OLD EBBITT GRILL, 675 15TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 18, 2014 | Complaint | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 27, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
May 19, 2014 | Complaint | 3 | 1 | Details / Comments |
|
Jan 03, 2014 | Complaint | 1 | 0 | Details / Comments |
|
Dec 24, 2013 | Complaint | 5 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jul 25, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 11, 2013 | Routine | 5 | 1 | Details / Comments |
|
Oct 25, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Oct 16, 2012 | Routine | 2 | 3 | Details / Comments |
Sep 18, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Observed employees washing hands. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(continue to clean all food contact surfaces where needed and store wiping cloths inside wiping solutions. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Repair/Replace lightbulb under cooking unit at main kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
If You have any questions, please contact the Area Supervisor, at (202) 442-5928.
| Temperatures | |
| Scallops (Cold Holding) | 34.0F |
| Salmon (Cold Holding) | 34.0F |
| Shrimp raw (Cold Holding) | 44.0F |
| Lobster (Cold Holding) | 41.0F |
| Oysters (Cold Holding) | 40.0F |
| Ham (Cold Holding) | 35.0F |
| Pasta (Cold Holding) | 30.0F |
| Milk (Cold Holding) | 28.0F |
| Chicken (Cold Holding) | 33.0F |
| Turkey (Cold Holding) | 31.0F |
| Pork (Cold Holding) | 20.0F |
| Steak raw (Cold Holding) | 27.0F |
| Hamburger Patty Raw (Cold Holding) | 30.0F |
| Eggs (Cold Holding) | 39.0F |
May 27, 2014 (Follow-up)
Comments:VIOLATIONS CITED ON 5-19-14 WAS ABATED.
Certified Food Manager Steven Heald FS#55423 expire 2-13-16.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
May 19, 2014 (Complaint)
Violations:
- Hands clean and properly washed
HAND SINK AT ONE OF THE BARS WAS BLOCKED. HAND SINKS MUST BE ACCESSIBLE TO EMPLOYEE'S AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN UNIT MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
GLASS DISH WASHING MACHINES AT TWO BARS FAILED THE STRIP TEST AT VISIT. DISH MACHINES MUST HAVE ADAQUATE SANITIZER AT ALL TIMES IN ORDER TO ENSURE PROPER SANITATION. ESTABLISHMENT CONTACTED ECOLAB AT TIME OF VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
NO ROACHES WERE OBSERVED AT TIME OF VISIT.
MANAGER STATED COMPLAINT WAS VALID. ESTABLISHMENT IS WORKING WITH STERITECH TO ADDRESSED THE ISSUE. THREE CURRENT PEST CONTROL REPORTS WERE PROVIDED AT TIME OF VISIT.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-5180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 40.9F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 39.6F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Corned Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.7F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 36.3F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 37.8F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 41.2F |
| Oysters (Ice) (Cold Holding) | 26.4F |
| Clams (Ice) (Cold Holding) | 32.1F |
| (Refrigerator - walk-in produce) (Cold Holding) | 41.9F |
| (Refrigerator - walk-in seafood) (Cold Holding) | 36.2F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 178.4F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 156.6F |
| Soup (Soup Warmer) (Hot Holding) | 176.2F |
| (Ice Cream Freezer) (Cold Holding) | -4.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.1F |
| (Refrigerator - beverage) (Cold Holding) | 38.2F |
Jan 03, 2014 (Complaint)
Violations:
- Required records available: shellstock tags, parasite destruction
NO PARASITE DESTRUCTION LETTER ON FILE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MS COLEMAN AREA SUPERVISOR AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 38.0F |
Dec 24, 2013 (Complaint)
Violations:
- Required records available: shellstock tags, parasite destruction
Maintain tags with all shell fish at bar. (Corrected On Site) - Food separated and protected
Food items are unprotected from contamination at salad bar area. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Date mark not provided on food items prepared on premises. (Corrected On Site) - Food properly labeled; original container
Labels not provided on plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Door on small refrigerator do not shut tight. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace cutting boards where needed. (Note: Some was replaced at time of inspection). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Gaskets on refrigerators are defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Steven T. Heald FS#55423 expire 2-13-16.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Cole slaw (Refrigerator - counter top) | 37.0F |
| Swiss Cheese (Refrigerator - counter top) | 41.0F |
| Shrimp raw (Refrigerator - drawer) | 38.0F |
| Roast Beef (Refrigerator - drawer) | 40.0F |
| Corned Beef (Refrigerator - drawer) | 40.0F |
| Crab cake (Refrigerator - drawer) | 39.0F |
| Potato salad (Refrigerator) | 34.0F |
| Lettuce Greenleaf (Refrigerator - drawer) | 39.0F |
| Salad (Refrigerator - drawer) | 37.0F |
