REFRACTORY, 600 CONSTITUTION AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 08, 2014 | Routine | 1 | 6 | Details / Comments |
|
Jan 14, 2014 | Routine | 3 | 4 | Details / Comments |
|
May 31, 2013 | Routine | 1 | 0 | Details / Comments |
|
May 16, 2012 | Routine | 1 | 1 | Details / Comments |
Jul 08, 2014 (Routine)
Violations:
- Proper hot holding temperatures
Hot food item (tilapia) held at improper temperature(s). (Corrected On Site) - Approved thawing methods used
Gaucamole was observed thawing in a container of standing water in a prep sink along service line in kitchen. (CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Preset utensils were observed on the tables in the dining area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Leaking faucet was observed at sink along server prep area in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No 3 compartment sink was observed for use within the establishment. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Warewashing machines wash cycle per machines thermometer was observed at 138 degrees. Per data plate the minimum was cycle is 150 degrees. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean shelving was observed inside of cabinets along service line in dining area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any question, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Beef Stew (Hot Holding Cabinet) (Hot Holding) | 143.0F |
| Fish - Tilapia (Hot Holding Cabinet) (Hot Holding) | 131.0F |
| (Refrigerator - under counter) (Cold Holding) | 35.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| (Dishwashing Machine - Wash Cycle) | 138.0F |
| (Warewashing Machine - Rinse Cycle) | 182.0F |
| Hot Water (Handwashing Sink) | 114.0F |
Jan 14, 2014 (Routine)
Violations:
- Proper hot holding temperatures
Hot foods such as Crab cakes held at improper temperature. (Corrected On Site) - Proper date marking & disposition
Three in use bag in box sodas have expired per manufacture date. (Corrected On Site) - Time as a public health control: procedures & records
No written procedure for Items on buffet line using time as a public health a control. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Two squeeze bottles of food observed unlabeled. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
No sneeze guard present over hot items and cheese and grapes on buffet line. Insufficient sneeze guard present over salad items on buffet line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Chafing dishes stored by hand sink with no splash guard that prevents contamination.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Sides and back of fryer have heavy grease and debris accumulation.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Salmon (Reach-in Refrigerator) (Cold Holding) | 43.3F |
| Tomatoes sliced (Refrigerator - counter top) (Cooling) | 52.0F |
| Crab cake (Hot Holding Display Unit) (Hot Holding) | 125.0F |
| Sweet Potatoes (Hot Holding Display Unit) (Hot Holding) | 141.0F |
| Pork Chop (Hot Holding Display Unit) (Hot Holding) | 144.0F |
| (Reach-in Refrigerator) (Cold Holding) | 33.5F |
| (Freezer) (Cold Holding) | -7.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 43.3F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
May 31, 2013 (Routine)
Violations:
- Food separated and protected
READY-TO-EAT TOMATO EXPOSED IN REFRIGERATER. (Corrected On Site)
CFPM; DAVID ROGERS FS-45368 EXP 09/09/2013. ITEMS STATED CORRECTED ON SITE.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 34.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
May 16, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Egg salad on the reachin unit is above 41 degrees (Corrected On Site) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Provide a larger sneeze guard for items on the buffet station
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 178.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Shrimp cooked (Hot Holding Display Unit) (Hot Holding) | 148.0F |
| Med Rare Beef (Hot Holding Display Unit) (Hot Holding) | 138.0F |
| Mashed potatoes (Hot Buffet) (Hot Holding) | 161.0F |
| Kale (Hot Buffet) (Hot Holding) | 155.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
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