FOURTEEN STREET SNACK BAR, 4616 14TH 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. | Jul 09, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 09, 2014 | Routine | 0 | 3 | Details / Comments |
|
Jun 03, 2014 | Routine | 2 | 2 | Details / Comments |
|
Jul 18, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Jun 24, 2013 | Follow-up | 6 | 0 | Details / Comments |
|
Jun 11, 2013 | Routine | 5 | 1 | Details / Comments |
Jul 09, 2014 (Follow-up)
Comments:ALL ITEMS HAVE BEEN ABATED.
NO FURTHER ACTION REQUIRED.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| Bacon (Hot Holding Unit) (Hot Holding) | 145.2F |
| (Refrigerator - reach-in) (Cold Holding) | 35.1F |
Jun 09, 2014 (Routine)
Violations:
- Personal cleanliness
EMPLOYEES ARE NOT WEARING A HAIR RESTRAIBT (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS ARE NOT IN A SANITIZING SOLUTION (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY EXTERNAL REFRIGERATION UNITS AND STORAGE CONTAINERS (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Reach-in Freezer) | 3.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Beef (Stove) (Cooking) | 153.0F |
| Eggs (Refrigerator - display) (Cold Holding) | 38.0F |
| Rice (Stove) (Preparation) | 158.0F |
Jun 03, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT. EGGS WERE DISCARDED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
ALL LINENS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS THROUGH-OUT THE FOOD PREP AREA UNDER AND BEHIND ALL EQUIPMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.8F |
| (Refrigerator - reach-in) (Cold Holding) | 46.1F |
| (Freezer) (Cold Holding) | 7.1F |
| (Refrigerator - reach-in) (Cold Holding) | 40.3F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 56.2F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.3F |
| Eggs (Table) (Cold Holding) | 64.7F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 48.3F |
Jul 18, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER
The Business has NO written employee's health policy for food-borne illness,a copy is given to the PIC.
Thermocouple in ice & water: 32°f
No Consumer Advisory notice printed on menu or posted, a copy is given to the PIC
Most recent pest control service date: 7/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.9°F
| Temperatures | |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 51.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 49.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 41.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
Jun 24, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS THROUGHOUT THE KITCHEN (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES (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) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
NO air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 6/07/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 49.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 51.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 48.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 44.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 48.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 49.0F |
Jun 11, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
UTENSILS LEFT IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - 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) - Plumbing installed; proper backflow devices
No air gap between the water supply inlet and the flood level rim of the plumbing fixture(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 6/09/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.5°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 46.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 44.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 47.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Rice (Steam Table) (Hot Holding) | 171.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 49.0F |
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