GRILLFISH, 1200 NEW HAMPSHIRE AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Oct 29, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 17, 2014 | Complaint | 2 | 2 | Details / Comments |
Oct 29, 2014 (Follow-up)
Comments:CFH:Anthony S Smith FS:58868 12/11/2016
5day notice abated
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink - Bar) | 109.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Fish - Flounder (Refrigerator - reach-in) (Cold Holding) | 39.4F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Lobster (Refrigerator - walk-in) (Cold Holding) | 38.4F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 155.0F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 166.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.4F |
| (Refrigerator - reach-in) | 38.0F |
Oct 17, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)reach-in units on the line contain food a debris/Ice machine contains mold - Proper cooling time & temperatures
hotel pans of food cooling on a rolling rack at room temperature(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelving inside of the walkin unit contians dried food particles and mold - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under the front line contain food and trash
No evidence of mice activity at time of call. 3 reports for the pest service was recieved after the incident.
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Crab cake (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Clams (Refrigerator - sandwich prep unit) (Cold Holding) | 40.3F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Fish - Sword (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Fish - Flounder (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Fish - Cod (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
| (Refrigerator - walk-in) | 39.6F |
| (Refrigerator - sandwich prep unit) | 38.6F |
| (Refrigerator - reach-in) | 39.0F |
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