OMNI HOTELS - ROBERT'S RESTAURANT, 2500 CALVERT ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 20, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Oct 10, 2014 | Complaint | 4 | 9 | Details / Comments |
|
Jun 24, 2014 | Routine | 1 | 2 | Details / Comments |
|
Sep 11, 2013 | Routine | 2 | 3 | Details / Comments |
|
Nov 09, 2012 | Routine | 1 | 2 | Details / Comments |
|
Sep 12, 2012 | Routine | 1 | 4 | Details / Comments |
Oct 20, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is No handwashing sink(s) provided on the cook line. ( Repeat VIolation)
5 DAY NOTICE ABATED EXCEPT ( hand washing sink in cook line) AND PENDING 45-DAY NOTICE FROM THE INSPECTION CONDUCTED ON 10/10/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Sliced Tomatoes (Refrigerator - counter top) (Cooling) | 47.0F |
| Salad Dressing (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Oatmeal (Hot Holding Unit) (Hot Holding) | 147.0F |
| Hot Water (Handwashing Sink) | 127.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Refrigerator) | 29.0F |
Oct 10, 2014 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the toilet room handwashing sinks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink on the cook line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Ice is built up on the interior of the ice cream freezers and the units need to be defrosted. v(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Food is encrusted on the interior of the microwave oven. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There are no visible thermometers in the ice cream freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There is an unlabeled plastic squeeze bottle of some type of oil on the under-counter refrigerator. (Corrected On Site) - Insects, rodents, & animals not present
There is an opening between the baseboard and the wall in the corner storage area opposite the grease interceptor that is not in use. There are missing tiles above the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
At the breakfast buffet, meat and rolls are stored unprotected. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates stacked at the breakfast buffet are stored with the food-contact surfaces unprotected (exposed). - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are chipped and badly scratched. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Lime is built up on the interior of the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulbs) in the display refrigerators and reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy for the prevention of foodborne illness was provided and reviewed.
The consumer advisory notice regarding the potential health risks associated with the consumption of raw or undercooked animal foods is printed on the menus.
Dishwash machine final rinse cycle pressure: 19 p.s.i.
Thermocouple in ice & water: 33 degrees Fahrenheit
Most recent pest control service dates: 10/9/2014 & 10/8/2014
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please contact Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| (Display Refrigerator) | 39.0F |
| Crab Bisque (Soup Warmer) (Hot Holding) | 160.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 182.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Display Refrigerator) | 30.0F |
| (Under-counter Refrigerator) | 46.0F |
| (Reach-in Refrigerator) | 34.0F |
| Salmon (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Under-counter Refrigerator) | 50.0F |
| (Reach-in Refrigerator) | 36.0F |
| Sliced Ham (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 144.0F |
| Bacon (Hot Holding Unit) (Hot Holding) | 136.0F |
| (Reach-in Refrigerator) | 39.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 148.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 173.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 173.0F |
Jun 24, 2014 (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)(instructions issued) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.No handwashing signage at handwashing sink.(bar hand sink)(supplied) (Corrected On Site) - Plumbing installed; proper backflow devices
No air gat at pipes under some sinks thru out.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The CFM is Laura Vocino: ServSafe exam 7/26/2013.
Correct items 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) | 100.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Ham/Cheese (Grill) (Cooking) | 140.0F |
| Fries (Deep Fryer) (Hot Holding) | 130.0F |
| (Reach-in Refrigerator) | 42.0F |
| (Reach-in Refrigerator) | 30.0F |
| (Reach-in Refrigerator) | 35.0F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| (Warewashing Machine - Rinse Cycle) | 140.0F |
Sep 11, 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) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).COOKED LASAGNA AND RARE TUNA INSIDE OF THE REACH-IN UNIT ABOVE 41 DEGREES. REMOVE AND CHILL INSIDE AND ICE BATH UNTIL TEMP REACHES 41 (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)REACH-IN UNIT ON THE LINE READS 60 DEGREES - Physical facilities: installed, maintained, & clean
FLOORS UNDER AND AROUND EQUIPMENT INSIDE OF THE KITCHEN CONTAIN DEBRIS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
Laura Vacino Servsafe cert#10237039 07/26/2018
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Sausage (Warmer) (Hot Holding) | 155.0F |
| Potatoes (Warmer) (Hot Holding) | 145.0F |
| Bacon (Warmer) (Hot Holding) | 143.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tuna Yellowfin (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Lasagna (Refrigerator - reach-in) (Cold Holding) | 51.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Caesar Dressing (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Ranch dressing (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Bleu Cheese Dressing (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| (Refrigerator - reach-in) | 55.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
Nov 09, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Slimy deposits and grime observed on ice machine's white plastic drip panel inside food preparation area and small side pantry area. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment surfaces. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (Corrected On Site)
CFPM - DANIEL MURRAY - #FS-43468 - expires 05/25/2013
NON-CRITICAL ITEMS STATED WERE CORRECTED ON SITE
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 137.0F |
| Hot Water (3-compartment sink) | 137.0F |
| (Refrigerator - reach-in bakery) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 29.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| (Refrigerator - display) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 28.0F |
| (Refrigerator - display) (Cold Holding) | 36.0F |
| (Refrigerator - display) (Cold Holding) | 39.0F |
| (Holding Oven) (Hot Holding) | 160.0F |
| Chicken (Holding Oven) (Hot Holding) | 158.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
Sep 12, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
NO SANITIZING OF EQUIPMENT OBSERVED. (Corrected On Site) - Proper date marking & disposition
FOOD IN WALK IN NOT MARKED AS TO DATE OF PREPARATION (Corrected On Site) - Thermometers provided & accurate
THERMOMETERS IN MOST REACH IN UNITS ARE NOT EASILY READABLE. (Corrected On Site) - Food properly labeled; original container
CONTAINERS NOT LABELED (Corrected On Site) - Nonfood-contact surfaces clean
NON FOOD CONTACT SURFACES IN KITCHEN NEEDS CLEANING, EXTERIOR OF STORAGE CONTAINERS AND SHELVES. (Corrected On Site)
FOR QUESTIONS CALL RONNIE TAYLOR AT 202-442-9037
CFS DANIEL MURRAY FS-43468
EXP 05/25/13
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - walk-in deli) (Cold Holding) | 40.0F |
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