SHAWARMA SPOT, 2418 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 02, 2014 | Routine | 0 | 8 | Details / Comments |
|
Feb 06, 2014 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | May 07, 2013 | Preoperational | 0 | 0 | Details / Comments |
Oct 02, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink in rest room.(provided) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Reach in refrigerator with glass door was not holding cold hold temperature at call.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator with glass door. - Contamination prevented during food preparation, storage, & display
Boxes of food were stored on the floor in the walk in refrigerator and walk in freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The large white cutting board needed to be replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The ledge above the work table and the microwave needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floors thru out needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Bashir A Wahidr: FS58027 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) | 115.0F |
| Beans (Steam Table) (Hot Holding) | 173.5F |
| Chicken Chop (Steam Table) (Hot Holding) | 156.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 166.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 171.0F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| (Walk-in Refrigerator) | 40.0F |
| Chicken roasted (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Freezer) | 18.0F |
| Hummus (Cold Buffet) (Cold Holding) | 40.0F |
| Onions raw (Cold Buffet) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) | 52.0F |
Feb 06, 2014 (Routine)
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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)handsink on the line blocked by prep table - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)refrigerator door to walkin unit does not have a tight seal - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)paper bowls used inise of the condiment bins in place of scoops - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
CFH:Bashir A Wahdi FS:58027 EXP:10/28/2016
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hummus (Salad Display Unit) (Cold Holding) | 48.0F |
| Tomatoes chopped (Salad Display Unit) (Cold Holding) | 50.0F |
| Yogurt (Salad Display Unit) (Cold Holding) | 49.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Lamb (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Chick Peas (Steam Table) (Cold Holding) | 166.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 149.0F |
| Rice steamed (Steam Table) (Hot Holding) | 156.0F |
| Spinach (Steam Table) (Hot Holding) | 153.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 156.0F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Chicken Kabob (Rotisserie) (Hot Holding) | 141.0F |
| Lamb (Rotisserie) (Hot Holding) | 146.0F |
| (Refrigerator - walk-in) | 45.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Salad Display Unit) | 40.0F |
May 07, 2013 (Preoperational)
Comments:The DC CFM is Mehmet Ayhan: FS43653 will expire 6/11/2013.
No objection to issuance of new restaurant license.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 101.0F |
| (Refrigerator - walk-in) | 41.3F |
| (Freezer - walk-in) | 4.1F |
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