KENNY'S SMOKE HOUSE, 732 MARYLAND AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 02, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Mar 26, 2014 | Routine | 7 | 3 | Details / Comments |
| No violation noted during this evaluation. | Sep 25, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 18, 2013 | Routine | 4 | 1 | Details / Comments |
Apr 02, 2014 (Follow-up)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT WASHING HANDS FREQUENTLY (Corrected On Site) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/29/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.2°F
| Temperatures | |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator - reach-in) | 45.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef (Steam Table) (Hot Holding) | 144.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Steam Table) (Hot Holding) | 141.0F |
| Cabbage (Steam Table) (Hot Holding) | 145.0F |
| Potatoes (Steam Table) (Hot Holding) | 145.0F |
| Beans (Steam Table) (Hot Holding) | 141.0F |
| Greens (Steam Table) (Hot Holding) | 145.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 40.0F |
Mar 26, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER (Corrected On Site) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY NOTICE PRINTED ON MENU OR POSTED, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THERE IS NO AIR GAP BENEATH THE SPRAY HOSE AT THE 3COMPARTMENT SINK(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/20/2014
If any question please call area supervisor MS.COLEMAN at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Cabbage (Steam Table) (Hot Holding) | 122.0F |
| Greens (Steam Table) (Hot Holding) | 126.0F |
| Chicken (Steam Table) (Hot Holding) | 121.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 131.0F |
| Beans (Steam Table) (Hot Holding) | 129.0F |
| Potatoes (Steam Table) (Hot Holding) | 123.0F |
| Potato salad (Refrigerator - open display) (Cold Holding) | 47.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 130.0F |
Sep 25, 2013 (Follow-up)
Comments:CFPM; IN A JEON 54370 EXP 11/18/2015. NOTICE ABATED FROM INSPECTION OF 09/18/2013.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| Mixed Vegetables | 140.0F |
| (Reach-in Freezer) | 8.0F |
| Potatoes | 136.0F |
| Beans | 142.0F |
| Chicken roasted (Oven) | 148.0F |
Sep 18, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES BDIEASE RECORD(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
SODA BOTTLE STORED ON FLOOR. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
HEAVY RUSTY SHELVES IN WALK-IN REFRIGERATER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
WORKING TONGS STORED ON A PIECE OF USED CARD BOARD. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
USED CARD BOARD LINING ON WALL, PLASTICE TAPES WRAPPED ON COUNTER. (Corrected On Site)
CFPM; IN A JEON 54370 EXP 11/18/2015. CORRECT ITEMS STATED WITHIN 5 DAY. QUESTIONS, PLEASE CALL 202-442-5928 FOR MS. COLEMAN (SUPERVISOR).
| Temperatures | |
| Hot Water | 122.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | 10.0F |
| Potatoes | 40.0F |
| Mixed Vegetables | 140.0F |
| Vegetables - cut | 40.0F |
| Rice steamed | 140.0F |
| Chicken roasted | 146.0F |
| Pork | 140.0F |
| Beef | 136.0F |
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