TAYLOR GOURMET, 485 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 18, 2014 | Follow-up | 1 | 2 | Details / Comments |
|
Jan 28, 2014 | Complaint | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Apr 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 08, 2013 | Routine | 2 | 1 | Details / Comments |
Feb 18, 2014 (Follow-up)
Violations:
- Consumer advisory provided for raw or undercooked foods
no consumer advisory. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
OPEN SHELVES OVER FOOD, INCLUDING READY-TO-EAT FOOD PREPARATION AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
NO LID FOR TRASH CAN IN LADIES'ROOM. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: ROBERT ALEX BARROW 58810 EXP 09/21/2016. 5 DAY EXTENSION TO COMPLETE UNFINISHED ITEMS IN 01/28/2014 INSPECTION NOTICE, EXCEPT PROVIDING cERTIFIED fOOD mANAGER AND CURRENT LICENSE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Ham | 40.0F |
| Mayonnaise | 40.0F |
| Tomatoes sliced | 41.0F |
| Onions raw | 40.0F |
| Peppers | 40.0F |
| Mushrooms | 40.0F |
| Meatballs | 142.0F |
| Soup | 140.0F |
Jan 28, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
DIRT AND FOOD DEBRIS IN 3-COMPARTMENT SINK (SINK SHOULD BE CLEANED AT EACH USE). (Corrected On Site) - Proper cooking time and temperatures
COOKING TEMPERATURE OF CHICKEN AND HAMBERG AT GRILL IS MARGINAL A LITTLE LOWER THAN MINIMUM TEMPERATURE REQUIREMENT (SEE TEMPERATURE LIST). (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISARY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD ARE PREPARED UNDER OPEN SHELVES OVER HEAD INCLUDING READY-TO-EAT FOOD PREPARATION. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
PERSONAL ITEMS (SHOES, CLOTHING) STORED CLOSE TO FOOD ITEMS ON SHELVES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
TRASH CAN IN LADIES ROOM WITHOUT LID. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM IS ABSENT. LICENSE EXPIRED ON 09/30/2013. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 42.0F |
| (Refrigerator - sandwich prep unit) | 37.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tomatoes sliced | 40.0F |
| Onions raw | 40.0F |
| Cheese | 38.0F |
| Mushrooms | 38.0F |
| Greens | 42.0F |
| Chicken roasted (Grill) | 160.0F |
| Hamburger cooked (Grill) | 145.0F |
| Soup | 146.0F |
| Soup | 140.0F |
Apr 09, 2013 (Follow-up)
Comments:ALL DEMERITS HAVE BEEN CORRECTED
LICENSE UPDATED
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in deli) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
Mar 08, 2013 (Routine)
Violations:
- Proper date marking & disposition
ALL ITEMS STORED IN THE REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-GRAYLON BENNETT FS-53794 EXP 10/14/2013
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Marinara Sauce (Steam Table) (Hot Holding) | 160.0F |
| Meatballs (Steam Table) (Hot Holding) | 145.0F |
| Gravy (Steam Table) (Hot Holding) | 160.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.7F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.7F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.4F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Chicken (Grill) (Hot Holding) | 187.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 40.6F |
| (Reach-in Freezer) (Cold Holding) | -12.0F |
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