LEGAL SEA FOODS, 704 7TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 17, 2014 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Feb 26, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 20, 2014 | Routine | 6 | 4 | Details / Comments |
| No violation noted during this evaluation. | Oct 22, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 17, 2013 | Complaint | 0 | 2 | Details / Comments |
|
Aug 05, 2013 | Routine | 1 | 3 | Details / Comments |
|
Jan 18, 2013 | Routine | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | Nov 05, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 24, 2012 | Complaint | 3 | 1 | Details / Comments |
|
Apr 18, 2012 | Complaint | 0 | 2 | Details / Comments |
Oct 17, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handsink not accessible for use. (Do not block handsink.) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean inside ice-machine to remove build-up.) (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| Milk (Cold Holding) | 34.0F |
| Peppers (Cold Holding) | 36.0F |
| Applesauce (Cold Holding) | 32.0F |
| Beans (Cold Holding) | 40.0F |
| Crab meat (Cold Holding) | 36.0F |
| Clam Chowder (Cold Holding) | 34.0F |
| Marinara Sauce (Cold Holding) | 35.0F |
| Cheese sauce (Hot Holding) | 156.0F |
| Marinara Sauce (Hot Holding) | 140.0F |
Feb 26, 2014 (Follow-up)
Comments:CFPM: AARON N MCDONAGH FS-57246 EXPIRATION: 04/26/2015
THE FOLLOWING ITEMS HAVE BEEN ABATED FROM ORIGINAL INSPECTION DATED 02/20/2014 INCLUDING:
25 DCMR 1801.1
25 DCMR 1804.4
25 DCMR 2418.1
25 DCMR 2602.1
THE FOLLOWING ITEM IS PENDING:
25 DCMR 1800.1
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
Feb 20, 2014 (Routine)
Violations:
- Food separated and protected
Raw steak is stored behind raw shrimp in horizontal drawer storage on line. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold present on ice drop arm in ice machine. Knife hung dirty in salad area. (Corrected On Site) - Proper cold holding temperatures
Seafood chowder, seafood soup, sliced tomatoes in cold well temp above 41. Manager explains the refrigeration unit is turned off over night and may not have cooled to proper temperature before foods were added. Foods were removed and chilled. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Gasket of reach in refrigerator on line is severely damaged so that it impacts the seal of the cooling unit.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
Thermometer not present inside reach in cooler in salad area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards observed with deep grooves that make the surfaces not easily cleanable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Rinse temperature on main ware washing machine does not reach 180 degrees F. Machine was run over four times without reaching the 180 degree F minimum. Data plate reads 180 for rinse temperature. Machine must be put out of service and alternate means of washing dishes shall be used, until the unit is serviced and reaches proper temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal at prep sink does not function. Faucet at triple sink is leaking. Faucet at hand sink in service bar is leaking.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Drains from ice bins and dump sink at bar flow directly into drains in the floor, and are inserted below the flood level. Triple sink drains are inserted directly into pipes that lead to the grease trap with no air gap.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed employee dip a soiled bucket used in cleaning the exterior of the building into the rinse section of the triple sink to use in rinsing off the floor outside. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
CERTIFICATE OF OCCUPANCY MUST BE UPDATED TO REFLECT THE USE OF THE BASEMENT LEVEL WHERE WINE AND FROZEN FOODS ARE STORED.
IF YOU HAVE QUESTIONS PLEASE CONTACT AREA SUPERVISOR MS. COLEMAN T (202) 442-5928.
