RANGE, 5335 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 19, 2014 | Routine | 6 | 6 | Details / Comments |
| No violation noted during this evaluation. | Mar 06, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 30, 2014 | Routine | 2 | 3 | Details / Comments |
|
Sep 09, 2013 | Routine | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Nov 26, 2012 | Preoperational | 0 | 0 | Details / Comments |
Nov 19, 2014 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - No bare hand contact with ready-to-eat foods or approved
Employee observed mixing salad with bare hands (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)handsink behind the bar inaccessible - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.No handwashing signage at handwashing sink./No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)shelf fist tags not with clams (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Ground sausage on the line above 41 degrees (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)cease and desist curing and rop procedures inside of the main kitchen - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)submit variance for reduced oxygen package and curing - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
A container of greens stored on top of trash can (Corrected On Site) - In-use utensils: properly stored
Utensils in the dipping well without running water (Corrected On Site) - Hot & cold water available; adequate pressure
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)hand sink in the bake shop area is not at 100 degrees
Correct stated items within 5 days
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 (3-compartment sink) | 109.0F |
| Hot Water (Handwashing Sink - Cook Line) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| Hot Water (2-compartment sink (Bar)) | 115.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 190.0F |
| Avocado (Refrigerator - reach-in) (Cold Holding) | 38.4F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Fish - Cod (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Fish - Flounder (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Clams (Refrigerator - drawer) (Cold Holding) | 38.6F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 38.5F |
| Scallops (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Fish - Sword (Refrigerator - walk-in meat) (Cold Holding) | 38.5F |
| Fish - Sea Bass (Refrigerator - walk-in meat) (Cold Holding) | 38.5F |
| Steak raw (Refrigerator - walk-in meat) (Cold Holding) | 38.5F |
| Bacon (Refrigerator - walk-in meat) (Cold Holding) | 38.5F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Marinara Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Chorizo Sausage (Refrigerator - reach-in) (Cooling) | 41.0F |
| (Freezer) | -10.0F |
| (Refrigerator - drawer) | 39.0F |
| (Refrigerator - walk-in meat) | 37.5F |
| (Refrigerator - walk-in seafood) | 33.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in bakery) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.6F |
| Oysters (Refrigerator - drawer) (Cold Holding) | 38.5F |
| Lobster (Refrigerator - walk-in seafood) (Cold Holding) | 38.0F |
Mar 06, 2014 (Follow-up)
Comments:ALL ITEMS HAVE BEEN ABATED
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | -12.0F |
| Beef Patties (Refrigerator - walk-in) (Cold Holding) | -38.0F |
Jan 30, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
no signage on the handsink inside of the dishmachine or behind the bar(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Eggs stored over top shelf inside of the pastry reach-in refrigerator (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)submit a copy of the restaurants Haacp plan to Mr.Gibson at the Dept of Health for approval - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Provide variance letter with a copy of the haacp plan - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).No detergent-sanitizer for use in 3-compartment sink(s).Provide sanitizer for all sani-buckets ont he line
Correct stated items within 5days
Correct stated items within 45dats
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink (Bar)) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 113.0F |
| Salami (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Lamb Burgers (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Tuna Bluefin (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Marinara Sauce (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Tuna Yellowfin (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Oysters (Refrigerator - drawer) (Cold Holding) | 39.5F |
| Clams (Refrigerator - drawer) (Cold Holding) | 39.5F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Anchovies (Refrigerator - pizza prep unit) (Cold Holding) | 40.5F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Fish - Sword (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Scallops (Refrigerator - walk-in seafood) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Fish - Cod (Refrigerator - walk-in seafood) (Cold Holding) | 38.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 200.0F |
| (Warewashing Machine - Rinse Cycle) | 160.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in seafood) | 37.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| (Refrigerator - walk-in dairy) | 38.0F |
Sep 09, 2013 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No handwashing signage at handwashing sink. - Food separated and protected
eggs stored over dowugh inside of the reach-in unit in the kitchen (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Establsihment must provide a HAACP plan for the specialized processing sous vide method. A variance must also be obtained - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)A variance must be obtained to continue sous vide process - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)Minimum sanitizer in the sani-buckets on the line
Correct stated items within 5days
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
| Hot Water (Handwashing Sink - toilet/female) | 118.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 39.5F |
| Octopus (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Fish - Sword (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Tuna Yellowfin (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| BBQ Chicken (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Feta Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Ham sliced (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 35.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 35.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - drawer) | 37.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Open Display Refrigerator) | 38.0F |
| Oysters (Refrigerator - display) (Cold Holding) | 30.0F |
| Crab Legs (Refrigerator - seafood display) (Cold Holding) | 38.0F |
Nov 26, 2012 (Preoperational)
Comments:NO OBJECTIONS TO THE BUSINESS LICENSE ISSUANCE
The Business has a written employee's health policy for food-borne illness. CFPM MATTHEW FS-47210 EXP. 01-12-2014
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/22/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 115.9°F
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (Handwashing Sink - Service Line) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
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