HANK'S OYSTER BAR (N), 633 PENNSYLVANIA AVE SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 23, 2013 | Routine | 1 | 4 | Details / Comments |
|
Mar 07, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 08, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 30, 2012 | Routine | 2 | 5 | Details / Comments |
| No violation noted during this evaluation. | Jul 19, 2012 | Preoperational | 0 | 0 | Details / Comments |
Nov 23, 2013 (Routine)
Violations:
- Correct response to questions
CERTIFIED FOOD LICENSE NOT POSTED NEXT TO BUSINESS LICENSE (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
greasy accumulation on kitchen utensils (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Adequate ventilation & lighting; designated areas used
BURNT OUT BULBS IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AREA SUPERVISOR AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Freezer - walk-in) | 3.0F |
| Shrimp raw (Freezer - walk-in) (Cold Holding) | 3.0F |
| Oysters (Freezer - walk-in) (Cold Holding) | 3.0F |
| Oysters (Table) (Hot Holding) | 141.0F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 36.0F |
Mar 07, 2013 (Routine)
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. (Corrected On Site) - Food separated and protected
Raw eggs storeed above oysters. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Oysters (Ice) (Cold Holding) | 39.0F |
| Oysters (Ice) (Cold Holding) | 41.8F |
| Oysters (Ice) (Cold Holding) | 38.2F |
| Oysters (Ice) (Cold Holding) | 43.0F |
| Oysters (Ice) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator) | 35.0F |
| (Freezer) | 8.0F |
| Clams (Refrigerator) (Cold Holding) | 40.0F |
| Scallops (Refrigerator) (Cold Holding) | 45.0F |
| Hamburger Patty Raw (Refrigerator) (Cold Holding) | 43.0F |
| Mussels (Refrigerator) (Cold Holding) | 47.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 51.0F |
| Salmon (Refrigerator) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 39.0F |
| Oysters (Refrigerator) (Cold Holding) | 44.0F |
| Calamari (Refrigerator) (Cold Holding) | 41.0F |
| Lobster (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 34.0F |
Aug 08, 2012 (Follow-up)
Comments:JAIME MONTES FS-52270 EXP 05/07/2015. NOTICE ABATED FROM INSPECTION OF 07/30/2012.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - counter top) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
Jul 30, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw foods stored over ready to eat items. (Corrected On Site) - Insects, rodents, & animals not present
No pest control contract available.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor. (Corrected On Site) - Personal cleanliness
Food handlers are not wearing hair restraints.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Knives stored between refrigeration units. (Corrected On Site)
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) | 127.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| (Refrigerator - walk-in) | 38.0F |
| Oxtails (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Pork Chop (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Macaroni and cheese (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | 11.0F |
| (Freezer) | 20.0F |
| (Refrigerator) | 45.0F |
| (Refrigerator) | 36.0F |
| Fish (Refrigerator) (Cold Holding) | 42.0F |
| Crab meat (Refrigerator) (Cold Holding) | 42.0F |
| Pork Chop (Stove) (Cooking) | 157.0F |
| Fish (Stove) (Cooking) | 178.0F |
| Crab cake (Stove) (Cooking) | 294.0F |
Jul 19, 2012 (Preoperational)
Comments:Certified Food Manager Jamie Montes FS#52270 expire 5-7-15.
NO OBJECTIONS TO ISSUANCE OF BUSINESS LICENSE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
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