| Temperatures | |
| Main Warewashing machine (Dishwashing Machine - Wash Cycle) | 153.0F |
| Main Warewashing machine (Dishwashing Machine - Wash Cycle) | 158.0F |
| Main Warewashing machine (Warewashing Machine - Rinse Cycle) | 172.0F |
| Glass Ware dish machine (Warewashing Machine - Rinse Cycle) | 158.0F |
| Glass Ware dishwashing machine (Warewashing Machine - Rinse Cycle) | 182.0F |
| Main Warewashing machine (Warewashing Machine - Rinse Cycle) | 168.0F |
| Bleu Cheese Dressing (Refrigerator - open display) (Cold Holding) | 40.1F |
| Crab meat (Refrigerator - under counter) (Cold Holding) | 36.0F |
| Crab cake (Refrigerator - under counter) (Cold Holding) | 36.9F |
| Ground Beef (Refrigerator - drawer) (Cold Holding) | 39.9F |
| Clam Chowder (Refrigerator - open display) (Cold Holding) | 44.0F |
| Seafood Soup (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.3F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 41.1F |
| Sauce (Refrigerator - walk-in) (Cold Holding) | 43.6F |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Refrigerator) | 36.0F |
| (Reach-in Freezer) | 14.0F |
| (Walk-in Refrigerator) | 36.0F |
| (Reach-in Freezer) | -1.5F |
Oct 22, 2013 (Follow-up)
Comments:CFPM: WILLIAM GARCIA 53856 EXP 02/23/2015. NOTICE ABATED FROM INSPECTION OF 10/17/2013.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Reach-in Freezer) | 7.0F |
| Tomatoes chopped | 42.0F |
| Mayonnaise | 42.0F |
| Cucumbers | 40.0F |
| Cucumbers | 42.0F |
| Cabbage | 43.0F |
Oct 17, 2013 (Complaint)
Violations:
- Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Delime/Descale Interior of Dishmachine.(5-Day Notice)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928
| Temperatures | |
| Shrimp raw (Cold Holding) | 38.0F |
| Lettuce (Cold Holding) | 39.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Marinara Sauce (Hot Holding) | 138.6F |
| Cheese sauce (Hot Holding) | 185.0F |
| (Refrigerator - reach-in) (Cold Holding) | 2.5F |
| (Refrigerator - reach-in) (Cold Holding) | 2.1F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Aug 05, 2013 (Routine)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. (Corrected On Site) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES. (Corrected On Site) - Wiping cloths: properly used & stored
SANITIZING BUCKETS THAT ARE SET UP MUST HAVE ADAQUATE SANITIZER FOR CLOTHS, IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site) - Physical facilities: installed, maintained, & clean
ESTABLISHMENT MUST PROVIDE A SEPERATE SPACE OR LOCKERS FOR EMPLOYEES PERSONAL ITEMS. PURSES MAY NOT BE STORED IN THE FOOD PREP AREA. (Corrected On Site)
ALL ITEMS WERE CORRECTED ON SITE.
ESTABLSIHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - walk-in seafood) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 34.9F |
| (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| (Reach-in Freezer) (Cold Holding) | -1.1F |
| (Salad Prep Unit) (Cold Holding) | 35.5F |
| Lobster (Salad Display Unit) (Cold Holding) | 39.9F |
| Calamari (Refrigerator - drawer) (Cold Holding) | 31.6F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| Cream of crab soup (Soup Warmer) (Hot Holding) | 162.4F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 157.8F |
| Oysters (Ice) (Cold Holding) | 26.2F |
Jan 18, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution temperatures were measured below the manufacturer's suggested range of 65-75 degrees Fahrenheit. The solutions come from a premixed sanitizer dispenser unit therefore the water temperature has to be increased. Hot water will be added to the solutions and the final concentrations will be monitored. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Items placed in the dishwash machine were not being sanitized because the final rinse cycle temperature had only reached 163 degrees Fahrenheit. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The interior of the ice maker was so (Corrected On Site) - Thermometers provided & accurate
The dial thermometer affixed to the refrigerator drawers beneath the stove is out of order. The thermometer placed inside the unit is broken. A properly functioning thermometer was placed in the unit. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The rust-colored cutting board is chipped on the corners and along the edges. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle temperature was measured at less than 180 degrees Fahrenheit. It took at least 10 rinse cycles in order the unit to reach the proper temperature. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The floor mounted dishwash machine's hot water sanitizing information is missing from the unit's data plate. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 23 p.s.i./24 p.s.i.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menus.
The establishment's employee health policy for the prevention of foodborne illness is on file and have been completed and signed by the employees.
The establishment's shellstock tags are on file dating as far back as 9/11/2012.
