KITCHEN 550,RED APRON,550 EVENTS AND DISTRICT PROV, 550 PENN ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 25, 2014 | Routine | 8 | 6 | Details / Comments |
| No violation noted during this evaluation. | Dec 21, 2012 | Preoperational | 0 | 0 | Details / Comments |
Mar 25, 2014 (Routine)
Violations:
- Management awareness; policy present
Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge. (Corrected On Site) - Food separated and protected
Raw eggs stored above ready to eat foods in various walk in refrigerators. Chocolate and butter observed uncovered. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Toxic substances properly identified, stored, used
Cleaning supplies stored near ready to eat foods. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
Establishment does not have an approved variance for reduced oxygen packaging. (CEASE AND DESIST) - Compliance with variance, specialized process, and HACCP plan
Establishment does not have an approved variance for curing. (CEASE AND DESIST) - Variance obtained for specialized processing methods
Variance has not been obtained for specialized processing methods.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit flies observed in warewash area and dry storage. (Steritech technician came to service areas during inspection). (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). - Hot & cold water available; adequate pressure
Hot water at 91 degrees at one of the handwashing sinks in the kitchen. (Plumber came in to service sink during inspection) (Corrected On Site) - Plumbing installed; proper backflow devices
No air gap at one of the 3 pipes running under the 3 compartment warewash sink. (Plumber corrected air gap during inspection) (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor tiles in walk in refrigerator (salt room) (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor and wall behind food cooking and frying area has food debris.
CORRECT ITEMS STATED WITHIN 4-DAYS AS LISTED WITHIN OBSERVATIONS.
CEASE AND DESIST SPECIALIZED PROCESSING METHODS (ROP, CURING, ETC).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 100.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (2-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 91.0F |
| (Walk-in Refrigerator) | 43.0F |
| (Walk-in Freezer) | 1.0F |
| Hot Water (Handwashing Sink) | 103.4F |
| Stock (Stove) (Cooking) | 188.0F |
| Strawberries (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Sauce (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Reach-in Freezer) | -2.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Walk-in Refrigerator) | 39.0F |
| Cucumbers (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Onions cooked (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) | 31.0F |
| (Reach-in Refrigerator) | 38.0F |
| Sauce (Reach-in Refrigerator) | 37.0F |
| Minced onions (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) | 33.0F |
| Pork (Walk-in Refrigerator) (Preparation) | 39.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Walk-in Refrigerator) | 40.0F |
Dec 21, 2012 (Preoperational)
Comments:No food present at the time of the inspection.
Facility is in compliance with 25 DCMR - DC Food Code.
If there are any questions contact area superisor, Mrs. Coleman at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (FOOD PRODUCTION)
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Freezer - walk-in) (Cold Holding) | 2.1F |
| (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Freezer - walk-in) (Cold Holding) | 1.7F |
| (Refrigerator - walk-in meat) (Preparation) | 52.0F |
| (Refrigerator - walk-in meat cutting) (Cold Holding) | 50.0F |
| (3-compartment sink) | 124.0F |
| (3-compartment sink) | 133.0F |
| (2-compartment sink) | 136.0F |
| (Prep sink) | 123.0F |
| (Handwashing Sink - kitchen) | 122.0F |
| (Handwashing Sink - kitchen) | 110.0F |
| (Handwashing Sink) | 110.0F |
| (Handwashing Sink - Dishwash area) | 112.0F |
| (Handwashing Sink - toilet/female) | 112.0F |
| (Handwashing Sink - toilet/male) | 112.0F |
| (Dishwashing Machine - Wash Cycle) | 122.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
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