SALT AND PEPPER (N), 5125 MACARTHUR BLVD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 28, 2013 | Routine | 1 | 3 | Details / Comments |
|
May 23, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Apr 25, 2013 | Complaint | 4 | 3 | Details / Comments |
Oct 28, 2013 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Mussels tags not with the original container.Discard (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s).(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) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors under and around equipment contain debris
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
CFH:03/29/2014
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Red Peppers Roasted (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Marinara Sauce (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Salad Dressing (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -5.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
May 23, 2013 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No handwashing signage at handwashing sink. - Proper reheating procedures for hot holding
hot foods on the warmer unit again below 140 degrees (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site)
5 DAY NOTICE ABATED
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
Approved for license renewal.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 118.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Gravy (Warmer) (Hot Holding) | 97.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Fish - Cod (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Gravy - Beef (Warmer) (Hot Holding) | 75.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
Apr 25, 2013 (Complaint)
Violations:
- Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)eggs stored over ready to eat foods - Proper reheating procedures for hot holding
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)steamtable being used to reheat foods - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).Foods on the steamtable below 140 degrees - Approved thawing methods used
(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)Frozen fish thawing out inside of a bucket water - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)live roach activity in the ktichen around the diswasher and underneath the bar - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)food sitting on the floor inside of the walkin box - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Remove glue traps from underneath the bar that contain dead roaches
CFH:Winthorpe O Spence FS:46961 EXP:03/02/2014
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Meat sauce (Warmer) (Hot Holding) | 123.0F |
| Meatballs (Refrigerator - reach-in) (Hot Holding) | 39.5F |
| Sweet Potatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Fish - Cod (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
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