SAWAH DINER (S), 2224 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 06, 2014 | Routine | 2 | 9 | Details / Comments |
|
Dec 03, 2013 | Complaint | 3 | 5 | Details / Comments |
|
Nov 06, 2013 | Restoration | 2 | 5 | Details / Comments |
|
Oct 25, 2013 | Complaint | 13 | 17 | Details / Comments |
|
Aug 07, 2013 | Follow-up | 0 | 3 | Details / Comments |
|
Aug 02, 2013 | Routine | 3 | 2 | Details / Comments |
|
Mar 27, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Mar 13, 2013 | Complaint | 3 | 12 | Details / Comments |
|
Jul 26, 2012 | Routine | 9 | 9 | Details / Comments |
Feb 06, 2014 (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.(instructions issued)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - 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.(issued) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink at the bar upstairs.(provided) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink at the bar upstairs.(provided). (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sinks.(provided) (Corrected On Site) - In-use utensils: properly stored
Cup used to scoop sugar.(removed) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards needed resurfacing or be replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The inside bottom of the under counter reach in refrigerators needed cleaning.(cleaned) (Corrected On Site) - Plumbing installed; proper backflow devices
There is a leak from the back of the hand sink at the pizza prep line. The toilet fixture in the 2nd rest room on the 1st and 2nd floor is in need of repair.(work order submitted).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There are leaks from the seams in the ceiling of the walk in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The CFM is Nadir Mo Atash: Prometric exam 01/04/2014.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.2F |
| Onions raw (Refrigerator - pizza prep unit) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 43.8F |
| Beef raw/ground (Refrigerator - under counter) (Cold Holding) | 39.6F |
| Beef Patties (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Pizza - Cheese (Table) (Holding) | 139.9F |
Dec 03, 2013 (Complaint)
Violations:
- Hands clean and properly washed
Employee was not washing hands.(hands washed) (Corrected On Site) - Food separated and protected
Raw eggs were stored aboved other food items inside the off-site walk in refrigerator.(moved) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board needed to be replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The toilet fixtures in the first floor rest rooms were not accessible at call; toilet fixtures in the process of being replaced, according to manager. 2nd floor rest room was accessible.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the basement and in front of the walk in refrigerator(off-site).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in the 3 compartment sink area; basement storage room and cook's area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The light fixtures over head the cooking area were not shielded.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Bashir A. Wahidi: FS58027 will expire 10/28/2016.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 107.9F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 39.9F |
| Sauce (Refrigerator - counter top) (Cold Holding) | 37.1F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 40.1F |
| Beef (Refrigerator - counter top) (Cold Holding) | 39.7F |
| (Refrigerator - reach-in) | 43.6F |
| Pizza - Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 37.4F |
| Chicken Wings (Pizza Oven) (Reheating) | 159.9F |
| (Refrigerator - walk-in) | 34.7F |
Nov 06, 2013 (Restoration)
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.(issued) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(provided) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(provided) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(provided) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing sink(s) provided in basement warewash area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self-closing device on rest room doors.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
DC CFM is Bashir A. Wahidi: FS58027 will expire 10/28/2016.
Correct items stated within 45 days.
License restored and returned.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 104.7F |
| (Refrigerator - reach-in) | 38.4F |
| (Refrigerator - reach-in) | 37.3F |
| (Refrigerator - reach-in) | 39.2F |
Oct 25, 2013 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. - 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. - Hands clean and properly washed
No food employees observed washing hands between tasks at the time of inspection. - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink in the toilet room. - Food separated and protected
Raw chicken and raw shell eggs stored above ready to eat foods in the walk-in refrigerator. - Food-contact surfaces: cleaned & sanitized
Pans stored on shelves for use observed unclean with rodent droppings inside. - Food-contact surfaces: cleaned & sanitized
Insides of reach-in refrigerators and freezers observed unclean with an accumulation of food debrish throughout. - Proper date marking & disposition
Prepared foods stored under refrigeration for over 24-hours is not properly labeled with the date (improper date marking). - Thermometers provided & accurate
No thermometer observed in the reach-in refrigerators and freezers throughout the establishment. - Food properly labeled; original container
White ingredient bins are not labeled with the common name of the ingredients stored inside. - Insects, rodents, & animals not present
Dead rat, rodent droppings, live roaches, and heavy fruit fly activity observed within the establishment (heaviest in the basement area). - Insects, rodents, & animals not present
No professional pest control service contract (or recent) report is available at the time of inspection. - Contamination prevented during food preparation, storage, & display
Pizza dough stored less than 6-inches from the floor in the outside walk-in refrigerator. - Contamination prevented during food preparation, storage, & display
Food stored in the undercounter refrigerator where water is leaking and pooling inside. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Utensils, equipment & linens: properly stored, dried, & handled
Cleaned equpipment in the basement are stored in an unclean space (basement) where there is water leaking and pooling on the floor and where heavy rodent activity is observed. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards observed unclean with grooves and stains observed throughout the surfaces. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). - Nonfood-contact surfaces clean
An accumulation of dirt, oil, and/or food debris observed underneath and behind cooking equipment and in the basement. - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s) and handwashing sink(s). - Plumbing installed; proper backflow devices
No air gap at pipe underneath the 3-compartment sink in the basement. - Plumbing installed; proper backflow devices
Pipe leaking water underneath the basement 3-compartment sink. Pipe leaking water in dry storage area of basement (from ceiling). - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. - Sewage & waste water properly disposed
One of the garbage disposals that are installed is directly connected to one of the compartments of the 3-compartment sink. - Physical facilities: installed, maintained, & clean
A large hole observed in the ceiling of the dining room. - Physical facilities: installed, maintained, & clean
Dinning room observed unclean with food debris in the seating areas, tables and floors all appear unclean. Floors in the kitchens under and behind equipment observed unclean. - Physical facilities: installed, maintained, & clean
Mops not stored for proper air drying when not in use.
