SERENDIPITY 3, 3150 M 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. | Jun 05, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Jun 04, 2013 | Complaint | 8 | 4 | Details / Comments |
|
Oct 15, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Aug 10, 2012 | Complaint | 4 | 11 | Details / Comments |
|
Apr 26, 2012 | Complaint | 3 | 0 | Details / Comments |
|
Apr 18, 2012 | Follow-up | 5 | 0 | Details / Comments |
|
Jan 30, 2012 | Routine | 3 | 0 | Details / Comments |
Jun 05, 2013 (Follow-up)
Comments:
RESTORATION - NO ACTIVE BUSINESS LICENSE
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/16/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 39.0F |
| Chili - Beef (Refrigerator - open display) (Cold Holding) | 37.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
Jun 04, 2013 (Complaint)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES IN THE MAIN KITCHEN AND IN THE PREP AREA/CAN OPENER/ICE BOX DISPENCER - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN PREP AREAS IN THE BASEMENT. - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F AT SOME SINKS IN THE MAIN KITCHEN - Plumbing installed; proper backflow devices
NO COMMERCIAL GARBAGE DISPOSAL AT THE PREMISES ACCORDING TO DC FOOD CODES.
SUMMARY SUSPENSION ISSUED TO THE ESTABLISHMENT
Notes: Discussed with the PIC about the complaint, and question how genuine the claim stands. He denied about the complaint, that they have in the past some rodents activity, but their pest contractor was very effective about it. No holes on walls seen. A summary suspension was issued due to numerous critical violations(6)including no active business license and No hot water at 110degrees F in some sinks at the establishment.
The Business has a written employee's health policy for food-borne illness.
CFPM HAMID BAYAN FS-49337 EXP. 05-13-2014
NO CONSUMER ADVISORY NOTICE PRINTED ON MENU OR POSTED, A COPY IS GIVEN TO THE PIC
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/16/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 89.0F |
| Hot Water (Handwashing Sink) | 103.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 30.0F |
| (Refrigerator - walk-in) | 41.0F |
| Hot Water (Refrigerator - reach-in) | 41.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 48.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 49.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 48.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 47.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 51.0F |
Oct 15, 2012 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/SODA HOSE DISPENSER (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°F
Most recent pest control service date: 10/10/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.6°F
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 46.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 46.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 42.0F |
| Meat (Steam Table) (Hot Holding) | 167.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
Aug 10, 2012 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Certified Food Protection Manager certificate issued 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-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. Unclean food-contact surfaces - can opener & holder. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Small electric hot holding unit located on table near side door not capable of maintaining foods at a temperature of 140 degrees F or above. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Refrigerated drawer unit in front of cooking line not capable of keeping foods at a temperature of 41 degrees F or below. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Hot hoding unit located on table near side door holding foods at a temperature less than 140 degrees F. Refrigerated drawer unit at food preparation line holding foods at a temperature greater than 40 degrees F.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer(s) located inside reach-in & walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food & beverage items/containers stored on floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Foodhandlers not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 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) - In-use utensils: properly stored
Ice scoop improperly stored atop ice machine located at basement level and subject to possible contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Pots/pans improperly stored on shelving at storage areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Hood and ventilation system for cooking units not working properly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM -JORGE A. ROMERO - #30303 - expired 01/12/10 - (attended recertification course)
(NOTE: OBTAIN CURRENT CFPM CERTIFICATION)
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (08/13/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAY (09/24/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 133.0F |
| Black Beans (Hot Holding Display Unit) (Hot Holding) | 114.0F |
| Cheese sauce (Hot Holding Display Unit) (Hot Holding) | 119.0F |
| Beef (Hot Holding Display Unit) (Hot Holding) | 111.0F |
| Meatballs (Hot Holding Display Unit) (Hot Holding) | 107.0F |
| (Refrigerator - reach-in) (Cold Holding) | 28.0F |
| (Refrigerator - drawer) (Cold Holding) | 57.0F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 57.0F |
| Crab cake (Refrigerator - drawer) (Cold Holding) | 53.0F |
| (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| Chili (Steam Table) (Hot Holding) | 176.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Corn (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cole slaw (Ice) (Cold Holding) | 40.0F |
| Ice Cream (Freezer - ice cream) (Cold Holding) | 13.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomato Soup (Steam Table) (Hot Holding) | 168.0F |
| Assorted Desserts (Refrigerator - display) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in bakery) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in deli) (Cold Holding) | 37.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 130.0F |
Apr 26, 2012 (Complaint)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in cooler not labeled for dates and contents (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth, and have numerous grooves, they need to be replaced or resurfaced (Corrected On Site)
Complaint Notes: Discussed with the restaurant manager about the oil spill in alley, I went outside with the manager to see the area sited for oils spill and checked the key locked alley, no sign of malpractice, sanitation or safety of any sort were visible or found at the location.
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/02/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
| Hot Water (Handwashing Sink - Bar) | 123.0F |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - under counter) | 38.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 46.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 47.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 50.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
Apr 18, 2012 (Follow-up)
Violations:
- Correct response to questions
No CFPM on duty(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
No CFPM certificate posted in area visible to consumers(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the reach-in cooler not labeled for dates and contents (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves, they need to be replaced or resurfaced(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM on duty
Consumer advisory notice printed on the menu
Most recent pest control service date: 04/02/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - beverage) | 39.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 48.0F |
| Marinara Sauce (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
Jan 30, 2012 (Routine)
Violations:
- Management awareness; policy present
HAS EXCLUSION AND RESTRICTION POLICY BUT NO RECORD. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
DEEP CREVICES ON CUTTING BOARDS. - Proper hot holding temperatures
HOT BATH FOR MEAT BALL ETC IS OUT OF TEMPERATURE (T=120). (Corrected On Site)
CFPM:RONALD NEWMAN FS-42186 EXP 10/28/2012. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| (Freezer) | 10.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Beef raw/ground | 40.0F |
| Cheese | 41.0F |
| Chicken jerked | 40.0F |
| Ham sliced | 41.0F |
| Mayonnaise | 40.0F |
| Meatballs | 120.0F |
| Onions raw | 41.0F |
| Peppers | 42.0F |
| Tomatoes chopped | 42.0F |
| Tomatoes sliced | 41.0F |
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