THE PINCH-N (N), 3548 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 03, 2014 | Routine | 3 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jul 30, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 09, 2013 | Routine | 4 | 1 | Details / Comments |
|
Jul 24, 2012 | Routine | 0 | 5 | Details / Comments |
|
Apr 26, 2012 | Follow-up | 0 | 1 | Details / Comments |
|
Apr 24, 2012 | Preoperational | 3 | 2 | Details / Comments |
Apr 03, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a receipt from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw shrimp stored in plastic bag stored on top of raw chicken. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Reach-in refrigerator seals throughout the bar are food debris encrusted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Multiple sighting of roaches in bar area and rear stairwell. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Back door left open. (Corrected On Site) - Nonfood-contact surfaces clean
Egregious grease buildup on sides of equipment and floors. (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 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 133.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Eggs (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - display) (Cold Holding) | 41.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 34.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
Jul 30, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 7-9-13 WAS ABATED.
Certified Food Manager Carl E. Eyester FS#50875 expire 3-11-15.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPRVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 39.0F |
| Onions raw | 40.0F |
| Lettuce | 40.0F |
| Tomatoes sliced | 41.0F |
| Mushrooms | 40.0F |
| Peppers | 40.0F |
| Cole slaw | 40.0F |
| Blue Cheese | 41.0F |
Jul 09, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/ICE BOX/CAN OPENER/BAR SODA HOSES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - 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) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM CARL E EYESTER FS-50875 EXP. 03-11-2015
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 6/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
Jul 24, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink(s) in food preparation and bar areas. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves. (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
Rear door exit area leading to dumpster location in poor repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Inadequate lighting inside hood over cooking units - electrical malfunction lighting inoperable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Hood and filters especially over grill area in need of cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - STEPHANIE SHARKEY - #FS-50879 - expires 03/11/2015
NON-CRITICAL ITEMS STATED NOT CORRECTED ON SITE MUST BE CORRECTED WITHIN 45-DAYS (09/06/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink) | 130.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 9.0F |
| (Refrigerator - beverage) (Cold Holding) | 41.0F |
Apr 26, 2012 (Follow-up)
Violations:
- Physical facilities: installed, maintained, & clean
REPLACE STAINED CEILING TILE IN BAR AREA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER STEPHANIE SHARKEY FS-50879-EXPIRES 03/11/2015
NOTICE ISSUED ON 4/24/2012 HAS BEEN ABATED.
NO OBJECTION TO THE ISSUANCE OF A RESTAURANT LICENSE.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| (Reach-in Freezer) (Cold Holding) | 4.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.4F |
Apr 24, 2012 (Preoperational)
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
No handwashing signage at handwashing sink. - Consumer advisory provided for raw or undercooked foods
No consumer advisory posted (Corrected On Site) - Sewage & waste water properly disposed
Garbage disposal is installed in handwashing sink. - Adequate ventilation & lighting; designated areas used
Lights in kitchen ceiling not shielded.
CERTIFIED FOOD MANAGER STEPHANIE SHARKEY FS-50879-EXPIRES 03/11/2015
NOT APPROVED FOR ISSUANCE OF RESTAURANT LICENSE
ALL ITEMS MUST BE CORRECT.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 1.7F |
| (Refrigerator - reach-in) (Cold Holding) | 0.0F |
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