HOT & JUICY CRAWFISH, 2651 CONNECTICUT AVE 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. | Oct 20, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 02, 2014 | Complaint | 3 | 6 | Details / Comments |
|
Jul 11, 2014 | Routine | 1 | 3 | Details / Comments |
|
Mar 26, 2014 | Routine | 0 | 2 | Details / Comments |
|
Dec 30, 2013 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jan 07, 2013 | restoration | 0 | 1 | Details / Comments |
|
Jan 04, 2013 | Complaint | 8 | 2 | Details / Comments |
Oct 20, 2014 (Follow-up)
Comments:5-DAY AND 45 -DAY NOTICE ABATED FROM THE INSPECTION CONDUCTED ON 10/02/2014.
RECENT PEST CONTROL INVOICE DATED- 10/15/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Milk (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Fish raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Sliced Tomatoes (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) | 39.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) | 42.0F |
Oct 02, 2014 (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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)handsink downstairs filled with broken equipment (Corrected On Site) - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no shellstock tags with the open bags of mussels - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s). - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)remove cardboard and foil from the tables in the kitchen - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s). - Toilet facilities: properly constructed, supplied, & cleaned
No trash receptacle at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)light bulbs in the prep area are not plastic coated
Correct stated items iwhtin 5days
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
| Oysters (Refrigerator - reach-in) (Cold Holding) | 39.6F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.6F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.6F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 38.5F |
| Red Onions - sliced (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 40.6F |
| (Refrigerator - walk-in) | 39.6F |
| (Refrigerator - reach-in) | 38.9F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Crawfish (Refrigerator - reach-in) (Cold Holding) | 38.4F |
Jul 11, 2014 (Routine)
Violations:
- Proper cold holding temperatures
WALK IN REFRIGERATION TEMPERATURE 59 DEGREE (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
BATHROOM DOOR AJAR AND NO SELF CLOSING DEVICE (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOOR IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Crab meat (Freezer - walk-in) (Cold Holding) | 14.0F |
| Beef Patties (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Squid (Stove) (Preparation) | 167.0F |
| Steamed Rice (Warmer) (Reheating) | 148.0F |
| Eggs (Refrigerator - display) (Cold Holding) | 40.0F |
Mar 26, 2014 (Routine)
Violations:
- Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 4.0F |
| Raw Beef (Refrigerator - open display) (Cold Holding) | 38.0F |
Dec 30, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
REAR DOOR OPENING MAY ALLOW PESTS TO ENTER BUILDING(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
NON WORKING GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
BURNT OUT BULBS IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 116.0F |
| (Refrigerator - reach-in) | 41.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer - walk-in) | 13.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 156.0F |
Jan 07, 2013 (restoration)
Comments:
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/29/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
Jan 04, 2013 (Complaint)
Violations:
- Correct response to questions
NO CFPM ON DUTY - Correct response to questions
NO CFPM CERTIFICATE POSTED - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES - Hot & cold water available; adequate pressure
NO HOT WATER - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER
THE ESTABLISHMENT IS ISSUED A CLOSURE NOTICE DUE TO: NOT HOT WATER @110degrees F
Complaint Notes: Discussed with the PIC about the complaint, went to check on their solid waste trash dumpsters, NO evidences of malpractices or safety concerns were observed.
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/27/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 122.6°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 97.0F |
| Hot Water (3-compartment sink) | 84.0F |
| Hot Water (Handwashing Sink) | 94.0F |
| Hot Water (Handwashing Sink - kitchen) | 92.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 39.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
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