GREENE TURTLE, 601 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 31, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Oct 22, 2014 | Routine | 2 | 2 | Details / Comments |
|
Jun 03, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
May 07, 2014 | Routine | 8 | 4 | Details / Comments |
|
Sep 20, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Sep 10, 2012 | Complaint | 2 | 3 | Details / Comments |
|
May 08, 2012 | Sweep | 0 | 1 | Details / Comments |
|
Apr 17, 2012 | Complaint | 2 | 3 | Details / Comments |
Oct 31, 2014 (Follow-up)
Violations:
- Food separated and protected
Crab cake and raw chicken stored side by side in reach-in refrigerator. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Drink accessories (strawberries, sliced lemons) not kept in covered containers. (Corrected On Site)
DC CFPM - GILMER D. BARRIENTOS FS-54786 EXP-1/9/16
5 DAY ITEMS ABATED FROM INSPECTIN CONDUCTED ON 10/22/2014. IF YOU HAVE ANY QUESTION, PLEASE CONTACT THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Sliced Cucumber (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 36.0F |
| Chopped Tomatoes (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chopped Tomatoes (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Walk-in Freezer) | 0.0F |
| Crab Soup (Hot Holding Unit) (Hot Holding) | 156.0F |
| Sour Cream (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Oct 22, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
INTERIOR OF ICE MACHINE CONTAINED SLIGHT MOLD IN THE ICE CHUTE. CAN OPENER AND BASE CONTAINED FOOD PARTICLES AND DEBRIS. INTERIOR OF FRYER CONTAINED GREASE BUILD UP AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT AND WERE DISCARDED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
ALL FLOOR DRAINS WERE VERY UNCLEAN AT VISIT. THEY CONTAINED FOOD PARTICLES, DIRT AND DEBRIS. DRAINS MUST BE KEPT CLEAN IN ORDER TO PREVENT HARBORAGE FOR PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-GILMER D. BARRIENTOS FS-54786 EXP-1/9/16
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ATTEMPTED TO PUT PHONE NUMBER IN THE ESTABLISHMENT MANAGER SEVERAL TIMES. A GLITCH MAY BE PREVENTING IT FROM APPEARING ON THE REPORT.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 108.2F |
| French Onion Soup (Steam Table) (Hot Holding) | 147.9F |
| Maryland Crab Soup (Steam Table) (Hot Holding) | 144.3F |
| Cheese (Steam Table) (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.1F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 48.9F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 47.9F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 50.0F |
| Ribs (Refrigerator - drawer) (Cold Holding) | 46.6F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 41.0F |
| (Freezer) (Cold Holding) | -14.2F |
| (Refrigerator - walk-in) (Cold Holding) | 36.6F |
Jun 03, 2014 (Follow-up)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards at the cook line have deep grooves (cuts) and thus have rough surfaces that impede proper cleaning and sanitization to take place after uses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: GILMER D. ASENCIO BARRRIENTOS, FS-54786, EXP: 01/09/2016
CORRECT ITEM AS STATED WITHIN 45 DAYS.
COOL DOWN PRODUCTS IN WALK-IN COOLERS BEFORE PUT THEM ON THE LINE.
THE FACILITY NOW HAS A GARBAGE DISPOSAL UNIT.
5 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 05/07/2014.
45 DAY NOTICES ARE PENDING TO BE CORRECTED FROM INSPECTION CONDUCTED ON 05/07/2014.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Cheese (Refrigerator - reach-in) (Cooling) | 49.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cooling) | 128.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Pork (Refrigerator - drawer) (Cooling) | 48.0F |
| Meatballs (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Chili - Beef (Hot Holding Unit) (Hot Holding) | 176.0F |
| Marinara Sauce (Hot Holding Unit) (Hot Holding) | 158.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Crab dip (Refrigerator - drawer) (Cooling) | 50.0F |
| (Reach-in Freezer) | 0.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken fried (Deep Fryer) (Cooking) | 206.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 146.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Freezer - walk-in) | 0.0F |
May 07, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY/THE OPERATOR PASSED THE CFPM PROMETRIC TEST (Corrected On Site) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS ARE IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE WALK-IN COOLER (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
THE BUILT IN THEMOMETER DISPLAY AT THE WALK-IN COOLER IS OUT OF ORDER (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN FOOD CONTACTS SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
NO GARBAGE DISPOSAL INSTALLED IN THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/21/2014
If any question please call area supervisor Ms. Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 49.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 49.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 51.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 49.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 49.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| (Refrigerator - walk-in) | 38.0F |
Sep 20, 2012 (Follow-up)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (REPEAT)
FAILURE TO COMPLY WITH 5-DAY NOTICE CITED AT PREVIOUS INSPECTIO ON 9.10.12. (25 DCMR 1900.1)
CORRECT ITEMS STATED WITHIN 5-DAYS AS LISTED WITHIN OBSERVATIONS.
THE PERSON IN CHARGE PROVIDED AN EXPIRED DC CFPM CERTIFICATE - WILL SEND CONFIRMATION OF SCHEDULED FOOD HANDLER EXAM.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN:202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 113.0F |
| (Refrigerator - walk-in) | 40.0F |
| Tomatoes chopped (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| salsa (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Gravy (Hot Buffet) (Hot Holding) | 176.0F |
| Cole slaw (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 44.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 45.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Reach-in Freezer) | 8.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Soup (Hot Buffet) (Hot Holding) | 190.0F |
Sep 10, 2012 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's ice chute.Unclean food-contact surfaces(soda gun holder at the bar) - Proper cold holding temperatures
raw shrimp and crabmeat above 41 degrees inside of the reach in refrigerator drawers on the line. Cold food item(s) held at improper temperature(s). - Contamination prevented during food preparation, storage, & display
A bottle stored inside of ice bin used for human consumption(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Cabinet spaces under the soda station by the kitchen exit contain trash and debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors through out the kitchen under and around all equipment contain dried debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:RICHARD T CLAGETT FS:44077 EXP:07/12/2013
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at(202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 47.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 46.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Mashed potatoes (Warmer) (Hot Holding) | 155.0F |
| French Onion Soup (Warmer) (Hot Holding) | 188.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 183.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer - walk-in) | -4.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
May 08, 2012 (Sweep)
Violations:
- Nonfood-contact surfaces clean
Standing water inside bottom of under counter reach-in refrigerator due to a broken pipe.(repair pending 45 day notice issued 4/17/2012)
The DC CFM is Dan Brown: FS45820 will expire 11/16/2013.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Chicken Wings (Deep Fryer) (Cooking) | 170.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 160.0F |
| Chicken grilled (Grill) (Cooking) | 140.0F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Chicken raw (Grill) (Cooking) | 60.0F |
Apr 17, 2012 (Complaint)
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.(issued) (Corrected On Site) - Food separated and protected
Open container of hand-dipped ice cream stored with raw beef patties inside reach-in ice cream freezer.(seperated) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surface-the table-top slicer in the basement prep area.(dismantled, cleaned and sanitized) (Corrected On Site) - Personal cleanliness
Employees were not wearing hair restraint during food prepartion. (Corrected On Site) - Nonfood-contact surfaces clean
The reach-in, under counter, refrigeration had standing water from a broken pipe. The middle compartment of the deep-fat fryer needed cleaning and the door was missing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Dan Brown: FS45820 will expire 11/16/2013.
CORRECT ITEM STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| (Refrigerator - under counter) | 39.0F |
| (Refrigerator - drawer) | 38.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chicken Wings (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 45.0F |
| salsa (Refrigerator - counter top) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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