THE BLACK SQUIRREL (N), 2427 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 02, 2013 | Routine | 2 | 2 | Details / Comments |
|
Jan 03, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Dec 11, 2012 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 20, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 01, 2012 | Routine | 5 | 10 | Details / Comments |
May 02, 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
MAKE HANDSINK ACCESSIBLE FOR USE. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Nonfood-contact surfaces clean
CONTINUE TO CLEAN FILTERS UNDER COOKING UNITS WHERE NEEDED. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef (Cold Holding) | 35.0F |
| Lettuce (Cold Holding) | 35.0F |
| Tomatoes chopped (Cold Holding) | 34.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
Jan 03, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).
FAILURE TO COMPLY WITH 5-DAY NOTICE (further action shall be taken)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 47.0F |
| Lettuce (Refrigerator) (Cold Holding) | 60.0F |
| Cheese (Refrigerator) (Cold Holding) | 52.0F |
| Chicken (Refrigerator) (Cold Holding) | 42.0F |
| Bison (Refrigerator) (Cold Holding) | 42.0F |
| Mussels (Refrigerator) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink) | 126.0F |
Dec 11, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready to eat, phf not date marked.(CORRECT VIOLATION WITHIN 5 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 | |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Freezer) | 22.0F |
| Bison meat (Freezer) (Cold Holding) | 25.0F |
| Turkey (Freezer) (Cold Holding) | 29.0F |
| Ham (Freezer) (Cold Holding) | 17.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 45.0F |
| Cheese (Refrigerator) (Cold Holding) | 50.0F |
| Chicken Wings (Refrigerator) (Cold Holding) | 42.4F |
| Pork (Refrigerator) (Cold Holding) | 41.0F |
| Fish - Tilapia (Refrigerator) (Cold Holding) | 44.0F |
Aug 20, 2012 (Follow-up)
Comments:CFPM-35361, #-35361
5-DAY NOTICE ABATED, 45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 8/1/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Freezer) | 11.0F |
| (Refrigerator) | 42.0F |
| (Refrigerator) | 37.0F |
| Chicken (Refrigerator) (Cold Holding) | 45.0F |
| Fish - Tilapia (Refrigerator) (Cold Holding) | 45.0F |
| Mussels (Refrigerator) (Cold Holding) | 43.0F |
Aug 01, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy regarding the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the kitchen handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold is accumulating on the ice maker's metal drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
The spring mix lettuce and sliced tomatoes in the under counter refrigerator are held at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
There is no thermometer in the coffin style freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths are resting on the cutting board and no sanitizing solution has been prepared. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have numerous grooves and are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips available to measure th concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The mop sink does not have a floor drain. Waste water drains into a pipe that runs through the wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The mop sink is not constructed of approved materials. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room doors are not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacles for feminine hygiene products are provided in the toilet rooms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in the display refrigerator and reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked foods is printed on the menu.
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) | 114.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 116.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 121.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 121.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 125.0F |
| (Refrigerator - under counter) | 28.0F |
| Hamburger patty (Refrigerator - under counter) (Cold Holding) | 36.0F |
| Mayonnaise (Refrigerator - under counter) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) | 31.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 61.0F |
| Lettuce spring mix (Refrigerator - under counter) (Cold Holding) | 61.0F |
| Cheddar Cheese (Refrigerator - under counter) (Cold Holding) | 60.0F |
| Swiss Cheese (Refrigerator - under counter) (Cold Holding) | 61.0F |
| (Refrigerator - display) | 43.0F |
| Chicken Wings (Refrigerator - display) (Cold Holding) | 49.0F |
| Fish - Tilapia (Refrigerator - display) (Cold Holding) | 46.0F |
| Hamburger patty (Grill) (Cooking) | 162.0F |
| Green Beans (Stove) (Holding) | 55.0F |
| Hot Water (Handwashing Sink - Bar) | 129.0F |
| Hot Water (Handwashing Sink - toilet room) | 134.0F |
| Hot Water (Handwashing Sink - toilet room) | 132.0F |
| Hot Water (Handwashing Sink - toilet room) | 132.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| Hot Water (3-compartment sink) | 114.0F |
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