HIGHLANDS, 4706 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 20, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Jun 02, 2014 | Routine | 5 | 3 | Details / Comments |
|
Apr 11, 2013 | Follow-up | 3 | 2 | Details / Comments |
|
Feb 01, 2013 | Routine | 5 | 4 | Details / Comments |
|
Nov 20, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Oct 26, 2012 | Follow-up | 3 | 7 | Details / Comments |
|
Sep 17, 2012 | Follow-up | 4 | 1 | Details / Comments |
|
Jul 26, 2012 | Routine | 2 | 4 | Details / Comments |
Jun 20, 2014 (Follow-up)
Violations:
- Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
ALL OTHER ITEMS HAVE BEEN ABATED
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Freezer - walk-in) | 13.0F |
| Grilled Chicken (Grill) (Preparation) | 157.0F |
Jun 02, 2014 (Routine)
Violations:
- Hands clean and properly washed
ALL HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES AND BE ACCESSIBLE TO EMPLOYEES IN ORDER TO ENSURE PROPER HAND WASHING. SEVERAL SINKS WERE BLOCKED AT VISIT AND NOT PROPERLY STOCKED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(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. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS AND DISCARDED IF FOUR OR MORE HOURS HAVE PASSED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE AND ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS REPAIRED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS THROUGH OUT UPPER AND LOWER LEVELS. PAY ATTENTION TO CORNERS, BASEBOARDS UNDER AND BEHIND ALL EQUIPMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
REMOVE ALL UNNECESSARY ITEMS FROM THE LOWER LEVEL. EQUIPMENT THAT IS NOT BEING USED. CLEAN AND ORGANIZE ALL STORAGE AREAS.
CFPM-NELSON AYALA FS-53056 EXP-08/25/2015
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
PROVIDED EMPLOYEE HEALTH INFORMATION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 42.7F |
| Rice (Table) (Hot Holding) | 63.0F |
| Chicken grilled (Pan) (Holding) | 166.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.1F |
| (Refrigerator - reach-in) (Cold Holding) | 50.8F |
| (Freezer) (Cold Holding) | 7.3F |
| (Refrigerator - reach-in) (Cold Holding) | 41.1F |
Apr 11, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 42.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 36.0F |
Feb 01, 2013 (Routine)
Violations:
- Hands clean and properly washed
Food employees not observed washing hands during inspection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink located in the kitchen area is blocked.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw foods (meats) stored above ready to eat foods in the kitchen reach-in refrigerators. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Spray bottle containing a chemical cleaning solution not labeled. (Corrected On Site) - Approved thawing methods used
Food items found thawing at room temperature.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Dead insects found accumulated on traps in the basement.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards worn with grooves and stains throughout.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: NELSON AYALA (53056) EXP.8/25/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.9F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 42.8F |
| Salmon Cake (Refrigerator - counter top) (Cold Holding) | 35.4F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 35.1F |
| Tuna Salad (Refrigerator - under counter) (Cold Holding) | 41.1F |
| Sausage (Refrigerator - under counter) (Cooling) | 50.0F |
| Fried Potoatoes/Homefries (Griddle) (Hot Holding) | 182.0F |
| Sauce (Hot Water Bath) (Hot Holding) | 145.0F |
| Mashed potatoes (Refrigerator - reach-in) (Cooling) | 50.6F |
| (Refrigerator - reach-in) | 43.0F |
| Hot Water (Handwashing Sink) | 100.0F |
| Ground Turkey (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Nov 20, 2012 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS ARE FOUND IN THE REACH-IN COOLERS (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Plumbing installed; proper backflow devices
A HANDWASHING SINK TO BE BUILT AT THE SMALL BAR.(UNIT IS ORDERED) (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM MAURICIO A GARAY FS 52054 EXP. 08-25-2015
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/06/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 111.8°F
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 127.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cauliflower (Refrigerator - open display) (Cold Holding) | 40.0F |
| Fish baked (Steam Table) (Hot Holding) | 167.0F |
| Fish raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Fish - Tilapia (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 41.0F |
Oct 26, 2012 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces standing water in sandwich prep refrigeration.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Sandwich prep refrigeration unit has a leak in the pipe causing standing water inside the unit.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
No labels on condiment containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fly strips stored in cooking area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards have scratches and heavy dark stains.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Stand adjacent to stove greasy.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Small bar does not have a handwash sink or 3 compartment sink behind it.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No shields on lights in cooking area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Small deep fat fryer adjacent to stove is not uner the hood.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5-DAY NOTICE PENDING AND SOME ABATED FROM INSPECTION CONDUCTED ON 9/17/2012.
CORRECT 5-DAY NOTICE WITHIN 5-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
CERTIFIED FOOD MANAGER MAURICO GARAY-FS-53054-8/25/2015.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Seafood Salad (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Sep 17, 2012 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS 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)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Most recent pest control service date: 08/27/2012
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 102.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 42.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Greens (Steam Table) (Hot Holding) | 160.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 42.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Greens (Refrigerator - open display) (Cold Holding) | 160.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Potatoes (Refrigerator - open display) (Cold Holding) | 49.0F |
Jul 26, 2012 (Routine)
Violations:
- Proper date marking & disposition
Food items/containers stored inside refrigeration units not properly date-marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigeration unit inoperable. Door to refrigerated sandwich preparation unit it disrepair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer(s) located inside reach-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Food containers/items stored inside refrigeration and freezer units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Beverage items stored on floor at basement level. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board worn - cracks and crevices on cutting surface atop refrigerated sandwich preparation unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM - MAURICIO GARAY - #FS-42057 - expires 08/28/2012
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (07/31/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (09/10/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | 6.0F |
| (Refrigerator - display) (Cold Holding) | 35.0F |
| (Refrigerator - counter top) (Cold Holding) | 36.0F |
| (Reach-in Freezer) (Cold Holding) | -19.0F |
| (Refrigerator - display) (Cold Holding) | 40.0F |
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