JESSIE TAYLOR SEAFOOD - 6, 1100 MAINE AVE SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 07, 2014 | Complaint | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Sep 29, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 23, 2014 | Routine | 3 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jan 29, 2014 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jan 12, 2012 | Routine | 0 | 0 | Details / Comments |
Nov 07, 2014 (Complaint)
Violations:
- Thermometers provided & accurate
THERMOMETERS AT CRAB COOLING BOX AND SHELLFISH COOLING BOX ARE INACCURATE. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
TWO COOLING BAOXES ARE DISUSED FOR REPAIR. GASKET AND DOOR IN POOR SHAPE OF SHELLFISH REFRIGERATOR. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: STEVEN C EVANS 54794 EXP 09/22/2016. CORRECT ITEMS STATED IN 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| Clams (Refrigerator - walk-in) | 40.0F |
| Fish (Refrigerator - walk-in) | 40.0F |
| Crab meat (Refrigerator - walk-in) | 34.0F |
| Shrimp raw (Refrigerator - open display) | 38.0F |
Sep 29, 2014 (Follow-up)
Comments:All 5 day notice items from inspection conducted on 9/23/2014 have been abated.
Continue to work on 45 day notice items.
If there are any question contact Mrs. Coleman, Area Supervisor at 202-535-2180.
Sep 23, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap for hand washing sinks.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towel for hand washing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No hand washing sink in warewashing area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Non functional hand washing sink in toilet room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Shelfish tags not attached with shellfish products displayed on ice. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food products not properly protected from environmental contaminates while displayed on ice at the service line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Waste water disposed directly back to the river. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No cover for trash can in toilet room. (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 MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 23.0F |
| Shrimp cooked (Hot Water Bath) (Hot Holding) | 136.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Walk-in Freezer) (Cold Holding) | 20.0F |
| (Walk-in Freezer) (Cold Holding) | 0.0F |
Jan 29, 2014 (Routine)
Comments:Shell stock tags are logged into a spreadsheet daily. Tags are readily available for inspection.
A copy of most recently updated employee health policy will be provided to facility by DCDOH.
Tags presented were from oystersd harvested on 1/10/14.
Additional Temperatures
Perch - 22 deg F
Red Snapper - 23 deg F
Carp - 21 deg F
Black Fish - 25 deg F
Bluefish - 12 deg F
Crawfish - 27.1 deg F
Crabs - 40.1, 28.1, 36, 19 deg F
CFPM on duty
Ryan S. Evans - 54789, exp 9/2016
| Temperatures | |
| Fish - Flounder (Refrigerator - open display) (Cold Holding) | 20.0F |
| Fish - Sea Bass (Refrigerator - open display) (Cold Holding) | 23.0F |
| Fish - Sea Bass (Refrigerator - open display) (Cold Holding) | 31.5F |
| Fish - Mahi Mahi (Refrigerator - open display) (Cold Holding) | 23.0F |
| Clams (Refrigerator - open display) (Cold Holding) | 16.0F |
| Oysters (Refrigerator - open display) (Cold Holding) | 20.0F |
| Fish - Whiting (Refrigerator - open display) (Cold Holding) | 17.0F |
| Fish - Cod (Refrigerator - open display) (Cold Holding) | 23.0F |
| (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in) (Cold Holding) | 28.0F |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
| Fish - Catfish (Refrigerator - open display) (Cold Holding) | 21.0F |
| Lobster (Refrigerator - open display) (Cold Holding) | 19.0F |
| Crab meat (Refrigerator - open display) (Cold Holding) | 20.1F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 28.8F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 19.1F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 18.6F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 26.3F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 18.6F |
| Scallops (Refrigerator - open display) (Cold Holding) | 11.3F |
| Raw Shrimp (Refrigerator - open display) (Cold Holding) | 26.9F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 19.1F |
Jan 12, 2012 (Routine)
Comments:THE ESTABLISHMENT maintains a Food Product license only. No activity at time of call. Only during Summer season it sells corn, raw onion, ginger and the like.
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