THE LIAISON CAPITOL HILL, 415 NEW JERSEY AVE 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. | May 09, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
May 02, 2014 | Follow-up | 2 | 1 | Details / Comments |
|
Apr 25, 2014 | Routine | 5 | 0 | Details / Comments |
|
Nov 29, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Nov 19, 2013 | Routine | 7 | 5 | Details / Comments |
| No violation noted during this evaluation. | Nov 14, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 06, 2012 | Routine | 4 | 4 | Details / Comments |
|
Mar 15, 2012 | Complaint | 2 | 2 | Details / Comments |
|
Nov 30, 2011 | Complaint | 1 | 2 | Details / Comments |
May 09, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 442-5928.
| Temperatures | |
| Ham (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
May 02, 2014 (Follow-up)
Violations:
- Required records available: shellstock tags, parasite destruction
No shellfish tag presented for the fresh mussels cold held in the walk-in refrigerator. (Corrected On Site) - Proper cold holding temperatures
Cold food items (cheese, steaks, anchovies, sliced tomatoes, onions, chicken, salad dressings, etc) held at improper temperature(s) at counter top and walk-in refrigerators.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Counter top refrigerators have not been able to hold the required 41 degree F or below temperature so they will be used to store food items that need time and temperature control for safety. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Walk-in refrigerator not holding the required 41 degree F or below temperature to store foods that need time and temperature control for food safety. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: CALVIN HINES, FS-46489, EXP: 06/23/2014
CEASE AND DESIST SPECIALIZED PROCESSING ACTIVITIES SUCH AS 'CURING, SMOKING AND REDUCED OXYGEN PACKAGING' UNTIL YOU OBTAIN HEALTH DEPARTMENT APPROVAL. CORRECT ITEMS WITHIN 5 DAYS. FAILURE TO COMPLY WITH 5-DAY NOTICE (further action shall be taken). IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Dog (3-compartment sink) | 116.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Onion Rings (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 62.0F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 62.0F |
| Potatoes (Refrigerator - counter top) (Cold Holding) | 59.0F |
| Steak raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Blue Cheese (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Anchovies (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 51.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 51.0F |
| Fruit - cut or sliced (Refrigerator - counter top) (Cold Holding) | 58.0F |
| Peppers (Refrigerator - reach-in) (Cold Holding) | 51.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 56.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 50.0F |
| Salad Dressing (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| Salad Dressing (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| Bacon (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| (Walk-in Freezer) | 10.0F |
| (Walk-in Refrigerator) | 45.0F |
| Hot Water (Handwashing Sink - toilet room) | 100.0F |
| Cheese (Hot Holding Unit) (Hot Holding) | 140.0F |
Apr 25, 2014 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
No shelstock tag accompanied mussels that were stored in walk-in refrigerator. The Chef/Manager couldn't provide the shellstock tag upon request at visit. Product has been discarded at visit. (Corrected On Site) - Proper reheating procedures for hot holding
Collard greens improperly reheated. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) at the reach-in refrigerators at the cookline. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Toxic substance not stored at designated place away from food contact surfaces. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CEASE AND DESIST SPECIALIZED PROCESSING ACTIVITIES UNTIL YOU GET APPROVAL FROM DC DOH.
FOOD PREPARATION REFRIGERATORS AT THE COOKLINE WERE NOT KEEPING THE REQUIRED 41 DEGREE F OR BELOW TEMPERATURES.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
CORRECT ITEM STATED WITHIN 5 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 1332.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 130.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (Handwashing sink - coffee station) | 130.0F |
| Hot Water (Handwashing Sink - kitchen) | 133.0F |
| (Walk-in Freezer) | -10.0F |
| (Walk-in Refrigerator) | 38.0F |
| Beef (Refrigerator - drawer) | 39.0F |
| Quail (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Greens (Hot Holding Unit) (Hot Holding) | 115.0F |
| Gravy (Hot Holding Unit) (Hot Holding) | 130.0F |
| Blue Cheese (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Potatoes (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Fruit Salad (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Tomato Sauce (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| (Walk-in Refrigerator) | 40.0F |
| Milk (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Macaroni and cheese (Countertop) (Holding) | 138.0F |
| Ice Cream (Reach-in Freezer) (Cold Holding) | 1.0F |
| Grits (Stove) (Hot Holding) | 110.0F |
Nov 29, 2013 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no hand washing signage at the hand washing sink located in the kitchen. (Corrected On Site) - Proper hot holding temperatures
Hot foods held at improper temperature. (Corrected On Site) - Proper cold holding temperatures
Cold food items held at improper temperature in prep-refrgirator. (Corrected On Site)
Recent pest exterminator service date on 11/26/2013.
