Name: SOUTHERN MARYLAND SEAFOOD
Type: MARINE-FOOD PROD (RETAIL)
Address: 225 7TH ST SE, 20003, Washington DC
Total inspections: 6
Last inspection: Aug 20, 2014
Required records available: shellstock tags, parasite destruction Shellstock tags not attached to the containers holding fresh shellstocks in the display refrigerator until they get empty. (Corrected On Site)
Comments:
DC CFPM: JOCIL HINAYAN, FS-59747, EXP: 01/31/2017 IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037
Adequate handwashing sinks properly supplied and accessible No paper towel for Handwashing sink located next to 3-part sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Contamination prevented during food preparation, storage, & display Food items stored on the floor in walk-in-refrgirator and walk -in-freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Scratched cutting boards observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 45 DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
Temperatures
Hot Water (Handwashing Sink - Dishwash area)
123.0F
(Refrigerator - walk-in) (Cold Holding)
32.0F
(Freezer - walk-in) (Cold Holding)
-10.0F
(Refrigerator - display) (Cold Holding)
38.0F
(Refrigerator - display) (Cold Holding)
41.0F
Shrimp raw (Refrigerator - display) (Cold Holding)
39.0F
Fish - Catfish (Refrigerator - display) (Cold Holding)
41.0F
Salmon (Refrigerator - display) (Cold Holding)
39.0F
(Refrigerator - walk-in) (Cold Holding)
38.0F
Aug 23, 2013 (Follow-up)
Comments:
5-Day Notice Abated from inspection conducted on 08/13/2013. If you have any questions, please call area supervisor Ms. Jacqueline Coleman at (202)442-5928
Temperatures
Hot Water (Handwashing Sink)
114.0F
(Freezer - walk-in) (Cold Holding)
0.0F
(Refrigerator - walk-in) (Cold Holding)
38.0F
(Refrigerator - walk-in) (Cold Holding)
40.0F
Shrimp raw (Refrigerator - display) (Cold Holding)
38.0F
(Refrigerator - display) (Cold Holding)
38.0F
(Refrigerator - display) (Cold Holding)
38.0F
Hot Water (3-compartment sink)
118.0F
Aug 13, 2013 (Routine)
Violations:
Food-contact surfaces: cleaned & sanitized RUST AND DIRT ON SHELVES IN WALK-IN REFRIGERATER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures ONE DISPLAY CASE IS OUT OF TEMPERATURE SO IS FOOD (COOKED SHRIMP ETC) IN IT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Nonfood-contact surfaces clean DIRT AND MOLD IN ICE MAKER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
CFPM; CHARLES GLASGOW 51117 EXP 04/23/2014. CORRECT ITEMS STATED WITHIN 5 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
Temperatures
Hot Water
122.0F
(Refrigerator - walk-in)
35.0F
(Refrigerator - walk-in)
38.0F
(Freezer - walk-in)
-5.0F
(Refrigerator - display)
40.0F
(Refrigerator - display)
42.0F
(Refrigerator - display)
44.0F
(Refrigerator - display)
40.0F
(Refrigerator - display)
52.0F
Shrimp raw
37.0F
Fish
42.0F
Shrimp cooked
49.0F
Dec 28, 2012 (Routine)
Violations:
Adequate handwashing sinks properly supplied and accessible NO PAPER TOWELS AT THE HANDSINK (Corrected On Site)
Comments:
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVIOSR MRS. JACQUELINE COLEMAN T (202)442-5928
Shrimp raw (Refrigerator - seafood display) (Cold Holding)
34.0F
Fish - Catfish (Refrigerator - seafood display) (Cold Holding)
33.0F
(Refrigerator - walk-in)
36.0F
(Freezer - walk-in)
-10.0F
(Refrigerator - walk-in)
37.0F
Jan 05, 2012 (Routine)
Violations:
Management awareness; policy present The establishment does not have an employee health policy for foodborne illness. I provided the person in charge with a copy of the DC Food Code Employee medical referal, interview and reporting agreement forms.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper use of restriction and exclusion No employee health policy for foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized There is mold on the interior of the ice machines especially around the ice chutes. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Contamination prevented during food preparation, storage, & display Cases of fish are stored on the walk-in freezer and walk-in refrigerator floors. (Corrected On Site)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used The cutting boards have gashes along the edges and numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used The shelves in the walk-in refrigerator are rusted and need to be painted or sealed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips There ar no chlorine test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Nonfood-contact surfaces clean The exterior of the ice machines are unclean. Moisture is accumulating above the opening of the large doors under the doors. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CERTIFIED FOOD PROTECTION MANAGER: Robert Dela Paz (CFPM# 39207; Expiration Date 4/24/2012)
Shellstock tags were reviewed and tags dating back to May 2011 are on file.
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)
145.1F
Hot Water (3-compartment sink)
145.7F
(Refrigerator - display)
50.9F
(Refrigerator - display)
39.1F
Fish - Red Snapper (Refrigerator - display) (Cold Holding)
36.4F
Salmon (Refrigerator - display) (Cold Holding)
33.6F
Squid (Refrigerator - display) (Cold Holding)
40.6F
(Refrigerator - display)
42.0F
Fish - Rainbow Trout (Refrigerator - display) (Cold Holding)
37.6F
Bay Scallops (Refrigerator - display) (Cold Holding)
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