FIREHOOK BAKERY & COFFEE HOUSE, 3411 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 17, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Dec 29, 2011 | Routine | 3 | 11 | Details / Comments |
Jan 17, 2012 (Follow-up)
Violations:
- 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)
The Business has a written employee's health policy for foodborne illness.
CFPM Sheryl S Blaufeld FS-44620 exp. 08/08/2013.
Consumer advisory notice printed on the menu
Most recent pest control service date: 01/12/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (Handwashing Sink - Service Line) | 128.0F |
| Hot Water (Handwashing Sink - Bar) | 126.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - open display) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 48.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 45.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 40.0F |
Dec 29, 2011 (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. Corrective action conducted during the inspection,forms issued and discussed with management and employees, forms reviewed and signed by employees. Forms will be kept on file. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Observed the handsink located in the dishwashing area not accessible for proper handwashing. Items removed and unit cleaned during the inspection. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handwashing signage not provided at the dishwashing area handwashing sink. Handwashing signage provided and posted during the inspection. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Service line handwashing sink in poor repair, leakage in the basin and sink improperly sealed allowing water leakage and standing water on the service counter and floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
Observed quiche pies not clearly date marked after receiving from the commissary. Corrective action conducted during the inspection, pies properly marked. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Pastry display refrigeration unit maintaining improper cold holding temperatures 52.6F at call. Refrigeration cleared of food items during the inspection, items discarded and unit placed out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Pastries(tier food rack) stored in an unprotective manner, located behind the front counter. Corrective action conducted during the inspection. (Corrected On Site) - Personal cleanliness
Observed employees preparing and handling food without wearing proper hair restraints. Proper hair restraints provided during the inspection. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves located behind the service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting boards improperly stored on the floor of the dishwashing room, under the handsink,and in poor repair, deep crevices and dirt build-up present. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed unclean walk-in refrigeration unit fanguard covers, dirt present. Observed unclean interior of the Blodgett oven, burnt food debris present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Inadequate (low) hot water pressure observed at the pastry handsink(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed unclean(dirt build-up present)floor drains located in the dishwashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Observed missing light fixture lightshield cover located in the dishwashing room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-SHERYL S.BLAUFELD,FS-44620,EXP.DATE-08/08/2013
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
REVIEWED EXTERMINATION REPORTS, LAST DATE OF SERVICE 12/10/2011, ESTABLISHMENT RECEIVES SERVICE ON A Monthly BASIS. NO ACTIVITY INSIDE OF THE PREMISES.
| Temperatures | |
| Hot Water (2-compartment sink) | 136.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 138.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 31.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 38.3F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 36.9F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.9F |
| (Refrigerator - reach-in) | 41.8F |
| Hot Water (Handwashing Sink - Service Line) | 130.8F |
| (Refrigerator - reach-in) | 40.5F |
| (Refrigerator - display) | 52.6F |
| Soup (Soup Warmer) (Hot Holding) | 162.4F |
| (Refrigerator - deli display) | 36.1F |
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