LINCOLN RESTUARANT, 1110 VERMONT AVE 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. | Nov 12, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 04, 2014 | Complaint | 3 | 5 | Details / Comments |
|
Sep 11, 2014 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 04, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Feb 03, 2014 | Routine | 7 | 5 | Details / Comments |
| No violation noted during this evaluation. | Oct 16, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 02, 2013 | Routine | 1 | 4 | Details / Comments |
|
Jul 23, 2012 | Routine | 4 | 1 | Details / Comments |
Nov 12, 2014 (Follow-up)
Comments:5 DAYS AND 45- DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/04/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 40.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| Macaroni (Refrigerator) (Cold Holding) | 40.0F |
| Squash (Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 114.0F |
| Hot Water (Prep sink) | 124.0F |
| (Under-counter Refrigerator) | 38.0F |
| (Table) | 40.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 127.0F |
Nov 04, 2014 (Complaint)
Violations:
- Correct response to questions
The DC issued Certified Food Protection manager license ISNOT conspicuously posted. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Improper sanitizer level in the wiping cloth bucket. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) in the salad refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Observed some working containers not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed hair restraint not wore by food employees in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Observed the utensils washing machine in the bar working with the 108 degrees F ( data plate specifies 120 degrees F for both washing and rinsing steps) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT THE ITEMS WITHIN 5 AND 45 DAYS
RECENT PEST CONTROL INVOICE DTED - 9/20/2014
DOCUMENTED EMPLOYEE HEALTH POLICY IS REVIEWED.
CONSUMER ADVISORY WRITTEN ON THE MENU.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Red Peppers Roasted (Refrigerator) (Cold Holding) | 46.0F |
| Corn (Refrigerator) (Cold Holding) | 44.0F |
| Blue Cheese (Refrigerator) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Watermelon (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Milk (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Ribs (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Shrimp cooked (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 186.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 108.0F |
| Grits (Hot Holding Unit) (Hot Holding) | 142.0F |
| Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 138.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - Cook Line) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 106.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 108.0F |
| Hot Water (Handwashing Sink - toilet room) | 113.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| (Freezer) | 10.0F |
| (Walk-in Refrigerator) | 39.0F |
| (Refrigerator - under counter) | 40.0F |
| (Refrigerator - under counter) | 41.0F |
| (Refrigerator - drawer) | 38.0F |
| (Refrigerator - drawer) | 36.0F |
Sep 11, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink at the bar was not accessible for use.(items removed) (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(chopped chicken placed on shallow pan refrigerated) (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Brandon P McDermott: FS57873 will expire in 7/29/2016.
Correct item 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 - kitchen) | 115.0F |
| Chicken Chop (Refrigerator - under counter) (Cold Holding) | 64.0F |
| Chicken Pot Pie (Steam Table) (Hot Holding) | 176.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 43.0F |
| Potatoes (Refrigerator - drawer) (Cold Holding) | 40.5F |
| (Refrigerator - reach-in) | 37.5F |
| (Warewashing Machine - Wash Cycle) | 160.0F |
| (Warewashing Machine - Rinse Cycle) | 184.0F |
| (Refrigerator - walk-in) | 38.5F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken Chop (Refrigerator - walk-in) (Cold Holding) | 42.1F |
Feb 04, 2014 (Restoration)
Comments:BUSINESS LICENSE RESTORED. ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 2/3/14.
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 - kitchen) | 120.8F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| Veggie Burger (Refrigerator - drawer) (Cold Holding) | 39.9F |
| (Walk-in Refrigerator) | 37.3F |
| Lemon Viniagrette (Walk-in Refrigerator) (Cold Holding) | 40.3F |
| Aioli (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Pork (Walk-in Refrigerator) (Cold Holding) | 40.2F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - drawer) | 38.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - under counter) | 40.0F |
| Lettuce (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) | 40.0F |
| Rice (Refrigerator - counter top) (Cold Holding) | 33.0F |
| Potatoes (Refrigerator - counter top) (Cold Holding) | 31.0F |
| (Refrigerator - drawer) | 30.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| (Refrigerator - drawer) | 35.0F |
Feb 03, 2014 (Routine)
Violations:
- Management awareness; policy present
The facility does not have a copy of employee health policy. (Corrected On Site) - Hands clean and properly washed
Employee observed touching face and proceed to engage in prep. Exposed parts of arms not washed. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No hand soap to one hand sink in kitchen. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Cutting boards have grooves. - Food-contact surfaces: cleaned & sanitized
QAC sanitizer does not reach 200ppm. - Proper cold holding temperatures
Cold food items not maintaining 40 degrees Fahrenheit and below temperatures. - Thermometers provided & accurate
Dish machine does not reach required temperatures to specifications. - Food properly labeled; original container
Squeeze bottles not labeled with name. - Wiping cloths: properly used & stored
Sanitizer cloths not in buckets. - Hot & cold water available; adequate pressure
No hot running water throughout facility of 110 degrees F minimum. - Plumbing installed; proper backflow devices
Water leak to pipe of the dish machine. (Corrected On Site)
CLOSURE INSTRUCTIONS ISSUED.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
Oct 16, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 10-2-14 WAS ABATED, AND CURRENT BUSINESS LICENSE PROVIDED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
Oct 02, 2013 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Management awareness; policy present
The person in charge is not aware of the Health Department's reporting requirements for employees diagnosed with specific foodborne illnesses. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Guage on dish machine not working. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Shield for light bulb over cooking facility not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WTIHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR ON (202)442-9037
| Temperatures | |
| Hot Water | 122.0F |
| Hamburger cooked | 165.0F |
| Chicken Pot Pie | 145.0F |
| Grilled Chicken | 140.0F |
| Pasta | 140.0F |
| Scallops (Refrigerator - drawer) | 40.0F |
| Tomatoes sliced | 40.0F |
| (Refrigerator) | 39.0F |
| Salmon (Refrigerator - drawer) | 45.0F |
| Shrimp raw (Refrigerator - drawer) | 42.0F |
| Calamari | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer) | 0.0F |
Jul 23, 2012 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. (Corrected On Site) - Food separated and protected
ALL OPENED DRY FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)SHELVES IN THE WALK IN UNIT CONTAINED FOOD PARTICLES AND DEBRIS.2)EMPLOYEES MUST USE KNIFE HOLDER. KNIVES MAY NOT BE STORED BETWEEN EQUIPMENT.3) NO ITEMS MAY BE STORED IN THE ICE AT THE BAR THAT IS USED FOR CUSTOMER SERVICE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ALL DISHES, POTS AND UTENSILS MUST BE MANUALLY SANITIZED UNTIL THE MACHINE IS REPAIRED.
CFPM-DEMETRIO A ZAVALA PROMETRIC-EXP 4/45/2013. TO OBTAIN THE DC CERTIFIED FOOD MANAGERS CARD BRING THE FOLLOWING ITEMS TO 899 NORTH CAPITOL STREET NE MON-FRI 8:30AM-4:00PM 1) ORGINIAL CERTIFICATE AND TEST SCORE. 2) TWO FORMS OF ID 3) CHECK OR MONEY ORDER FOR 35.00 DOLLARS
HOT FOOD IS COOKED TO ORDER
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
PROVIDED INFORMATION ON EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.6F |
| (Refrigerator - drawer) (Cold Holding) | 44.2F |
| (Refrigerator - drawer) (Cold Holding) | 45.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| (Reach-in Freezer) (Cold Holding) | 9.4F |
| (Reach-in Freezer) (Cold Holding) | 8.4F |
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