BLUEJACKET, 300 TINGEY ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 18, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 11, 2014 | Complaint | 4 | 14 | Details / Comments |
|
Oct 15, 2013 | Preoperational | 0 | 1 | Details / Comments |
Aug 18, 2014 (Follow-up)
Violations:
- Sewage & waste water properly disposed
No air gap (minimum 1 inch) provided between the drain pipe line originating from the vegetable preparation sink and the receiving sewer line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
5 day item not abated from inspection conducted on 08/11/2014.
Correct item within 5 days.
Failure to correct item within stated time may result in further action to be taken.
No food cooking or food preparation activity observed at visit.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Turkey sliced (Refrigerator - reach-in) (Cooling) | 47.0F |
| Veggie Burger (Refrigerator - reach-in) (Cooling) | 54.0F |
| (Refrigerator - reach-in) | 36.0F |
| Chick Peas (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) | 40.0F |
Aug 11, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Perforated metal pans placed on the hand washing sink; hand washing sink used for purposes other than hand washing. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Perforated metal pans placed on top of the hand washing sink - blocking the hand washing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand washing sinks at the bar and next to the walk-in refrigerators/freezer not supplied with paper towel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing sinks at the bar and next to the walk-in refrigerators/freezer not supplied with hand washing soap. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
The container holding shellstock (oysters) doesn't bear a tag at visit. Shellstock tags have to remain with the containers/bags until all shellstocks are sold and keep the tags in chronological order for at least 90 days in your file. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food items(cut vegetables) held at improper temperature(s) (room temperature over countertop). (Corrected On Site) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Cease and desist cooking food outside the kitchen. No food being cooked or prepared observed outside the kitchen at visit. Observed covered grill and firewood at front entrance side. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on floor in the walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Cardboard boxes holding single use plastic cups stored on floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cloth rags observed used as sink stoppers at the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Low temperature automatic dish washing machine at the bar sanitizer concentration measured to be 0ppm at visit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips (Ammonium Chloride) provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Manager told inspector that employees use to wash hands at the 3-compartment dish washing machine at the bar. No active hand washing practice observed at the 3-compartment sink during visit. Manager has been informed that hand washing has to take place only at the hand washing sinks. (Corrected On Site) - Sewage & waste water properly disposed
No minimum 1 inch air gap provided for the drain pipe originating from vegetable prep sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Employee belongings such as bags and medication not stored in a designated place away from food and food contact surfaces. Employee medication observed stored inside the reach-in refrigerator together with food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clean the wall at the dirt side of the dish washing machine to remove the mold. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
DC CFPM: ANNE L. MARISIC, FS-55859 EXP: 12/10/2015
CEASE AND DESIST COOK FOODS OUTSIDE ON THE GRILL.
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| (Walk-in Refrigerator) | 40.0F |
| Sauce (Hot Holding Unit) (Hot Holding) | 116.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 32.0F |
| (Refrigerator - reach-in) | 36.0F |
| Chicken Rotisserie (Walk-in Refrigerator) (Cooling) | 81.0F |
Oct 15, 2013 (Preoperational)
Violations:
- Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. (Corrected On Site)
Facility is in compliance with 25 DCMR - DC Food Code.
No food present at the time of the inspection.
If there are any questions contact Mrs. Coleman at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
| (Refrigerator - walk-in meat) (Cold Holding) | 42.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 43.0F |
| (Handwashing Sink - kitchen) | 109.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (3-compartment sink) | 133.0F |
| (Handwashing Sink - Dishwash area) | 109.0F |
| (Prep sink) | 122.0F |
| (Handwashing Sink) | 100.0F |
| (3-compartment sink) | 125.0F |
| (Handwashing Sink - Bar) | 109.0F |
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