FLAVORS OF JAGUYA, 7414 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 15, 2014 | Routine | 5 | 6 | Details / Comments |
| No violation noted during this evaluation. | Aug 01, 2013 | Restoration | 0 | 0 | Details / Comments |
|
Jul 12, 2013 | Follow-up | 5 | 0 | Details / Comments |
|
Jun 25, 2013 | Routine | 4 | 0 | Details / Comments |
|
Feb 27, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 15, 2013 | Routine | 4 | 0 | Details / Comments |
|
Oct 02, 2012 | Routine | 0 | 2 | Details / Comments |
|
Feb 21, 2012 | Follow-up | 0 | 2 | Details / Comments |
|
Feb 15, 2012 | Routine | 2 | 5 | Details / Comments |
May 15, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provide the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview form.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
No employee observed washing their hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap for hand washing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing sink in 3-part sink area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towel for hand washing sink. (Corrected On Site) - Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in reach-in-refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths not stored in proper sanitizer solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Water leaking from handwashing sink located in the toilet. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No mixed faucet for cold and hot water in toilet hand washing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Cabbage (Hot Water Bath) (Hot Holding) | 154.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 150.0F |
| Beef (Hot Water Bath) (Hot Holding) | 148.0F |
| Rice and Beans (Hot Water Bath) (Hot Holding) | 160.0F |
Aug 01, 2013 (Restoration)
Comments:BUSINESS LICENSE RESTORED.
ESTABLISHMENT HAS BEEN CLOSED SINCE 7/12/13 - NO FOOD STORED WITHIN THE ESTABLISHMENT AT THE TIME OF INSPECTION.
CFPM: KAWAMA BACCHUS (56807) EXP. 7/13/16
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) | 34.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 115.0F |
Jul 12, 2013 (Follow-up)
Violations:
- Correct response to questions
no cfpm on duty - Correct response to questions
no cfpm certificate posted - Proper hot holding temperatures
hot food items are held at improper temperatures
CLOSURE NOTICE ISSUED DUE TO REPEAT CRITICAL VIOLATIONS
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Thermocouple in ice & water: 32°f
Most recent pest control service date: 6/30/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef (Steam Table) (Hot Holding) | 119.0F |
| Chicken jerked (Steam Table) (Hot Holding) | 121.0F |
| Chicken (Steam Table) (Hot Holding) | 131.0F |
| Beef Patties (Steam Table) (Hot Holding) | 140.0F |
Jun 25, 2013 (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 5 CALENDAR DAYS) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F(CORRECT VIOLATION WITHIN 24 HRS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 6/02/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 155.0F |
| Chicken jerked (Steam Table) (Cold Holding) | 87.0F |
| Plantains (Steam Table) (Cold Holding) | 99.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 114.0F |
| Fish - Tilapia (Steam Table) (Hot Holding) | 107.0F |
| Barbecue (Steam Table) (Hot Holding) | 111.0F |
| Chicken (Steam Table) (Hot Holding) | 94.0F |
| Pork (Steam Table) (Hot Holding) | 110.0F |
Feb 27, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM KAWAMA BACHUS FS-43585 EXP. 05-21-2013
Thermocouple in ice & water: 32°f
Most recent pest control service date: 2/13/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.4°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (Handwashing Sink) | 103.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 42.0F |
| Chicken curried (Steam Table) (Hot Holding) | 144.0F |
| Beef Stew (Steam Table) (Hot Holding) | 141.0F |
| Fish (Steam Table) (Hot Holding) | 145.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Curried Goat (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken Blackened (Steam Table) (Hot Holding) | 142.0F |
| Green Peppers (Steam Table) (Hot Holding) | 141.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Black Beans (Steam Table) (Hot Holding) | 140.0F |
Feb 15, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN COOLERS (Corrected On Site) - Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
SOME PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM KAWAMA BACCHUS FS- 43585 EXP. 05-21-2013
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/30/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beef Teriyaki (Steam Table) (Hot Holding) | 123.0F |
| Beef Stew (Steam Table) (Hot Holding) | 119.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 124.0F |
| Chicken jerked (Steam Table) (Hot Holding) | 129.0F |
| Eggplant (Steam Table) (Hot Holding) | 126.0F |
| Gumbo (Steam Table) (Hot Holding) | 131.0F |
| Chicken curried (Steam Table) (Hot Holding) | 134.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lamb (Steam Table) (Hot Holding) | 130.0F |
Oct 02, 2012 (Routine)
Violations:
- Personal cleanliness
NO HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator) | 39.0F |
| (Freezer) | 3.0F |
| Meat (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beans (Stove) (Cooking) | 147.0F |
| Rice (Table) (Hot Holding) | 143.0F |
Feb 21, 2012 (Follow-up)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Filters soil.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER CLAYTON BACCHUS-FS-43531-EXPIRES-05/21/2013.
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 02/15/2012
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Freezer - ice cream) (Cold Holding) | 10.0F |
| Rice and Beans (Steam Table) (Hot Holding) | 155.0F |
Feb 15, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Reach in freezer residue & roller cart. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Microwave oven food crumbs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - In-use utensils: properly stored
Spatula store at handsink used for beef patty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Pots, pans, and bowls stored upright underneath table - invert items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards scratches resurface or replace. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Provide testing strips for testing sanitizing solution. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Accumulation of grease on filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 5 days
Correct items stated within 45 days
If you have any questions, please call area supervisor, Mr. Ronnie Taylor at (202) 442-3093.
| Temperatures | |
| Hot Water (Prep sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Reach-in Freezer) (Cold Holding) | 20.0F |
| Ice Cream (Freezer - ice cream) (Cold Holding) | 7.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| Red Beans (Rice Steamer) (Hot Holding) | 140.0F |
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