HILLWOOD RESTAURANT, 4155 LINNEAN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 13, 2014 | Complaint | 0 | 2 | Details / Comments |
|
Dec 06, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Nov 01, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 24, 2012 | Routine | 6 | 11 | Details / Comments |
Aug 13, 2014 (Complaint)
Violations:
- Personal cleanliness
Hair restraint was not worn by all food handlers.(worn) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Data plate on ware wash machine could was not readable.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Soup (Ice) (Cold Holding) | 43.2F |
| (Refrigerator - reach-in) | 38.2F |
| (Reach-in Refrigerator) | 40.0F |
| (Refrigerator - reach-in) | 42.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.9F |
| Tomatoes sliced (Ice) (Cold Holding) | 40.2F |
| (Reach-in Freezer) | -2.0F |
Dec 06, 2013 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
The data plate on the ware wash machine was not readable.(ordered)(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Hot water faucet at hand sink in the kitchen needed repair.(ordered)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 43.5F |
| (Reach-in Freezer) | 16.3F |
| (Refrigerator - walk-in) | 35.4F |
| Chicken (Stove) (Cooking) | 234.0F |
| Salmon (Refrigerator - reach-in) (Cooling) | 63.0F |
| Soup (Steam Table) (Hot Holding) | 152.0F |
| Vegetables - cut (Table) (Receiving Food) | 43.9F |
Nov 01, 2012 (Follow-up)
Comments:CFPM - MOHAMED MOUHIDINE - #FS-53601 - expires 09/29/2015
5-DAY NOTICE ABATED, 45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 10/24/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 147.0F |
| Hot Water (2-compartment sink) | 150.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Soup (Soup Warmer) (Hot Holding) | 151.0F |
Oct 24, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the toilet room handwashing sinks. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution is held at a temperature below 75 degrees Fahrenheit. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Items placed in the dishwash machine are not being sanitized because the final rinse temperature is not reaching 180 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Quiche in the oven is held at improper temperatures. (Corrected On Site) - Proper cold holding temperatures
Food items on ice and in the refrigerators are held at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the under counter refrigerator at the front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are numerous unlabeled plastic squeeze bottles of oils & sauces on the kitchen counter. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Linen (cloths) are laid atop spring mix lettuce in the walk-in refrigerator and reach-in refrigerator. (Corrected On Site) - Personal cleanliness
The dishwash is not wearing a hair restraint. (Corrected On Site) - Personal cleanliness
The chef and two (2) other employees are wearing watches on their wrists while preparing food. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The metal forks stored on the tray outside (outdoors) are uncovered. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are discolored and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwashing machine's final rinse cycle pressure was measured at 32 p.s.i. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine is not reaching the required final rinse cycle temperature. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There are no covered receptacles in the toilet rooms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Toilet room doors are not self-closing or are not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 32 p.s.i.
The establishment's employee health policy forms for the prevention of foodborne illness are on file, have been completed, and were reviewed.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| (Reach-in Freezer) | -1.0F |
| (Refrigerator - reach-in) | 44.0F |
| Hot Water (Handwashing Sink - toilet room) | 98.0F |
| Hot Water (Handwashing Sink - toilet room) | 97.0F |
| (Refrigerator - walk-in) | 42.0F |
| Lettuce spring mix (Refrigerator - walk-in) (Cold Holding) | 52.0F |
| Lettuce spring mix (Refrigerator - walk-in) (Cold Holding) | 51.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Salmon (Refrigerator - walk-in) (Cooling) | 49.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 152.0F |
| Hot Water (2-compartment sink) | 110.0F |
| Salmon (Oven) (Hot Holding) | 144.0F |
| Borscht soup (Oven) (Hot Holding) | 141.0F |
| Quiche (Oven) (Hot Holding) | 121.0F |
| Potato and Leek Soup (Soup Warmer) (Hot Holding) | 210.0F |
| (Refrigerator - display) | 42.0F |
| (Refrigerator - reach-in) | 48.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Smoked Salmon (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 51.0F |
| Cucumbers (Ice) (Cold Holding) | 42.0F |
| Lettuce Greenleaf (Refrigerator - reach-in) (Cold Holding) | 57.0F |
| Cheddar Cheese (Ice) (Cold Holding) | 58.0F |
| French Onion Soup (Soup Warmer) (Hot Holding) | 151.0F |
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