TONIC, 2036 G ST NW, 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. | Oct 31, 2014 | License Restoration | 0 | 0 | Details / Comments |
|
Oct 31, 2014 | Routine | 11 | 8 | Details / Comments |
|
May 29, 2014 | Complaint | 3 | 4 | Details / Comments |
| No violation noted during this evaluation. | Aug 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 08, 2013 | Routine | 3 | 2 | Details / Comments |
|
Apr 26, 2013 | Routine | 2 | 3 | Details / Comments |
Oct 31, 2014 (License Restoration)
Comments:DC CFPM: Jeremya Pollok, FS-60721, Exp: 03/01/2017
Establishment has now running hot water (132 degree F maximum measured water temperature at hand washing sink at all faucets.
All items have been abated from the routine inspection, which resulted in summary suspension, conducted on 10/31/2014.
License has been restored.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at ((202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink - kitchen) | 132.0F |
| Hot Water (Handwashing Sink - toilet/male) | 114.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 40.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Sauce (Ice) (Cold Holding) | 38.0F |
Oct 31, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS - Adequate handwashing sinks properly supplied and accessible
THE HANDWASHING SINK IS BLOCKED WITH UTENSILS AND PLATES - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN AND BASEMENT PREP TABLE, UNCLEAN CAN OPENER, UNCLEAN PREP TABLE WITH RTE FOOD, UNCLEAN MEAT SLICER, FOOD DEBRIS INSIDE SODA GUNS - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS - Thermometers provided & accurate
NO AVAILABLE THERMOMETERS TO CHECK FOOD TEMP - Insects, rodents, & animals not present
FLIES SEEN IN THE KITCHEN - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION - Utensils, equipment & linens: properly stored, dried, & handled
CLEANED PLATES AND POTS ARE NOT STORED IN A MANNER THAT ALLOWS AIR DRY - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTIING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT THROUGHOUT THE KITCHEN, THE BASEMENT, FLOOR, EQUIPMENTS, UTENSILS, WALLS, REACH-IN COOLERS, DOOR KNOBS - Hot & cold water available; adequate pressure
THERE IS NO HOT WATER AT 110 DEGREES F AT EVERY HANDSINK IN THE ESTABLISHMENT - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IN THE KITCHEN IS OUT OF ORDER - Sewage & waste water properly disposed
THERE IS NO AIR GAP AT THE 3-COMPARTMENT SINK MAIN PIPES LEADING TO THE FLOOR DRAIN
SUMMARY SUSPENSION ISSUED DUE TO NO HOT WATER AND CIRCUMSTANCIES THAT MAY ENDAGER PUBLIC HEALTH.
The Business has a written employee's health policy for food-borne illness.
CFPM JEREMY A POLLAR FS-60721 Exp. 03/01/2017
Most recent pest control service date: 10/14/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 122.3°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 45.0F |
| Hot Water (3-compartment sink) | 65.0F |
| Hot Water (Handwashing Sink - kitchen) | 81.0F |
| Hot Water (Handwashing Sink) | 72.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 42.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 48.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 49.0F |
| Mozzarella Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 49.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 46.0F |
May 29, 2014 (Complaint)
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
Food items not covered or protected from contamination. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean soda nozzle behind bar. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Sneeze guard not provided to protect food from contamination between hand sink and work table in expo area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Sanitary holder not provided for ice scoop. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATION 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 | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - Bar) | 123.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Guacamole | 52.0F |
| (Salad Prep Unit) | 50.0F |
| Salmon | 45.0F |
| Hamburger Patty Raw | 52.0F |
| (Refrigerator - pizza prep unit) | 35.0F |
| (Refrigerator) | 40.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink) | 116.0F |
Aug 15, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISER, MRS. COLEMAN AT (202)535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Handwashing Sink) | 112.0F |
Aug 08, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces continue to clean gaskets where needed. Clean cutting boards where needed. - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Continue to increase pest control measures for roach activity and rodent proof rear door.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean exterior of deep fat fryer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN, AREA SUPERVISOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) | 3.0F |
| Eggs (Cold Holding) | 41.0F |
| salsa (Cold Holding) | 40.0F |
| Macaroni and cheese (Cold Holding) | 38.0F |
Apr 26, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETERS IN SOME REACH IN UNITS. (Corrected On Site) - Insects, rodents, & animals not present
LARGE GAB IN REAR DOOR OF ESTABLISHMENT. - Plumbing installed; proper backflow devices
NON WORKING GARBAGE DISPOSAL.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
BULK ITEMS AND TRASH STORED IN SERVICE AREA. (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beef Macaroni (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| Milk (Refrigerator - walk-in) (Cold Holding) | 40.0F |
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