FRIENDS KABOB, 1195 20TH 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. | Sep 24, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 07, 2014 | Routine | 1 | 5 | Details / Comments |
|
Apr 10, 2012 | Follow-up | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | Apr 09, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 21, 2012 | Routine | 2 | 2 | Details / Comments |
Sep 24, 2014 (Follow-up)
Comments:5 DAYS AND 45- DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 04/07/2014.
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER _ AMIN KESHANI, FS—59974, EXP- 03/10/2017.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Olive Salad (Refrigerator) (Cold Holding) | 40.0F |
| Hummus (Refrigerator) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 41.0F |
| Kabob (Hot Holding) | 140.0F |
| Soup (Hot Holding) | 142.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - under counter) | 39.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
Apr 07, 2014 (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.Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(instructions issued) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Terry clothe towel holding bread.(removed, bread discarded) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards needed resurfacing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Exterior ledge of the ice machine needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
DC CFM is Siamak Sahraeyan: FS45890 expired 12/28/2013.
Correct items stated within 5 and 45 days as stated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 102.0F |
| Chicken Kabob (Table) (Receiving Food) | 138.0F |
| Beef Kabob (Table) (Receiving Food) | 137.0F |
| (Reach-in Refrigerator) | 44.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 43.2F |
| Rice (Rice Steamer) (Hot Holding) | 143.2F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 35.8F |
| Yogurt (Table) (Preparation) | 160.0F |
Apr 10, 2012 (Follow-up)
Violations:
- Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates and contents. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Siamak Sahraeyan FS- 45890 Exp. 12/28/2013
No Consumer advisory notice printed on the menu or posted, a copy is given to the PIC
Most recent pest control service date: 03/29/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.4°
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Freezer - walk-in) | -6.0F |
| (Refrigerator - beverage) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 38.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
Apr 09, 2012 (Follow-up)
Comments:The Business has a written employee's health policy for food-borne illness.
CFPM Siamak Sahraeyan FS- 45890 Exp. 12/28/2013
No Consumer advisory notice printed on the menu or posted, a copy is given to the PIC
Most recent pest control service date: 03/29/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.4°
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| (Refrigerator - reach-in) | 40.0F |
Mar 21, 2012 (Routine)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (1) UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE. - Contamination prevented during food preparation, storage, & display
ALL FOOD STORED IN THE WALK IN UNITS MUST BE ELEVATED (6) INCHES ABOVE THE FLOOR AT ALL TIMES. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARDS WERE IN POOR CONDITION AT VISIT. ALL CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
LIGHT SHIELD MISSING IN STORAGE AREA NEAR MOP SINK.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
PROVIDED EMPLOYEE HEALTH AND NOROVIRUS INFORMATION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Freezer - walk-in) (Cold Holding) | 4.8F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 50.2F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Salad Prep Unit) (Cold Holding) | 40.4F |
| (Salad Display Unit) (Cold Holding) | 39.6F |
| Rice (Rice Steamer) (Hot Holding) | 148.2F |
| Spinach (Rice Steamer) (Hot Holding) | 140.8F |
| Chicken (Rotisserie) (Hot Holding) | 198.3F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 144.4F |
| Hot Water (Handwashing Sink - kitchen) | 124.4F |
| (Refrigerator - beverage) (Cold Holding) | 38.6F |
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