TEL'VEH CAFE AND WINE BAR, 401 MASSACHUSETTS AVE 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. | May 06, 2014 | Restoration | 0 | 0 | Details / Comments |
|
May 05, 2014 | Follow-up | 2 | 1 | Details / Comments |
|
Apr 28, 2014 | Follow-up | 4 | 0 | Details / Comments |
|
Apr 17, 2014 | Routine | 12 | 9 | Details / Comments |
| No violation noted during this evaluation. | Oct 28, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 21, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Apr 30, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 24, 2013 | Routine | 2 | 1 | Details / Comments |
|
May 09, 2012 | Preoperational | 0 | 1 | Details / Comments |
May 06, 2014 (Restoration)
Comments:LICENSE RESTORED
VIOLATIONS 25 DCMR 200.1 AND 25 DCMR 2406.1 HAVE BEEN ABATED
DC CFPM: KEVIN TASKESEN FS-60386 EXPIRATION DATE: 04/03/2017
PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN IF YOU HAVE ANY QUESTIONS 202 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
May 05, 2014 (Follow-up)
Violations:
- Correct response to questions
No DC CFPM on duty. Manager does not have documentation of exam he has taken with Prometric. (repeat) - Adequate handwashing sinks properly supplied and accessible
No hand washing sink available in the kitchen on the lower level. No hand washing sink available in dish area on same lower level. (repeat)
SUMMARY SUSPENSION(In order for license to be restored a re-inspection fee of $100 for normal business hours or $400 for non business hours must be paid and all items must be abated and approved by the DOH)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 139.0F |
Apr 28, 2014 (Follow-up)
Violations:
- Correct response to questions
No DC CFPM on duty. Manager cannot demonstrate knowledge. (repeat)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have a documented health policy. Manager cannot demonstrate knowledge. (repeat) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No hand washing sink available in kitchen on the lower level. No hand washing sink available at dish station on same lower level. (repeat)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Shellstock tags are kept out of chronological order with no dates indicating date product was last served. (repeat) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT VIOLATIONS WITHIN 5 CALENDAR DAYS
FAILURE TO ABATE THE FOLLOWING VIOLATIONS FROM PREVIOUS INSPECTION DATED 4/17/2014:
25 DCMR 200.1
25 DCMR 717.2
25 DCMR 2406.1
THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION ON 4/17/2014:
25 DCMR 300.1
25 DCMR 809.1
25 DCMR 2400.1
45 DAY NOTICES FROM PREVIOUS INSPECTION DATED 4/17/2014 ARE PENDING.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
Apr 17, 2014 (Routine)
Violations:
- Correct response to questions
DC CFPM is not on duty during hours of operations. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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.The person in charge can not identify the infectious agents which require ill employees to be excluded from a food establishment in the District of Columbia. - Proper eating, tasting, drinking, or tobacco use
Several open containers of employee beverages are stored on and above food contact surfaces. Open employee food is stored on counter by ice bin in bar/line area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap available at hand sink upstairs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink is used for dish storage on two occasions. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Paper towels not present at hand sink upstairs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No hand sink available in kitchen located on the lower level. No hand sink in dish area located on same level. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food obtained from approved source
Seven types of oysters are destroyed in the presence of the inspector. These oysters have no identifying tags. Tags on site cannot be linked to each individual oyster. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Shell stock tags are not attached to containers of oysters. Oysters are in containers, no longer in original packaging, without shellstock tags. Oysters are destroyed in the presence of the inspector. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Tags are kept out of chronological order, with no dates indicating the date the product was last sold. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Improper hierarchy of raw foods and ready to eat foods in Reach in Cooler downstairs and in walk in cooler upstairs. (Corrected On Site) - Food separated and protected
Ice is stored in bin where soda lines are installed for chilling. Ice is used for drink service. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Ice machine has black mold present on drop plate. (Corrected On Site) - Toxic substances properly identified, stored, used
Unlabeled chemical spray bottle (full) in bar area. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Onions and potatoes stored directly on floor in basement kitchen. (Corrected On Site) - Personal cleanliness
Food handler is wearing bracelet while handling food. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Food Contact Containers are stored on the floor in the downstairs kitchen. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Test strips are not available for testing chemical concentration of dish machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Two compartment ware washing sink is not present in the bar area. Bar has dish washing machine.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Pipe at triple sink is repaired with tin foil and held up by a bucket. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light not shielded or coated above slicer in upstairs prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STAED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
SEVEN TYPES OF OYSTERS WITHOUT SHELLSTOCK TAGS ARE DESTROYED IN THE PRESENCE OF THE INSPECTOR. PROPER TAGGING AND FILING OF OYSTER SHELLSTOCK TAGS IS DISCUSSED WITH MANAGER ON DUTY.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT(202)442-5828
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Tapioca Pudding (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Lettuce (Countertop) (Cold Holding) | 43.0F |
| Crab cake (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 32.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| (Walk-in Refrigerator) | 32.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 35.0F |
Oct 28, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Oct 21, 2013 (Routine)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINED IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
NO ITEMS MAY BE STORED IN THE ICE USED FOR CUSTOMER SERVICE IN ORDER TO PREVENT CONTAMINATION. ICE MACHINE CONTAINED SLIGHT MOLD ON AND BEHIND THE DRIP PANEL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
ALL DRY STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-DIMOSTHENSIS KOLOUAS FS-55717 EXP-5/11/15
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.8F |
| (Refrigerator - walk-in) (Cold Holding) | 38.4F |
| (Reach-in Freezer) (Cold Holding) | -2.8F |
| (Refrigerator - beverage) | 35.4F |
| Hummus (Refrigerator - reach-in) (Cold Holding) | 35.6F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| Hot Water (Handwashing Sink - kitchen) | 100.6F |
Apr 30, 2013 (Follow-up)
Comments:CFPM: DIMOSTHENIS KOLOUAS 55717 EXP 05/11/2015. PROVIDE RESTAURANT LICENSE WITHIN 5 DAYS, OTHER ITEMS IN 04/24/2013 INSPECTION ABATED.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - counter top) | 38.0F |
| Tomatoes sliced | 38.0F |
| Vegetables - cut | 38.0F |
| Cheese | 38.0F |
| Shrimp raw | 36.0F |
Apr 24, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean inside ice-machine.) Provide ice-scoop holster for ice-scoop. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Lettuce (Cold Holding) | 34.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
| Onions raw (Cold Holding) | 34.0F |
| Cheese (Cold Holding) | 32.0F |
| Chicken (Cold Holding) | 40.0F |
| Salmon (Cold Holding) | 41.0F |
| Shrimp raw (Cold Holding) | 35.0F |
| Cucumbers (Cold Holding) | 35.0F |
May 09, 2012 (Preoperational)
Violations:
- Toilet facilities: properly constructed, supplied, & cleaned
Bathroom doors not self closing. (Corrected On Site)
Facility is in compliance with 25 DCMR- DC Food Code.
If there are any questions contact area supervisor, Mrs. Coleman at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE
| Temperatures | |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Handwashing Sink - Bar) | 130.0F |
| (Handwashing Sink - Dishwash area) | 122.0F |
| (Handwashing Sink) | 117.0F |
| (Handwashing Sink - Service Line) | 134.0F |
| (3-compartment sink) | 113.0F |
| (3-compartment sink) | 122.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Dishwashing Machine - Wash Cycle) | 121.0F |
| (Final Rinse Cycle - Warewashing Machine) | 138.0F |
| (Final Rinse Cycle - Warewashing Machine) | 137.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
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