BISTROT LEPIC & WINE BAR, 1736 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 06, 2014 | Follow-up | 2 | 1 | Details / Comments |
|
Jun 19, 2014 | Routine | 7 | 3 | Details / Comments |
|
Jun 24, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Jun 12, 2013 | Routine | 8 | 7 | Details / Comments |
Aug 06, 2014 (Follow-up)
Violations:
- Food separated and protected
Raw beef stored above raw fish. (Corrected On Site) - Proper date marking & disposition
Undated items in walk-in and reach-in. - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in female restroom. (Pending 45 day notice.)
Repeat Violation (further action shall be taken)
If you have any questions please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Chicken Stock (Stove) (Cooking) | 165.0F |
| Hot Water (3-compartment sink) | 145.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Jun 19, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Cook used bare hands to taste cheese. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
After tasting cheese with bare-hands, the cook then washed hands in 3-compartment sink. When instructed to wash her hands at the hand sink she did not use soap and washed her hands for approximately five seconds. The inspector demonstrated proper hand washing to the staff. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw fish stored below raw meat. Raw eggs stored above milk. Items relocated. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There was no measurable concentration of chlorine at the mechanical dishwasher. Three compartment sink should be used for sanitizing until repaired. Service rep quoted a one hour arrival time. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Reach-in handles and seals are dirty. There is duct tape on the interior of the server reach-in. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Several prepared items in the main kitchen walk-in refrigerator are undated. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Back door left open. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards have developed grooves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap that the 3-compartment sink upstairs, the 3-compartment sink in the kitchen, nor the dishwasher. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 128.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Lamb (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Green Beans (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Lettuce (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (3-compartment sink) | 132.0F |
| Juice (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (3-compartment sink (Bar)) | 138.0F |
| Juice (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| 2% Reduced Fat Milk (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Jun 24, 2013 (Follow-up)
Violations:
- Correct response to questions
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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 6/12/13.
CORRECT ITEMS STATED WITHIN 5-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: PROVIDED A CERTIFICATE FROM PROMETRIC (MAHAMAT MADJINGAR)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Lamb (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken Soup (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Liver (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Potatoes (Stove) (Cooking) | 190.0F |
| (Refrigerator - under counter) | 36.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (Handwashing Sink) | 142.0F |
Jun 12, 2013 (Routine)
Violations:
- 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) - Proper eating, tasting, drinking, or tobacco use
Food employees observed with open beverages for consumption in the food preparation area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Trash and coth napkins stored inside of the handwashing sink in the bar. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing sink is installed in the pastry area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Current shell stock has tags attached, no tags maintained from the previous 90 days.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw meats and poultry stored above ready to eat foods under refrigeration. Food stored inside of laundry detergent containers. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Some pots washed in the 3-compartment sink are not being sanitized.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper date marking & disposition
Prepared foods stored under refrigeration are not labeled and date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Frozen food thawing at room temperature. (Corrected On Site) - Insects, rodents, & animals not present
No pest control contract provided to provide proof of recent/monthy pest control service (most recent pest control service was 1/16/13).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Linen napkins used in direct contact with open foods stored under refrigeration. (Corrected On Site) - Plumbing installed; proper backflow devices
The hot water knob at the handwashing sink in the kitchen is broken.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
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) | 142.0F |
| Hot Water (3-compartment sink) | 140.0F |
| (Refrigerator - under counter) | 30.0F |
| Tomatoes chopped (Refrigerator - under counter) (Cooling) | 51.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 46.0F |
| Fish (Refrigerator - under counter) (Cold Holding) | 45.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (Prep sink) | 130.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken Stock (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Soup (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Scallops (Refrigerator - walk-in) (Cold Holding) | 41.0F |
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