ONE WASHINGTON CIRCLE HOTEL/CIRCLE BISTRO, 1 WASHINGTON CIR NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 08, 2013 | Routine | 3 | 1 | Details / Comments |
|
Apr 12, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Mar 12, 2012 | Routine | 8 | 13 | Details / Comments |
Aug 08, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Ice machine has mold inside. (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
All food containers are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Plates stored on shelf with food contact surfaces not protected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Donald S. Anderson FS#48791 expire 6-2-14.
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 | |
| Hot Water | 129.0F |
| Shrimp raw | 53.0F |
| Salmon | 40.0F |
| (Refrigerator) | 40.0F |
| Chicken | 44.0F |
| Hummus | 40.0F |
| Cucumbers | 44.0F |
| Blue Cheese | 50.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer) | 0.0F |
| (Freezer) | -4.0F |
| (Refrigerator) | 40.0F |
Apr 12, 2012 (Follow-up)
Violations:
- Proper date marking & disposition
Prepared food items in the reach-in cooler are not labeled for dates and contents. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves, they need to be replaced or resurfaced. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Ha S Hoang FS-46527 Exp. 01/19/2014
Consumer advisory notice printed on the menu
Most recent pest control service date: 10/12/2011
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.6 F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 37.0F |
Mar 12, 2012 (Routine)
Violations:
- Correct response to questions
The establishment's business license is not conspicuously posted in the establishment . (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illness. I provided the person in charge with a copy of the DC Food Code employee Medical Referral, interview and reporting agreement forms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no handwashing signage at the handwashing sinks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the bar handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the bar handwashing sink. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
The establishment does not retain the shellstock tags fro the mussels. They are routinely discarded with the bags. - Food separated and protected
The raw chicken is stored above the raw beef in the reach-in refrigerator, (Corrected On Site) - Proper cold holding temperatures
Various cold food items in the under counter refrigerator are held at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the under counter refrigerator and the ice cream freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are unlabeled plastic squeeze bottles of oils and bins of dry food items. (Corrected On Site) - Insects, rodents, & animals not present
There are opening in the kitchen ceiling above the 2-compartment sink, reach-in freezer, and walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the top shelf in the kitchen are stored with the food-contact surfaces unprotected. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have numerous grooves and are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The undercounter refrigerator across from the grill is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are o chemical test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no data plated attached to the dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is a buildup of dust and grease on the ventilation hood. The interior of the dishwash machine has a buildup of lime. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The garbage disposal unit at the dishwash machine is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose at the 2-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The garbaged disposal unit attached to the 2-compartment sink is not in use and needs to be removed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 13 p.s.i./15 p.s.i.
Thermocouple in ice & water: 31.6 degrees Fahrenheit
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked foods is printed on the menu.
The temperature strip registered 160 degrees Fahrenheit during the dishwash machine's final rinse cycle.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 122.6F |
| Hot Water (Handwashing Sink - kitchen) | 118.1F |
| Hot Water (2-compartment sink) | 123.1F |
| (Refrigerator - walk-in) | 42.6F |
| (Freezer - walk-in) | -4.9F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 43.0F |
| Salmon (Ice) (Cold Holding) | 36.2F |
| Arugula (Ice) (Cold Holding) | 54.3F |
| Hot Water (Prep sink) | 57.4F |
| (Refrigerator - under counter) | 40.0F |
| Red Onions - sliced (Refrigerator - under counter) (Cold Holding) | 56.7F |
| Lettuce Iceberg (Refrigerator - under counter) (Cold Holding) | 52.3F |
| Ground Beef (Refrigerator - under counter) (Cold Holding) | 44.5F |
| Mushrooms (Refrigerator - under counter) (Cold Holding) | 45.2F |
| Tomatoes chopped (Refrigerator - under counter) (Cold Holding) | 45.8F |
| Andouille (Refrigerator - under counter) (Cold Holding) | 47.6F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 156.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 118.3F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 159.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 193.0F |
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