KANGAROO BOXING CLUB (N), 3410 11TH ST 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. | Jul 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 02, 2013 | Routine | 1 | 4 | Details / Comments |
|
Jan 24, 2013 | Routine | 2 | 1 | Details / Comments |
|
Aug 15, 2012 | Follow-up | 0 | 2 | Details / Comments |
|
Aug 08, 2012 | Routine | 5 | 12 | Details / Comments |
|
Apr 04, 2012 | Initial | 0 | 4 | Details / Comments |
Jul 09, 2013 (Follow-up)
Comments:5 DAY ITEMS ABATED FROM INSPECTION CONDUCTED 7/2/13.
45 DAY ITEMS NOT ABATED FROM INSPECTION CONDUCTED 7/2/13 WILL BE CHECKED LATER.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR RONNIE TAYLOR.
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| (Refrigerator - reach-in) | 39.5F |
| Pork (Steam Table) (Hot Holding) | 179.0F |
| Beef (Steam Table) (Hot Holding) | 170.0F |
| Chicken (Steam Table) (Hot Holding) | 170.0F |
| Greens (Steam Table) (Hot Holding) | 150.0F |
| Beans (Steam Table) (Hot Holding) | 160.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jul 02, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Cutting board full of cracks and crevices.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Shelves behind the bar and exterior of equipment need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Need trash container with cover inside the ladies toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor behind the bar and under the cooking unit need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor need repair near the toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR RONNIE TAYLOR (202) 535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 39.0F |
| Pork (Hot Holding Unit) (Hot Holding) | 170.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 168.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 170.0F |
| Greens (Hot Holding Display Unit) (Hot Holding) | 160.0F |
| Beef (Refrigerator - display) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Cheese (Hot Holding Display Unit) (Hot Holding) | 140.0F |
| Steak cooked (Holding Oven) (Cooking) | 210.0F |
Jan 24, 2013 (Routine)
Violations:
- Food separated and protected
Raw shell eggs stored above ready to eat foods. (Corrected On Site) - Food properly labeled; original container
Ingredient bins not labled with the common name of ingredient stored inside. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are worn with grooves and stains throughout.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHNIN OBSERVATIONS.
CFPM: JOSHUA E. SALTZMAN (45258) EXP.9/11/13
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 35.4F |
| Saurkraut (Refrigerator - counter top) (Cold Holding) | 36.4F |
| (Refrigerator - counter top) | 35.0F |
| Barbecue (Refrigerator - drawer) (Cold Holding) | 39.8F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 42.6F |
| Ground Beef (Refrigerator - walk-in) (Cold Holding) | 37.6F |
| Soup (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) | 36.0F |
Aug 15, 2012 (Follow-up)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed scratches and stains on cutting board on sandwich prep refrigerator. - Physical facilities: installed, maintained, & clean
Floor in rear is made of cement and have some holes which have standing water.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 8/8/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Beef (Hot Holding Display Unit) (Hot Holding) | 176.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 183.0F |
| Greens (Hot Holding Display Unit) (Hot Holding) | 171.0F |
| pull pork (Hot Holding Display Unit) (Hot Holding) | 179.0F |
| Cole slaw (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Beef (Hot Holding Display Unit) (Hot Holding) | 176.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 183.0F |
Aug 08, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - 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) - Hands clean and properly washed
Hand washing sink in kitchen not working, therefore employee are not washing their hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces food warming draws and roller cart.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Observed toxic cleaning materials stored on rack above condiment containers. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Observed food on floor of walk in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Observed utensil stored upright in containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed scratches and stains on cutting board.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed grease, debris and dried food on filters, exterior of warmer, stove and filter holder.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No pipe on hand sink at bar. Hand washing sink in kitchen not working. Hand washing sink in kitchen not seal to adjacent wall. Faucet on 3 compartment sink leaks.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self closing device on rest room door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor soiled under equipment in kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Storage area need to be organize - clutter.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No cover on light inside of walk in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER JOSHUA SALTZMAN FS-45258-EXPIRES 9/11/2013
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Freezer - walk-in) (Cold Holding) | 31.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Hamburger patty (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Pull pork (Hot Holding Display Unit) (Hot Holding) | 171.0F |
| Beef (Hot Holding Display Unit) (Hot Holding) | 189.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 156.0F |
| Greens (Hot Holding Display Unit) (Hot Holding) | 163.0F |
Apr 04, 2012 (Initial)
Violations:
- Insects, rodents, & animals not present
Observed evidence of vermin activity exterior rear, professional extermination must monitor for access points to eliminate possible vermin introduction to site.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
No solid waste containers for the volume of refuse generated on site.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Wall areas in the far rear storage area are untreated wood, beams exposed and not smooth. Panel, dry wall or by other means make walls and ceilings smooth and easliy cleanable.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM Mr. Joshua E. Saltzman, FS-45258 expires 9-13-2012.
Approved for license issuance.
| Temperatures | |
| Hot Water (3-compartment sink) | 128.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
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