NEW YORK GOURMET L STREET, 2000 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 13, 2014 | Routine | 3 | 4 | Details / Comments |
| No violation noted during this evaluation. | May 16, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
May 09, 2013 | Routine | 4 | 4 | Details / Comments |
Jun 13, 2014 (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) - Hands clean and properly washed
Hands were being washed in the 2 compartment prep sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.No paper towels at handwashing sink.(provided) (Corrected On Site) - Proper hot holding temperatures
Hot food item(s), turey and corn beef/cabbage, held at improper temperature(s).(reheated) (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(replaced) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board needed resurfacing and cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Leak from the pipe under the 3 ompartment sink.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-42-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| Fish fried (Hot Buffet) (Hot Holding) | 140.0F |
| Turkey (Hot Buffet) (Hot Holding) | 120.0F |
| Corned Beef (Hot Buffet) (Hot Holding) | 120.0F |
| Rice (Hot Buffet) (Hot Holding) | 140.0F |
| Watermelon (Cold Buffet) (Cold Holding) | 40.0F |
| Beef (Oven) (Cooking) | 160.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Walk-in Refrigerator) | 40.0F |
| Turkey (Oven) (Reheating) | 165.0F |
| Corned Beef (Oven) (Reheating) | 165.0F |
May 16, 2013 (Follow-up)
Comments:
CFH:Chong W Kim 05/13/2016 FS:
5day notice abated
If you have any questions,please contact area food supervisor Mr. Ronnie Taylor at(202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 40.0F |
| Chicken salad (Salad Bar) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Turkey Roasted (Steam Table) (Holding) | 155.0F |
May 09, 2013 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food not protected from contamination. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean non food contact surfaces where needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Tuna Salad | 40.0F |
| Fried Rice | 134.0F |
| Chicken baked | 146.0F |
| Fish - Tilapia | 147.0F |
| Noodles | 126.0F |
| Broccoli | 144.0F |
| Chicken salad | 59.0F |
| Eggs boiled | 54.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | 0.0F |
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