PROTEIN BAR, 701 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 22, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Sep 11, 2014 | Follow-up | 4 | 1 | Details / Comments |
|
Sep 05, 2014 | Routine | 5 | 5 | Details / Comments |
|
Apr 15, 2014 | Routine | 4 | 1 | Details / Comments |
|
Dec 18, 2013 | Routine | 1 | 1 | Details / Comments |
|
May 04, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 30, 2013 | Routine | 3 | 3 | Details / Comments |
|
Aug 08, 2012 | Preoperational | 0 | 2 | Details / Comments |
Sep 22, 2014 (Follow-up)
Violations:
- Insects, rodents, & animals not present
Small flies were observed on surfaces along front counter area. (REPEAT).
A corrective plan of action for pest infestation violations form was provided to the manager. Per area supervisor Mrs. Coleman the establishment must complete the plan of action form and create a written description of the establishments corrective action plan. The completed form and written plan must be submitted to the area supervisor Mrs. Coleman within 24-hours to prevent any further action. If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928. Plan can be emailed to jacqueline.coleman@dc.gov or faxed to 202-535-1359.
Most recent pest control service was on 09/15/2014
CFPM: Cody R. Sanders exp:08/12/2016 #FS-58877
| Temperatures | |
| Eggs (Hot Holding Unit) (Hot Holding) | 138.0F |
| Marinara Sauce (Hot Holding Unit) (Hot Holding) | 142.0F |
| Quinoa (Hot Holding Unit) (Hot Holding) | 158.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.5F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Strawberries (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.5F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) (Cold Holding) | 43.0F |
| (Freezer) (Cold Holding) | 3.4F |
| (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Hot Water (3-compartment sink) | 120.1F |
| Hot Water (Handwashing Sink - Dishwash area) | 114.7F |
| Chili (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Sep 11, 2014 (Follow-up)
Violations:
- Hands clean and properly washed
No handwashing was observed by some employees during changes in tasks. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Employees was observed mixing a large bin of lettuce with gloved hands, but arms were exposed and in contact with the lettuce. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Several food items were discarded during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Salad prep unit in use along service line where food items were discarded from ambient temperature was observed at 56 degrees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Small flies were observed flying and on surfaces along front prep line/cash register area, in customer seating area and in soda fountain area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS PER AREA SUPERVISOR MRS. COLEMAN.
Most recent pest control service report 09/02/14. Also provide a more recent pest control report.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
CFPM: Cody R. Sanders exp: 08/12/2016 #FS-58877
| Temperatures | |
| Chili (Hot Holding Unit) (Hot Holding) | 142.0F |
| Beans (Hot Holding Unit) (Hot Holding) | 147.5F |
| Quinoa (Hot Holding Unit) (Hot Holding) | 149.5F |
| Chicken (Hot Holding Unit) (Hot Holding) | 164.6F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 52.0F |
| Tofu (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 41.9F |
| Spinach (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Tofu (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 54.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 56.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 55.0F |
| Broccoli (Refrigerator - walk-in) (Cold Holding) | 42.9F |
| Pineapples (Refrigerator - counter top) (Cold Holding) | 44.3F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 52.3F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 51.1F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 38.6F |
| salsa (Refrigerator - walk-in) (Cold Holding) | 60.1F |
| (Refrigerator - under counter) (Cold Holding) | 56.0F |
| Sour Cream (Refrigerator - counter top) (Cold Holding) | 60.1F |
| salsa (Refrigerator - counter top) (Cold Holding) | 58.4F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 57.2F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 48.6F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 52.3F |
| Blue Cheese (Refrigerator - counter top) (Cold Holding) | 54.1F |
| Blue cheese dressing (Refrigerator - counter top) (Cold Holding) | 54.8F |
| salsa (Refrigerator - under counter) (Cold Holding) | 54.9F |
| salsa (Refrigerator - under counter) (Cold Holding) | 55.6F |
| Sour Cream (Refrigerator - under counter) (Cold Holding) | 52.0F |
| Sour Cream (Refrigerator - under counter) (Cold Holding) | 56.0F |
| Sour Cream (Refrigerator - under counter) (Cold Holding) | 54.0F |
| Spinach (Refrigerator - counter top) (Cold Holding) | 63.0F |
| (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink - Service Line) | 111.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 114.0F |
Sep 05, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Manager stated that he's new to location and has recently received Serv Safe certification, but certification was not present during inspection. Manager was informed how to obtain a D.C. DOH certification. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Sample copy provided. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on ice chute on self service soda fountain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) in refrigeration units throughout the establishment were held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
