SECOND STATE, 1831 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 12, 2014 | Follow-up | 1 | 4 | Details / Comments |
|
Oct 28, 2014 | Routine | 3 | 5 | Details / Comments |
Nov 12, 2014 (Follow-up)
Violations:
- Correct response to questions
Person in charge presented a Va food safety id however the id was expired. The person could more than adequately demonstrated knowledge. (Pending 45 day notice) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at toilet handwashing sink.(Pending 45 day notice) - Proper cold holding temperatures
Cold foods in one preparation refrigerator at inadequate temperature. All food removed. A sign was posted stating to not use this equipment. The manager must contact the inspector for re-inspection prior to use and removal of sign. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Bar shelves have less than six inches clearance from the floor. (Pending 45 day notice) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(Pending 45 day notice)
Items abated from previous inspection: 717.2, 802.1, 3008.1(a).
Correct pending 45 day notices from previous inspection conducted on 10/28/14.
The manager must contact the inspector or supervisor to re-inspected the refrigerator that has been emptied and posted with a sign stating ''Do Not Use''.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Scallops (Refrigerator) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator) (Cold Holding) | 40.0F |
| Mashed potatoes (Refrigerator) (Cold Holding) | 48.0F |
| Chicken (Refrigerator) (Cold Holding) | 49.0F |
| Butter (Refrigerator) (Cold Holding) | 50.0F |
| Blue Cheese (Refrigerator) (Cold Holding) | 50.0F |
Oct 28, 2014 (Routine)
Violations:
- Correct response to questions
Person in charge presented a Va food safety id however the id was expired. The person could more than adequately demonstrated knowledge. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Shellstock were not readily identifiable. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Shellstock and eggs were above ready to eat foods. Items relocated. (Corrected On Site) - Proper cold holding temperatures
Both prep refrigerators closest to the hoods had foods at improper temperatures. Ice was added to the units. Location stated that new hoods were arriving Thursday. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Bar shelves have less than six inches clearance from the floor. (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) - Adequate ventilation & lighting; designated areas used
Inadequate lighting in dry storage area. (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 Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 40.0F |
| Marinara Sauce (Ice) (Cooling) | 186.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 54.0F |
| Duck (Refrigerator) (Cold Holding) | 55.0F |
| Cheese (Refrigerator) (Cold Holding) | 54.0F |
| Ham (Refrigerator) (Cold Holding) | 55.0F |
| Butter (Refrigerator) (Cold Holding) | 50.0F |
| Pork (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
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