MCCORMICK & SCHMICK SEAFOOD RESTAURANT, 901 F ST NW, Washington, DC - Restaurant inspection findings and violations
Business Info
Ratings Summary
Based on 1 vote
| Overall Rating: |  | 5.0 |
| Ratings in categories: | ||
| Food: |  | 5.0 |
| Service: | | 5.0 |
| Price: |   | 4.0 |
| Ambience: | | 5.0 |
| Cleanliness: | | 5.0 |
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Feb 19, 2014 | Complaint | 0 | 0 | Details / Comments |
|
Feb 10, 2014 | Follow-up | 2 | 3 | Details / Comments |
|
Feb 03, 2014 | Routine | 9 | 13 | Details / Comments |
|
Apr 03, 2012 | Routine | 2 | 2 | Details / Comments |
Feb 19, 2014 (Complaint)
Comments:CFPM: JOSE A DEL-CID, FS-47431, EXP: 05/02/2014
NOTE: THIS INSPECTION FOCUSES ONLY ON THE COMPLAINT. THE COMPLAINANT STATED THAT PIECE OF GLASS ALLEGEDLY FOUND IN THE DRINK GLASS. DURING INVESTIGATION, IT HAS BEEN OBSERVED THAT THE DISH WASHING MACHINE HAS BEEN WORKING PROPERLY. CLEANED AND SANITIZED GLASSWARES HAVE BEEN SOTRED PROPERLY ON RACKS OFF THE FLOOR. NO BROKEN GLASSWARE OBSERVED IN THE FACILITY. THE MANAGERS WERE AWARE OF THE COMPLAINT.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
Feb 10, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
The hand washing sink is not supplied with disposable paper towel. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items(salad dressings, tuna, radish, spinach, cottage cheese, etc) held at improper temperature(s) in the reach-in prep refrigerator. (The implicated food items were discarded during inspection). (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The reach-in prep refrigerator not keeping the required 41 degree F or below temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The chest freezer (gasket and top inside rims) not in good repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NOTE: REMOVE HAND WASHING SOAP DISPENSER AND PAPER TOWELS FROM THE DUMP SINK AND FOOD PREP SINK. THE DUMP SINK AND THE FOOD PREP SINK SHALL NOT BE USED AS HAND WASHING SINK.
NOTE: POST THE ORIGINAL BUSINESS LICENSE AT CONSPICUOUS PLACE. THE MANAGER PROVIDED THE COPY OF THE BUSINESS LICENSE DURING INSPECTION.
CFPM: PETER D. JOHNSON, FS-56820, 11/25/2015.
5 DAY NOTICE NOT ABATED FROM INSPECTION CONDUCTED ON 02/03/2014. 45 DAYS NOTICE PENDING FROM INSPECTION CONDUCTED ON 02/03/2014.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 145.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Eggs boiled (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Walk-in Refrigerator) | 30.0F |
| (Walk-in Refrigerator) | 38.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 45.0F |
Feb 03, 2014 (Routine)
Violations:
- Correct response to questions
Establishment Business license not posed conspicuously. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
No Dc-issued certified food protection manager on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Employee observed using handsink in kitchen for dumping. Evidence of dumping (i.e. food debris and dump pan) observed at bar handsink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towel for hand washing sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No hand washing signage for hand washing sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Uncovered food items stored in service line area and in walk-in refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw eggs and coked eggs stored together in walk-in-refrgirator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dish washing machine sanitize temperature observed 160 but 180 oF in the machine data plate. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed in the ice machine. Unclean plates, bowls etc for use observed on storage shelving in kitchen areas and water and debris observed on floors in walk-in refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Can opener is not clean as needed. (Corrected On Site) - Proper cold holding temperatures
Cold food items held at improper temperature. (Corrected On Site) - Food properly labeled; original container
Unlabeled squeeze bottle observed in the service line area and in refrigeration unit at bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Cleaned utensils are not stored properly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Leaking water observed in the walk-in-refrgirator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards observed scratched and scorned.. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Gap observed in the Ice machine top part panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Kitchen ventilation exhaust hood and walk-in-refrgirator fan are not clean as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No gap between coffee machine drain hose and floor drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in uni-sex toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Walls and floors in employee toilet observed debris stained. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Debris and staining observed on floors and walls in various locations. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No light shields in prep-refrgirator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 5-Day
Correct items stated within 45-Day
If you have any questions please call area supervisor Ms. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 117.0F |
| (Refrigerator - walk-in) (Cold Holding) | 28.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (2-compartment sink) | 128.0F |
| (Refrigerator - reach-in) (Cold Holding) | -2.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Tomatoes chopped (Cold Holding) | 45.0F |
| Eggs (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - Bar) | 134.0F |
Apr 03, 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.(issued) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards neeeded to be resurfaced or replaced. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Peter Johnson: FS43514 will expire 6/15/2012.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Beans (Ice) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in seafood) | 38.0F |
| (Refrigerator - walk-in produce) | 38.0F |
| Cole slaw (Refrigerator - walk-in produce) (Cold Holding) | 38.0F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Shrimp raw (Stove) (Cooking) | 120.0F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
1 User Review:
Antonio Manzo
Added on Aug 26, 2018 8:01 AM
Visited on Aug 16, 2018 9:00 AM
N/A
Would you recommend MCCORMICK & SCHMICK SEAFOOD RESTAURANT to others? Yes
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