FRONT PAGE RESTAURANT & GRILL, 1333 NEW HAMPSHIRE AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 07, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 25, 2014 | Routine | 3 | 10 | Details / Comments |
| No violation noted during this evaluation. | Apr 19, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 10, 2013 | Complaint | 6 | 5 | Details / Comments |
| No violation noted during this evaluation. | May 17, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 17, 2012 | Complaint | 5 | 15 | Details / Comments |
Oct 07, 2014 (Follow-up)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
DC ISSUED CERTIFIED FOOD PROTECTION MANGER- MICHAEL F. TUBIN. ( EXPIRED)
CORRECT ITEMS STATED WITHIN 5-DAYS.
5 DAYS AND 45- DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 09/25/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Chicken (Hot Holding) | 157.0F |
| Beef (Hot Holding) | 162.0F |
| (Walk-in Refrigerator) | 39.0F |
| Onions raw (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - toilet room) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Macaroni and cheese (Under-counter Refrigerator) | 39.0F |
Sep 25, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee observed eating and drinking on a prep table. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
The 2-compartment sink has soap and paper towels for handwashing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Reach-in and ice maker interiors are dirty. Walk-in shelves are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold foods in the walk-in refrigerator are at inadequate temperatures. Foods were discarded. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Walk-in refrigerator holding at inadequate temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
There is a gap beneath the walk-in refrigerator door and the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Utensils are stored in standing water. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Shelf is lined with aluminum foil. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No detergent-sanitizer for use in 2-compartment sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Bar area is dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There are multiple missing/damaged ceiling tiles in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 | |
| Chicken Wings (Walk-in Refrigerator) (Cold Holding) | 50.0F |
| Chicken Wings (Walk-in Refrigerator) (Cold Holding) | 49.0F |
| Chicken Wings (Walk-in Refrigerator) (Cold Holding) | 48.0F |
| Chicken Wings (Walk-in Refrigerator) (Cold Holding) | 47.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 52.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 55.0F |
| Tuna (Walk-in Refrigerator) (Cold Holding) | 55.0F |
| Steak raw (Walk-in Refrigerator) (Cold Holding) | 54.0F |
| Turkey (Walk-in Refrigerator) (Cold Holding) | 54.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 56.0F |
| Chili (Walk-in Refrigerator) (Cold Holding) | 55.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (2-compartment sink) | 116.0F |
| Turkey Burger (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Corn (Refrigerator) (Cold Holding) | 40.0F |
| Soup (Soup Warmer) (Hot Holding) | 185.0F |
| Salad Dressing (Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Warewashing Machine - Sanitizing Cycle) | 120.0F |
Apr 19, 2013 (Follow-up)
Comments:5 day notice abated
If youhava y questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Chili - Beef (Soup Warmer) (Hot Holding) | 146.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Calamari (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Gravy (Steam Table) (Hot Holding) | 144.0F |
| Crab meat (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 166.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Apr 10, 2013 (Complaint)
Violations:
- Food separated and protected
Food not protected from contamination. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice machine has old residue inside. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food prepared on premises not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemical stored with food item. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on dry food containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting has deep cutts and scratches. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces such as, stainless steel surfaces, ice machine, cooking facility, wall at cook stove, and gaskets. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in corners, behind and under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Cooking facility has missing vent covers over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Michael F. Tobin FS#48845 expire 9-15-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chili | 145.0F |
| Gravy | 150.0F |
| Hot Water | 118.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| Hamburger patty | 41.0F |
| Steak raw | 40.0F |
| Chicken | 40.0F |
| Calamari | 40.0F |
| Salmon | 41.0F |
| Tuna | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| Guacamole | 38.0F |
| Cole slaw | 41.0F |
| Tomatoes sliced | 45.0F |
May 17, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
Apr 17, 2012 (Complaint)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces - cutting boards, rusty shelving. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Cooking units in need of cleaning - grease and dried particles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Several under counter and reach-in refrigeration units not capable of maintaining food items at a temperature of 41 degrees F or below. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
Consumer Advisory posted at bar area, but not visible to all consumers. (C (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Under-counter and reach-in refrigeration units not capable maintaining a temperature of 41 degrees F or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer(s) located inside reach-in and walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Food items/containers not properly labelled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Steritech extermination service establishment on 04/15/12. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Items/boxes stored on floor.Dry ingredient storage bins stored next to handsink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Containers/items stored inside ice used for customer beverages. (Corrected On Site) - Personal cleanliness
Foodhandlers not wearing hair restraints. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Pots/pans improperly stored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Mechanical warewashing unit wash temperature 100°F. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Mechanical warewashing unit final rinse temperature 103°F. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves (rusty) and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap between the water supply inlet and the flood level rim of the plumbing fixture (floor drain). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. Cold water faucet knob of handsink behind bar inoperable. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Filters missing inside hood.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - ROBERTO A. ASCENCIO - PROMETRIC - expires 03/09/2014
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (04/23/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (06/01/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (2-compartment sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 52.0F |
| (Refrigerator - under counter) (Cold Holding) | 52.0F |
| (Refrigerator - under counter) (Cold Holding) | 82.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
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