THE GREAT STEAK & POTATO CO., 50 MASSACHUSETTS AVE NE SPC 114, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 27, 2014 | Follow-up | 2 | 3 | Details / Comments |
|
May 19, 2014 | Routine | 4 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jan 29, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 17, 2014 | Routine | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | Nov 13, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 04, 2013 | Routine | 1 | 4 | Details / Comments |
|
Aug 05, 2013 | Follow-up | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 05, 2013 | Restoration | 0 | 0 | Details / Comments |
|
Jul 25, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 19, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Mar 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 27, 2013 | Routine | 3 | 0 | Details / Comments |
| No violation noted during this evaluation. | Apr 13, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 04, 2012 | SWEEP INSPECITON | 1 | 0 | Details / Comments |
May 27, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold foods hold above 41 degrees throughout restaurant. (repeat) (Corrected On Site) - Toxic substances properly identified, stored, used
Sanitizer buckets are not labeled. (repeat) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Four refrigeration units are holding well above 45 degrees F. Foods inside hold above 41 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
Thermometers not present in all reach in coolers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Air temperature in restaurant is extremely high. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
DC CFPM: HANNA S. FARAJ FS-56924 07/23/2016
ESTABLISHMENT IS REQUIRED TO MAINTAIN DOCUMENTATION OF BOTH EQUIPMENT AND FOOD TEMPERATURES EVERY FOUR HOUSE UNTILL THE FOLLOW UP INSPECTION. AT LEAST TWO FOOD TEMPERATURES SHALL BE TAKEN IN EACH UNIT AND DOCUMENTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT(202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (3-compartment sink) | 122.0F |
| Corned Beef (Reach-in Refrigerator) (Cold Holding) | 53.0F |
| Corned Beef (Reach-in Refrigerator) (Cold Holding) | 53.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 49.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Chicken (Ice) (Cold Holding) | 48.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 53.0F |
| Corned Beef (Reach-in Refrigerator) (Cold Holding) | 45.0F |
| Turkey (Reach-in Refrigerator) (Cold Holding) | 49.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 52.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 55.0F |
| Steak raw (Ice) (Cold Holding) | 43.0F |
| Steak raw (Ice) (Cold Holding) | 42.0F |
May 19, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (PIC stated that she has passed the exam but did not have the certificate on site. She also passed DOK). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink in the grill/griddle area is blocked with a bucket of sanitizer solution. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine.(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) - Toxic substances properly identified, stored, used
Bucket of sanitizing soluton is not labled with the common name of the chemical stored inside. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Blanched French fries cooled at room temperature in a large deep container prior to placing under refrigeration. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Boxes of bread stored directly on the floor in the food preparation area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM NOT ON DUTY. (PIC PASSED DOK)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)42-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (3-compartment sink) | 127.0F |
| (Reach-in Freezer) | 3.0F |
| (Reach-in Refrigerator) | 48.0F |
| Roast Beef (Reach-in Refrigerator) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Lettuce (Reach-in Refrigerator) (Cooling) | 45.0F |
| Sour Cream (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Broccoli (Refrigerator - counter top) (Cold Holding) | 34.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 57.0F |
| Steak raw (Refrigerator - counter top) (Cold Holding) | 32.0F |
| Peppers (Refrigerator - counter top) (Cold Holding) | 57.0F |
Jan 29, 2014 (Follow-up)
Comments:The Business has A written employee's health policy for food-borne illness.
Most recent pest control service date: 1/14/2013
If any question please call area supervisor MS.COLEMAN at 202-442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 41.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 42.0F |
Jan 17, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No properly functioning and supplied hand washing sink provided at the cook line. Note: The hand washing sink at the 3-part sink area is supplied and functioning properly. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
The handle for the ice scoop laid on the ice for drink the ice bin at the soda fountain station. Note: The scoop was removed; all of the ice in the bin was removed and discarded, the inside of the ice bin was sanitized before filling it back again with ice. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (products were ice down). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Single use items, packaged condiments were stored under a leaking drain line for the hand washing sink at the serving line. (Discarded). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The gasket for the door of the reach-in refrigerator behind the grill is not in good repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The drainage pipe for the hand washing sink at the cooking line is leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Steak raw (Mobile Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Onions raw (Mobile Refrigerator) (Cold Holding) | 41.0F |
| Peppers (Mobile Refrigerator) (Cooling) | 46.0F |
| Deli meat (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Hot Water (Handwashing Sink - kitchen) | 132.0F |
| Steak cooked (Grill) (Cooking) | 182.0F |
| Chicken (Mobile Refrigerator) (Cooling) | 46.0F |
| Cheese shredded (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Reach-in Freezer) | 20.0F |
Nov 13, 2013 (Follow-up)
Comments:all items abated
pest control visit 11/11/13
for questions call ms coleman at 202-442-5928
Nov 04, 2013 (Routine)
Violations:
- Correct response to questions
No certified food protection manager on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing sink blocked by utensils. (Corrected On Site) - Thermometers provided & accurate
No thermometer in prep-refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Mouse droppings observed in mop sink area. (Corrected On Site)
Establishment current business license is not posted.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) (Cold Holding) | 26.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 32.0F |
Aug 05, 2013 (Follow-up)
Violations:
- Correct response to questions
No certified food protection manager. - Proper cold holding temperatures
Cold foods such as lettus and sliced tomato not held at proper temperature. - Proper cooling methods used; adequate equipment for temperature control
Reach-in-referigerator temperature observed 49 oF and prep-refrigerator temperature observed 46 oF - Thermometers provided & accurate
No thermometer inside prep-refrigerator. - Plumbing installed; proper backflow devices
Leakage observed under handwashing sink located at service line.
Summary Suspension (In order for license to be restored a re-inspection fee of $ 100 normal business hours or $ 400 non-business hours must be paid and all items must be abated and approved by the DOH.
If you have any questions please call Ms. Jacqueline Coleman at 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| (Refrigerator - reach-in) (Cold Holding) | 49.0F |
Aug 05, 2013 (Restoration)
Comments:License restored.
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
Jul 25, 2013 (Follow-up)
Violations:
- Correct response to questions
No DC-Issued Certified Food Protection Manager.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct stated violation in five days.
if you have any questions,please contact the Area Supervisor Jacqueline Coleman on (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 127.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Jul 19, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site) - Physical facilities: installed, maintained, & clean
SEAL BASE OF HANDSINK TO WALL AT REAR.(CORRECT VIOLATION WITHIN 45 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 |
| (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Lettuce (Cold Holding) | 35.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| Potatoes (Cold Holding) | 41.0F |
| Lettuce (Cold Holding) | 35.0F |
Mar 15, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Steak raw (Cold Holding) | 40.0F |
| Potatoes (Cold Holding) | 41.0F |
| Peppers (Cold Holding) | 41.0F |
Feb 27, 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. - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean and sanitize cutting boards where needed.) - Insects, rodents, & animals not present
Continue to increase pest control measures for fruit fly activity on premise.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Lettuce (Cold Holding) | 41.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Handwashing Sink - Dishwash area) | 115.0F |
Apr 13, 2012 (Follow-up)
Comments:CFPM: JOHN FARAJ FS-45662 05/26/2013. NOTICE ABATED FROM INSPECTION OF 04/04/2012. IF YOU HAVE ANY QUESTION, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Apr 04, 2012 (SWEEP INSPECITON)
Violations:
- Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. CHICKEN WAS NOT IN COMPLAINCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ITEMS MUST BE ABATED WITHIN FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| (Reach-in Freezer) (Cold Holding) | 5.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| Fries (Deep Fryer) (Hot Holding) | 153.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 80.0F |
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