THUNDER GRILL, 50 MASSACHUSETTS AVE NE SPC 249, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 18, 2014 | Restoration | 1 | 0 | Details / Comments |
|
Jan 16, 2014 | Routine | 11 | 11 | Details / Comments |
| No violation noted during this evaluation. | Sep 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 09, 2013 | Complaint | 1 | 7 | Details / Comments |
|
Jan 28, 2013 | Complaint | 3 | 1 | Details / Comments |
|
Sep 10, 2012 | Complaint | 2 | 5 | Details / Comments |
| No violation noted during this evaluation. | Jul 26, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 29, 2012 | Complaint | 5 | 1 | Details / Comments |
| No violation noted during this evaluation. | Apr 17, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 04, 2012 | Sweep | 3 | 8 | Details / Comments |
Jan 18, 2014 (Restoration)
Violations:
- Sewage & waste water properly disposed
Garbage disposal unit is not working. Establishment provide invoice and working to maintain the unit.
Facility recent pest control invoice date 01/16/2014.
License restored.
If you have any questions please call area supervisor Ms. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
| Hot Water (Handwashing Sink) | 130.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - drawer) (Cold Holding) | 30.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Hot Water (Prep sink) | 125.0F |
Jan 16, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Hands clean and properly washed
No employee handwashing observed. - No bare hand contact with ready-to-eat foods or approved
Employee chopping lettuce with bare hands. - Adequate handwashing sinks properly supplied and accessible
Handsink on cook line is being used as a dish storage sink. - Proper cooking time and temperatures
Chicken not cooked to the proper temperature. - Proper cooling time & temperatures
Several cooked potentially hazardous food were not cooled to the proper temperature. - Proper cold holding temperatures
Cold food item(s) at the counter top refrigerators across from grill held at improper temperature(s). - Proper date marking & disposition
Ready to eat, potentially hazardous foods held in the refrigerator more than 24 hours were not date marked. - Insects, rodents, & animals not present
Mice dropping observed in the storage areas. Fruit flies observed in bar area. - Insects, rodents, & animals not present
Fly zapper stored above small oven in kitchen. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Single service sauce container was being used as a scoop for food. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). - Nonfood-contact surfaces clean
Grease, dust and dirt build up observed on and between cooking units. - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above). - Plumbing installed; proper backflow devices
No hot water at handsink. - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed. - Physical facilities: installed, maintained, & clean
Ceiling tiles in poor repair and missing. Pipe leaking under handsink at bar. - Physical facilities: installed, maintained, & clean
Floors, walls and ceilings have a build up of dirt, dust, grease and food debris. - Adequate ventilation & lighting; designated areas used
Light shields missing in several locations in kitchen.
SUMMARY SUSPENSION(In order for license to be restored a reinspection fee of $100 normal business hours or $400 non business hours must be paid and all items must be abated and approved by the DOH)
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 64.0F |
| Hot Water (Handwashing Sink - kitchen) | 63.0F |
| Hot Water (Handwashing Sink) | 57.0F |
| Chicken (Grill) (Cooking) | 153.0F |
| Chicken (Grill) (Cooking) | 130.0F |
| Cheese (Ice) (Cold Holding) | 56.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 51.0F |
| Sour Cream (Ice) (Cold Holding) | 64.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| (Freezer) | 20.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 42.0F |
| Bison Burger (Freezer) (Cold Holding) | 10.0F |
| Chicken raw (Freezer) (Cold Holding) | 10.0F |
| Beans (Freezer) (Cold Holding) | 14.0F |
| Turkey Burger (Freezer) (Cold Holding) | 20.0F |
| Salmon (Freezer) (Cold Holding) | 26.0F |
| Fish - Tilapia (Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Steam Table) (Hot Holding) | 141.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator) (Cold Holding) | 51.0F |
| Potato salad (Refrigerator) (Cold Holding) | 41.0F |
| Hamburger Patty Raw (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 45.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Turkey Burger (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Crab cake (Refrigerator - walk-in) (Cold Holding) | 41.6F |
| Calamari (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Cole slaw (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 55.0F |
| Beef (Refrigerator - walk-in) (Cooling) | 47.0F |
| Brisket (Refrigerator - walk-in) (Cooling) | 46.0F |
Sep 20, 2013 (Follow-up)
Comments:CFPM: WEI CHEE FOO FS-47335 EXP 10/15/2013. POOR SHAPED CUTTING BOARD REPLACED NEW. NOTICE ABATED FROM INSPECTION OF 09/09/2013.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Tomatoes sliced | 38.0F |
| Beef raw/ground | 40.0F |
| Shrimp raw | 40.0F |
| (Freezer) | 4.0F |
| Soup | 140.0F |
Sep 09, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food such as sliced tomato not held at proper temperature. (Corrected On Site) - Food properly labeled; original container
Unlabeled squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Mouse droppings observed at second floor dry food storage area(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
openings on ceiling observed in the kitchen . (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoop stored improperly in the ice machine located at bar.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards obesreved in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in uni-sex employee toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Employee toilet room door is not self closing. (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 Ms. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Chicken and Vegetables (Hot Holding Unit) (Hot Holding) | 137.0F |
