FARMERS FISHERS BAKERS, 3000 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jun 12, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 03, 2014 | Routine | 3 | 2 | Details / Comments |
|
Aug 30, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 19, 2013 | Routine | 3 | 5 | Details / Comments |
|
May 22, 2013 | License Renewal | 0 | 1 | Details / Comments |
|
Feb 27, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Feb 15, 2013 | Complaint | 4 | 4 | Details / Comments |
|
Oct 15, 2012 | Preoperational | 1 | 2 | Details / Comments |
Jun 12, 2014 (Follow-up)
Comments:5 DAY VIOLATIONS ABATED (25 DCMR 1010.1 and 25 DCMR 2403.1).
If you have any questions, please contact area supervisor Mr. Ronnie Taylor 202-442-9037.
Jun 03, 2014 (Routine)
Violations:
- Hands clean and properly washed
No hand washing after wiping nose with bare hands.(hands washed) (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
DC Health Department approved HACCP letter expire 4/30/2014.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Hair restraints were not worn to cover hair.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap under prep sink adjacent to walk in produce refrigerator.(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 stated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 105.2F |
| (Refrigerator - walk-in) | 40.0F |
| Beef Patties (Refrigerator - walk-in) (Cold Holding) | 39.7F |
| Crab meat (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| (Refrigerator - walk-in produce) | 40.0F |
| Cheese Dip (Refrigerator - walk-in produce) (Cooling) | 52.2F |
| Stock (Stove) (Hot Holding) | 164.0F |
| Grits (Steam Table) (Hot Holding) | 134.0F |
| Soup (Soup Warmer) (Hot Holding) | 154.0F |
| (Sushi Bar) | 41.0F |
| Rice - Sushi (Pan) (Holding) | 88.9F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
Aug 30, 2013 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed inside of the ice machine. (REPEAT)
FAILURE TO COMPLY WITH 5-DAY NOTICE AS LISTED WITHIIN OBSERVATIONS.
ALL OTHER 5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 8/19/13.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
Aug 19, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink at bar. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Variance has not been obtained for the use of "Sous Vide" food processing. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
A written request for a variance for the use of "Sous Vide" as food processing method has not been obtained. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
Thermometer installed in the rear of the under-counter refrigerator in the pastry shop area. (Corrected On Site) - Food properly labeled; original container
White ingredient bins are not labeled with the common name of the ingredient stored inside. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards observed worn with heavy stains and grooves throughout. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Under-counter refrigerator on the main line found in disrepair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CEASE AND DESIST USE OF ''SOUS VIDE'' AND ANY OTHER IN HOUSE USE OF REDUCED OXYGEN PACKAGING (ROP). PLEASE CONTACT THE DOH TO APPLY FOR THE VARIANCE.
CFPM: MEAGHAN E. O'SHEA (53511) EXP. 10/10/14
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) | 112.0F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) | 36.0F |
| (Refrigerator - sushi display) | 40.0F |
| (Refrigerator - drawer) | 32.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Reach-in Freezer) | -10.0F |
| Hot Water (Handwashing Sink) | 109.0F |
| Sauce (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Clams (Refrigerator - drawer) (Cold Holding) | 38.0F |
| (Refrigerator - drawer) | 40.0F |
| Potatoes (Steam Table) (Hot Holding) | 163.0F |
| Bean Salad (Refrigerator - drawer) (Cooling) | 47.0F |
| Cole slaw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Sour Cream and Onion Dip (Refrigerator - drawer) (Cold Holding) | 44.0F |
| (Refrigerator - under counter) | 40.0F |
| Roasted Red Peppers (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| Jambalaya (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Tofu (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Refrigerator - walk-in) | 36.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 37.0F |
May 22, 2013 (License Renewal)
Violations:
- Wiping cloths: properly used & stored
NO DANITIZING AGENT FOR WIPING CLOTHS (Corrected On Site)
C OF O CO 1302026 ISSUED 05/14/2013 FOR
A NAME CHANGE
NO OBJECTION TO ISSUANCE OF LICENSE
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| (Handwashing Sink - Bar) | 120.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 12.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Feb 27, 2013 (Follow-up)
Violations:
- Variance obtained for specialized processing methods
Submit a variance for the sous vide process cooking.
VIOLATIONS ABATED EXCEPT FOR ITEM #30, FOOD CODE 4103.1 STILL UNDER 45 day NOTICE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - drawer) | 40.0F |
| Shrimp raw | 40.0F |
| Chicken raw | 40.0F |
| (Refrigerator - drawer) | 33.0F |
Feb 15, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)fax a copy of the parasite destruction letter to (202)535-1359 - Food-contact surfaces: cleaned & sanitized
Pink slime/Mold observed on ice machine's ice chute. (Corrected On Site) - Proper cold holding temperatures
raw seafood on the line inside of the reach-in frefrigerator and drawers above 41 degrees/Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)fax copy of submitted Haacp for sushi to (202)535-1359/Submit a variance to Arian Gibson for Sous vide cooking process - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Submit a variance for the sous vide process cooking - Personal cleanliness
employees not wearing hair restraints in the food prep area(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
plastic container stored with no handle inside of the sugar bin (Corrected On Site)
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 101.0F |
| Shrimp raw (Refrigerator - drawer) | 48.0F |
| Sausage (Steam Table) (Hot Holding) | 160.0F |
| Potatoes (Steam Table) (Hot Holding) | 148.0F |
| Grits (Steam Table) (Hot Holding) | 148.0F |
| Mushroom Broth (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Fish - Cod (Refrigerator - drawer) (Cold Holding) | 49.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - drawer) (Cold Holding) | 45.0F |
| (Reach-in Freezer) | -10.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - walk-in seafood) | 36.0F |
| (Refrigerator - walk-in dairy) | 39.0F |
| Salmon (Refrigerator - walk-in seafood) (Cold Holding) | 39.0F |
Oct 15, 2012 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sinks, correct before operations and food sale to the public.. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
White plastic boards observed covering ( cut to fit ) the opennings of sinks appear to be cutting boards and must be replaced with stainless steel for compliance. Cutting boards are not to be place on top of open drain sinks/sinks at any time except for cleaning. - Physical facilities: installed, maintained, & clean
Kettle line units are installed on legs and suggest placing on wheels for access to and cleaning of adjacent areas.
CFPM # FS-53089 Tony J. Higdon exp 7/25/2015.
Approved for license issuance, 112 restaurant.
All refrigeration, cold holding and hot holding units are new and in compliance at call, including thermometers. No food on site at call.
| Temperatures | |
| Hot Water (3-compartment sink) | 123.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Freezer - walk-in) | -16.0F |
| (Freezer - walk-in) | -8.0F |
| (Refrigerator - reach-in) | 37.0F |
FARMERS FISHERS BAKERS 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 |
|---|
| FARMERS FISHERS BAKERS |
| MAMA ROUGE |
| ROCHE SALON |
| SEASON CULINARY SERVICES |
| SEQUOIA RESTAURANT |
| THE BEST SANDWICH PLACE |
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 FARMERS FISHERS BAKERS, 3000 K ST NW, Washington, DC »