HR-57(N), 1007 H ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 19, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Mar 05, 2013 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jul 17, 2012 | Routine | 0 | 0 | Details / Comments |
|
Jun 08, 2012 | Preoperational | 2 | 4 | Details / Comments |
Mar 19, 2013 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty as cited 3/5/13. - Sewage & waste water properly disposed
Garbage disposal is not working as cited 3/5/13..
FAILURE TO COMPLY WITH 5-DAY NOTICE (furhter action shall be taken)
45-DAY NOTICE PENDING FROM INSPECTION CONDUCTING ON 3/5/13.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator) | 44.0F |
Mar 05, 2013 (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
Handwash sink is blocked.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Chicken observed being thawed in standing water.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink at the bar.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITMES STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink - Bar) | 59.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator) | 34.0F |
Jul 17, 2012 (Routine)
Comments:IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Onions raw (Refrigerator) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 41.0F |
| Lettuce (Refrigerator) (Cold Holding) | 40.0F |
Jun 08, 2012 (Preoperational)
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
No paper towels at handwashing sink. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
No consumer advisory (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
No waste cans at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS COLEMAN AT 202-442-5928
NO OBJECTION TO THE ISSUANCE OF A RESTAURANT LICENSE
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - toilet/male) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 115.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
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