RED LINE, 707 G ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jul 15, 2014 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jul 15, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 09, 2014 | Complaint | 3 | 9 | Details / Comments |
| No violation noted during this evaluation. | Dec 26, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 12, 2012 | Routine | 3 | 3 | Details / Comments |
Jul 15, 2014 (Follow-up)
Comments:CRITICAL VIOLATIONS CITED WAS ABATED AND MOST OF THE NON CRITICAL VIOLATIONS WAS ABATED.
NON-CRITICAL VIOLATIONS PENDING AND STILL UNDER 45 DAY NOTICE ARE: THERMOMETERS, AND TEST REFRIGERATOR DRAWS.
Fabrice Raymond has enrolled in serve safe class.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Jul 15, 2014 (Follow-up)
Comments:CRITICAL VIOLATIONS CITED WAS ABATED AND MOST OF THE NON CRITICAL VIOLATIONS WAS ABATED.
NON-CRITICAL VIOLATIONS PENDING AND STILL UNDER 45 DAY NOTICE ARE: THERMOMETERS, AND TEST REFRIGERATOR DRAWS.
Fabrice Raymond has enrolled in serve safe class.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Jul 09, 2014 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food items in walk in cooler are not covered. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Observed old dropping in corner near garbage disposal in far rear area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Ceiling has missing parts over three(3)compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Repair refrigerators (drawers). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean non food contact surfaces where needed, such as stainless steel surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Repair hot water knob on hand sink in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in corners, under equipment in rear area, and walk in cooler, including floor drains. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No shield provided for light bulb inside walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Oatmeal (Salad Prep Unit) | 40.0F |
| Tomatoes sliced | 41.0F |
| Turkey Diced | 41.0F |
| (Refrigerator) | 39.0F |
| Corn | 39.0F |
| Guacamole | 42.0F |
| salsa | 40.0F |
| Black Beans | 50.0F |
| Tuna | 31.0F |
| Lamb | 31.0F |
| Hamburger patty | 36.0F |
| Shrimp raw | 28.0F |
| Chick Peas | 29.0F |
| (Refrigerator) | 40.0F |
Dec 26, 2012 (Follow-up)
Comments:CFPM: ALAN RUESGA PELAYO 54100 EXP 05/10/2014. COLD FOOD, WHICH STANDS ON ICE SURFACE AT ICE BATH ARE OUT OF TEMPERATURE. BURY THE FOOD CASE INTO ICE OR USE WATER TO SOAK THE CASES TO KEEP BETTER TEMPERATURE. OTHER ITEMS IN 12/12/2012 INSPECTION ABATED.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| Mushrooms (Ice) | 46.0F |
| Onions raw (Ice) | 48.0F |
| Tomato Sauce | 162.0F |
Dec 12, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
No employee handwashing observed.(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) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Gloves used properly
Food handler not changing gloves when swithing from handling raw and ready to eat foods.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Lettuce (Ice) (Cold Holding) | 71.6F |
| Tomatoes sliced (Ice) (Cold Holding) | 56.8F |
| Hamburger Patty Raw (Ice) (Cold Holding) | 57.4F |
| Macoroni (Ice) (Cold Holding) | 93.0F |
| Mushrooms (Ice) (Cold Holding) | 72.0F |
| Chicken (Refrigerator) (Cold Holding) | 43.0F |
| Steak cooked (Grill) (Cooking) | 145.0F |
| Hamburger cooked (Grill) (Cooking) | 164.1F |
| Chicken (Grill) (Cooking) | 165.0F |
| Pizza (Heat Lamp Display) (Hot Holding) | 157.0F |
| Chili - Beef (Grill) (Hot Holding) | 140.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| Lobster (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Crab cake (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Squid (Refrigerator - walk-in) (Cold Holding) | 44.0F |
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