VIE DE FRANCE, 600 MARYLAND AVE SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 02, 2013 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 08, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 03, 2013 | Routine | 5 | 1 | Details / Comments |
Oct 02, 2013 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
Food items stored on the floor inside walk-in-freezer. (Corrected On Site)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing sink - bakery) | 118.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Cheese (Refrigerator - under counter) (Cold Holding) | 36.0F |
| Chicken Noodle Soup (Hot Holding Unit) (Hot Holding) | 150.0F |
| Beans (Refrigerator - sandwich prep unit) (Cold Holding) | 32.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
May 08, 2013 (Follow-up)
Comments:CFPM JAMES LEMEUX EXP. 01/07/2015.
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Hot Holding) | 429.0F |
| (Hot Holding) | 350.0F |
| (Hot Holding) | 324.0F |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.3F |
May 03, 2013 (Routine)
Violations:
- Hands clean and properly washed
ONE HAND SINK DID NOT HAVE SOAP AND DISPOSABLE PAPER TOWELS AT VISIT. ALL HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL ICE BINS MUST HAVE A SCOOP WITH A HANDLE. AN EMPLOYEE MAY NOT OBTAIN ICE WITH A CUP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
SODA GUN AND HOLDERS AT THE BAR CONTAINED SYRUP BUILD-UP.CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. ALL CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
FOOD WAS NOT BEING THAWED PROPERLY AT VISIT. (Corrected On Site) - Insects, rodents, & animals not present
INSECT WAS OBSERVED ON COUS COUS AT VISIT. COUS COUS WAS DISCARDED. INCREASE PEST CONTROL MEASURES. PROVIDE A COPY OF A CURRENT PEST CONTROL REPORT TO INSPECTOR AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-JAMES LEMIEUX FS-54144 EXP 11/07/2015
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS
MANAGER WAS UNSURE OF GREASE COMPANY. HE WAS USUALLY THE NIGHT MANAGER AND WAS UNSURE WHERE THE PAPER WORK WAS STORED.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS.COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.7F |
| (Freezer - walk-in) (Cold Holding) | 6.2F |
| (Refrigerator - walk-in) (Cold Holding) | 39.2F |
| (Refrigerator - display) (Cold Holding) | 40.0F |
| Seafood Salad (Refrigerator - display) (Cold Holding) | 41.2F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.2F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 160.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 150.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| (Refrigerator - reach-in) (Cold Holding) | 40.6F |
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