Most recent pest control service dates: 1/11/2013; 12/26/2012; 12/2/2012; 12/7/2012; 11/30/2012; 11/16/2012; 11/9/2012; 11/2/2012; 10/25/2012; 10/24/2012; 10/19/2012; and 9/21/2012.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| (Refrigerator - reach-in) | 34.7F |
| (Refrigerator - under counter) | 40.0F |
| (Freezer - ice cream) | 11.0F |
| Lettuce romaine (Refrigerator - under counter) (Cooling) | 51.0F |
| Lettuce mesclun (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Cherry Tomatoes (Refrigerator - under counter) (Cooling) | 39.0F |
| Cucumbers (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Cole slaw (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Caesar Dressing (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Lettuce Iceberg (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Mayonnaise (Refrigerator - under counter) (Cold Holding) | 36.0F |
| Hot Water (Sink) | 118.0F |
| Hot Water (Sink) | 123.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 130.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 158.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 192.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 141.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 152.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 163.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 182.0F |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| Mashed potatoes (Kettle) (Cooking) | 179.0F |
| (Refrigerator - under counter) | 36.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Crab cake (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Crab cake (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Crab cake (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 36.0F |
| (Refrigerator - under counter) | 36.0F |
| Jasmine Rice (Hot Holding Unit) (Hot Holding) | 197.0F |
| (Hot Holding Unit) (Hot Holding) | 180.0F |
| Butternut Squash (Bain-marie) (Hot Holding) | 166.0F |
| Cheese Sauce (Bain-marie) (Hot Holding) | 162.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Fish - Catfish (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Coconut Sauce (Refrigerator - under counter) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (Refrigerator - under counter) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Raw Oysters (Ice) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - under counter) (Cold Holding) | 29.0F |
| Tartar Sauce (Refrigerator - under counter) (Cold Holding) | 32.0F |
| (Reach-in Freezer) | -1.8F |
| (Refrigerator - walk-in) | 35.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Calamari (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.0F |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| Hot Water (Sink) | 116.0F |
| Salmon (Grill) (Cooking) | 168.0F |
| Steak Tips (Grill) (Cooking) | 157.0F |
| Redfish (Deep Fryer) (Cooking) | 179.0F |
| Crab cake (Steam Cooker) (Reheating) | 152.0F |
| Crab cake (Steam Cooker) (Reheating) | 149.0F |
Nov 05, 2012 (Follow-up)
Comments:Certified Food Manager Soline Simenauer FS#49283 expire 10-18-14.
VIOLATIONS CITED ON 10-24-12 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Dog | 115.0F |
| Corn | 170.0F |
| Sauce | 156.0F |
| Cole slaw | 40.0F |
| Salmon | 37.0F |
| Fish | 36.0F |
| Oysters | 34.0F |
| Crab meat | 37.0F |
| (Refrigerator) | 40.0F |
Oct 24, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)HANDWASH SINK NEXT TO THE LINE LEAKS - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's plastic drip panel. - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). CORN ON THE COB INSIDE OF THE WARMER AT 107 DEGREES (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).CRABMEAT INSIDE OF REACHIN DRAWER ABOVE 41 DEGREES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Scallops (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Minestrone (Warmer) (Hot Holding) | 166.0F |
| Clam Chowder (Warmer) (Hot Holding) | 154.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Clams (Refrigerator - drawer) (Cold Holding) | 38.0F |
| CORN ON COB (Warmer) (Hot Holding) | 107.0F |
| (Reach-in Freezer) | -4.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator - drawer) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
Apr 18, 2012 (Complaint)
Violations:
- Thermometers provided & accurate
No thermometer in walk-in refrigerator. (Corrected On Site) - Physical facilities: installed, maintained, & clean
The floors thru-out the kitchen and the walk-in refrigerator needed cleaning. The floor mats needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Christopher J Sansome: FS48505 will expire 7/21/2014.
Observed HACCP temperature log.
CORRECT ITEMS STATED WITHN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Tuna Burger (Grill) (Cooking) | 140.0F |
| Tomatoes sliced (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 140.0F |
| Cole slaw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 35.0F |
| Rice (Warmer) (Hot Holding) | 150.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Dishwashing Machine - Wash Cycle) | 165.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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