THE QUEEN VIC (N), 1206 H ST NE, 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. | Feb 21, 2014 | Routine | 0 | 0 | Details / Comments |
|
Nov 23, 2013 | Complaint | 0 | 3 | Details / Comments |
|
Jun 04, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
May 22, 2013 | Routine | 4 | 1 | Details / Comments |
|
Feb 26, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Dec 12, 2012 | Routine | 2 | 3 | Details / Comments |
|
Jul 25, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 19, 2012 | Routine | 2 | 2 | Details / Comments |
Feb 21, 2014 (Routine)
Comments:duplicate
Nov 23, 2013 (Complaint)
Violations:
- Correct response to questions
A DC CERTIFIED FOOD MANAGER MUST BE ON PREMISES AT ALL TIMES DURING HOURS OF OPERATION. IN ORDER TO OBTAIN THE DC CERTIFIED FOOD MANAGERS CARD YOU MUST DO THE FOLLOWING: 1)BRING ORGINAL CERTIFICATE AND TEST SCORE TO 899 NORTH CAPITOL STREET NE. MONDAY-FRIDAY 8:30 AM -4:30 PM 2) BRING TWO FORMS ID ONE MUST BE A PICTURE ID. 3) A CHECK OR MONEY ORDER FOR 35.00 DOLLARS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
AREA AROUND DUMPSTER CONTAINED TRASH AND DEBRIS. THIS AREA MUST BE KEPT CLEAN AT ALL TIMES IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-NOEL QUINN EXAM DATE 1/26/2012 EXPIRES 1/26/2015.
ALL ITEMS MUST BE ABATED PRIOR TO NEXT ROUTINE VISIT.
COMPLAINT WAS NOT VALID AT TIME OF VISIT.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 35.9F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| Fish - Cod (Refrigerator - drawer) (Cold Holding) | 36.5F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 35.9F |
| (Freezer) (Cold Holding) | -7.2F |
Jun 04, 2013 (Follow-up)
Violations:
- Physical facilities: installed, maintained, & clean
Floor drain need proper cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5 DAY ITEMS ABATED FROM INSPECTION CONDUCTED 5/22/13.
45 DAY ITEMS ABATED FROM INSPECTION CONDUCTED 5/22/13.
OTHER NON CRITICAL ITEMS WILL BE CHECKED LATER.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
May 22, 2013 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEE WAS DRINKING FROM AN OPEN CONTAINER AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL FOOD STORED IN THE REACH IN AND WALK IN UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLANCE AT VISIT.(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. SEVERAL COLD FOOD ITEMS WERE NOT IN COMPLINACE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN UNIT AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT MUST PROVIE A SCREEN DOOR IN ORDER TO PREVENT ENTRY OF PEST IF REAR DOOR IS OPEN.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WTIHIN FIVE FOR FORTY FIVE DAYS.
HOT FOOD IS PREPARED TO ORDER.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 51.6F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 46.4F |
| (Refrigerator - walk-in) (Cold Holding) | 34.3F |
| Fish - Pollock (Refrigerator - drawer) (Cold Holding) | 41.1F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Mussels (Refrigerator - pizza prep unit) (Cold Holding) | 40.2F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 48.2F |
Feb 26, 2013 (Follow-up)
Violations:
- Proper date marking & disposition
Potentially hazardous, ready to eat food not date marked as cited 2/12/12.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further actions shall be taken)
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/12/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Hamburger Patty Raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 43.0F |
Dec 12, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate 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 5 CALENDAR DAYS) - Proper date marking & disposition
All food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
Consumer Advisory not provided. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
labels not provided on condiments. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Lid not provided on waste container in female bathroom. (Corrected On Site)
Certified Food Manager Ryan Exam date 8-2-11.
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 | |
| Tartar Sauce | 40.0F |
| Chicken | 41.0F |
| Beans | 40.0F |
| Duck | 32.0F |
| Steak raw | 40.0F |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 34.0F |
| Hamburger Patty Raw | 38.0F |
| Rice and Beans | 40.0F |
Jul 25, 2012 (Follow-up)
Violations:
- Correct response to questions
The person in charge provided a certificate 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 as cited 7/19/12.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 7/19/12
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 108.0F |
| (Refrigerator) | 45.0F |
| (Refrigerator - walk-in) | 42.0F |
Jul 19, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate 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 5 CALENDAR DAYS) - Food separated and protected
Eggs stored above oysters.(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)
CORRECT ITEMS STATED WITHIN-5 DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator) (Cold Holding) | 45.0F |
| Cheese (Refrigerator) (Cold Holding) | 44.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Rice (Refrigerator) (Cold Holding) | 42.0F |
| Carrots (Refrigerator) (Cold Holding) | 41.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 44.0F |
| (Refrigerator) | 38.0F |
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