VERIZON CENTER - SUITE KITCHEN, 601 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 22, 2014 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 07, 2014 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Dec 04, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 26, 2013 | Routine | 0 | 2 | Details / Comments |
|
Mar 28, 2013 | Routine | 3 | 1 | Details / Comments |
|
Dec 20, 2011 | Routine | 1 | 1 | Details / Comments |
Oct 22, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site) - Physical facilities: installed, maintained, & clean
Repair kick plate at walk-in box.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM KEVIN HOLLER FS 58943 EXP. 03/19/2016.
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
May 07, 2014 (Routine)
Comments:The DC CFM is Kevin Holler: FS58943 will expire 3/19/2016.
Food cooked to order and preorder; hot food temperature log observed; food reheated to 165 F.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.8F |
| (Walk-in Refrigerator) | 40.6F |
| (Walk-in Freezer) | -3.6F |
| (Refrigerator - walk-in meat) | 36.8F |
| (Refrigerator - walk-in produce) | 37.6F |
| Sauce (Stove) (Cooking) | 131.3F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
Dec 04, 2013 (Follow-up)
Comments:45-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/26/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| (Freezer - walk-in) (Cold Holding) | -8.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
Nov 26, 2013 (Routine)
Violations:
- Personal cleanliness
employee not wearing hair restraint inside of the food prep area (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors in the diswasher area contain debris
Correct stated items within 45days
If you have any questions,please conta ct area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 108.0F |
| Chicken grilled (Refrigerator - walk-in) (Cooling) | 43.9F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Meatballs (Warmer) (Hot Holding) | 188.0F |
| Chili - Beef (Warmer) (Hot Holding) | 155.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken Wings (Refrigerator - walk-in) (Cooling) | 55.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 183.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in produce) | 37.0F |
Mar 28, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Proper hot holding temperatures
Meatballs are held at an improper temperature in the holding ovens. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Beef tenderloin is held at an improper temperature in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 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 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 134.0F |
| Hot Water (Prep sink) | 133.0F |
| (Refrigerator - walk-in) | 34.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cooling) | 50.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 50.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 51.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 50.0F |
| Sausage (Cooling) | 52.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Aioli (Refrigerator - walk-in) (Cooling) | 48.0F |
| (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Beef Tenderloin (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Beef Tenderloin (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| (Freezer - walk-in) | -8.0F |
| (Refrigerator - walk-in) | 25.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Guacamole (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Hot Water (Prep sink) | 133.0F |
| Chicken Wings (Deep Fryer) (Holding) | 199.0F |
| Chicken Wings (Deep Fryer) (Cooking) | 219.0F |
| Chicken Wings (Deep Fryer) (Cooking) | 242.0F |
| Chicken Wings (Deep Fryer) (Cooking) | 224.0F |
| Pork (Oven) (Hot Holding) | 172.0F |
| Chicken (Oven) (Hot Holding) | 160.0F |
| Chicken (Oven) (Hot Holding) | 167.0F |
| Chicken Wings (Holding Oven) (Hot Holding) | 141.0F |
| Crab cake (Holding Oven) (Hot Holding) | 152.0F |
| Meatballs (Holding Oven) (Hot Holding) | 102.0F |
| (Refrigerator - reach-in) | 35.0F |
| Hot Water (3-compartment sink) | 122.0F |
| Macaroni and cheese (Holding Oven) (Hot Holding) | 155.0F |
Dec 20, 2011 (Routine)
Violations:
- Food separated and protected
Employee preparing vegetables on top of the trash can (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
CFH:STEVE PEARLSTEIN FS:40481 EXP:08/01/2012
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Blue cheese dressing (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Ranch dressing (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| Beef Patties (Refrigerator - walk-in) (Cold Holding) | 39.0F |
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