JUDY RESTAURANT, 2212 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 17, 2014 | Routine | 5 | 8 | Details / Comments |
|
Aug 21, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 01, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 23, 2012 | Routine | 1 | 4 | Details / Comments |
Nov 17, 2014 (Routine)
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 (Men's employee restroom). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
Food held over 24 hours in reach in refrigerators not labeled. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Starting the cooling process while there. Rice in a bowl was fully covered with Saran wrap. Prep cook removed wrapping and placed rice in a protected area. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers not labeled properly. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Rodent droppings and fruit fly present behind bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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) - Nonfood-contact surfaces clean
Outside of pans and inside of reach in units are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap at 3 compartment sink (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops left in mop bucket. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Grease on walls and build up on floors in kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
If you have any questions, please contact Area Supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 102.7F |
| Hot Water (Handwashing Sink - Dishwash area) | 124.1F |
| Hot Water (3-compartment sink) | 125.9F |
| Hot Water (Handwashing Sink - toilet/male) | 105.4F |
| Hot Water (Handwashing Sink - toilet/female) | 104.9F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 34.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 36.5F |
| Chicken and Vegetables (Reach-in Refrigerator) (Cold Holding) | 30.2F |
| (Reach-in Freezer) | 5.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 39.6F |
| Beans (Stove) (Hot Holding) | 156.3F |
| Chicken (Hot Holding Unit) (Hot Holding) | 138.7F |
Aug 21, 2013 (Routine)
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) - Proper hot holding temperatures
Hot food item(s)white rice on the steam table held at improper temperature(s). (Corrected On Site) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in reach-in refrigerator with glass doors in the rear.(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) | 34.1F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 30.6F |
| (Refrigerator - reach-in) | 38.1F |
| (Refrigerator - reach-in bakery) | 38.9F |
| Chicken (Stove) (Cooking) | 188.6F |
| Chicken (Steam Table) (Holding) | 140.9F |
| Gravy - Beef (Steam Table) (Hot Holding) | 142.9F |
| Rice (Steam Table) (Holding) | 109.1F |
| Rice (MIcrowave Oven) (Reheating) | 165.0F |
Feb 01, 2012 (Follow-up)
Comments:The Business has a written employee's health policy for foodborne illness.
CFPM Luz DM Lopes FS-49941 Exp. 01/03/2015
Most recent pest control service date: 1/19/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| Hot Water (Handwashing Sink - Bar) | 126.0F |
| Hot Water (Handwashing Sink) | 127.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - under counter) | 43.0F |
| Black Beans (Steam Table) (Hot Holding) | 144.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 41.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mixed Vegetables (Refrigerator - display) (Cold Holding) | 41.0F |
Jan 23, 2012 (Routine)
Violations:
- Correct response to questions
NO CFM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETERS IN REACH IN UNITS. (Corrected On Site) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
NO COVERED RECEPTACLE IN FEMALE BATHROOM. (Corrected On Site)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
YOU MUST PROVIDE A DC CERTIFIED FOOD MANAGERS CERTIFICATE WITHIN 5 DAYS.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
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