THE PIG (N), 1320 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 15, 2014 | Complaint | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | May 16, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 06, 2013 | Routine | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jan 02, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 17, 2012 | Routine | 3 | 2 | Details / Comments |
|
Aug 22, 2012 | Routine | 1 | 2 | Details / Comments |
|
May 09, 2012 | Initial | 1 | 0 | Details / Comments |
Oct 15, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand washing sink located in dish washing area is blocked by utensils. (Corrected On Site) - Food separated and protected
Uncovered food items stored in walk-in-refrgirator. (Corrected On Site) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in the service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No Cold water at hand washing sink located in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
No air gap between 3-part sink under drain and floor drain. (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, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 106.0F |
| Hot Water (Handwashing Sink - kitchen) | 104.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Potatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Vegetables - cut (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Lentils (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
May 16, 2013 (Follow-up)
Comments:5day notice abated
If you have na questions,please contatact area supervisor Mr. Ronnie Taylorat (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Grits (Steam Table) (Hot Holding) | 155.0F |
| Pork (Steam Table) (Hot Holding) | 188.0F |
| Oysters (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Refrigerator - reach-in) | 39.0F |
| Barbecue (Steam Table) (Hot Holding) | 166.0F |
May 06, 2013 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
EMPLOYEES WERE OBSERVED USING BARE HAND CONTACT WITH READY TO EAT FOODS AT VISIT. GLOVES OR UTENSILS MUST BE USED IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL FOOD STORED IN THE WALK-IN AND REACH IN UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE. SEVERAL ITEMS WERE STORED ON ICE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN A SANITIZING SOLUTION AT VISIT. WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
HAND SINK DID NOT HAVE COLD RUNNING WATER AT VISIT DUE TO A LEAK. ALL HAND SINKS MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.4F |
| (Refrigerator - reach-in) (Cold Holding) | 50.6F |
| (Refrigerator - reach-in) (Cold Holding) | 51.3F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 52.8F |
| (Reach-in Freezer) (Cold Holding) | 7.1F |
| (Refrigerator - reach-in) (Cold Holding) | 41.5F |
| (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 51.8F |
| Meatballs (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| Pork (Grill) (Hot Holding) | 187.0F |
| Pork Chop (Grill) (Hot Holding) | 149.0F |
| Grits (Stove) (Hot Holding) | 159.0F |
| Oysters (Deep Fryer) (Hot Holding) | 176.0F |
| (Refrigerator - beverage) (Cold Holding) | 39.0F |
| (Refrigerator - beverage) (Cold Holding) | 37.9F |
Jan 02, 2013 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/17/12
45-DAY NOTICE ABATED FROM INPSECTION CONDUCTED ON 12/17/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Beef (Refrigerator) (Cold Holding) | 43.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| Clams (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 42.3F |
| Hot Water (Handwashing Sink) | 112.0F |
| Chicken (Freezer) (Cold Holding) | 16.0F |
Dec 17, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink blocked with dishes.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair.(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 | |
| (Refrigerator) | 51.0F |
| (Refrigerator) | 48.0F |
| (Freezer) | 17.0F |
| Onions raw (Refrigerator) (Cold Holding) | 59.8F |
| Meatballs (Refrigerator) (Cold Holding) | 57.0F |
| Goat (Refrigerator) (Cold Holding) | 53.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 125.0F |
| Pork (Grill) (Reheating) | 200.0F |
| Pork (Grill) (Cooking) | 168.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 47.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Turkey (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| grits (Refrigerator - walk-in) (Cold Holding) | 43.0F |
Aug 22, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerator not holding the proper temperature.(CORRECT VIOLATION WITHIN 45 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 | |
| (Refrigerator) | 45.0F |
| (Refrigerator) | 67.0F |
| (Freezer) | 2.0F |
| Potato salad (Refrigerator) (Cold Holding) | 42.0F |
| Beef (Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 125.0F |
| Hot Water (3-compartment sink) | 137.0F |
| Hot Water (Handwashing Sink - Bar) | 111.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
May 09, 2012 (Initial)
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)
NO OBJECTION TO THE ISSUANCE OF RESTAURANT LICENSE
IF YOU HAVE ANY QUESTIONS PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Meat (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
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