J & G STEAKHOUSE/P.O.V. LOUNGE (N) (S), 515 15TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 30, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jul 24, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 08, 2013 | Routine | 3 | 1 | Details / Comments |
Dec 30, 2013 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Shell fish tags are not provided with product. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided for plastic squeeze bottles. (Corrected On Site)
Certified Food Manager Matthew Dickey FS#55343 expire 2-22-16.
(Goat cheese 45 degrees).
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hummus | 112.0F |
| (Freezer) | -2.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 40.0F |
| Tuna | 37.0F |
| Salmon | 38.0F |
| Fish - Cod | 37.0F |
| Fish - Rock Fish | 37.0F |
| Hamburger patty | 40.0F |
| Tomatoes sliced | 51.0F |
| Oysters | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator) | 40.0F |
Jul 24, 2013 (Follow-up)
Comments:ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jul 08, 2013 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
OPEN CONTAINER SITED. EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER. (Corrected On Site) - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
SEVERAL CUTTING BOARDS CONTAINED CREVICES AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINES DID NOT PASS THE CHEMICAL STRIP TEST AT VISIT. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE UNTIL MACHINES ARE ADJUSTED OR REPAIRED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-MATTHEW W. DICKEY FS-55343 EXP-2/22/16
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
HOT FOOD IS PREPARED TO ORDER.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.1F |
| (Freezer - walk-in) (Cold Holding) | -8.2F |
| (Refrigerator - reach-in) (Cold Holding) | 34.1F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.1F |
| (Reach-in Freezer) (Cold Holding) | -5.2F |
| (Refrigerator - reach-in) (Cold Holding) | 34.1F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.6F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
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