TRIPLE B FRESH, 1506 19TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 18, 2014 | Routine | 9 | 5 | Details / Comments |
|
Jun 14, 2013 | Preoperational | 0 | 3 | Details / Comments |
Aug 18, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Uncovered employee beverage in kitchen. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Employee observed using bare hands to prepare non-ready to eat foods. Gloves donned and food heated to greater than 165 F. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink obstructed. Items removed. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw beef stored above ready to eat foods. Beef relocated. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items held at improper temperatures on cold line using ice to hold cold. Drain closed and water added to aid in cold holding. (Corrected On Site) - Proper date marking & disposition
Prepared ready to eat TCS foods undated. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
No consumer advisory for undercooked eggs. Sign issued. (Corrected On Site) - Toxic substances properly identified, stored, used
Chemicals above food and food contact surfaces. Chemicals moved. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
Location prepares kimchi. Contact Mr. Arian Gibson at arian.gibson@dc.gov to begin variance request process. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employees are not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoop stored with handle in ice. Removed. Gloves are stored in a box on the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors and drains are dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Safety Manager:Hysu S Kim, FS-56239, Expiration Date: 12/5/14
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 | |
| Chicken (Steam Table) (Hot Holding) | 140.0F |
| Beef (Steam Table) (Hot Holding) | 158.0F |
| Corn (Ice) (Cold Holding) | 50.0F |
| Mushrooms (Ice) (Cold Holding) | 55.0F |
| Kimchi (Refrigerator - display) (Cold Holding) | 35.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Hot Dog (Refrigerator) (Cold Holding) | 28.0F |
| Vegetables - cut (Wok) (Cooking) | 165.0F |
| (Refrigerator) (Cold Holding) | 35.0F |
| (Refrigerator) (Cold Holding) | 34.0F |
Jun 14, 2013 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Service counter prep sink provided with handwashing aids. (Corrected On Site) - Plumbing installed; proper backflow devices
Bathroom handsink does not run for 15 seconds without the need for reactivation.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violation(s) within 45 days.
If there are any questions contact Mr. Taylor Area Supervisor at 202-535-2180.
ESTABLISHMENT APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (Reach-in Freezer) (Cold Holding) | 5.8F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Handwashing Sink) | 120.0F |
| (Prep sink) | 131.0F |
| (3-compartment sink) | 136.0F |
| (Handwashing Sink - Service Line) | 122.0F |
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