FOOD & FRIENDS, 219 RIGGS RD NE, 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. | Oct 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 27, 2014 | Routine | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | May 27, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
May 19, 2014 | Complaint | 1 | 4 | Details / Comments |
|
Mar 27, 2014 | Complaint | 1 | 1 | Details / Comments |
|
Dec 09, 2013 | Routine | 2 | 6 | Details / Comments |
| No violation noted during this evaluation. | Apr 05, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 21, 2013 | Routine | 5 | 7 | Details / Comments |
|
Sep 20, 2012 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Dec 14, 2011 | Routine | 0 | 0 | Details / Comments |
Oct 14, 2014 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 08/27/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 105.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
Aug 27, 2014 (Routine)
Violations:
- Management awareness; policy present
No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Rodent dropping in main dry storage room, ware washing area, and, smaller dry storage area where spices are located. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean plastic shelving units throughout location (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot running water observed in handsink in dishwasher area due to handle being broken. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal unit installed in 2 compartment prep sink (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Food and dust build up on floors, walls, and ceilings. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Hole in wall in dry storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Warewashing Machine - Wash Cycle) | 150.0F |
| (Warewashing Machine - Rinse Cycle) | 192.0F |
| (3-compartment sink) | 126.0F |
| (Walk-in Refrigerator) | 34.0F |
| Hot Water (Handwashing Sink - kitchen) | 128.3F |
| Hot Water (Handwashing Sink - Service Line) | 127.5F |
| (Walk-in Refrigerator) | 35.0F |
| (Reach-in Freezer) | 3.0F |
| (Reach-in Freezer) | -8.0F |
| (Blast chiller) | 29.0F |
| (Walk-in Freezer) | 30.0F |
| (Reach-in Freezer) | 33.0F |
| (Walk-in Freezer) | 17.0F |
| (Walk-in Freezer) | -10.5F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | 27.0F |
| (Reach-in Freezer) | 1.6F |
| (Reach-in Freezer) | 4.1F |
May 27, 2014 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 05/19/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in) (Cold Holding) | 23.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 0.0F |
| (Refrigerator - reach-in) (Cold Holding) | -1.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
May 19, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO HANDWASHING SIGNAGE AND PAPER TOWEL WERE PROVIDED AT THE HANDSINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES IN THE KITCHEN/UNCLEAM MEAT SLICER AND UNCLEAN ICE BOX MAKER DOOR GASKET(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
SEVERAL FOOD PRODUCTS CONTAINERS POSTED ON THE WALK-IN FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE (Corrected On Site) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURRFACES IN THE KITCHEN/WALK-IN COOLER FLOORS ARE DIRTY/UNCLEAN EQUIPMENTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
COMPLAINT NOTES:
Discussed with the Facility Manager about the complaint, he appeared distraught about the claim. Conquest Pest Control inspection was conducted this morning, before my arrival at the establishment. No rodent/pest seen at the establishment or at the main production floor.
Several violations were cited.
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 05/19/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 111.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Carrots (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Soup (Steam Table) (Hot Holding) | 155.0F |
| Soup (Steam Table) (Hot Holding) | 165.0F |
| Chicken salad (Refrigerator - open display) (Cold Holding) | 40.0F |
| Peaches (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Pasta (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Mar 27, 2014 (Complaint)
Violations:
- Sewage & waste water properly disposed
The garbage disposal unit and drain pipe line of the 2-compartment service sink directly connected to the sewage system. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Incandescent light bulbs cover cracked in the dry storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
RECOMMENDED TO CREATE AND MAINTAIN TIME AND TEMPERATURE LOG FOR COOLING PHF/TCS FOODS.
NO CONDITION FOUND TO SUBSTANTIATE THE ALLEGED FOOD BORNE ILLNESS COMPLAINT.
