TEMPERANCE HALL (N), 3634 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 12, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Feb 19, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Oct 04, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 13, 2012 | Complaint | 5 | 5 | Details / Comments |
|
Apr 23, 2012 | Routine | 5 | 13 | Details / Comments |
Mar 12, 2013 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Employee handling ready to eat foods with bare hands. (Corrected On Site) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). (Corrected On Site)
5-DAY & 45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 2/19/13.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 60.0F |
| Hot Water (Handwashing Sink - kitchen) | 95.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator) | 41.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 44.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 41.0F |
| Lettuce (Refrigerator) (Cold Holding) | 47.0F |
| Cheese (Refrigerator) (Cold Holding) | 49.0F |
| Onions raw (Refrigerator) (Cold Holding) | 43.0F |
Feb 19, 2013 (Routine)
Violations:
- Management awareness; policy present
Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handlers are not wearing hair restraints.(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 | |
| (Refrigerator) | 30.0F |
| (Refrigerator) | 32.0F |
| (Refrigerator) | 38.0F |
| Lettuce (Refrigerator) (Cold Holding) | 56.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 57.0F |
| Onions raw (Refrigerator) (Cold Holding) | 58.0F |
| Hot Dog (Refrigerator) (Cold Holding) | 57.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 44.0F |
| Lettuce (Refrigerator) (Cold Holding) | 46.0F |
| Chicken (Steam Table) (Hot Holding) | 172.0F |
| Cheese (Steam Table) (Hot Holding) | 135.0F |
| Marinara Sauce (Steam Table) (Hot Holding) | 137.0F |
Oct 04, 2012 (Follow-up)
Comments:ANTHONY KIRK - CFPM - #FS-51138 - expires 11/23/2013
5-DAY NOTICE & 45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 09/13/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| Nacho Cheese (Bain-marie) (Hot Holding) | 159.0F |
Sep 13, 2012 (Complaint)
Violations:
- Hands clean and properly washed
Handsink at food preparation area turned off at time of entry into kitchen. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces - inside bottom of reach-in refrigeration and freezer units and soda gun nozzles and holders behind bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Refrigerated sandwich preparation unit in front of cook line not maintaining a proper temperature of 41 degrees F or below. Temperature at time of call 59 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food items/containers stored inside refrigeration units not properly date-marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Refrigerated sandwich preparation unit in front of cooking line not maintaining a temperature of 41 degrees F or below.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Observed ground beef and poultry improperly thawing in standing water. (Corrected On Site) - Food properly labeled; original container
Food items/containers stored inside refrigeration units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Handsink located at food preparation area turned off at time of call - faucet leaks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - ANTHONY KIRK - #FS-51138 - expires 11/23/2013
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (09/18/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (10/29/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Reach-in Freezer) (Cold Holding) | 22.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Meat sauce (Bain-marie) (Hot Holding) | 165.0F |
| Cheese (Bain-marie) (Hot Holding) | 146.0F |
| Chili (Bain-marie) (Hot Holding) | 148.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 59.0F |
Apr 23, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Anthony Kirk: ServSafe Certificate No. 7462765; Exam Date 11/23/2010 (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illnessees. I provided the establishment with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no handwashing signs at the bars' handwashing sinks. (Corrected On Site) - Food separated and protected
A carton of raw shell eggs are stored on the top shelf of the reach-in refrigerator above lettuce and cherry tomatoes. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The chlorine concentration of the dishwash machine's sanitizer rinse cycle was measured at 0 ppm. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the coffin style freezer and under counter refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There is an unlabeled plastic flour bin in the storage room and an unlabeled bottle of cooking oil in the cooking area. (Corrected On Site) - Insects, rodents, & animals not present
There are loose ceiling tiles in the kitchen and dishwash area. There are 2 openings in the wall around the wiring behind the reach-in freezer. There is an opening in the wall behind the mop sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The exterior of the ice machine around the door is rusted. A piece of cardboard is lining the bottom shelf of the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are chipped and discolored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips to measure the dishwash machine sanitizer concentration or quaternary ammonium test strips to measure the wiping cloth solution concentration. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash solution temperature was measured at only 100 degrees Fahrenheit. (Corrected On Site) - Nonfood-contact surfaces clean
The dishwash machine's spray nozzle have a buildup of lime. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The basement toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle in the basement toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting due to a blown bulb in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The ceiling light tubes in the storage room are unshielded. (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.
NOTE: There was no food preparation occurring and teh establishment has not opened for business for the day.
Thermocouple in ice & water: 33 degrees Fahrenheit
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) | 117.0F |
| Hot Water (Sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 100.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 100.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Refrigerator - reach-in) | 29.0F |
| (Reach-in Freezer) | -4.0F |
| Chicken Breast (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Hamburger patty (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Lettuce Iceberg (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 34.0F |
| Red Onions - sliced (Refrigerator - under counter) (Cold Holding) | 34.0F |
| Pico de Gallo Salsa (Refrigerator - under counter) (Cold Holding) | 34.0F |
| Provolone Cheese (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Sour Cream (Refrigerator - under counter) (Cold Holding) | 34.0F |
| Thousand Island Dressing (Refrigerator - under counter) (Cold Holding) | 33.0F |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
| Hot Water (Handwashing Sink - toilet/female) | 127.0F |
| Hot Water (Handwashing Sink - toilet room) | 135.0F |
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