GRANVILLE MOORE'S (N), 1238 H ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 19, 2014 | Routine | 5 | 3 | Details / Comments |
|
Oct 24, 2013 | Complaint | 1 | 1 | Details / Comments |
|
Jun 04, 2013 | Complaint | 2 | 6 | Details / Comments |
|
May 22, 2013 | Routine | 3 | 2 | Details / Comments |
|
Feb 26, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Dec 12, 2012 | Routine | 3 | 7 | Details / Comments |
|
Nov 27, 2012 | Routine | 1 | 2 | Details / Comments |
|
Jul 17, 2012 | Routine | 1 | 3 | Details / Comments |
Feb 19, 2014 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Tags not provided with shell fish. (Corrected On Site) - Food separated and protected
Food items unprotected from contamination. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
All food containers are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are not free of cracks and scratches. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces, clean and organize shelvings,and exterior of ice machine,etc. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
unclean floor in corners, behind and under equipment.(prep area) (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Chrishon Addison FS#57994 expire 5-12-16.
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 | |
| Pork | 44.0F |
| Onions raw | 40.0F |
| Cheese | 41.0F |
| Chicken | 40.0F |
| Hamburger Patty Raw | 40.0F |
| Mushrooms | 38.0F |
| Tomatoes sliced | 32.0F |
| Salmon | 39.0F |
| Chicken | 38.0F |
| Oysters | 38.0F |
| (Refrigerator) | 40.0F |
| Hot Water | 112.0F |
Oct 24, 2013 (Complaint)
Violations:
- Correct response to questions
expired cfpm(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
containers not labeled (Corrected On Site)
for questions call ms coleman area supervisor at 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 0.0F |
| Beef (Freezer - walk-in) (Cold Holding) | 0.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 117.0F |
Jun 04, 2013 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager on duty(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Bottom of the reach in refrigerator,gasket around the rach in refrigerator and the gasket dirty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Bottom of the deep fryer and the drip pan dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Exterior of the equipment,track of the reach in refrigerator and the shelves dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Need trash container with a cover inside the ladies toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor dirty inside the kegg room,behind the bar and in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Scattered trash,litter at the rear stairs full of cigarette studs.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No light cover above the prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS COLEMAN (202) 442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 36.5F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Fries (Refrigerator - reach-in) (Cold Holding) | 20.7F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 39.0F |
May 22, 2013 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
TAG WAS NOT STORED WTIH MUSSELS 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) CUTTING BOARDS IN POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.2)INTERIOR OF REACH IN UNIT AT THE LOWER LEVEL BAR CONTAINED SPILLAGE AND DEBRIS.3) SHELVES IN THE WALK IN UNIT CONTAINED FOOD PARTICLES AND SLIGHT DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
SEVERAL ITEMS WERE NOT DATED AND LABELED AT VISIT. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
THE SANITIZER BEING DISPENSED WAS NOT ADAQUATE AT VISIT. THE SANITIZER MUT BE AT LEAST 100 PARTS PER MILLION. THE STRIP WAS READING 50PPM AT VISIT. MACHINE MUST BE ADJUSTED OR REPAIRED IN ORDER TO ENSURE PROPER SANITATION. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
THE FOLLOWING NON-FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) EXTERIOR OF DISH MACHINE WAS UNCLEAN. 2) DRAIN PIPES AND DRAINS WERE UNCLEAN- THESE AREAS MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTTION OF PEST. 3) FLOORS UNDER AND BEHIND EQUIPMENT.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.8F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - vehicle) (Cold Holding) | 41.0F |
| (Refrigerator - beverage) (Cold Holding) | 33.9F |
| Beans (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| Beets (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 34.5F |
Feb 26, 2013 (Follow-up)
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.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator) | 40.0F |
| Beef (Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Refrigerator) (Cold Holding) | 59.0F |
| Lettuce (Refrigerator) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 40.0F |
Dec 12, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food not protected from contamination. (Corrected On Site) - Proper disposition of returned, previously served, reconditioned, and unsafe food
Bread in brown bag placed on dirty wet floor is contaminated in side walk in cooler. (Corrected On Site) - Proper date marking & disposition
All food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on working containers as to its contents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handler not wearing hair restrain while food preping. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Resurface or replace cutting board.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces, including shelvings. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean filters on ice machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in side walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Sausage | 41.0F |
| Pork | 40.0F |
| Mushrooms | 41.0F |
| Octopus | 36.0F |
| Veggie Burger | 33.0F |
| Fish | 36.0F |
| Chicken | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator) | 40.0F |
| Hot Water | 118.0F |
| Tomatoes sliced | 40.0F |
| Sauce | 40.0F |
Nov 27, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Filters on ice machine has dust build up.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 70.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Fries (Table) (Hot Holding) | 165.0F |
| Lettuce (Refrigerator) (Cold Holding) | 45.0F |
| (Refrigerator - walk-in) | 39.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 55.0F |
| Mussels (Refrigerator) (Cold Holding) | 44.0F |
| Hamburger Patty Raw (Refrigerator) (Cold Holding) | 46.0F |
| Steak raw (Refrigerator) (Cold Holding) | 53.0F |
| Chicken (Refrigerator) (Cold Holding) | 54.0F |
Jul 17, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
fan sitting on top of handsink in the kitchen (Corrected On Site) - Food separated and protected
eggs stored on the middle shelf inside of the walkin box (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors underneath 3-comp sink contain debris and grease
Correct stated items within 45 days
If you have any quqestions,please call area supervisor Mrs. jacqueline coleman at (202)442-5928
| Temperatures | |
| Scallops (Refrigerator - drawer) (Cold Holding) | 41.0F |
| mussels (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chicken Chop (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
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