CORRECT ITEMS AS STATED WITHIN 5 AND 45 DAYS.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Gravy (Blast chiller) (Cooling) | 36.0F |
| Mashed potatoes (Blast chiller) (Cooling) | 30.0F |
| Meatloaf (Blast chiller) (Cooling) | 162.0F |
| (Blast chiller) | 27.0F |
| Pasta (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| (Walk-in Refrigerator) | 42.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | 10.0F |
| (Refrigerator - reach-in) | 31.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| (Reach-in Freezer) | -3.0F |
| (Reach-in Freezer) | 3.0F |
| (Reach-in Freezer) | 15.0F |
| Salad (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| (Walk-in Freezer) | 2.6F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 190.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Handwashing Sink - toilet room) | 123.0F |
| Hot Water (3-compartment sink) | 137.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
Dec 09, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO SOAP PROVIDED AT THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
NO HANDWASHING SINGAGE AT THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEN FOOD CONTACT SURFACES/CAN OPENER/ICE BOX(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
A BOX OF FOOD PRODUCTS STORED IN THE WALK-IN COOLER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE LEFT AT THE COUNTER, AND NOT STORED IN THE SANITIZED SOLUTION (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
CONSUMER ADVISORY POSTED IN THE SALES FLOOR
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/30/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 41.0F |
| Pasta Salad (Refrigerator - open display) (Cold Holding) | 40.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 39.0F |
| Fruit Salad (Refrigerator - open display) (Cold Holding) | 40.0F |
| Green Beans (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chicken salad (Refrigerator - open display) (Cold Holding) | 39.0F |
| Egg Salad (Refrigerator - open display) (Cold Holding) | 38.0F |
| Noodles (Refrigerator - open display) (Cold Holding) | 38.0F |
Apr 05, 2013 (Follow-up)
Comments:CFPM: MARK LACRAFT 51659 EXP 05/28/2015. POOR SHAPED CUTTING BOARDS REP[LACED NEW. NOTICE ABATED FROM INSPECTION OF 03/21/2013.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | -3.0F |
| (Refrigerator - reach-in) | 38.0F |
Mar 21, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
The handsink in the delivery area is blocked by a rack. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the handwashing sink in the delivery area. (Corrected On Site) - Proper date marking & disposition
The curried chicken salad dated 3/11 was not discarded. (Corrected On Site) - Proper date marking & disposition
Curried chicken salad dated 3/11 was held in the walk-in refrigerator Unit 6. (Corrected On Site) - Toxic substances properly identified, stored, used
Canned fuel is stored above boxes of couscous on the storage room shelf. (Corrected On Site) - Toxic substances properly identified, stored, used
There are two (2) plastic squeeze bottles of unidentified liquids stored above the 3-compartment sink. (Corrected On Site) - Insects, rodents, & animals not present
There is a missing ceiling tile above the mop sink. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
There is a box of food stored on the walk-in freezer floor. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth. All are either chipped or scratched. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle temperature is not reaching a minimum temperature of 180 degrees Fahrenheit. (Corrected On Site) - Nonfood-contact surfaces clean
The interior and exterior of the dishwash machine needs to be delimed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy rgarding the prevention of foodborne illness was reviewed. I gave the establishment a copy of the Food Code's reporting agreement, interview, and medical referral forms.
Dishwash machine final rinse cycle pressure: 15 p.s.i.
Thermocouple in ice & water: 33 degrees Fahrenheit
CORRECT ITEM 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 | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) | 36.0F |
| Egg Salad (Refrigerator - walk-in) (Cooling) | 50.0F |
| Pasta Salad (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Pasta Salad (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| (Blast chiller) | 26.0F |
| Chicken Noodle Soup (Blast chiller) (Cooling) | 41.0F |
| Chicken Noodle Soup (Blast chiller) (Cold Holding) | 41.0F |
| Catalonia Chicken (Blast chiller) (Cooling) | 41.0F |
| Catalonia Chicken (Blast chiller) (Cooling) | 43.0F |
| Catalonia Chicken (Blast chiller) (Cooling) | 38.0F |
| (Reach-in Freezer) | -2.0F |
| (Refrigerator - walk-in) | 42.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (2-compartment sink) | 126.0F |
| (Reach-in Freezer) | 7.0F |
| (Reach-in Freezer) | 2.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 12.0F |
| Hot Water (Handwashing Sink - toilet/male) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 31.0F |
| (Refrigerator - walk-in) | 34.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 156.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 144.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 156.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 179.0F |
| Hot Water (3-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
Sep 20, 2012 (Routine)
Violations:
- Physical facilities: installed, maintained, & clean
Wall inside one of the small storage areas has a hole at the bottom of the wall(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Freezer - walk-in) | -5.0F |
| (Freezer - walk-in) | -8.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
Dec 14, 2011 (Routine)
Comments:IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator - walk-in) | 40.0F |
| Soup (Blast chiller) (Cooling) | 80.0F |
| Soup (Blast chiller) (Cooling) | 41.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | -3.0F |
| (Freezer) | -2.0F |
| (Freezer) | -1.0F |
| (Freezer) | -2.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
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