THE 51ST STATE(N), 2512 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 14, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 07, 2013 | Routine | 6 | 5 | Details / Comments |
|
Sep 04, 2012 | Follow-up | 2 | 0 | Details / Comments |
Aug 14, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).salsa and blackbeans insidod of the reach-in unit above 41 degrees (Corrected On Site) - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)garbage disposal needs to be removed to the 3-comp sink drain baord
Correct stated item within 45days
If you have any quetions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| salsa (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Black Beans (Refrigerator - reach-in) (Cold Holding) | 47.7F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Crab Dip (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken Wings (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
Aug 07, 2013 (Routine)
Violations:
- 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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food separated and protected
Various bottles of alcohol, and other bottles stored inside of ice used for consumption at the bar. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Cold water knob at handwashing sink in kitchen is broken. Drain is clogged at sink at the upstairs bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal is installed directly in the one of the compartments of the 3-compartment sink and not in the drain board. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Toilet room doors are not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: RENE S. VASQUEZ (44659) EXP. 8/30/13
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Sink) | 110.0F |
| Chicken raw (Refrigerator - reach-in) (Cooling) | 56.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 54.0F |
| Chicken Wings (Refrigerator - reach-in) (Cold Holding) | 51.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Reach-in Freezer) | 2.0F |
| Black Beans (Refrigerator - reach-in) (Cold Holding) | 56.0F |
| Chili (Refrigerator - reach-in) (Cold Holding) | 59.0F |
| (Refrigerator - under counter) | 40.0F |
| Cheese sauce (Stove) (Hot Holding) | 180.0F |
| Chili (Stove) (Hot Holding) | 175.0F |
Sep 04, 2012 (Follow-up)
Violations:
- Food separated and protected
Raw eggs stored over ready to eat foods. Cited at last call (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).raw chicken still above 41 degrees. Cited at last call. Remove from the line and chill until temp reaches 41 degrees (Corrected On Site)
5day notice abated
If you have any question,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Refrigerator - walk-in) | 40.0F |
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