FS-45438 EXP 11/06/2013. KEEP LOWERING TEMPERATURE OF REACH-IN REFRIGERATER( TEMPERATURE IS MARGINAL ). NOTICE ABATED FROM INSPECTION OF 05/16/2013.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 44.0F |
| (Freezer) | 0.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| Tomatoes sliced | 43.0F |
| Mayonnaise | 43.0F |
| Beef | 142.0F |
| Soup | 160.0F |
May 16, 2013 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
EMPLOYEE WAS PREPARING READY TO EAT FOOD WITH BARE HAND CONTACT AT VISIT. GLOVES OR UTENSILS MUST BE USED IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLINACE AT VISIT. 1)INTERIOR OF ICE MACHINE BEHIND THE DRIP PANEL CONTAINED MOLD AND CALCIUM BUILD-UP. 2)PROVIDE A KNIFE HOLDER FOR KNIVES. KNIVES MAY NOT BE STORED ON THE PREP TABLES. 3)SEVERAL GASKETS CONTAINED FOOD PARTICLES AND DEBRIS. 4) CUTTING BOARD IN THE FOOD PREP AREA WAS IN POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF CREVICES AND STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD UNITS WERE NOT IN COMPLAINCE AT VISIT.ALL COLD UNITS MUST HAVE SECURE GASKETS. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD ITEMS STORED IN THE WALK-IN AND REACH-IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
EXTERIOR OF TRASH CANS WERE UNCLEAN AT VISIT. FLOOR DRAINS WERE UNCLEAN AND CONTAINED FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
EMPLOYEES PERSONAL CLOTHING ITEMS WERE STORED IN THE FOOD PREP AREA. ESTABLISHMENT MUST PROVIDE A SEPERATE SPACE OR LOCKERS FOR EMPLOYEES PERSONAL ITEMS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALLL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS.
PROVIDED EMPLOYEE HEALTH INFORMATION.
IF YOU AHVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.1F |
| (Freezer - walk-in) (Cold Holding) | -5.6F |
| (Freezer - walk-in) (Cold Holding) | 3.7F |
| (Refrigerator - reach-in) (Cold Holding) | 57.2F |
| (Refrigerator - reach-in) (Cold Holding) | 49.1F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.8F |
| (Refrigerator - reach-in) (Cold Holding) | 40.9F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| Shepherds Pie (Stove) (Hot Holding) | 140.2F |
| Bacon (Heat Lamp Display) (Hot Holding) | 230.0F |
| Rice (Steam Table) (Hot Holding) | 156.3F |
| Beef Stew (Steam Table) (Hot Holding) | 144.6F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 39.8F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.4F |
| (Freezer - ice cream) (Cold Holding) | 5.5F |
| (Refrigerator - beverage) (Cold Holding) | 35.2F |
| (Refrigerator - display) (Cold Holding) | 39.2F |
| (Refrigerator - display) (Cold Holding) | 37.1F |
Nov 19, 2012 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mineral build-up inside of ice machine. (REPEAT - FAILURE TO COMPLY)
FAILURE TO COMPLY WITH 5-DAY NOTICE (25 DCMR 1900.1) CITED AT PREVIOUS INSPECTION ON 11/14/12, AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) | 42.0F |
| Chili (Soup Warmer) (Hot Holding) | 157.0F |
| Rice (Steam Table) (Hot Holding) | 164.0F |
| Chicken Pot Pie (Steam Table) (Hot Holding) | 170.0F |
| Cole slaw (Refrigerator - reach-in) (Hot Holding) | 39.0F |
| Fish - Pollock (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 43.0F |
Nov 14, 2012 (Routine)
Violations:
- Food separated and protected
Raw meats stored above ready to eat foods in the reach-in and walk-in refrigerators. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine.(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) - Proper date marking & disposition
Prepared ready to eat foods stored in the refrigerator are improperly labeled and date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer observed in various under-counter refrigerators in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Wine bottles stored inside of ice that is used for consumption (inside of drinks). (Corrected On Site) - In-use utensils: properly stored
Knives stored in between equipment (counter/refrigeration units). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards worn and stained with grooves throughout.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Gaskets on the under-counter refrigerator is damaged.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Beans (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Soup (Soup Warmer) (Hot Holding) | 165.0F |
| (Refrigerator - reach-in) | 42.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Shepherds Pie (Hot Water Bath) (Hot Holding) | 145.0F |
| Chicken Pot Pie (Hot Buffet) (Hot Holding) | 157.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 2.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Ground Beef (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Hot Water (3-compartment sink) | 115.0F |
DUBLINER RESTAURANT AND PUB respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Name |
|---|
| DUBLINER RESTAURANT AND PUB |
| PHOENIX PARK HOTEL |
| CORNER BAKERY |
| WATERWORKS |
| CAPITOL (SIM) CARDS & GIFTS |
| BIS BISTRO |
| HOTEL GEORGE |
| UNCLE CHIP'S |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about DUBLINER RESTAURANT AND PUB, 520 NORTH CAPITOL ST NW, Washington, DC »