PANACHE RESTAURANT, 1725 DESALES ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 16, 2013 | Complaint | 2 | 0 | Details / Comments |
|
Sep 12, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Sep 06, 2013 | Complaint | 1 | 0 | Details / Comments |
|
Aug 15, 2013 | Routine | 4 | 3 | Details / Comments |
Dec 16, 2013 (Complaint)
Violations:
- Hands clean and properly washed
HAND SINK MUST HAVE DISP0SABLE PAPEER TOWELS AT ALL TIMES. (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 OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site)
ALL ITEMS WERE CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 36.6F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Reach-in Freezer) (Cold Holding) | -0.9F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 38.2F |
| Calamari (Refrigerator - drawer) (Cold Holding) | 41.2F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Potato Leek Soup (Soup Warmer) (Hot Holding) | 151.3F |
| French Onion Soup (Soup Warmer) (Hot Holding) | 168.9F |
Sep 12, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
5-DAY NOTICE ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 9/6/13.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-90367 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - walk-in) | 32.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 42.0F |
| Hot Water (Handwashing Sink) | 137.0F |
| Hot Water (3-compartment sink) | 138.0F |
| Zucchini (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Fish (Refrigerator - under counter) (Cold Holding) | 49.0F |
| Pasta (Refrigerator - under counter) (Cold Holding) | 54.0F |
| Scallops (Refrigerator - under counter) (Cold Holding) | 50.0F |
Sep 06, 2013 (Complaint)
Violations:
- Insects, rodents, & animals not present
One live roach observed in the office area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 8/15/13.
CORRECT ITEMS STATED WITHIN 5-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: FATIMA SIDDIQ (PERSON IN CHARGE HAS SUCCESSFULLY PASSED SERVSAFE EXAM AND HAS PROVIDED PROOF. IS PRESENTLY AWAITING CERTIFICATE TO HAVE REGISTERED WITH DC DOH).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Soup (Soup Warmer) (Hot Holding) | 140.0F |
| Hot Water (Handwashing Sink) | 141.0F |
| Salsa Verde (Ice) (Cold Holding) | 42.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Hot Water (3-compartment sink) | 143.0F |
| (Reach-in Refrigerator) | 42.0F |
| (Refrigerator - walk-in) | 38.0F |
| Mixed Vegetables (Reach-in Refrigerator) (Cold Holding) | 41.0F |
Aug 15, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw shell eggs stored over ready to eat food items in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice machine unclean inside. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Insects, rodents, & animals not present
Rear door not rat proof and door near steps leading to downstairs to prevent entrance of rodents. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace or resurface cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Adequate lighting not provided inside walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
TEMPERATURE ONION SOUP 140 DEGREES.
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 | |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 39.0F |
| (Freezer) | -3.0F |
| (Refrigerator) | -41.0F |
| Chicken raw | 43.0F |
| Shrimp raw | 46.0F |
| Tomatoes sliced | 40.0F |
| Fish | 40.0F |
| Beef | 38.0F |
| Salmon | 38.0F |
| Calamari | 37.0F |
| Chicken Soup | 151.0F |
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