ELLA'S WOOD HOUSE, 901 F 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. | Jul 08, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 02, 2014 | Routine | 8 | 3 | Details / Comments |
|
Jan 14, 2014 | Routine | 1 | 3 | Details / Comments |
|
Aug 23, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Mar 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 14, 2013 | Routine | 1 | 0 | Details / Comments |
|
Jun 12, 2012 | Routine | 2 | 0 | Details / Comments |
Jul 08, 2014 (Follow-up)
Comments:25 DCMR 1005.1 HAS BEEN ABATED FROM INSPECTION DATED 7/2/14
45 DAY NOTICE IS PENDING
INSPECTOR THERMOMETER CALIBRATES TO 32.1 DEGREES F
IF YOU HAVE ANY QUESTIONS PLEAE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 136.0F |
| (Walk-in Refrigerator) | 35.0F |
| Mushrooms (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Sausage (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| (Reach-in Refrigerator) | 41.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 39.0F |
| Cheese (Refrigerator) (Cold Holding) | 40.0F |
| Cheese (Refrigerator) (Cold Holding) | 40.0F |
| Sauce (Refrigerator) (Cold Holding) | 41.0F |
Jul 02, 2014 (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) - Proper eating, tasting, drinking, or tobacco use
Observed multiple employees eating behind the line and in kitchen. (Corrected On Site) - Hands clean and properly washed
Observed employee wash hands for less than 20 seconds. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand washing reminder signs are not present at all hand washing sinks. (Corrected On Site) - Food separated and protected
Improper hierarchy observed in reach in on line and in walk in cooler. (Corrected On Site) - Food separated and protected
Ice used for guest beverages is stored in contact with dirty soda lines in bar area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold growth present on interior ceiling of ice machine. (Corrected On Site) - Proper cooling time & temperatures
Pasta, confirmed to be cooling for more than 2 hours temps above 70 degrees. Products are discarded. (Corrected On Site) - Proper cold holding temperatures
Potentially hazardous foods hold above 41 degrees in multiple areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handlers observed wearing bracelets while working with food. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No two compartment or three compartment sink is located in the bar. Glass ware washer is present as well as a single hand sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT VIOLATION STATED WITHIN 5 and 45 CALENDAR DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT(202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 133.0F |
| Hot Water (3-compartment sink) | 137.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 36.0F |
| Meat (Refrigerator) (Cold Holding) | 45.0F |
| Tomatoes chopped (Refrigerator) (Cooling) | 56.0F |
| Blue Cheese (Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Refrigerator) | 44.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Refrigerator) (Cold Holding) | 50.0F |
| Cheese (Refrigerator) (Cold Holding) | 42.0F |
| Tomato Sauce (Refrigerator) (Cold Holding) | 36.0F |
| alfredo (Refrigerator) (Cold Holding) | 40.0F |
| Salmon (Refrigerator) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 39.0F |
| (Walk-in Refrigerator) | 42.0F |
| Pasta (Walk-in Refrigerator) (Cooling) | 82.0F |
| Pasta (Walk-in Refrigerator) (Cooling) | 73.0F |
| Meatballs (Walk-in Refrigerator) (Cold Holding) | 48.0F |
| Sun Dried Tomatoes (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| grilled vegetables (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Caramelized onions (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 44.0F |
Jan 14, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on dry food storage containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator not capable of maintaining proper cold holding temperature. (FOOD REMOVED FROM REFRIGERATOR). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Edward Hanson FS#56006 expire 3-18-16.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JAQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| (Freezer) | 0.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water | 124.0F |
| (Refrigerator) | 33.0F |
| (Refrigerator) | 33.0F |
| Blue Cheese | 54.0F |
| Chicken | 41.0F |
| salsa | 49.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 49.0F |
Aug 23, 2013 (Routine)
Violations:
- Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZER AT ALL TIMES IN ORDER TO PREVENT BACTERIAL GROWTH. (Corrected On Site)
ALL ITEMS WERE CORRECTED ON SITE.
IT YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.7F |
| (Refrigerator - walk-in) (Cold Holding) | 35.2F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 33.4F |
| Sausage (Refrigerator - open display) (Cold Holding) | 39.0F |
| Anchovies (Refrigerator - pizza prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - beverage) (Cold Holding) | 37.2F |
Mar 20, 2013 (Follow-up)
Comments:ALL ITEMS CORRECETED ON SITE.
CFPM EDWARD HANSON FS 43726 EXP. 05/27/2013.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| (Handwashing Sink) | 112.0F |
Mar 14, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
ICE MACHINE CONTAINED SLIGHT MOLD ON AND BEHIND THE WHITE DRIP PANEL(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-EDWARD HANSON FS-43726 EXP-05/27/2013
ITEM MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F |
| (Salad Prep Unit) (Cold Holding) | 39.7F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 41.2F |
| (Refrigerator - beverage) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 49.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jun 12, 2012 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee was observed drinking from an uncovered container in the food preparation area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site)
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Ham (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Avocado (Salad Prep Unit) (Cold Holding) | 43.0F |
| salsa (Salad Prep Unit) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Beef (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| Yogurt Dressing (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - pizza prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
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