Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
---|---|---|---|---|---|
|
Jun 19, 2014 | Follow-up | 2 | 3 | Details / Comments |
|
Jun 04, 2014 | Routine | 5 | 1 | Details / Comments |
|
May 07, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Apr 23, 2013 | Routine | 3 | 6 | Details / Comments |
Temperatures | |
Hot Water (Handwashing Sink - kitchen) | 107.0F |
Hot Water (3-compartment sink (Bar)) | 102.0F |
Hot Water (Handwashing sink - deli section) | 110.0F |
Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
Chicken grilled (Grill) (Cooking) | 166.0F |
Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Pizza - Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Salami (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
Red Onions - sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Rissoto (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Steak raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
Fish - Cod (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Temperatures | |
Hot Water (Handwashing Sink - kitchen) | 110.0F |
Hot Water (Handwashing Sink - Service Line) | 120.0F |
Hot Water (2-compartment sink) | 112.0F |
Hot Water (3-compartment sink (Bar)) | 115.0F |
Hot Water (Handwashing Sink - toilet/female) | 110.0F |
Hot Water (Handwashing Sink - toilet/male) | 115.0F |
Liver (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Mushrooms (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Scallops (Refrigerator - reach-in) (Cold Holding) | 38.4F |
Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
Marinara Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
(Dishwashing Machine - Final Rinse Cycle) | 130.0F |
(Dishwashing Machine - Wash Cycle) | 150.0F |
(Reach-in Freezer) | -12.0F |
(Refrigerator - sandwich prep unit) | 39.0F |
(Refrigerator - reach-in) | 38.0F |
(Refrigerator - sandwich prep unit) | 40.0F |
(Refrigerator - pizza prep unit) | 38.6F |
(Refrigerator - reach-in) | 37.5F |
Temperatures | |
Hot Water (Handwashing Sink - Bar) | 165.0F |
Hot Water (3-compartment sink) | 150.0F |
Risotto (Refrigerator - counter top) (Cold Holding) | 38.0F |
Mixed Vegetables (Refrigerator - counter top) (Cold Holding) | 37.0F |
Asparagus (Refrigerator - counter top) (Cold Holding) | 35.0F |
Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
Hot Water (2-compartment sink) | 145.0F |
Steak raw (Refrigerator - walk-in) (Cold Holding) | 45.0F |
Fish (Refrigerator - walk-in) (Cold Holding) | 43.0F |
Eggplant (Refrigerator - counter top) (Cold Holding) | 33.0F |
Onions raw (Refrigerator - counter top) (Cold Holding) | 30.0F |
Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 29.0F |
Hot Water (Handwashing Sink) | 142.0F |
(Reach-in Freezer) | 4.0F |
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Name |
---|
STANFORD UNIVERSITY |
HOT & JUICY CRAWFISH |
CAFE PARADISO |
MANHATTAN MARKET |
LEBANESE TAVERNA |
Restaurant representatives - add corrected or new information about PETITS PLATS, 2653 CONNECTICUT AVE NW, Washington, DC »