A heavy accumulation of small flies were observed flying and on surfaces throughout the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Boxes of single service items were observed stored in employee locker/toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use and on air dry rack in warewashing area were observed stained, scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor perimeters were observed around food equipment throughout. Dusty ceiling, light shields and vents were observed over prep areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Oatmeal (Steam Table) (Hot Holding) | 143.4F |
| Beans (Steam Table) (Hot Holding) | 166.6F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 46.4F |
| Tofu (Refrigerator - counter top) (Cold Holding) | 44.1F |
| salsa (Refrigerator - counter top) (Cold Holding) | 49.9F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 51.2F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 53.4F |
| Sour Cream (Refrigerator - counter top) (Cold Holding) | 50.0F |
| Hot Water (Handwashing Sink - kitchen) | 127.1F |
| Sauce (Hot Holding Unit) (Hot Holding) | 180.0F |
| Hot Water (Handwashing Sink) | 124.6F |
| (Refrigerator - under counter) (Cold Holding) | 39.5F |
| (Refrigerator - under counter) (Cold Holding) | 35.9F |
| Hot Water (3-compartment sink) | 102.9F |
| Pineapples (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 45.4F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 50.8F |
Apr 15, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No Handsign at handsink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean and sanitize all food contact surfaces including but not limited to can opener and base heavy rust build up. Defrost reach-in freezer (berries.)(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) - Approved thawing methods used
Observed Chicken sitting out at room temperature.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
CFPM TODD W SODERQUIST EXP. 01/16/2015.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 113.0F |
| (Hot Holding) | 144.0F |
| (Hot Holding) | 147.0F |
| (Refrigerator - reach-in) | 49.3F |
| Marinara Sauce (Hot Holding) | 150.0F |
| Beans (Hot Holding) | 140.0F |
| Chicken (Hot Holding) | 150.0F |
Dec 18, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
Certified Food Manager Rachael Wright FS#55865 expire 4-11-16.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 130.0F |
| (Refrigerator) | 40.0F |
| (Hot Holding Unit) | 144.0F |
| Chicken Chop | 29.0F |
| (Refrigerator - walk-in) | 34.0F |
| Guacamole | 40.0F |
| Beef | 36.0F |
| Red Onions - sliced | 40.0F |
| Blue Cheese | 43.0F |
| Lettuce | 30.0F |
| Soup | 144.0F |
| Chicken | 154.0F |
| Chili | 156.0F |
May 04, 2013 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
A 5-DAY NOTICE IS GIVEN FOR THE GARBAGE DISPOSAL.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Hot Holding Unit) | 144.0F |
| (Hot Holding Unit) | 144.0F |
| (Hot Holding) | 144.0F |
| (Handwashing Sink) | 115.0F |
Apr 30, 2013 (Routine)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site) - Nonfood-contact surfaces clean
ALL ITEMS MUST BE REMOVED FROM THE EMPLOYEE RESTROOM. NO ITEMS MAY BE STORED IN THE RESTROOM. - Plumbing installed; proper backflow devices
ESTABLISHMENT MUST PROVIDE A 2 INCH AIR GAP BETWEEN DRAIN PIPES AND DRAIN AT THE ICE MACHINE IN ORDER TO PREVENT BACKFLOW.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
GARBAGE DISPOSAL WAS NOT OPERABLE AT VISIT. GARBAGE DISPOSABLE MUST BE OPERABLE AT ALL TIMES IN ORDER TO DISPOSE OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
RESTROOM MUST BE ACCESSIBLE TO CUSTOMERS AT ALL TIMES. IF RESTROOMS ARE NOT ACCESSIBLE TO CUSTOMERS ESTABLISHEMNT MUST CLOSE UNTIL RESTROOMS ARE AVAILABLE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
ESTABLISHMENT HAS A SMALL GRILL. GRILL MUST NOT BE USED UNTIL A HOOD IS INSTALLED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS.
PROVIDED EMPLOYEE HEALTH INFORMATION.
IF YOU HAVE ANY QUESITONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 35.7F |
| (Reach-in Freezer) (Cold Holding) | 2.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.2F |
| (Reach-in Freezer) (Cold Holding) | -16.9F |
| Chicken (Steam Table) (Hot Holding) | 141.2F |
| Chili (Steam Table) (Hot Holding) | 140.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| (Soup Warmer) (Hot Holding) | 158.2F |
Aug 08, 2012 (Preoperational)
Violations:
- Plumbing installed; proper backflow devices
Hand sinks in both bathroom do not run for 15 seconds without the need to reactivate the faucet.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violations within 45 days.
If there are any questions, contact area supervisor, Mrs. Coleman at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE.
| Temperatures | |
| (3-compartment sink) | 142.0F |
| (Handwashing Sink - Dishwash area) | 130.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | -3.4F |
| (Prep sink) | 130.0F |
| (Refrigerator - drawer) (Cold Holding) | 43.0F |
| (Handwashing Sink - Service Line) | 130.0F |
| (Handwashing Sink) | 130.0F |
| (Prep sink) | 134.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
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