FRIENDS KABOB, 1990 M 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. | May 31, 2013 | Restoration | 0 | 0 | Details / Comments |
|
May 30, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
May 16, 2013 | Routine | 3 | 5 | Details / Comments |
|
Mar 16, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Jan 25, 2012 | Routine | 7 | 11 | Details / Comments |
May 31, 2013 (Restoration)
Comments:BUSINESS LICENSE RESTORED.
CFPM: SIAMAK SAHRAEYAN (45890) EXP.12/28/13
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) | 117.0F |
| Hot Water (Handwashing Sink) | 130.0F |
| Hot Water (3-compartment sink) | 136.0F |
| Rice (Rice Steamer) (Hot Holding) | 154.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Spinach (Hot Holding Unit) (Hot Holding) | 148.0F |
| Soup (Soup Warmer) (Hot Holding) | 155.0F |
| (Refrigerator - under counter) | 36.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 43.0F |
May 30, 2013 (Follow-up)
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. (Corrected On Site) - Insects, rodents, & animals not present
Mice droppings observed in the food storage and preparation areas in the corners; The establishment has not been treated by a professional pest control service provider after the last inspection where mice droppings were observed. (REPEAT)
SUMMARY SUSPENSION (In Order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH). Per J. Coleman
CFPM: SIAMAK SAHRAEYAN (45890) EXP.12/28/13
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) | 130.0F |
| Hot Water (3-compartment sink) | 137.0F |
| Rice (Rice Steamer) (Hot Holding) | 148.0F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 170.0F |
| Hummus (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Lamb (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken (Grill) (Cooking) | 185.0F |
| Lamb (Grill) (Cooking) | 201.0F |
| (Refrigerator - reach-in) | 42.0F |
May 16, 2013 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
COOKED POTENTIALLY HAZARDOUS FOODS NOT DATED OR LABELED (Corrected On Site) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)MICE DROPPINGS CITED INSIDE OF THE STORE ROOM - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)CLEAN EXTERIOR OF ALL EQUIPMENT IN THE KITCHEN - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)FLOORS INSIDE OF THE SMALL STORAGE AREA CONTAINS DEBRIS AND OUT FRONT UNDER THE DEEP FAT FRYER - Physical facilities: installed, maintained, & clean
SEAL HOLE IN THE WALL INSIDE OF THE SMALL STORE ROOM(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT STATED ITEMS WITHIN 5DAYS
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
CFH:LIDIA E GARCIA FS:47529 12/28/2013
| Temperatures | |
| Chicken grilled (Steam Table) (Hot Holding) | 144.0F |
| Lamb (Steam Table) (Hot Holding) | 148.0F |
| Beef (Steam Table) (Hot Holding) | 144.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| YOGURT SAUCE (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Rice (Rice Steamer) (Hot Holding) | 146.0F |
| Spinach (Soup Warmer) (Hot Holding) | 166.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Freezer - walk-in) | -5.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Mar 16, 2012 (Follow-up)
Violations:
- Insects, rodents, & animals not present
Observed dead insects.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN TO INCREASE PEST CONTROL MEASURES.
CFPM LIDIA E GARCIA FS-41529 EXP. 09/28/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Lamb (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| Beef (Cold Holding) | 40.0F |
Jan 25, 2012 (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. Poilcy discussed and issued during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink located on the grill/cook line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Observed grill/cook line handsink in poor repair, hot water faucet in poor repair and items stored inside of unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces,mold observed on soda dispenser ice machine's ice chute. Observed unclean food-contact surfaces such as;dining room ice cream freezer,walk-in refrigeration unit shelving units,interior of service line reach-in refrigeration unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooking time and temperatures
Observed raw animal food items cooked on the grill to improper cooking temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). Containers of rice maintained at room temperature. Corrective action conducted during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Containers of cooked chilled meat items(prepared the morning before service)stored at room temperature. Corrective action conducted during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper date marking & disposition
Observed containers of (prepared in-house) yogurt stored in the walk-in refrigeration unit without date labelling provided on containers. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
Observed animal food items cooked to order at the grill,consumer advisory not provided on menu board or take out menus. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Observed unlabelled working food containers throughout the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Observed single-service and single-use articles used to dispense food items throughout establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting boards in poor repair(scored)and heavily stained throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed garbage disposal in poor repair(non-operational) located in the kitchen area 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed scaling paint on the kitchen walls throughout the kitchen area. Observed wall in poor repair(hole) in the rear storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed unclean ceiling vents throughout establishment. Observed unclean cook unit hood system and unit behind filters. Observed unclean walk-in refrigeration floors and the floor behind and under equipment throughout the establishment. Observed unclean floor drains located under the three compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in walk-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Observed missing light shield cover located in the rear storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-LIDIA E. GARCIA,FS-47529,EXPIRATION DATE-12/28/2013
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR.RONNIE TAYLOR AT 202-442-9037.
TEMPERATURE OBSERVATIONS
KITCHEN HOT WATER HANDWASHING SINK 137F
KITCHEN WALK-IN REFRIGERATION UNIT 37.7F
KITCHEN HOT WATER PREP SINK 141F
KITCHEN HOT WATER 3-COMPARTMENT SINK 139F
KITCHEN COLD HOLDING WALK-IN FREEZER 0.0F
SERVICE LINE COLD HOLDING COOKED CHICKEN 46F
SERVICE LINE COLD HOLDING COOKED BEEF 44F
SERVICE LINE HOT HOLDING COOKED RICE 106F
SERVICE LINE REACH-IN SANDWICH REFRIGERATION UNIT 36.7F,37.7F
SLICED TOMATOES 41F
HUMMUS 39F
GRILL COOK TEMPERATURE BEEF 140F, RETURNED TO GRILL
MIXED SALAD 44F
STOVE HOT HOLDING STEAMMED RICE 172F
STOVE HOT HOLDING LENTILS 142F
STOVE HOT HOLDING SPINACH 141F
DINING ROOM COLD HOLDING BEVERAGE/DISPLAY REFRIGERATION UNITS
33.7F, 30F, 27.1F, 32.63F
COLD HOLDING STANDING UNIT 31.2F
GRILL COOK TEMP SALMON 155.3F
CHICKEN 133F
LAMB SHANKS 132.2F
DINING AREA COLD HOLDING ICE CREAM FREEZER -3.0F
DINING AREA HOT WATER TEMP HANDWASHING SINK TOILET ROOM
130F.
| Temperatures | |
| (Refrigerator - walk-in) | 37.7F |
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