EPICUREAN AND COMPANY, 3700 O 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. | Nov 07, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 31, 2014 | Routine | 8 | 5 | Details / Comments |
|
Apr 07, 2014 | Routine | 0 | 3 | Details / Comments |
Nov 07, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/07/2014
(ITEMS-12,14,19,20,27,45,49) IF YOU HAVE ANY QUESTION PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Chicken (Hot Buffet) (Holding) | 154.2F |
| Beef (Hot Buffet) (Hot Holding) | 156.2F |
| Chicken baked (Hot Buffet) (Hot Holding) | 162.3F |
| Lettuce Iceberg (Cold Buffet) (Cold Holding) | 42.1F |
| Tomatoes sliced (Cold Buffet) (Cold Holding) | 40.1F |
| Strawberries (Cold Buffet) (Cold Holding) | 36.2F |
| Hot Water (3-compartment sink (Bar)) (Holding) | 115.2F |
Oct 31, 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.( a copy of Employee health Form given at site) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Observed hand washing sink in the bar without soap and towel. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
No parasite destruction letter presented for fish.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The chlorine concentration in the 3-compartment sink is observed < 50 PPM at 100 degrees F of water temperature. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s) at hot buffet. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) at cold buffet. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Observed Prepared foods held in the reaching refrigerator not dated. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
Observed the establishment cannot present a variance approval letter ( sushi preparation) from DC department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in undercounter refrigerator(s)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed the dish washing machine temperature gauge ISNOT showing the temperature change during utensils washing process. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The hand washing sink water temperature in a bar, toilet rooms and 3-compartment sink ( bar) is below 100 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT THE ITEMS WITHIN 5 AND 45 DAY
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER - SEAN HAN, FS-60635, 03/4/2017,
RECENT PEST CONTROL INVOICE DATED - 09/13/2014
IF YOU HAVE ANY QUESTIONS, PLÈASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Fried Rice (Hot Buffet) (Hot Holding) | 105.0F |
| Fish (Hot Buffet) (Hot Holding) | 116.0F |
| Chicken grilled (Hot Buffet) (Hot Holding) | 118.0F |
| Mashed potatoes (Hot Buffet) (Hot Holding) | 117.0F |
| salsa (Cold Buffet) (Cold Holding) | 47.0F |
| Corn (Cold Buffet) (Cold Holding) | 45.0F |
| Cheese (Cold Buffet) (Cold Holding) | 48.0F |
| Salad (Cold Buffet) (Cold Holding) | 49.0F |
| Hot Water (3-compartment sink) | 127.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Hot Water (2-compartment sink) | 120.0F |
| Hot Water (3-compartment sink (Bar)) | 98.0F |
| Hot Water (Handwashing Sink - Bar) | 94.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (Handwashing Sink - toilet/male) | 90.0F |
| Hot Water (Handwashing Sink - toilet/female) | 94.0F |
| (Reach-in Refrigerator) (Cold Holding) | 29.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Beef (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Feta Cheese (Cold Buffet) (Cold Holding) | 45.0F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Mozzarella Cheese (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Refrigerator - under counter) | 42.0F |
| (Refrigerator - pizza prep unit) | 41.0F |
| (Refrigerator - sushi display) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Walk-in Freezer) | 20.0F |
| (Refrigerator - under counter) | 39.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 146.0F |
Apr 07, 2014 (Routine)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS ARE NOT LABELED (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING AGENT FOR WIPING CLOTHS (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY WET FLOORS (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AREA SUPERVISOR AT 202-442-9037
NO OBJECTION TO ISSUANCE OF LICENSE
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 117.0F |
| (Refrigerator - walk-in) | 38.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer) | 2.0F |
| Fried Chicken (Hot Buffet) (Hot Holding) | 148.0F |
| Beef (Grill) (Preparation) | 154.0F |
| Seafood (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Sliced Ham (Refrigerator - open display) (Cold Holding) | 38.0F |
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