EYE STREET GRILLE, 1575 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 10, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 03, 2014 | Routine | 6 | 3 | Details / Comments |
|
Oct 15, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Sep 23, 2013 | Routine | 6 | 2 | Details / Comments |
|
Mar 20, 2012 | Follow-up | 3 | 1 | Details / Comments |
|
Mar 14, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Mar 05, 2012 | Routine | 8 | 15 | Details / Comments |
Apr 10, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(ice bath added) (Corrected On Site)
Notice abated from the inspection conducted on 4/03/2014.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 102.0F |
| Tuna Salad (Cold Buffet) (Cold Holding) | 41.2F |
| Watermelon (Cold Buffet) (Cold Holding) | 54.0F |
| Chicken Teriyaki (Steam Table) (Hot Holding) | 131.2F |
| Roast Pork (Steam Table) (Hot Holding) | 145.0F |
| Onions raw (Cold Buffet) (Cold Holding) | 36.7F |
| Watermelon (Cold Buffet) (Cold Holding) | 41.2F |
| Pineapples (Cold Buffet) (Cold Holding) | 40.9F |
Apr 03, 2014 (Routine)
Violations:
- Food separated and protected
ESTABLISHMENT DID NOT HAVE ADAQUATE SNEEZE GUARD TO PROTECT FOOD FROM CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooking time and temperatures
EMPLOYEE COOKING CHICKEN DID NOT KNOW ADAQUATE COOKING TIME AND TEMPERATURES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN UNIT MUST BE DATED AND PROPERLY LABELED AT ALL TIMES. (Corrected On Site) - Single-use/single-service articles: properly stored & used
SINGLE SERVICE ITEMS WERE NOT STORED IN THE PROTECTIVE PACKAGE AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
FAN COVER IN THE WALK-IN UNIT CONTAINED DUST BUILD UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
ESTABLISHMENT MUST PROVIDE A TWO INCH AIR SPACE BETWEEN DRAIN PIPES AND DRAIN UNDER THE THEREE COMPARTMENT SINK IN ORDER TO PREVENT BACK FLOW.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED DIRT, FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTION YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 100.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 8.6F |
| Chicken (Steam Table) (Hot Holding) | 71.0F |
| Corned Beef (Steam Table) (Hot Holding) | 100.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 70.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 57.2F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 79.3F |
| Pineapples (Cold Buffet) (Cold Holding) | 55.7F |
| Eggs (Cold Buffet) (Cold Holding) | 60.0F |
| Watermelon (Cold Buffet) (Cold Holding) | 60.0F |
| Pork (Steam Table) (Hot Holding) | 123.8F |
Oct 15, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/09/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 37.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 46.0F |
| Anchovies (3-compartment sink) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Bleu Cheese Dressing (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
Sep 23, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/DIRTY ICE BOX(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
HOT FOOD ITEMS HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE HANDWASHING SINK IS LEAKING, NEEDS OF REPAIRE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CFPM ILHWAN KIM EXP 04/15/2015 FS-51352
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 9/09/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 47.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 48.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
Mar 20, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items found in the walk-in cooler. (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates and contents (Corrected On Site) - Plumbing installed; proper backflow devices
kitchen sink faucet needs to be repare, it shakes and makes noise when open(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM Il Hwan Kim FS-40147 Exp. 5/3/2012
Consumer advisory notice printed on the menu
Most recent pest control service date: 03/16/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.4°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (3-compartment sink) | 129.0F |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Freezer - walk-in) | -7.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
Mar 14, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered found in the reach-in cooler.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Some hot food on the steamed table are held at improper temperatures (Corrected On Site) - Proper cold holding temperatures
Some cold food items are not held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in walk-in cooler are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Il Hwan Kim FS-40147 Exp. 5/3/2012
Consumer advisory notice printed on the menu
Most recent pest control service date: 02/26/2012
If any question please call area superviso Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 103.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| Hot Water (3-compartment sink) | 126.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -9.0F |
| (Refrigerator - open display) | 40.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef Patties (Steam Table) (Hot Holding) | 167.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Hot Holding) | 46.0F |
| Meat (Steam Table) (Hot Holding) | 166.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Steak cooked (Steam Table) (Hot Holding) | 171.0F |
| Steamed Rice (Steam Table) (Hot Holding) | 169.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 39.0F |
| Lo Mein (Steam Table) (Hot Holding) | 123.0F |
| Spinach (Steam Table) (Hot Holding) | 166.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 43.0F |
