THE HEIGHTS, 3115 14TH ST 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. | Aug 21, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 11, 2014 | Routine | 6 | 7 | Details / Comments |
| No violation noted during this evaluation. | May 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 01, 2013 | Routine | 4 | 1 | Details / Comments |
Aug 21, 2014 (Follow-up)
Comments:ALL VIOLATIONS ABATED (25 DCMR 802.1, 1900.1, 3210.1(c)).
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Walk-in Refrigerator) | 38.0F |
Aug 11, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee touching ready to eat sandwich with bare hands. Washed hands and put on single use gloves. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Shell stock removed from original container and placed in separate working containers in reach refrigerator in grill area. No tags attached. Original tag is with the bag. Chef made copy of the tag and placed with working containers. (Corrected On Site) - Food separated and protected
Raw eggs stored in walk in above seafood. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed inside dishwasher. Unclean food-contact surfaces (Dishwasher racks) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) in the meat/sandwich prep unit in the grill area (food inside reach in part and on top. Food removed from reach in and placed in the walk in. Manager has been instructed to keep the food in working containers on the top under time/temperature logs. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Meat reach in refrigerator unit temperature is 50 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Working containers holding juice underneath bar not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Presence of fruit flies behind bar and cockroach presence in dishwashing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food in meat reach in and bread for appetizer service uncovered. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards have deep cuts and stains. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Mechanical dishwasher not reaching minimum final rinse temperature of 125 nor have the right minimum PPM's of chlorine. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Missing ceiling tiles above walk in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS
Due to meat reach in unit being out of temperature, restaurant is required to keep time and temperature logs until proof that reach in cooler in grill area is fixed.
They are looking to make their own tonic water. They have Citric Acid crystal additive. They are still in the works of making it. It has not been sold to the public yet. I did give manager (Stephan) Arian's email address and the steps that would need to be taken if Arian declares that it needs a variance and HACCP plan.
If you have any questions, please contact Area Supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing sink - coffee station) | 119.8F |
| Hot Water (Handwashing Sink - Bar) | 115.6F |
| Hot Water (Handwashing Sink - toilet room) | 116.4F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 126.0F |
| Old Bay Aioli (Sandwich Prep Refrigerator) (Cooling) | 49.4F |
| Chipotle Mayo (Sandwich Prep Refrigerator) (Cooling) | 46.4F |
| (Walk-in Refrigerator) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - sandwich prep unit) | 50.0F |
| Avocado Puree (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Calamari (Refrigerator - reach-in) (Cold Holding) | 40.4F |
| Mashed potatoes (Hot Holding Unit) (Hot Holding) | 190.8F |
May 09, 2013 (Follow-up)
Comments:Notice abated from the inspection conducted on 4/01/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 36.1F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| Bacon (Refrigerator - reach-in) (Cold Holding) | 40.9F |
| Marinara Sauce (Stove) (Cooking) | 194.0F |
| Ginger Sauce (Refrigerator - counter top) (Cold Holding) | 34.3F |
Apr 01, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENCILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM KYLE J. MCNEEL FS- 50769 EXP.03-24-2015
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.7°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 141.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 49.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
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