FIFTEEN SQUARE/PSB, 999 9TH 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. | Jun 24, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 18, 2014 | Routine | 4 | 6 | Details / Comments |
| No violation noted during this evaluation. | Jan 13, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 06, 2014 | Routine | 6 | 6 | Details / Comments |
|
Mar 04, 2013 | Routine | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | Nov 20, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 13, 2012 | Routine | 3 | 2 | Details / Comments |
|
Jan 23, 2012 | Routine | 2 | 1 | Details / Comments |
Jun 24, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| Tartar Sauce (Cold Holding) | 33.8F |
| salsa (Cold Holding) | 33.8F |
| Guacamole (Cold Holding) | 34.5F |
Jun 18, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Open employee beverage is stored on table next to iced teas and garnishes in kitchen. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Paper towels not present at hand sink in action station on buffet line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Soap not available at hand sink on action station of buffet line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Reminder sign not present at hand sink in action station on buffet line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Hot water gauge reads 122 degrees F for rinse temperature. Manager discovered Booster Heater was turned off. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice machine unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Multiple potentially hazardous foods hold above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Thermometer not present for all refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in bar has excessive ware and grooves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No triple sink available in restaurant. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Dishwashing Machine - Wash Cycle) | 173.0F |
| (Warewashing Machine - Rinse Cycle) | 122.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| Cantaloupes (Ice) (Cold Holding) | 41.0F |
| Shrimp raw (Ice) (Cold Holding) | 37.0F |
| Sausage (Hot Holding Unit) (Hot Holding) | 158.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Hamburger patty (Refrigerator - drawer) (Cold Holding) | 48.0F |
| (Reach-in Refrigerator) | 37.0F |
| (Reach-in Refrigerator) | 38.0F |
| Fish (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| Crab cake (Reach-in Refrigerator) (Cold Holding) | 48.0F |
| Soup (Stove) (Cooking) | 189.0F |
| (Reach-in Refrigerator) | 37.0F |
| (Reach-in Refrigerator) | 38.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) | 44.0F |
Jan 13, 2014 (Follow-up)
Comments:Certified Food Manager Gerhard Wurth FS#54412 expire 11-21-15.
VIOLATIONS ABATED:
1. HAND WASH SIGN
ICE MACHINE CLEANED
PLATE, BOWLS, AND OTHER EQUIPMENT INAVERTED AT CALL.
COLD HOLDING FOODS ABATED.
2. THREE(3)COMPARTMENT SINK STILL UNDER 45 DAYS NOTICE.
3. HAND SINK NOT INSTALLED BEHIND BAR. (RECOMMEND RECHECK ON NEXT FOLLOW-UP.
| Temperatures | |
| Yogurt | 32.0F |
| Cheese | 40.0F |
| Milk | 41.0F |
| Seafood Salad | 41.0F |
| Milk | 40.0F |
Jan 06, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Food employee observed eating in the food preparation area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing sink observed in (or near) the warewashing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink (at the bar). (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.(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
Potentially hazardous foods stored under refrigeration for use for more than seven (7) days. (Corrected On Site) - Time as a public health control: procedures & records
Hollandaise sauce observed held out at room temperature with no time logs or standard operating procedures to ensure that food is not held for longer than 4-hours. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator (under counter in bar area). (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Plates, bowls, and other equipment food contact surfaces not inverted during storage to prevent contamination (via dust, etc). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No 3-compartment sink is installed at the bar in the PSB. (CORRECT VIOLATION WITH 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)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| (Reach-in Refrigerator) | 40.0F |
| French Toast (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (Prep sink) | 115.0F |
| (Reach-in Refrigerator) | 37.0F |
| (Reach-in Freezer) | 5.0F |
| (Reach-in Refrigerator) | 40.0F |
| Seafood Salad (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| Crab salad (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| Yogurt (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Turkey sliced (Refrigerator - under counter) (Cold Holding) | 37.0F |
| (Refrigerator - under counter) | 38.0F |
| Oatmeal (Soup Warmer) (Hot Holding) | 168.0F |
| (Reach-in Refrigerator) | 40.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 54.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| (Walk-in Refrigerator) | 30.0F |
| Cheese Mixture (Walk-in Refrigerator) (Cold Holding) | 50.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Soup (Hot Water Bath) (Hot Holding) | 168.0F |
| Hollandaise Sauce (Table) (Holding) | 98.0F |
| Roast Beef (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Milk (Refrigerator - under counter) (Cold Holding) | 56.0F |
| Remulade (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Mar 04, 2013 (Routine)
Violations:
- Proper date marking & disposition
PROVIDE LABELS FOR ALL RTE FOODS IN REACH IN UNITS (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
CFS TODD CHAPIN 49952 EXP 06/28/14
| Temperatures | |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - reach-in) | 30.0F |
| Hot Water (Handwashing Sink) | 112.0F |
Nov 20, 2012 (Follow-up)
Comments:CFPM: PAUL EVASICK FS-49951 11/02/2014. NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/13/2012.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 7.0F |
Nov 13, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Interior of ice machine is unclean, old residue. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food storage containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Resurface or replace worn cutting boards with scratches and cutts. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in dry food storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Adequate lighting not provided in walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Paul Evasick FS#49951 expire 11-2-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (2020442-5928.
| Temperatures | |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water | 125.0F |
| (Freezer) | -1.0F |
| (Refrigerator - reach-in bakery) | 40.0F |
| Fish | 37.0F |
| Hamburger patty | 40.0F |
| Noodles | 37.0F |
| Tomato Sauce | 175.0F |
| Clam Chowder | 184.0F |
| Seafood Salad | 36.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Reach-in Freezer) | 0.0F |
| Salmon | 34.0F |
| (Refrigerator - drawer) | 40.0F |
Jan 23, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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) - Utensils, equipment & linens: properly stored, dried, & handled
Eating utensils(spoons) on display from the hot food line were not inverted(inverted) (Corrected On Site)
The DC CFM is Todd J Chapin: ServSafe 6/28/2011.
CORRECT VIOLATION STATED WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Ham sliced (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Oatmeal (Steam Table) (Hot Holding) | 140.0F |
| Cantaloupes (Ice) (Cold Holding) | 40.0F |
| (Dishwashing Machine - Wash Cycle) | 168.0F |
| (Final Rinse Cycle - Warewashing Machine) | 185.0F |
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