SMOKE & BARREL (N), 2471 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 25, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Jul 10, 2013 | Routine | 2 | 3 | Details / Comments |
|
Mar 18, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Mar 04, 2013 | Routine | 2 | 2 | Details / Comments |
|
Aug 20, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 02, 2012 | Routine | 5 | 12 | Details / Comments |
|
Jun 01, 2012 | Preoperational | 0 | 6 | Details / Comments |
Jul 25, 2013 (Follow-up)
Violations:
- Personal cleanliness
Employees were not wearing hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct item stated within 45 days.
5 day notice is abated from the inspection conducted on 7/10/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) | 39.4F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 40.8F |
| (Reach-in Freezer) | 9.9F |
| (Refrigerator - reach-in) | 39.4F |
| Chicken Wings (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| Chicken (Deep Fryer) (Cooking) | 147.1F |
| Ribs (Table) (Receiving Food) | 153.2F |
Jul 10, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date mark all food containers. (food prepared). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Common names not provided on working containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers not wearing hair restraints. (Corrected On Site)
Certified Food Manager Logan C. McGear FS#55339 expire 9-12-15.
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 | |
| Hot Water | 123.0F |
| Beans | 145.0F |
| Mashed potatoes | 155.0F |
| Grits | 162.0F |
| (Hot Holding Unit) | 160.0F |
| Cheese sauce | 155.0F |
| Chili | 153.0F |
| Pork | 156.0F |
| Brisket | 165.0F |
| Greens | 190.0F |
| Cole slaw | 58.0F |
| Spinach Dip | 48.0F |
| Salad Dressing | 41.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Tomatoes chopped | 41.0F |
Mar 18, 2013 (Follow-up)
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 as cited 3/4/13. - Proper date marking & disposition
Potentially hazardous, ready to eat foods are not date marked as cited 3/4/13. - Physical facilities: installed, maintained, & clean
Rook leaking in kitchen area.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) | 45.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Ribs (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 66.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
Mar 04, 2013 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Potentially hazardous, ready to eat foods are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Inadequate (low) water pressure at handwash sink in kitchen.(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 202-535-2180
| Temperatures | |
| Hot Water (3-compartment sink) | 131.0F |
| (Refrigerator) | 42.0F |
| Cheese (Refrigerator) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator) (Cold Holding) | 40.0F |
| Ribs (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 140.0F |
| Beans (Steam Table) (Hot Holding) | 146.0F |
| Greens (Steam Table) (Hot Holding) | 154.0F |
| Chicken (Steam Table) (Hot Holding) | 112.0F |
Aug 20, 2012 (Follow-up)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are in poor repair as cited 8/2/12.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED 8/2/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator) | 40.0F |
| (Freezer) | 18.0F |
| Hot Water (Handwashing Sink - kitchen) | 134.0F |
| Ribs (Warmer) (Hot Holding) | 155.0F |
| (Warmer) | 160.0F |
| Beef (Warmer) (Hot Holding) | 144.0F |
Aug 02, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment did not provide proof of an employee health policy regarding the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the bar handwashing sink downstairs. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the kitchen handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The walk-in refrigerator floor is unclean. The unit's compressor fan guard and walls are dusty. The coffin style freezer needs to be defrosted and the unit's door is unclean. The shelves of the reach-in freezer are unclean. Mold is present on the ice maker's metal drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Various food items in the under counter refrigerator and display refrigerator are held at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
No thermometers were found in the coffin style freezer and walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The thermometer in the reach-in freezer is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There is an opening in the kitchen ceiling. There is a hole in the floor behind the mop sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates in the kitchen are stored with their food-contact surfaces exposed. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are discolored and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are neither chlorine nor quaternary ammonium test strips available to measure the concentrations of the sanitizing solutions used in the establishment. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash cycle temperature was measured at 114 degrees Fahrenheit. (Corrected On Site) - Nonfood-contact surfaces clean
There is a very heavy accumulation of dust and grease under the ventilation hood. The vents on the exterior of the ventilation hood are covered with dust. There is a lime buildup on the interior of the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle for feminine hygien products in the women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There are exposed wires and wires dangling from the ceiling throughout the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulb) in the display refrigerator in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu and posted at the bar.
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 - Bar) | 173.0F |
| Hot Water (3-compartment sink) | 164.0F |
| Hot Water (Handwashing Sink - toilet room) | 155.0F |
| Hot Water (Handwashing Sink - toilet room) | 157.0F |
| (Refrigerator - walk-in) | 42.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 114.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 123.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 131.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 137.0F |
| Hot Water (3-compartment sink) | 118.0F |
| (Refrigerator - display) | 56.0F |
| Hot Water (Handwashing Sink - kitchen) | 156.0F |
| Chicken (Holding Oven) (Hot Holding) | 137.0F |
| Brisket (Holding Oven) (Hot Holding) | 151.0F |
| Ribs (Holding Oven) (Hot Holding) | 137.0F |
| Beans (Steam Table) (Hot Holding) | 156.0F |
| Greens (Steam Table) (Hot Holding) | 152.0F |
| (Refrigerator - under counter) | 58.0F |
| Pork (Refrigerator - under counter) (Cold Holding) | 56.0F |
| Hot Water (Handwashing Sink - Bar) | 152.0F |
Jun 01, 2012 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board on sandwich unit have scratches and scoring.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed dust on shelving on basement bar.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No ventilation in rest rooms.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037
NO OBJECTION TO CHANGE OF OWNERSHIP.
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