HOTEL MADERE/FIREFLY REST, 1310 NEW HAMSPHIRE AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 15, 2014 | Routine | 3 | 1 | Details / Comments |
|
Dec 04, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Nov 27, 2012 | Routine | 2 | 4 | Details / Comments |
Sep 15, 2014 (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. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed floor uncleanliness in the freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Observed mold in the ice maker. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Observed utensils placed in a rack not inverted. (Corrected On Site)
CFPM - CHRISTE L. MARRA, FS- 56143, EXP- 12/28/2015.
CORRECT ITEMS STATED WITHIN 45-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| (Freezer) | 4.0F |
| Cucumbers (Under-counter Refrigerator) (Cold Holding) | 44.0F |
| Ranch dressing (Under-counter Refrigerator) (Cold Holding) | 43.0F |
| Corn (Under-counter Refrigerator) (Cold Holding) | 44.0F |
| (Walk-in Refrigerator) | 36.0F |
| Yogurt (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Dec 04, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items are held at improper temperatures (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on menu
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/23/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.9°F
| Temperatures | |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink - Service Line) | 121.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 44.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 38.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Ceviche (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 36.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 42.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
Nov 27, 2012 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEE'S MAY NOT DRINK FROM AN OPEN CONTAINER IN THE FOOD PREP AREA. EMPLOYEE'S MAY NOT EAT IN THE FOOD PREP AREA. A SEPARATE AREA OR EMPLOYEE CAFE MUST BE USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
DRY STORAGE CONTAINERS WERE NOT LABELED AS TO CONTENT AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
SEVERAL FOOD ITEMS WERE NOT ELEVATED SIX INCHES ABOVE THE FLOOR AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE DISH MACHINE FAILED THE CHEMICAL STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE SANITIZING METHOD UNTIL MACHINE IS REPAIRED OR REPLACED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ESTABLISHMENT HAS A BASIC BUSINESS LICENSE ONLY. A HOTEL OR RESTAURANT LICENSE MUST BE OBTAINED.
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 - kitchen) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.4F |
| (Refrigerator - reach-in) (Cold Holding) | 35.4F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Freezer - ice cream) (Cold Holding) | -5.2F |
| (Reach-in Freezer) (Cold Holding) | -6.1F |
| (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - counter top) (Cold Holding) | 43.1F |
| Chicken Soup (Steam Table) (Hot Holding) | 182.0F |
| Soup (Steam Table) (Hot Holding) | 159.0F |
| Pork (Refrigerator - counter top) (Cold Holding) | 39.9F |
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