Proper eating, tasting, drinking, or tobacco use OPEN DRINKING CONTAINERS MUST WERE OBSERVED IN THE FOOD PREP AREA. EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Hands clean and properly washed SOAP DISPENSER WAS NOT OPERABLE AT VISIT. SOAP DISPENSER MUST BE OPERABLE AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized CUTTING BOOARDS WERE IN POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. BOTTLES WERE STORED IN THE ICE USED FOR CUSTOMER SERVICE AT VISIT. NO ITEMS MAY BE STORED IN THE ICE IN ORDER TO PREVENT CONTAMINATION.(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. SEVERAL UNITS WERE ELEVATED AT VISIT. 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)
Consumer advisory provided for raw or undercooked foods ESTABLISHMENT DID NOT HAVE A CONSUMER ADVISORY LISTED ON THE MENU. MANAGER WAS PROVIDED WITH CONSUMER ADVISORY DOCUMENTS. (Corrected On Site)
Insects, rodents, & animals not present ESTABLISHMENT HAD EVIDENCE OF ROACHES AT VISIT. THEY ARE WORKING WTIH TERMINIX TO ADDRESS THIS ISSUE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Wiping cloths: properly used & stored WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips DISH MACHINE AT THE BAR DID NOT HAVE CHEMICAL SANITIZER AT VISIT. MACHINE MUST HAVE ADAQUATE SANITIZER AT ALL TIMES IN ORDER TO ENSURE PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
CFPM-MICHAEL F. TOBIN FS-48845 EXP-9/15/14 ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
Temperatures
(Refrigerator - walk-in) (Cold Holding)
41.7F
(Refrigerator - reach-in) (Cold Holding)
46.5F
(Refrigerator - reach-in) (Cold Holding)
58.8F
(Refrigerator - reach-in) (Cold Holding)
39.3F
Chicken (Refrigerator - reach-in) (Cold Holding)
39.1F
Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding)
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