LOUNGE 201 (N), 201 D ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 07, 2014 | Complaint | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Apr 04, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 11, 2013 | Routine | 3 | 2 | Details / Comments |
|
Nov 27, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Nov 13, 2012 | Routine | 3 | 3 | Details / Comments |
Oct 07, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No hand washing sink provided id dish washing area..(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean can opener observed in the kitchen. (Corrected On Site) - Proper date marking & disposition
No proper date marking for food items stored in the walk-in-refrgirator. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-refrgirator. (Corrected On Site) - Personal cleanliness
No hair restraints for employee working in the kitchen. (Corrected On Site)
Certified food protection manager: Francisco Jimenez Fs-56548 Exp : 11/21/2015
CORRECT ITEMS STATED WITHIN 5 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Cooking) | 196.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Freezer) (Cold Holding) | 0.0F |
| (Freezer) (Cold Holding) | 0.0F |
Apr 04, 2013 (Follow-up)
Comments:5day notice abated
45day notice abated
If you have any questions,please contact area superviosr Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken Chop (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Onions raw (Ice) (Cold Holding) | 40.0F |
| Peppers (Ice) (Cold Holding) | 41.0F |
Mar 11, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw stored over ready to eat items. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor.(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 MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| (Freezer) | 17.0F |
| (Freezer) | 14.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 48.0F |
| Chicken (Refrigerator) (Cold Holding) | 49.0F |
| Onions raw (Ice) (Cold Holding) | 64.0F |
| Chicken (Ice) (Cold Holding) | 58.0F |
| Peppers (Ice) (Cold Holding) | 96.0F |
| Cheese shredded (Ice) (Cold Holding) | 72.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 63.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
Nov 27, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 11/13/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator) | 29.0F |
| (Freezer) | -4.0F |
| (Refrigerator - walk-in) | 30.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Onions raw (Ice) (Cold Holding) | 56.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 53.0F |
| Cheese (Ice) (Cold Holding) | 60.0F |
| Mushrooms (Ice) (Cold Holding) | 65.0F |
Nov 13, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Potentially hazardous, ready to eat foods are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on floor in walk-in refrigerator.(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 MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) | 30.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 51.0F |
| Hot Water (Handwashing Sink - Bar) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator) | 45.0F |
| (Freezer) | 2.0F |
| (Refrigerator) | 40.0F |
| Onions raw (Ice) (Cold Holding) | 61.0F |
| Chicken (Ice) (Cold Holding) | 53.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 61.0F |
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