OCCIDENTAL, 1475 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 01, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jun 24, 2014 | Routine | 12 | 13 | Details / Comments |
|
Oct 31, 2012 | Routine | 1 | 2 | Details / Comments |
Jul 01, 2014 (Follow-up)
Violations:
- Insects, rodents, & animals not present
Fruit flies observed at cold salad station in main kitchen. Pest Control Application 6/25/2014. (repeat)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
FAILURE TO ABATE ITEM 25 DCMR 3210.1(c) FROM INSPECTION DATED 6/24/2014. PEST SERVICE PREFORMED 6/25/2014. ESTABLISHMENT SHALL PERFORM ALL RECOMMENDATIONS OF PEST CONTROL COMPANY TO ELIMINATE HARBORAGE AREAS AND ABATE PEST ISSUE. AGGRESSIVE MEASURES SHOULD BE TAKEN TO ELIMINATE ISSUE.
CORRECT VIOLATION WITHIN 5 CALENDAR DAYS
THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION DATED 6/24/2014:
25 DCMR 200.3
25 DCMR 1005.1
25 DCMR 3301.1
25 DCMR 2418.1 - RESTROOM IS PLACED OUT OF SERVICE WHILE PART IS ORDERED.
45 DAY NOTICES ARE PENDING
DC CFPM: MATTHEW R BAKER
FS-61146
3/25/2016
INSPECTOR THERMOMETER CALIBRATES TO 31.9 DEGREES F.
ESTABLISHMENT IS SUBMITTING DOCUMENTATION TO PERFORM REDUCED OXYGEN PACKAGING. VARIANCE HAS NOT YET BEEN OBTAINED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Pannacotta (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 38.0F |
| Tuna (Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Refrigerator) (Cold Holding) | 42.0F |
| Hamburger Patty Raw (Refrigerator) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator) (Cooling) | 45.0F |
| Ham (Refrigerator) (Cooling) | 50.0F |
| Lobster (Refrigerator) (Cold Holding) | 41.0F |
| Rice (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 37.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Hamburger patty (Walk-in Refrigerator) (Cold Holding) | 42.0F |
Jun 24, 2014 (Routine)
Violations:
- Correct response to questions
No DC Certified Food Protection manager is on duty. Managers have certificates from accredited programs, but not the DC Issued ID Card.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
Open can of employee soda observed on prep table. (Corrected On Site) - Hands clean and properly washed
Observed employee wash hands for less than 20 seconds. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handwash reminder sign not present at bar hand sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Improper hierarchy observed in walk in cooler. Ground meat over whole meats, and raw fish over sauces. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice machines have mold growth present. Soda nozzles unclean. Can opener has food debris present on blade. (Corrected On Site) - Proper cold holding temperatures
Multiple foods temp above 41 degrees on both line and in walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemicals observed unlabeled in multiple areas of restaurant. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Reduced Oxygen Packaging is taking place on site without HACCP Plan, Variance, or Approval letter. Products discarded in the presence of the inspector. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
Curing and Pickling are performed on site without HACCP Plan, Variance, and Approval letter. Products were discarded in the presence of the inspector. (Corrected On Site) - Variance obtained for specialized processing methods
Variance has not been obtained to perform Reduced Oxygen Packaging, Curing, or Pickling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Gaskets on multiple coolers are damaged and or missing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit Flies observed at bar and in main kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food uncovered in walk in cooler. (Corrected On Site) - Personal cleanliness
Food handlers wear bracelets/watches while preparing food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Utensil stored in standing water in kitchen. Scoops stored with handles in contact with food in bulk bins. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Containers are not stored in a position to allow to air dry. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Several cutting boards observed with heavy ware and deep grooves that impede proper cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Test Strips are not available. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Faucet of hand sink in ladies rest room is damaged and does not provide hot water. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls behind dish machines are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops not hung to air dry after use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Lights over unprotected food contact surfaces in stairwell and in dish area on lower level are not shielded/protected. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
INSPECTOR THERMOMETER CALIBRATED TO 33.8 DEGREES F. A 2 DEGREE VARIANCE WAS GIVEN AND IS REFLECTED IN THE PREVIOUS TEMPERATURE RECORDINGS.
REDUCED OXYGEN PACKAGED FOODS, CURED MEATS, AND PICKLED FOODS OBSERVED ON SITE.ESTABLISHMENT IS NOT PERMITTED TO PERFORM SPECIALIZED PROCESSES WITHOUT VARIANCE, HACCP PLAN, AND APPROVAL LETTER FROM DC DEPARTMENT OF HEALTH. WHEN PRESENTED WITH THE CHOICE OF EMBARGOING PRODUCTS OR DISCARDING ON SITE, PERSONS IN CHARGE CHOSE TO DISCARD PRODUCTS IN PRESENCE OF INSPECTOR.
PERSON IN CHARGE CONFIRMS SMOKING IS PERFORMED ON SITE, BUT ONLY AS A METHOD OF FLAVOR ENHANCEMENT.
CEASE AND DECIST PICKLING, CURING, AND REDUCED OXYGEN PACKAGING WITHOUT A HACCP PLAN, VARIANCE, AND APPROVAL LETTER FROM THE DC DEPARTMENT OF HEALTH.
IF YOU HAVE ANY QUESTIONS, PLESE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT(202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink) | 150.0F |
| (Warewashing Machine - Rinse Cycle) | 182.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Refrigerator - reach-in) | 44.0F |
| (Reach-in Refrigerator) | 35.0F |
| (Reach-in Freezer) | -6.0F |
| (Walk-in Refrigerator) | 42.0F |
| (Walk-in Refrigerator) | 41.0F |
| Fish raw (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Ham (Refrigerator) (Cold Holding) | 43.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 53.0F |
| Tuna (Reach-in Refrigerator) (Cold Holding) | 46.0F |
| Hamburger patty (Reach-in Refrigerator) (Cold Holding) | 44.0F |
Oct 31, 2012 (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 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Tags not provided with shell fish inside walk in cooler. (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928
| Temperatures | |
| (Salad Prep Unit) | 38.0F |
| (Refrigerator - walk-in dairy) | 40.0F |
| (Reach-in Freezer) | -9.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - walk-in meat) | 40.0F |
| Crab cake | 40.0F |
| Hamburger patty | 41.0F |
| Chicken raw | 40.0F |
| Fish raw | 40.0F |
| Hot Water | 125.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) (Preparation) | 40.0F |
| Salmon (Refrigerator) | 40.0F |
| Lobster (Refrigerator) | 40.0F |
| Mussels (Refrigerator - walk-in) | 40.0F |
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