SUMMARY SUSPENSION (In order for license to be restored, a re-inspection fee of$100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH).
CFPM: EXPIRED (MEHMET AYHAN: FS-43653 EXP. 6/11/13) FAILED DEMONSTRATION OF KNOWLEDGE.
COMPLAINT GENERATED: RODENT ACTIVITY (SUBSTANTIATED)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT(202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 63.0F |
| Hot Water (3-compartment sink) | 64.0F |
| Hot Water (Handwashing Sink - toilet room) | 68.0F |
| Tomato Sauce (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Yogurt Sauce (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Hummus (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Artichoke Hearts (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Hot Water (Handwashing Sink - kitchen) | 65.0F |
| Chicken Strips (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Chick Peas (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
Aug 07, 2013 (Follow-up)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Still under 45 day notice). - Nonfood-contact surfaces clean
Unclean non food contact surfaces. (Still under 45 day notice).
NON CRITICAL VIOLATIONS STILL UNDER 45 DAY NOTICE.
RECHECK FOR CURRENT FOOD MANAGER'S CERTIFICATE ON NEXT VISIT.
CRITICAL VIOLATIONS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Beef | 41.0F |
| Onions raw | 40.0F |
| Cheese shredded | 41.0F |
| Peppers (Refrigerator - open display) | 40.0F |
| Chicken (Refrigerator - open display) | 41.0F |
| Pepperoni (Refrigerator - reach-in) | 40.0F |
| Bacon (Refrigerator) | 40.0F |
| Tomatoes sliced | 41.0F |
| Hot Water | 112.0F |
Aug 02, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
CFPM MEHEMET AYHAN FS- 43653 EXP. 6-11-2013
Thermocouple in ice & water: 32°f
Most recent pest control service date: 7/16/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - pizza prep unit) | 41.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Bacon (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 49.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 48.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 49.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Pepperoni (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
Mar 27, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL STRIPS AVAILABLE (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM MEHMET AYHAN FS- 43563 06/11/2013
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/15/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 126.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 46.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Pizza - Cheese (Steam Table) (Hot Holding) | 145.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 49.0F |
| Sausage (Refrigerator - open display) (Cold Holding) | 46.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
Mar 13, 2013 (Complaint)
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
Hand sink not accessible to. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Clean food contact surfaces where needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
All food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Thermometers not provided in all refrigerators and walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Labeles not provided on working containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handler not wearing hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Sanitize solution not provided for dirty wiping clothes. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items not protect from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces, shelves, wall and cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Remove all unused equipment from premises. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light bulb not provided with protection over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Inadequately lighting inside walk in cooler and over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Mehmet Ayhan FS#43653 expire 6-11-13.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Tomatoes sliced | 45.0F |
| Cheese | 40.0F |
| Hot Water | 40.0F |
| Hummus | 40.0F |
| Tomato Sauce | 40.0F |
| Sausage | 41.0F |
| Pepperoni | 43.0F |
| Sausage | 41.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| Cucumbers | 50.0F |
| Hot Water | 130.0F |
| Salami | 40.0F |
Jul 26, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. - Management awareness; policy present
Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge. - Hands clean and properly washed
No employee handwashing observed. - No bare hand contact with ready-to-eat foods or approved
Employee handling ready to eat food with bare hands. - Adequate handwashing sinks properly supplied and accessible
Handsink blocked with a bucket. - Food separated and protected
Raw food stored above vegetables in refrigerator. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Proper cooling methods used; adequate equipment for temperature control
Several refrigeration units are not holding adequate temperatures. - Insects, rodents, & animals not present
Roach infestation in basement area. - Insects, rodents, & animals not present
Rear door open. - Personal cleanliness
Food handlers are not wearing hair restraint. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair. - Nonfood-contact surfaces clean
Shelves, floors, walls and cooking units are dirty. - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.
SUMMARY SUSPENSION (In order for License to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hamburger patty (Refrigerator) (Cold Holding) | 57.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator) | 43.0F |
| (Refrigerator) | 47.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 51.0F |
| Chicken (Refrigerator) (Cold Holding) | 49.0F |
| Turkey Salad (Refrigerator) (Cold Holding) | 45.0F |
| Lettuce (Refrigerator) (Cold Holding) | 52.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 48.0F |
| Onions raw (Refrigerator) (Cold Holding) | 61.0F |
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