VENTNOR SPORTS CAFE (N), 2411 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 29, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
May 01, 2013 | Routine | 4 | 1 | Details / Comments |
| No violation noted during this evaluation. | Dec 11, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 04, 2012 | Routine | 3 | 1 | Details / Comments |
|
Aug 20, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Aug 07, 2012 | Routine | 4 | 7 | Details / Comments |
May 29, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS AT IMPROPER TEMPERATURES ARE HELD (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Plumbing installed; proper backflow devices
NO air gap between the water supply inlet and the flood level rim of the plumbing fixture(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CONSUMER ADVISORY NOTICE PRINTED ON MENU OR POSTED, A COPY IS GIVEN TO THE PIC
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.7°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 48.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| Bacon (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | -3.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
May 01, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/ICE BOX DISPENCER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
NO AIR GAP BENEATH THE SPRAY HOSE, ABOVE THE 3COMPARTMENT SINK(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/17/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bleu Cheese Dressing (Refrigerator - open display) (Cold Holding) | 45.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 42.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
Dec 11, 2012 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/4/12
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/4/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Beef (Refrigerator) (Cold Holding) | 41.0F |
| Hamburger Patty Raw (Refrigerator) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator) | 44.0F |
Dec 04, 2012 (Routine)
Violations:
- Food separated and protected
Food not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food itemes not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Plates are not protected from enviromental sources. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager SF#42839 Scott Alexander expire 3-17-13.
CORRECT CRITICAL VIOLATIONS 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 | |
| Hamburger patty | 41.0F |
| Chicken | 40.0F |
| Calamari | 43.0F |
| Pasta | 41.0F |
| Rice | 40.0F |
| (Refrigerator) | 41.0F |
| Hot Water | 116.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
Aug 20, 2012 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Warewash machine not dispensing proper concentration of sanitizer as cited 8/7/12. - Food-contact surfaces: cleaned & sanitized
Items placed in the dishwasher machine are not being properly sanitized due to inadequate sanitizer concentration as cited 8/7/12.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
45 DAY NOTICE PENDING, FROM INSPECTION CONDUCTED 8/7/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (2-compartment sink) | 141.0F |
| (Refrigerator) | 47.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 49.0F |
| (Freezer) | -6.0F |
Aug 07, 2012 (Routine)
Violations:
- 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) - 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 rinse was measured at 10 ppm. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Items placed in the dishwash machine are not being properly sanitized due to inadequate sanitizer concentration. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
The dishwash machine's thermometer is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There is an unlabeled plastic squeeze bottle of oil in the kitchen. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are chipped. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The rubber gaskets on the coffin style freezer are separating from the unit's door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine is not dispensing the proper concentration of sanitizing solution. The thermometer on the dishwash machine is out of order. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room doors on the first floor are not self-closing. The upstairs toilet room doors are not closing tightly. (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.
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) | 126.0F |
| Hot Water (3-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink - Bar) | 125.0F |
| Hot Water (Handwashing Sink - toilet/male) | 126.0F |
| Hot Water (Handwashing Sink - toilet/female) | 129.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| Hot Water (2-compartment sink) | 130.0F |
| (Refrigerator - reach-in) | 44.0F |
| Fish - Tilapia (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| (Freezer) | 7.0F |
| (Refrigerator - under counter) | 36.0F |
| Hamburger patty (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) | 42.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cooling) | 70.0F |
| Lettuce (Refrigerator - reach-in) (Cooling) | 64.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.0F |
| Hot Water (Handwashing Sink - toilet room) | 122.0F |
| Hamburger patty (Grill) (Cooking) | 131.0F |
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