LOUIE'S RESTAURANT, 2000 FENWICK ST NE, 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. | Oct 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 24, 2014 | Routine | 2 | 4 | Details / Comments |
|
Feb 03, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Jan 13, 2014 | Routine | 4 | 2 | Details / Comments |
|
May 11, 2012 | Routine | 2 | 0 | Details / Comments |
Oct 14, 2014 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 09/24/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (2-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| Beef (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Sep 24, 2014 (Routine)
Violations:
- Correct response to questions
No DC-Issued certified food protection manager. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No hand washing sink in ware-washing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap for hand washing sink located in the kitchen. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
No hair restraints for one of employee handling foods in service line area. (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, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (2-compartment sink) | 113.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 138.0F |
| Mashed potatoes (Hot Water Bath) (Hot Holding) | 140.0F |
| Vegetables - cut (Hot Water Bath) (Hot Holding) | 138.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
Feb 03, 2014 (Follow-up)
Violations:
- 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 (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: 1/16/2013
If any question please call area supervisor MS.COLEMAN at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| Bacon (Steam Table) (Hot Holding) | 140.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 43.0F |
| Corned Beef Hash (Steam Table) (Hot Holding) | 155.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
Jan 13, 2014 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/DIRTY ICE BOX(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 HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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)
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: 1/02/2013
If any question please call area supervisor MS.COLEMAN at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (3-compartment sink) | 118.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 155.0F |
| Bologna (Refrigerator - open display) (Cold Holding) | 48.0F |
| Corned Beef (Refrigerator - open display) (Cold Holding) | 51.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 145.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 49.0F |
May 11, 2012 (Routine)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NO LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for foodborne illness.
Consumer advisory notice printed and posted.
Most recent pest control service date: 05/04/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink - Service Line) | 126.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| Corned Beef (Steam Table) (Hot Holding) | 144.0F |
| Eggs (Steam Table) (Hot Holding) | 146.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
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