BISTRO 525 & FEDERAL CITY BAR @ WASHINGTON COURT H, 525 NEW JERSEY AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 24, 2014 | Routine | 3 | 4 | Details / Comments |
|
Dec 20, 2013 | Routine | 0 | 1 | Details / Comments |
|
Aug 09, 2013 | Routine | 1 | 1 | Details / Comments |
|
Nov 05, 2012 | Routine | 0 | 1 | Details / Comments |
|
Jul 05, 2012 | Routine | 1 | 2 | Details / Comments |
Jun 24, 2014 (Routine)
Violations:
- Food separated and protected
Raw fish stored above ready to eat foods. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Toxic substances properly identified, stored, used
Container of chemical sanitizer not labeled with the common name of the chemical stored inside. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The temperature gauge on the ware washing machine is stuck at one temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knives observed stored inside of a container of sanitizing solution (kitchen). Ice scoops observed with the handles inside of the ice at the bar. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards on the main line are worn and heavily stained. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Part of the information on the data plate of the ware washing machine is missing (rinse/final rinse temp.). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Walk-in Refrigerator) | 39.0F |
| Fish (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Sauce (Refrigerator - counter top) (Cold Holding) | 47.0F |
| (Reach-in Freezer) | 8.0F |
| (Reach-in Refrigerator) | 35.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| (Reach-in Refrigerator) | 41.0F |
| Chicken grilled (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Pickled onion (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Soup (Soup Warmer) (Hot Holding) | 200.0F |
| Hot Water (3-compartment sink) | 120.0F |
Dec 20, 2013 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Aug 09, 2013 (Routine)
Violations:
- Proper cold holding temperatures
ONE REACH IN REFRIGERATER IS OUT OF TEMPERATURE SO ARE FOOD IN IT. (Corrected On Site) - Physical facilities: installed, maintained, & clean
ONE REACH IN REFRIGERATER IS OUT OF TEMPERATURE(T=46)
CFPM: MARIO A RAYMOND FS-48290 EXP 04/26/2014. CORRECT ITEMS STATED ON SITE AND WITHIN 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - reach-in) | 46.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Fruit - cut or sliced | 46.0F |
| Tomatoes sliced | 40.0F |
| Cheese | 40.0F |
| Onions raw | 40.0F |
| Chicken roasted (Refrigerator - reach-in) | 44.0F |
Nov 05, 2012 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
There was no splash guard at the handsink adjacent to the stove.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The 2013 Presidential Inauguration Food Safety Questionnaire issued.
The DC CFM is Ida M. Bradley: FS47767 will expire 4/26/2014.
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Chicken (Table) (Preparation) | 135.0F |
| (Refrigerator - reach-in) | 35.0F |
| Crab meat (Ice) (Cold Holding) | 35.0F |
| Artichoke (Ice) (Cold Holding) | 35.0F |
| Oysters (Refrigerator - seafood display) (Cold Holding) | 25.0F |
| (Reach-in Freezer) | 11.0F |
| (Refrigerator - walk-in) | 35.0F |
| (Freezer - walk-in) | -5.0F |
| (Refrigerator - walk-in produce) | 34.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 160.0F |
Jul 05, 2012 (Routine)
Violations:
- Food separated and protected
Raw meats and seafood stored above ready to eat foods in the reach in refrigerator on the main service line. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The gaskets on the reach-in refrigerator in need of repair.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED IN OBSERVATIONS.
SHOULD YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.3F |
| (Refrigerator - reach-in) | 41.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 37.3F |
| Soup (Steam Table) (Hot Holding) | 163.1F |
| Soup (Steam Table) (Hot Holding) | 158.3F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| Hot Water (Prep sink) | 111.6F |
| Cantaloupes (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | 9.0F |
| Sauce (Steam Table) (Hot Holding) | 148.4F |
| Hot Water (Handwashing Sink) | 110.0F |
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