Required records available: shellstock tags, parasite destruction Observed no parasite destruction letter. Repeat violation. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures Cold food item(s) held at improper temperature(s).placed in undercounter referigrator, and Ice. (Corrected On Site)
Compliance with variance, specialized process, and HACCP plan Observed no variance for pickling. ( contacted the DOH and pending)
Variance obtained for specialized processing methods The establishment is pickling without a variance. ( pending the 45 days notice of the previous inspection)
Warewashing facilities: installed, maintained, & used; test strips Observed no data plate in dish washing machine. ( pending the 45 days notice given in the previous inspection)
Comments:
5 DAY NOTICE ABATED, 45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 08/25/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
Temperatures
Corn (Refrigerator - display) (Cold Holding)
48.0F
Rice (Refrigerator - display) (Cold Holding)
46.0F
Peppers (Refrigerator - display) (Cold Holding)
48.0F
Hot Water (3-compartment sink)
115.0F
Hot Water (Handwashing Sink)
110.0F
Hot Water (Handwashing Sink - toilet room)
115.0F
Aug 25, 2014 (Routine)
Violations:
Adequate handwashing sinks properly supplied and accessible No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Required records available: shellstock tags, parasite destruction No parasite destruction letter available for raw fish served as ready to eat food. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition Ready to eat TCS foods stored beyond 7 day shelf life. (Corrected On Site)
Compliance with variance, specialized process, and HACCP plan The establishment is pickling and holding pickled items beyond 7 days. Please contact Arian Gibson at arian.gibson@dc.gov to begin the variance process. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Variance obtained for specialized processing methods The establishment is pickling without a variance. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Proper cooling methods used; adequate equipment for temperature control Reach-in refrigerator doors are poorly sealed which maybe affecting food temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Thermometers provided & accurate Bar reach-in lacks a thermometer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips There is no data plate for the mechanical dishwasher. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices The drain that services the dip well is clogged. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
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
(Refrigerator) (Cold Holding)
35.0F
Hot Water (Handwashing Sink)
118.0F
Fruit - cut or sliced (Walk-in Refrigerator) (Cold Holding)
40.0F
Sauce (Walk-in Refrigerator) (Cold Holding)
47.0F
Applesauce (Pan) (Cooking)
168.0F
Steak raw (Refrigerator) (Cold Holding)
47.0F
Pork (Refrigerator) (Cold Holding)
47.0F
(Refrigerator) (Cold Holding)
40.0F
Hot Water (3-compartment sink)
110.0F
Shrimp raw (Walk-in Refrigerator) (Cold Holding)
47.0F
Mar 29, 2013 (Routine)
Violations:
Food separated and protected Food item unprotected from contamination. (Corrected On Site)
Proper date marking & disposition Date mark food container where needed. (Corrected On Site)
Personal cleanliness Observed employee wearing jewerly (watch, bracelet). (Corrected On Site)
Comments:
Certified Food Manager Ben F. Hand FS#48116 expire 6-9-14. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
Temperatures
Oysters
37.0F
Shrimp raw
37.0F
Pork
33.0F
Steak raw
33.0F
Salmon
38.0F
(Refrigerator)
30.0F
(Refrigerator - walk-in)
40.0F
(Refrigerator - walk-in)
40.0F
Hot Water
110.0F
(Refrigerator)
38.0F
(Refrigerator)
38.0F
(Refrigerator)
39.0F
Mar 28, 2012 (Follow-up)
Comments:
ALL ITEMS ABATED FROM INSPECTION CONDUCTED ON 03/12/2012. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
Temperatures
(Handwashing Sink)
112.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - reach-in) (Cold Holding)
38.0F
(Refrigerator - reach-in) (Cold Holding)
40.0F
(Refrigerator - reach-in) (Cold Holding)
37.0F
Mar 12, 2012 (Routine)
Violations:
Proper eating, tasting, drinking, or tobacco use AN EMPLOYEE WAS NOT DRINKING FROM A CLOSED CONTAINER AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) ICE SCOOP HOLDER AT THE BAR. 2) SODA GUNS AND HOLDERS. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized INTERIOR OF ICE MACHINE CONTAINED SLIGHT SLIME AND MOLD BUILD UP BEHIND THE DRIP PANEL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS ON THE LINE WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Nonfood-contact surfaces clean FAN COVER IN THE WINE ROOM CONTAINED DUST BUILD UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS. PROVIDED INFORMATION ON EMPLOYEE HEALTH POLICY AND NOROVIRUS. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
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