TOWN TAVERN (N), 2323 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 27, 2013 | Routine | 1 | 0 | Details / Comments |
|
Aug 13, 2012 | Follow-up | 2 | 1 | Details / Comments |
|
Aug 06, 2012 | Routine | 9 | 18 | Details / Comments |
Feb 27, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(soda gun holders at the bar contain a build up (Corrected On Site)
If you have any questions,please contact area supervisor Mr.ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Aug 13, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES. (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Nonfood-contact surfaces clean
ACCUMULATION OF DUST AND GREASE ON PARTS OF THE GRILL VENTILATION HOOD(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM GRACIE LHEE FS- 52552 Exp. 12/14/2014
Most recent pest control service date: 06/25/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 102.9°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - Bar) | 124.0F |
| Hot Water (3-compartment sink) | 123.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Peppers (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
Aug 06, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Management awareness; policy present
The establishment did not provide proof of an employee health policy regarding the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the main bar's handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the handwashing sinks at the main bar and kitchen. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink in the dishwash area and the front bar on the 2nd floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw shell eggs are stored above ketchup, mayonnaise, and other condiments in the under counter refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is an accumulation of mold on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The dishwash machine's chlorine sanitizer concentration was measured at 10 ppm. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Utensils placed in the dishwash machine are not being sanitized due to the unit's inadequate chlorine concentration. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Gunk is accumulating in the bottom of the soda gun holsters at the main bar. Water is pooling on the walk-in refrigerator floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The interior of the microwave oven has food encrusted on the interior. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There is no visible thermometer in the under counter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There is a gap in the ceiling above the drainboard adjacent to the dishwash machine. There is a gap on each side of the window air conditioning unit in the kitchen. The kitchen windows are open and the screens outside the windows are not secured leaving gaps that will not prevent the entry of pests. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The cook is not wearing a hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
The wiping cloth is stored on the cutting board and no sanitizing solution has been prepared. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the side kitchen table are stored with the food-contact surfaces exposed and need to be covered or inverted. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board has a deep gash on the edge. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum foil is lining the top of the oven. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash solution was measured at less than 120 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash and rinse cycles did not reach the minimum temperatures recommended by the data plate instructions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at the 3-compartment sink at the main bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAY 24 HOURS) - Plumbing installed; proper backflow devices
The mop sink does not have a floor drain. Waste water drains in to a pipe that goes into the wall instead of the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle for feminine hygiene products in the basement women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The self-closing toilet room doors are not closing tightly. The basement women's toilet room door is not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Dust is accumulating on the ceiling light shield covers in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked foods is printed on the menu.
Thermocouple in ice & water: 32 degrees Fahrenheit
CORRECT ITEM STATED WITHIN 24 HOURS.
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) | 118.0F |
| Hot Water (3-compartment sink) | 87.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Prep sink) | 120.0F |
| Chicken Wings (Oven) (Cooking) | 151.0F |
| Chicken Wings (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Hamburger patty (Refrigerator - under counter) (Cold Holding) | 31.0F |
| (Refrigerator - under counter) | 42.0F |
| Cheddar Cheese (Refrigerator - under counter) (Cold Holding) | 56.0F |
| American Cheese (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Lettuce romaine (Refrigerator - under counter) (Cooling) | 62.0F |
| (Reach-in Freezer) | 4.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - toilet/female) | 119.0F |
| Hot Water (Handwashing Sink - toilet/male) | 119.0F |
| Hot Water (Handwashing Sink - Bar) | 113.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 110.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 114.0F |
| (Refrigerator - walk-in) | 20.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 39.0F |
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