Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
---|---|---|---|---|---|
|
Jun 09, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
May 20, 2014 | Routine | 3 | 1 | Details / Comments |
|
Sep 27, 2013 | Routine | 2 | 3 | Details / Comments |
No violation noted during this evaluation. | Dec 04, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 28, 2012 | Routine | 2 | 1 | Details / Comments |
|
Mar 30, 2012 | Follow-up | 3 | 1 | Details / Comments |
|
Feb 07, 2012 | Routine | 5 | 1 | Details / Comments |
Temperatures | |
(Walk-in Refrigerator) | 36.0F |
Hot Water (Handwashing Sink - kitchen) | 130.0F |
Temperatures | |
Hot Water (Handwashing Sink) | 120.0F |
Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 36.8F |
Scallops (Refrigerator - reach-in) (Cold Holding) | 39.3F |
Tofu (Refrigerator - reach-in) (Cold Holding) | 38.3F |
Carrots (Refrigerator - reach-in) (Cold Holding) | 36.1F |
Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.3F |
Beef (Refrigerator - reach-in) (Cold Holding) | 39.3F |
Mussels (Refrigerator - reach-in) (Cold Holding) | 36.9F |
(Refrigerator - walk-in) (Cold Holding) | 39.9F |
(Freezer - walk-in) | -14.1F |
(Refrigerator - reach-in) (Cold Holding) | 2.3F |
(Reach-in Freezer) (Cold Holding) | -4.0F |
Temperatures | |
Hot Water (Handwashing Sink - kitchen) | 115.0F |
Hot Water (Handwashing Sink - Bar) | 120.0F |
Hot Water (Handwashing Sink - toilet/female) | 116.0F |
Scallops (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Steak raw (Refrigerator - reach-in) (Cold Holding) | 37.5F |
Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.5F |
Squid (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Rice (Rice Steamer) (Hot Holding) | 156.0F |
Red Onions - sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
(Dishwashing Machine - Final Rinse Cycle) | 180.0F |
(Refrigerator - reach-in) | 39.0F |
(Refrigerator - sandwich prep unit) | 39.0F |
(Refrigerator - walk-in) | 39.0F |
Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.5F |
Pad Thai (Steam Table) (Hot Holding) | 155.0F |
Temperatures | |
Hot Water (Handwashing Sink - kitchen) | 115.0F |
Scallops (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Temperatures | |
Hot Water (Handwashing Sink - kitchen) | 120.0F |
Scallops (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 38.9F |
Squid (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 36.0F |
(Final Rinse Cycle - Warewashing Machine) | 140.0F |
Rice (Rice Steamer) (Hot Holding) | 155.0F |
(Refrigerator - reach-in) | 39.0F |
(Refrigerator - reach-in) | 39.0F |
(Reach-in Freezer) | 0.0F |
Temperatures | |
Hot Water (3-compartment sink) | 122.0F |
Hot Water (3-compartment sink) | 127.0F |
Hot Water (Handwashing Sink) | 121.0F |
Hot Water (Handwashing Sink - kitchen) | 124.0F |
Hot Water (Handwashing Sink - Bar) | 129.0F |
(Refrigerator - reach-in) | 40.0F |
(Freezer - walk-in) | -7.0F |
(Refrigerator - walk-in) | 40.0F |
(Refrigerator - open display) | 39.0F |
Broccoli (Refrigerator - open display) (Cold Holding) | 45.0F |
American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
Chicken (Steam Table) (Hot Holding) | 167.0F |
Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
Beef (Refrigerator - open display) (Hot Holding) | 47.0F |
Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
Shrimp raw (Refrigerator - open display) (Cold Holding) | 46.0F |
Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
Rice (Steam Cooker) (Hot Holding) | 156.0F |
Fried Rice (Steam Cooker) (Hot Holding) | 157.0F |
Beef raw/ground (Refrigerator - open display) (Cold Holding) | 44.0F |
Temperatures | |
Hot Water (Handwashing Sink) | 123.0F |
Hot Water (Handwashing Sink - kitchen) | 118.0F |
Hot Water (Handwashing Sink - Bar) | 121.0F |
Hot Water (3-compartment sink) | 128.0F |
(Refrigerator - walk-in) | 37.0F |
(Refrigerator - open display) | 39.0F |
(Freezer - walk-in) | -6.0F |
(Refrigerator - under counter) | 38.0F |
Carrot Salad (Refrigerator - open display) (Cold Holding) | 45.0F |
Broccoli (Refrigerator - open display) (Cold Holding) | 43.0F |
Beans (Refrigerator - open display) (Cold Holding) | 47.0F |
Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 42.0F |
Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
Rice (Rice Steamer) (Hot Holding) | 167.0F |
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SIMPLY SMILES | Washington, DC |
Name |
---|
BLONDIE'S SPA/HAIR SALON |
THE REGENT THAI CUISINE |
PLUM BLOSSOM |
CITY 2 CAFE |
COCO VA |
POLICY (N) |
CARTER'S BEAUTY SALON |
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