FROGGY BOTTOM PUB, 2021 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 25, 2014 | Routine | 2 | 6 | Details / Comments |
| No violation noted during this evaluation. | May 01, 2013 | Preoperational | 0 | 0 | Details / Comments |
Jun 25, 2014 (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. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Prep cook for salads and sandwiches making sandwiches with bare hands. He washed his hands and applied gloves in presence of inspector. (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). (Corrected On Site) - Food properly labeled; original container
Working containers inside of walk in holding prepped burger meat and sauces not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Pitchers full of soda at drink bar were not covered. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Serving soup bowls are inverted before use. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Food debris on floor near sandwich prep unit. Small grease spills behind grill units.
PLEASE CORRECT ALL STATED ITEMS 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) | 125.0F |
| (Reach-in Freezer) | 0.0F |
| (Walk-in Refrigerator) | 35.0F |
| Turkey Burger (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 140.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 128.0F |
| Chili - Beef (Hot Holding Unit) (Hot Holding) | 142.0F |
| Chicken grilled (Grill) (Cooking) | 185.0F |
| Veggie Burger (Grill) (Cooking) | 160.0F |
| Carrot Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Refrigerator) | 40.0F |
| Sliced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
May 01, 2013 (Preoperational)
Comments:Facility is in compliance with 25 DCMR - DC Food Code.
If there are any questions, contact area supervisor, Mr. Taylor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (2-compartment sink) | 118.0F |
| (Handwashing Sink - Bar) | 112.0F |
| (Dishwashing Machine - Wash Cycle) | 125.0F |
| (3-compartment sink) | 134.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Reach-in Freezer) (Cold Holding) | 4.3F |
| (2-compartment sink) | 138.0F |
| (Handwashing Sink - Service Line) | 128.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - drawer) (Cold Holding) | 41.0F |
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