5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/19/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Chicken Wings (Hot Water Bath) (Hot Holding) | 82.0F |
| Noodles (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | -20.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Freezer) (Cold Holding) | 1.0F |
| (Refrigerator - drawer) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 31.0F |
Nov 19, 2013 (Routine)
Violations:
- Hands clean and properly washed
AN EMPLOYEE HAND WASHING SIGN MUST BE POSTED IN BOTH MALE AND FEMALE EMPLOYEE RESTROOMS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL FOOD STORED IN THE WALK IN UNIT MUST BE COVERED AND PROTECTED FROM CONTAMINATION AT ALL TIMES. ALL OPENED DRY FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
ALL CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. SEVERAL CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. ICE MACHINE CONTAINED SLIGHT MOLD BEHIND THE DRIP PANEL AT VISIT. ALSO HAD CALCIUM BUILD-UP ON THE OUTSIDE OF THE MACHINE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS AND DISGARDED IF FOUR OR MORE HOURS HAVE PASSED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK IN UNIT MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site) - Insects, rodents, & animals not present
ESTABLISHMENT HAD ROACHES AT VISIT. ESTABLISHMENT HAD A SERVICE FROM AMERICAN PEST ON THE DATE OF INSPECTION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ALL FOOD MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN SANITIZER AT VISIT. SANITIZING BUCKETS MUST BE SET UP AT ALL STATIONS AND CLOTHS STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE GLASS WASHING MACHINE AT THE BAR DID NOT HAVE SANITIZER AT VISIT. THIS MACHINE MUST HAVE SANITIZER AT ALL TIMES IN ORDER TO MAINTAIN PROPER SANITATION OF GLASSES. - Nonfood-contact surfaces clean
EXTERIOR OF EQUIPMENT THROUGH THE KITCHEN AREA CONTAINED FOOD PARTICLES, DEBRIS, GREASE BUILD UP, DUST AND DIRT. EXTERIOR OF ALL EQUIPMENT MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST. ALL STORAGE AREAS MUST BE FREE OF FOOD PARTICLES AND DEBRIS. ALL PREP TABLES AND LEGS OF PREP TABLES MUST BE CLEAN.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-CALVIN HINES JR. FS-46489 EXP-6/23/2014
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLSHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 39.2F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| Squash (Refrigerator - reach-in) (Cold Holding) | 63.0F |
| Chicken fried (Pan) (Hot Holding) | 80.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 36.2F |
| Salmon (Pan) (Hot Holding) | 99.2F |
| Fries (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 41.7F |
| (Refrigerator - walk-in) (Cold Holding) | 37.2F |
| (Freezer - walk-in) (Cold Holding) | -8.6F |
| (Refrigerator - reach-in) (Cold Holding) | 43.3F |
| (Reach-in Freezer) (Cold Holding) | -5.4F |
| Duck (Refrigerator - drawer) (Cold Holding) | 37.3F |
| Steak raw (Refrigerator - display) (Cold Holding) | 35.0F |
| (Refrigerator - drawer) (Cold Holding) | 37.4F |
Nov 14, 2012 (Follow-up)
Comments:CFPM: WESLEY MORTON FS-52289 EXP 06/07/2013. CUTTING BOARD AND THERMOMETER ARE UNDER ORDER AND WAITING FOR DELIVERY. COMPLETE CORRECTION OF ITEMS NOTICED IN 11/06/2012 INSPECTION.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - drawer) | 38.0F |
| (Freezer - walk-in) | -2.0F |
Nov 06, 2012 (Routine)
Violations:
- Food separated and protected
Food item not protected from contamination. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean ice machine in rear. (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) - Proper date marking & disposition
Observed food containers not date marked prepared on premises. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Theremometer(s) not provided in all refrigeration. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Observed boxes of food items stored on floor in side walk in cooler/ floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Wooden cutting board has split and cracks. (CORRECT VIOLATION WITHIN 5 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)
Certified Food Manager Wesley A. Morton FS#52289 expire 6-7-13.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Blue Cheese | 45.0F |
| Gravy | 140.0F |
| Sauce | 160.0F |
| Fish | 44.0F |
| Fish | 47.0F |
| Shrimp raw | 40.0F |
| Crab meat | 40.0F |
| Rice | 48.0F |
| Hamburger cooked | 160.0F |
| (Refrigerator) | 30.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - drawer) | 38.0F |
| (Freezer) | -8.0F |
| (Freezer - walk-in) | -9.0F |
| (Refrigerator) | 34.0F |
| (Refrigerator - walk-in) | 41.0F |
| Hot Water | 115.0F |
| Mussels (Refrigerator - drawer) | 40.0F |
Mar 15, 2012 (Complaint)
Violations:
- Food separated and protected
Food items uncovered. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
Clean exterior of grease container, also around and under to remove spillage from cement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Grease container has missing wheeles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Devil eggs 40 degrees.
Certified Food Manager Anthony Kidrick FS#44359 expire 5-13-13.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Shrimp raw | 39.0F |
| Cole slaw | 45.0F |
| Ribs | 40.0F |
| Hamburger cooked | 40.0F |
| Cheese | 40.0F |
| (Reach-in Freezer) | -7.0F |
| (Refrigerator) | 33.0F |
| Hot Water | 115.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken | 160.0F |
Nov 30, 2011 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)A bag of open oatmeal stored on the floor inside the small store room - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean floors behind the bar
CFH: Anthony Kidrick FS:44359 EXP:05/13/2013
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman.
No evidence of the complaint. All dogs are seated outside on the doggie patio.
| Temperatures | |
| beef cheeks (Table) (Hot Holding) | 168.0F |
| Chicken fried (Table) (Preparation) | 145.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Fish - Cod (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Caesar Dressing (Salad Prep Unit) (Cold Holding) | 39.0F |
| Ranch dressing (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 177.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in produce) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Freezer - walk-in) | -10.0F |
| (Reach-in Freezer) | -12.0F |
THE LIAISON CAPITOL HILL respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about THE LIAISON CAPITOL HILL, 415 NEW JERSEY AVE NW, Washington, DC »