| Chili (Refrigerator - seafood display) (Cold Holding) | 36.0F |
| Chili - Beef (Hot Holding Unit) (Hot Holding) | 157.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 142.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
Jan 28, 2013 (Complaint)
Violations:
- Hands clean and properly washed
HAND SINK WAS BLOCKED AT VISIT. HAND SINK MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES. (Corrected On Site) - 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 MUST BE MAINTAINTED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN ALL FLOORS UNDER AND BEHIND ALL EQUIPMENT TO REMOVE DIRT, DEBRIS, AND OLD RODENT DROPPINGS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Calamari (Refrigerator - drawer) (Cold Holding) | 43.1F |
| Fish (Refrigerator - drawer) (Cold Holding) | 42.2F |
| Chicken grilled (Steam Table) (Hot Holding) | 109.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hamburger patty (Refrigerator - drawer) (Cold Holding) | 35.0F |
| Beans (Steam Table) (Hot Holding) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 36.0F |
| (Reach-in Freezer) (Cold Holding) | -4.9F |
Sep 10, 2012 (Complaint)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee observed making bare hand contact with ready to eat foods. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Bottles stored inside of the bar handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. Soda nozzles at bar found unclean. (Corrected On Site) - Thermometers provided & accurate
Various reach-in freezers and refrigerators found without working thermometers. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food employee observed tasting food with bare finger. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in employee toilet room used by females. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Ceiling tile is missing in kitchen area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
COMPLAINT GENERATED: FOODBORNE ILLNESS SUSPECTED
CFPM: WEI CHEE FOO (47335) EXP. 10/15/13
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - under counter) | 40.0F |
| Tomato Sauce (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Ground Beef (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Corn (Ice) (Cold Holding) | 41.5F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Soup (Stove) (Cooking) | 173.0F |
| Soup (Stove) (Cooking) | 184.0F |
| (Refrigerator - reach-in) | 44.0F |
| (Reach-in Freezer) | 0.0F |
| Potato salad (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| (Refrigerator - under counter) | 37.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Turkey Burger (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Tomatoes chopped (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 40.0F |
Jul 26, 2012 (Follow-up)
Comments:NOTICE ABATED FROM INSPECTION OF 06/29/12.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Jun 29, 2012 (Complaint)
Violations:
- Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food contact surfaces, such as intereior of hot holding unit and mixer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food items not date marked in walk in cooler and refrigerators.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Refrigerator not maintaining proper temperature at 40 degrees or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Wei Chee Foo FS#47335 expire 10-15-13.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202) 442-5928.
| Temperatures | |
| Cole slaw | 65.0F |
| Hamburger patty | 44.0F |
| (Refrigerator - reach-in) | 41.0F |
| Hot Water | 120.0F |
| Brisket | 47.0F |
| (Refrigerator - walk-in) | 41.0F |
| Tripe | 46.0F |
| Soup | 140.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken | 127.0F |
| Rice | 147.0F |
Apr 17, 2012 (Follow-up)
Comments:cfpm: WEI CHRR FOO FS-47335 EXP 10/15/2013. NOTICE ABATED FROM INSPECTION CONDUCTED ON 04/04/2012. IF YOU HAVE ANY QUESTION, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - drawer) | 43.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
Apr 04, 2012 (Sweep)
Violations:
- Food separated and protected
Food items/containers stored on floor inside walk-in refrigeration unit. - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel and upper surface. Unclean food-contact surfaces - cutting boards and refrigeration shelving, soda gun nozzles at bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean cooking units - excess grease. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Refrigerated drawers maintaining proper temperature of 41 degrees F or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer(s) inside reach-in and walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Insect control device located over a food preparation area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food / beverages stored on floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Pots/pans improperly stored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves (rusty) and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Faucet on handsink inside employees restroom in need of repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - WEI CHEE FOO - #FS-47335 - expires 10/15/2013
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (04/09/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (05/21/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (3-compartment sink) | 128.0F |
| (Refrigerator - drawer) (Cold Holding) | 50.0F |
| (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Freezer) (Cold Holding) | 2.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Chicken grilled (Grill) (Cooking) | 151.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Meat (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Soup (Soup Warmer) (Hot Holding) | 160.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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