NEXT DOOR (N), 1211 U ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2014 | Routine | 1 | 3 | Details / Comments |
|
Sep 02, 2014 | Follow-up | 3 | 1 | Details / Comments |
|
Aug 13, 2014 | Routine | 4 | 2 | Details / Comments |
|
Feb 20, 2014 | Routine | 0 | 5 | Details / Comments |
|
Jul 11, 2013 | Routine | 1 | 2 | Details / Comments |
Oct 24, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Cutting board full of crevices and dirty. Soda gun holder behind the bar and the bottom of the reach in refrigerator need cleaning.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth not stored in sanitized solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Shelves behind the bar and the exterior of equipment need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor downstairs need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
CERTIFIED FOOD PROTECTION MANAGER ON DUTY MR ROBERT A ROLLING JR.
IF YOU HAVE ANY QUESTIONS ,PLEASE CALL AREA SUPERVISOR MR RONNIE TAYLOR (202) 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Chili (Steam Table) (Hot Holding) | 173.0F |
| Crab cake (Steam Table) (Hot Holding) | 153.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer) | 0.0F |
Sep 02, 2014 (Follow-up)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Prep cook using bare hands to season ready to eat fries. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold and syrup build up on soda dispensers behind bar. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) (food in cold holding drawers under grill temping at 48 degrees F). All food removed from drawers and placed in walk in refrigerator. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Cold holding drawers underneath grill temping at 46 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL 5 DAY VIOLATIONS HAVE BEEN ABATED FROM PREVIOUS INSPECTION ON 8/13/14. (25 DCMR 1900.1, 1007.1, and 1005.1)
PLEASE CORRECT ALL STATED 5 DAY VIOLATIONS REACHED AT THIS INSPECTION ON 9/2/14.
45 day violations still pending from inspection done on 8/13/14.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Raw Shrimp (Refrigerator - drawer) (Cold Holding) | 48.8F |
| Fish - Whiting (Refrigerator - drawer) (Cold Holding) | 49.4F |
| Mussels (Refrigerator - drawer) (Cold Holding) | 49.7F |
| (Refrigerator - drawer) | 46.0F |
| (Walk-in Refrigerator) | 41.0F |
Aug 13, 2014 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK WAS BLOCKED AT VISIT. HAND SINK MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. SODA GUNS AND HOLDERS AT THE BAR CONTAINED HEAVY SYRUP AND SLIME BUILD-UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SMALL SHRIMP STORED IN THE COLD DRAWER WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD ITEMS IN THE WALK-IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
ALL WORKING DRY STORAGE CONTAINERS MUST BE LABELED AT TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
PROVIDE A SCOOP WITH A HANDLE FOR ALL DRY STORAGE CONTAINERS IN ORDER TO PREVENT CONTAMINATION OF THE PRODUCT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-MICHAEL H. KIPP FS-526881 EXP-7/17/15
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 | |
| Hot Water (Handwashing Sink) | 105.4F |
| (Refrigerator - walk-in) (Cold Holding) | 33.2F |
| (Freezer) (Cold Holding) | -29.6F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 39.2F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 36.4F |
| Turkey Burger (Refrigerator - drawer) (Cold Holding) | 41.1F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 37.5F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 48.5F |
| Hot Dog (Rotisserie) (Hot Holding) | 146.3F |
| (Refrigerator - reach-in) (Cold Holding) | 39.4F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
Feb 20, 2014 (Routine)
Violations:
- Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths that are being used are placed over counters not in sanitizer solution between uses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Surfaces of chopping boards are not clean to sight and have deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor area near the sump pump in the basement is not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops and brooms are not placed in their designated place between uses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEM STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 142.0F |
| Hot Water (Handwashing Sink - kitchen) | 138.0F |
| Soup (Steam Table) (Hot Holding) | 152.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Chicken (Deep Fryer) (Cooking) | 193.0F |
| Salad Dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 158.0F |
| (Walk-in Freezer) | 0.0F |
Jul 11, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handsink behind the bar filled with bottles (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Raw foods inside of the reach-in drawers on the line above 41 degrees. Remove and chill foods inside of an ice bath (Corrected On Site) - Physical facilities: installed, maintained, & clean
floors underneath bar contain trash and debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
45 day notice
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - Bar) | 118.0F |
| Hot Water (Handwashing Sink - toilet room) | 117.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 46.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 45.0F |
| Chicken Wings (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 155.0F |
| Greens (Steam Table) (Hot Holding) | 148.0F |
| Gravy (Steam Table) (Cold Holding) | 148.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 45.0F |
| Grits (Steam Table) (Hot Holding) | 156.0F |
| Chicken baked (Steam Table) (Hot Holding) | 156.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| (Freezer) | 0.0F |
| (Freezer - walk-in) | -8.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - drawer) | 42.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
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