| Mushrooms (Refrigerator - drawer) | 40.0F |
| Hamburger Patty Raw (Refrigerator) | 50.0F |
| Tomatoes sliced (Refrigerator - drawer) | 37.0F |
| Salmon (Refrigerator - drawer) | 37.0F |
| Steak raw (Refrigerator - drawer) | 37.0F |
| Pasta | 35.0F |
| Oysters | 37.0F |
| Chicken | 46.0F |
| Sauce | 145.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - drawer) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 37.0F |
| Oysters (Ice) (Cold Holding) | 37.0F |
| Hot Water | 114.0F |
Jul 25, 2013 (Follow-up)
Comments:ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS.COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Tomatoes sliced (Cold Holding) | 57.0F |
| Cheese (Cold Holding) | 50.0F |
Jul 11, 2013 (Routine)
Violations:
- Food separated and protected
CITRUS WAS NOT COVERED AND PROTECTED FROM CONTAMINATION AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST BE FREE OF CREVICES AND STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLLING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)TWO ICE MACHINES CONTAINED SLIGHT MOLD BUILD-UP IN AND AROUND THE ICE CHUTE. 2) ONE SODA DISPENSING MACHINE CONTAINED DUST BUILD-UP ON THE VENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. TWO UNITS WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM THESE UNITS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
SEVERAL ITEMS STORED IN THE WALK IN UNIT WERE NOT DATED AND LABELED. (Corrected On Site) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-CHRISTIAN E. GUIDI FS-45619 EXP-09/07/2013
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - walk-in seafood) (Cold Holding) | 33.1F |
| (Refrigerator - walk-in) (Cold Holding) | 41.7F |
| (Refrigerator - walk-in produce) (Cold Holding) | 35.2F |
| (Refrigerator - drawer) (Cold Holding) | 50.0F |
| (Refrigerator - drawer) (Cold Holding) | 48.2F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 50.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 49.2F |
| (Refrigerator - reach-in) (Cold Holding) | 62.0F |
| (Freezer - ice cream) (Cold Holding) | -20.0F |
| Calamari (Refrigerator - drawer) (Cold Holding) | 37.2F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 36.6F |
| (Refrigerator - reach-in) (Cold Holding) | 36.7F |
| (Refrigerator - reach-in) (Cold Holding) | 39.8F |
| (Refrigerator - reach-in) (Cold Holding) | 34.9F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 147.2F |
| Chili (Soup Warmer) (Hot Holding) | 161.2F |
| Rice (Steam Cooker) (Hot Holding) | 159.8F |
| Oysters (Ice) (Cold Holding) | 26.4F |
Oct 25, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(REPEAT)
FAILURE TO COMPLY WITH 5-DAY NOTICE AS LISTED WITHIN OBSERVATIONS. ALL OTHER 5-DAY NOTICES CITED AT PREVIOUS INSPECTION CONDUCTED ON 10/16/12 ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Sauce (Steam Table) (Hot Holding) | 187.0F |
| Sauce (Steam Table) (Hot Holding) | 185.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 43.0F |
| CREAM CHEESE (Refrigerator - counter top) (Cold Holding) | 53.0F |
| Cole slaw (Refrigerator - drawer) (Cold Holding) | 43.0F |
| Cucumbers (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Peppers (Refrigerator - counter top) (Cold Holding) | 51.0F |
| Onions cooked (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Onions cooked (Refrigerator - counter top) (Cold Holding) | 45.0F |
Oct 16, 2012 (Routine)
Violations:
- Proper cold holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold food item(s) held at improper temperature(s). - Insects, rodents, & animals not present
Fruit fly activity at the bar next to the Old Ebbit Express(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)replace gaskets on the reachin units inside of the kitchen - Physical facilities: installed, maintained, & clean
replace missing ceiling tiles downstairs inside of the prep kitchen.Remove plastic covers used to in place of ceiling tiles (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)replace light cover downstairs over head inside of the prep kitchen
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Mushrooms (Warmer) (Hot Holding) | 166.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| (Refrigerator - sandwich prep unit) | 43.0F |
| Chicken curried (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Oysters (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chicken Wings (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Crab cake (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Grits (Warmer) (Hot Holding) | 165.0F |
| Rice (Steam Table) (Hot Holding) | 175.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 55.0F |
| Marinara Sauce (Warmer) (Hot Holding) | 148.0F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Sour Cream (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Chicken grilled (Warmer) (Hot Holding) | 148.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Hot Water (Handwashing sink - deli section) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| (Freezer - walk-in) | -6.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Refrigerator - walk-in seafood) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 43.0F |
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