HELIX HOTEL (N), 1430 RHODE ISLAND AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 15, 2013 | Routine | 0 | 2 | Details / Comments |
|
Apr 09, 2013 | Routine | 2 | 3 | Details / Comments |
|
Sep 25, 2012 | Follow-up | 1 | 1 | Details / Comments |
|
Sep 11, 2012 | Routine | 4 | 6 | Details / Comments |
Aug 15, 2013 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)boxes stored on the floor inside of the walkin in unit - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please call area supervisor Mr. Ronnie Taylor at (202)442-9037
Ketiht C Hoffman FS:54296 EXP:11/29/2015
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 118.0F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Salad Dressing (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Feta Cheese (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.4F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
Apr 09, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Sink used for other purposes. (Corrected On Site) - Food separated and protected
Food container not covered and protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Approved thawing methods used
Improper thawing of raw meat. (Corrected On Site) - Food properly labeled; original container
Labels not provided on plastic bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Keith C. Hoffman FS#54296 expire 11-29-15.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 114.0F |
| Chicken Wings | 41.0F |
| Crab cake | 40.0F |
| Beef Patties | 38.0F |
| Mayonnaise | 38.0F |
| Cheese | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| Eggs boiled | 53.0F |
| Tomatoes sliced | 51.0F |
Sep 25, 2012 (Follow-up)
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 as cited 9/11/12. - Contamination prevented during food preparation, storage, & display
Food stored on the floor as cited 9/11/12. (Corrected On Site)
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 9/11/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 30.0F |
| Turkey (Refrigerator) (Cold Holding) | 25.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator) | 48.0F |
| Crab cake (Refrigerator) (Cold Holding) | 40.0F |
| Hamburger patty (Refrigerator) (Cold Holding) | 45.0F |
Sep 11, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
No employee handwashing observed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employees handling ready to eat foods with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Food observed thawing incorrectly.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Mice droppings observed on floor near warewash machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor in the walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Grease contract not available.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Trash contract not available.(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 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 35.0F |
| Fruit - cut or sliced (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Freezer) | 12.0F |
| (Refrigerator) | 45.0F |
| (Refrigerator) | 45.0F |
| Chicken (Refrigerator) (Cold Holding) | 43.0F |
| Chicken (Grill) (Cooking) | 196.0F |
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