MOBY DICK RESTAURANT, 1300 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 14, 2014 | Routine | 1 | 0 | Details / Comments |
|
May 08, 2013 | Routine | 1 | 1 | Details / Comments |
Oct 14, 2014 (Routine)
Violations:
- Plumbing installed; proper backflow devices
The pipes below the 3-compartment sink are wrapped in plastic due to leak. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Safety Manager: Mahdi Talebnejad, FS-61481, Expiration Date: 2/27/17
CORRECT ITEMS STATED WITHIN 5-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Rice (Bain-marie) (Hot Holding) | 141.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 173.0F |
| Chicken raw (Refrigerator) (Cold Holding) | 36.0F |
| (Refrigerator) (Cold Holding) | 35.0F |
May 08, 2013 (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) - Hot & cold water available; adequate pressure
Inadequate (low) water pressure at sink on the front line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Corrrect 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) | 123.0F |
| Chicken Kabob (Grill) (Cooking) | 316.0F |
| Eggplant Stew (Steam Table) (Hot Holding) | 158.2F |
| Rice (Steam Table) (Hot Holding) | 160.0F |
| Yellow Rice (Steam Table) (Hot Holding) | 182.0F |
| (Refrigerator - walk-in) | 34.1F |
| Chicken Kabob (Refrigerator - walk-in) (Cold Holding) | 31.6F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Chicken/Rice (Table) (Receiving Food) | 131.0F |
| (Refrigerator - reach-in) | 41.4F |
| (Refrigerator - display) | 34.9F |
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