Mar 05, 2012 (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) - Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Therer is no handwashing signage at the toilet room handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no waste receptacle at the handwashing sink in the kitchen. (Corrected On Site) - Food separated and protected
In the walk-in refrigerator, the pooled eggs are stored above the mushrooms and carrot. Also, the raw chicken is stored above the raw ground beef in the unit. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The floor of the walk-in freezer is unclean particularly at the door of the unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
There is a buildup of lime and rust on the ice machine's metal drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
On the steam table, whiting and turkey are held at improper temperatures. (Corrected On Site) - Proper cold holding temperatures
At the salad bar, cut melons, cut honeydew melons, sliced tomatoes, and hard boiled eggs are held at improper temperatures. (Corrected On Site) - Toxic substances properly identified, stored, used
An employee poured bleach on a cutting board then a moment later he poured some detergent on the same cutting board and began to scour the cutting boards. This improper mixing of cleaning and sanitizing solutions creates toxic conditions that can harm employees and contaminate food. CEASE AND DESIST THIS PRACTICE. (Corrected On Site) - Thermometers provided & accurate
There is no visible thermometer in the under counter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
The plastic squeeze bottles of oils and sauces are not labeled. (Corrected On Site) - Insects, rodents, & animals not present
There are missing ceiling tiles above the walk-in refrigerator and the salad prep/sushi prep counters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Pans of food are stored on the walk-in refrigerator floor. (Corrected On Site) - Personal cleanliness
The employee cooking on the griddle is wearing a watch on his wrist. (Corrected On Site) - Personal cleanliness
The employee who is preparing salads has over half of her hair outside of the hairnet and the hair outside of the hairnet is covering most of her forehead. (Corrected On Site) - Wiping cloths: properly used & stored
Wet wiping cloths are stored on the counters and no sanitzing solution is prepared. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are badly chipped and have gashes and numerous deep grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum foil is lining the shelves beneath the sandwich prep unit. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips provided to measure the concentration of the sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The ventilation hood filters have a heavy buildup of smoke particular matter and some grease. The storage rack shelves adjacent to the walk-in refrigerator have a buildup of food residue. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at neither the 3-compartment sink nor the handwashing sink. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
Although the establishment's toilet room is located within the building, there is only one toilet room for employee use and there are at least ten (10) employees on duty, five (5) of which are females. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dual temperature thermometer in ice & water: 32.1 degrees Fahrenheit
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 | |
| (Refrigerator - beverage) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 87.4F |
| Hot Water (3-compartment sink) | 87.6F |
| Chicken (Grill) (Cooking) | 178.2F |
| Chicken (Grill) (Cooking) | 171.4F |
| General Tso Chicken (Deep Fryer) (Cooking) | 212.0F |
| Lo Mein (Wok) (Cooking) | 167.3F |
| Green Beans (Steam Table) (Hot Holding) | 140.1F |
| Spinach and Cheese (Steam Table) (Hot Holding) | 136.0F |
| Yams (Steam Table) (Hot Holding) | 140.2F |
| Mashed potatoes (Steam Table) (Hot Holding) | 176.4F |
| Fried Rice (Steam Table) (Hot Holding) | 158.4F |
| Rice (Steam Table) (Hot Holding) | 165.2F |
| Fried Chicken (Steam Table) (Hot Holding) | 174.2F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 144.1F |
| Fish - Whiting (Steam Cooker) (Hot Holding) | 122.3F |
| Turkey (Steam Table) (Hot Holding) | 118.4F |
| Pork (Steam Table) (Hot Holding) | 138.2F |
| Gravy (Steam Table) (Hot Holding) | 194.5F |
| Gravy (Steam Table) (Hot Holding) | 201.0F |
| Watermelon (Salad Bar) (Cold Holding) | 50.6F |
| Honeydew Melons (Salad Bar) (Cold Holding) | 51.3F |
| Couscous (Salad Bar) (Cold Holding) | 52.7F |
| Tofu (Salad Bar) (Cold Holding) | 56.5F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 53.4F |
| Cucumbers (Salad Bar) (Cold Holding) | 52.3F |
| Beets (Salad Bar) (Cold Holding) | 63.2F |
| Lettuce romaine (Salad Bar) (Cold Holding) | 51.6F |
| Spinach (Salad Bar) (Cold Holding) | 52.0F |
| Ribs (Rice Steamer) (Hot Holding) | 166.2F |
| (Refrigerator - walk-in) | 42.7F |
| Raw Chicken (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Fish - Whiting (Refrigerator - walk-in) (Cold Holding) | 29.8F |
| Turkey Burger (Refrigerator - walk-in) (Cooling) | 100.7F |
| Eggs (Refrigerator - walk-in) (Cooling) | 46.2F |
| Cole slaw (Refrigerator - walk-in) (Cooling) | 52.7F |
| (Freezer - walk-in) | -6.0F |
| (Refrigerator - under counter) | 37.3F |
| Chicken salad (Refrigerator - under counter) (Cooling) | 57.2F |
| Chicken Gyro (Refrigerator - under counter) (Cold Holding) | 42.4F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
EYE STREET GRILLE respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Name |
|---|
| ST REGIS WASHINGTON D.C. GIFT SHOP |
| ST REGIS WASHINGTON D.C. MAIN KITCHEN |
| ST. REGIS HOTEL |
| AFL CIO KITCHEN |
| HAY ADAMS HOTEL |
| PJ CLARKES |
| STARBUCKS COFFEE |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about EYE STREET GRILLE, 1575 I ST NW, Washington, DC »