RANCH *1, 1825 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 29, 2014 | Routine | 2 | 6 | Details / Comments |
|
Sep 16, 2013 | Follow-up | 2 | 2 | Details / Comments |
|
Sep 11, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 29, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 17, 2013 | Routine | 3 | 4 | Details / Comments |
| No violation noted during this evaluation. | Feb 13, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 02, 2012 | Routine | 6 | 11 | Details / Comments |
Jan 29, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(supplied) (Corrected On Site) - Food properly labeled; original container
Food containers were not labeled.(labeled) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Mildew on plastic panel inside the ice machine. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single use containers were being reused to store food.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Wire shelves inside the walk in refrigerator were rusted.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The DC CFM is Yong Hee Kim: FS49757 will expire 8/14/2014.
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) | 119.0F |
| (Walk-in Refrigerator) | 39.6F |
| Beef raw/ground (Walk-in Refrigerator) (Cold Holding) | 29.2F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 38.1F |
Sep 16, 2013 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw fish stored above ready to eat foods in the walk-in refrigerator. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (REPEAT) - Proper cooling methods used; adequate equipment for temperature control
Undercounter refrigerator in the grill area does not appear to be holding proper temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FAILURE TO COMPLY WITH 5-DAY NOTICE CITED AT PREVIOUS INSPECTION, CONDUCTED ON 9/11/13, AS LISTED WITHIN OBSERVATIONS.
ALL OTHER 5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 9/11/13.
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
ALL FOOD HELD AT IMPROPER TEMPERATURES DISCARDED WHILE ON-SITE.
CFPM: YONG HEE KIM (49758) EXP. 8/14/14
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Tomatoes sliced (Ice) (Cooling) | 55.0F |
| Mayonnaise (Ice) (Cold Holding) | 36.0F |
| Steak raw (Refrigerator - under counter) (Cold Holding) | 56.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - under counter) | 50.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 48.0F |
| (Refrigerator - walk-in) | 50.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 45.0F |
Sep 11, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CFPM YONG HEE KIM FS- 49757 EXP. 08/14/2014
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/29/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Blue cheese dressing (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chili (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
May 29, 2013 (Follow-up)
Comments:ALL 5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 5/17/13.
CFPM: YONG HEE KIM (49757) EXP. 8/14/14
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 44.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Hot Water (3-compartment sink) | 113.0F |
May 17, 2013 (Routine)
Violations:
- Food separated and protected
raw chicken and fish stored over ready to eat foods inside of the walkin box (Corrected On Site) - Food separated and protected
eggs sitting next to the grill at room temperature (Corrected On Site) - Proper cold holding temperatures
eggs at 55 degrees on a table next to the grill. Place eggs inside of the reach-unit and cook to order (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
replace worn cutting board in the back of the establsishment(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s). - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of all equipment contains grease and is sticky/shelving inside of the walkin unit rusted - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors underneath equipment contain debris
Yong Hee Kim FS:08/14/2014 exp:49757
Correct stated items iwhtin 5days
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Fish raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Eggs (Table) (Preparation) | 55.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
Feb 13, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM INSPECTION CONDUCTED ON 02/02/2012.
CFPM YONG HEE KIM 49757 EXP.08/14/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| MARINARA (Hot Holding) | 150.0F |
| Steamed Vegetables (Receiving Food) | 140.0F |
| Chicken (Cold Holding) | 38.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 37.0F |
Feb 02, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Policy issued and discussed during the inspection. - Adequate handwashing sinks properly supplied and accessible
Handsink not accessible located on the front service line, tray and coffee pot blocking the sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Observed unclean food-contact surfaces such as; the meat slicer, interior of the grill refrigerated drawers,interior of the kitchen hanging knife rack. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooking time and temperatures
Observed improper final cook temperatures of chicken breast cooked on the grill unit, chicken returned to the grill final cook temperature 192.2F. (Corrected On Site) - Proper cooling time & temperatures
Observed cooked chicken cooling in the walk-in refrigeration unit improperly 47F at call, preparation date 01/30/2012. Food item discarded during the inspection. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). on the steam table. Temperature increased on the unit. Cooked onions/peppers in oil 129F at call. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s)located at the grill,and on the sandwich reach-in refrigeration unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Observed container of chicken stored in the walk-in refrigeration unit tightly covered, prepared on 01/30/2012. food item discarded. (Corrected On Site) - Approved thawing methods used
Observed box and bag(57F)of potatoes stored at room temperature located at the grill area. (CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Observed unlabeled working food containers located on the kitchen prep table shelving unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution buckets provided. Corrective action conducted during the inspection. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed grill cutting board in poor repair, deep crevices present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed excessive rust present on walk-in refrigeration food shelving units throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed unclean cambros working food containers located in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed unclean dark oil used in the deep fryers. Observed unclean ceiling vents throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed mop stored improperly in the mopsink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-YONG HEE KIM,FS-49757, EXPIRATION DATE-08/14/2014
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Rice (Holding Oven) (Hot Holding) | 167.0F |
| (Refrigerator - beverage) | 41.9F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| (Refrigerator - reach-in) | 40.9F |
| Fries (Cold Holding) | 53.7F |
| Rice (Holding Oven) (Hot Holding) | 173.0F |
| Chicken (Ice) (Cold Holding) | 93.0F |
| American Cheese (Ice) (Cold Holding) | 55.0F |
| (Refrigerator - reach-in) | 31.6F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Onions cooked (Steam Table) (Hot Holding) | 129.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (3-compartment sink) | 129.0F |
| Hot Water (Prep sink) | 121.0F |
| (Refrigerator - walk-in) | 41.3F |
| (Refrigerator - reach-in) | 39.8F |
| Fries (Deep Fryer) (Cooking) | 225.0F |
| Fish fried (Deep Fryer) (Cooking) | 198.0F |
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