UNCLE CHIP'S, 1514 NORTH CAPITOL ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 16, 2014 | Routine | 1 | 1 | Details / Comments |
|
Dec 20, 2013 | Routine | 1 | 3 | Details / Comments |
|
Mar 11, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 03, 2012 | Routine | 0 | 0 | Details / Comments |
|
Dec 09, 2011 | Preoperational | 1 | 2 | Details / Comments |
Jun 16, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
DIRT AND DEBRIS IN 3-COMPARTMENT SINK. (CLEAN FOOD TOOL/EQUIPMENT AT EACH USE) (Corrected On Site) - Thermometers provided & accurate
BOTH TWO THERMOMETER USED AT WALK-IN REFRIGERATOR ARE NOT ACCURATE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: SHANNON BOYLE 57648 EXP 09/12/2016. CORRECT ITEMS STATED WITHIN 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 124.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Freezer - walk-in) | 5.0F |
| Sauce | 40.0F |
Dec 20, 2013 (Routine)
Violations:
- Food separated and protected
Cookie on tray are not protected from contamination. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items not elevated 4 to 6 inches above floor in side walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Knob on hand sink behind front serving area is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Shannon Boyle FS#57648 expire 9-12-16.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 113.0F |
| (Refrigerator - walk-in) | 34.0F |
| (Freezer - walk-in) | 0.0F |
| Chard | 38.0F |
| Ham | 35.0F |
| Pork | 35.0F |
| Cole slaw | 37.0F |
| Tomatoes sliced | 37.0F |
Mar 11, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
EXTERIOR OF YOUGART MACHINE CONTAINED FOOD PARTICLES. CLEAN EXTERIOR TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
THE HOT WATER AT THE HAND SINK WAS NOT AT THE PROPER TEMPERATURE AT VISIT. ESTABLISHMENT HAS HOT WATER. HAND SINK NEEDS TO BE ADJUSTED TO 110 DEGREES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOOR DRAIN HAD DEBRIS AND FOOD PARTICLES. DRAIN MUST BE CLEAN AT ALL TIMES. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESITONS YOU MAY CONTACT THE AREA SUPERVISOR MRS COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 35.2F |
| (Refrigerator - walk-in) (Cold Holding) | 38.9F |
| (Freezer - walk-in) (Cold Holding) | -13.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.6F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Pork (Refrigerator - sandwich prep unit) (Cold Holding) | 35.2F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Aug 03, 2012 (Routine)
Comments:NO CERTIFIED FOOD MANAGER ON DUTY WITH FOOD HANDLERS CERTIFICATE.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
FOR FURTHER QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| Turkey sliced | 39.0F |
| Pork | 40.0F |
| Tomatoes sliced | 40.0F |
| Cheese | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water | 116.0F |
| Turkey sliced | 39.0F |
| Tomatoes sliced | 40.0F |
| Pork | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
Dec 09, 2011 (Preoperational)
Violations:
- Correct response to questions
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in walk-in refrigerator(s).No thermometer in reach-in refrigerator.
CFH:Shannon Boyle PREMIER FOOD SAFETY 12/27/2010
NO OBJECTION TO ISSUANCE OF A NEW LICENSE
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer - walk-in) | 10.0F |
| (Refrigerator - walk-in) | 40.0F |
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