RECESSIONS II, 1823 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 18, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Mar 10, 2014 | Complaint | 5 | 9 | Details / Comments |
| No violation noted during this evaluation. | Jun 01, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
May 15, 2012 | Complaint | 5 | 2 | Details / Comments |
Mar 18, 2014 (Follow-up)
Violations:
- Proper date marking & disposition
cooked chicken inside of the wlakin box not dated or labeled. Item discarde (Corrected On Site)
Garbaged disposal operating at time of call but sparks were coming from the cord attached to the wall.Have unit check for repairs.
5day notice abated
45day notice still pending.
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Buffalo Chicken Wings (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.5F |
| Rice (Steam Table) (Hot Holding) | 139.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 140.0F |
| (Warewashing Machine - Rinse Cycle) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.0F |
| Hot Water (Handwashing Sink - toilet/male) | 115.0F |
Mar 10, 2014 (Complaint)
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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
soda gun holders at the bar/ice machine inside the kitchen and shelving inside of the walkin box contain debris(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)cooked potentially hazardous foods not dated or labeled - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s).No thermometer in reach-in refrigerator.(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) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)Sanitizer on the dishmachine does not register when it needs to be replaced - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelving behind the bar contains dust and debris - Hot & cold water available; adequate pressure
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Hot water at the handsink behind the bar turned off due to leaking - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no air gap at the drain underneath the 3-comp sink - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Old or unused equipment stored in the establishment. - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)repair floor tiel inside of the walkin unit - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors behind the bar contain trash and debris
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 133.0F |
| Hot Water (Handwashing Sink - Bar) | 113.0F |
| Hot Water (Handwashing Sink - toilet/female) | 120.0F |
| Hot Water (Handwashing Sink - toilet/male) | 120.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Diced Tomatoes (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken Wings (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Marinara Sauce (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Noodles (Refrigerator - walk-in) (Cold Holding) | 39.5F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 120.0F |
Jun 01, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
CFPM ABDUL MOID FS-43755 EXP. 06/09/2013.
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
May 15, 2012 (Complaint)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
ACCUMULATION OF GREASE AND DUST ON PARTS OF THE GRILL'S VENTILATION HOOD(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Complaint Notes: Discussed with the restaurant manager about the sanitation protocols, the trash and grease collection, query on Pest Control/rodents activity, I went over Presto's Pest Control invoices, the restaurant has a monthly Presto's Inspection, last one was done on 04/29/2012, and I suggested to call presto anytime rodents are seen on the sale's floor. No sign of malpractice or sanitation/rodents concerns seen.
The Business has a written employee's health policy for food-borne illness.
No CFPM on duty
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/22/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 110.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Handwashing Sink - Bar) | 116.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | -3.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 49.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 46.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
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