FOGGY BOTTOM GROCERY, 2140 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 17, 2014 | Routine | 1 | 0 | Details / Comments |
|
May 22, 2014 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 30, 2013 | Routine | 3 | 1 | Details / Comments |
|
May 03, 2013 | Routine | 1 | 3 | Details / Comments |
|
Aug 20, 2012 | Routine | 0 | 3 | Details / Comments |
Nov 17, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Dismantle and clean and sanitize slicer as needed. Do not store slicer in mop sink. (Corrected On Site) - Plumbing installed; proper backflow devices
CO2 must be chained to prevent combustion. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| Lettuce (Cold Holding) | 35.0F |
| Mayonnaise (Cold Holding) | 34.0F |
| Ham (Cold Holding) | 35.0F |
| Cheese (Cold Holding) | 32.0F |
May 22, 2014 (Routine)
Violations:
- Hands clean and properly washed
ALL HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES. (Corrected On Site) - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE REMOVED FROM CANS AND STORED IN A FOOD GRADE CONTAINER. (Corrected On Site) - Physical facilities: installed, maintained, & clean
CLEAN ALL FLOORS UNDER AND BEHIND ALL EQUIPMENT TO REMOVE FOOD PARTICLES, DIRT AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL CRITICAL ITEMS WERE CORRECTED ON SITE.
FORTY FIVE DAY ITEMS MUST BE CORRECTED PRIOR TO NEXT REGULAR VISIT.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 102.4F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 102.4F |
| Chicken (Hot Holding Unit) (Hot Holding) | 142.6F |
| Chicken (Hot Holding Unit) (Hot Holding) | 165.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| (Refrigerator - open display) (Cold Holding) | 39.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| (Freezer) (Cold Holding) | 2.1F |
Aug 09, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Jul 30, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
HANDSINK NOT ACCESSIBLE FOR USE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clean and or paint walls where needed pay attention to downstairs under 3 compartment sink.
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Chicken (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Cheese (Cold Holding) | 40.0F |
| Tomatoes chopped (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Handwashing Sink) | 112.0F |
May 03, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Single-use/single-service articles: properly stored & used
PRODUCTS STORED IN STORAGE ROOM ON BARE FLOOR (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
REFUSE, RECYCLABLES STORED WITHIN ESTABLISHMENT ON FLOOR (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer) | 4.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Aug 20, 2012 (Routine)
Violations:
- Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Do not store knives in between reach-in refrigerators
CFH:Myesha Z Brown exp:04/15/2016
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Meatballs (Warmer) (Hot Holding) | 166.0F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken tortilla soup (Soup Warmer) (Hot Holding) | 155.0F |
| Chicken curried (Warmer) (Hot Holding) | 148.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
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