JOE'S SEAFOOD, PRIME STEAK & STONE CRAB, 750 15TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 19, 2014 | New c/o | 1 | 5 | Details / Comments |
|
Dec 23, 2013 | Preoperational | 0 | 2 | Details / Comments |
Mar 19, 2014 (New c/o)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No employee must wash hand sign in restrooms. Signs installed. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handsink in bar. Replenished. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Items stored in handsinks in bars and coffee station. Items removed. (Corrected On Site) - Toxic substances properly identified, stored, used
Non-warewashing cleaners stored above wash and rinse sink in upstairs dish area. Removed. (Corrected On Site) - Thermometers provided & accurate
No thermometer inside bar coolers storing juices. Installed. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
RTE single service food (crackers) stored on dirty dish receiving shelf. (Corrected On Site)
Certified Food Safety Manager: William L. Klein FS- 56226, Expiration Date: 2/6/16.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 111.0F |
| Hot Water (Handwashing Sink - Bar) | 142.0F |
| Hot Water (Handwashing sink - coffee station) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Chicken Wings (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Creamed Spinach (Hot Holding Unit) (Hot Holding) | 145.0F |
| chicken stock (Hot Holding Unit) (Hot Holding) | 139.0F |
| Turkey Burger (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Lemon Butter (Pan) (Cooking) | 120.0F |
| Turkey Breast (Countertop) (Preparation) | 41.0F |
| Lobster (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Scallops (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Milk (Walk-in Refrigerator) (Cold Holding) | 31.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 33.0F |
| Steak raw (Walk-in Refrigerator) (Cold Holding) | 33.0F |
| Potatoes (Walk-in Refrigerator) (Cooling) | 40.0F |
| Pasta (Walk-in Refrigerator) (Cooling) | 38.0F |
| Fish - Mahi Mahi (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Eggs boiled (Refrigerator - open display) (Cold Holding) | 36.0F |
Dec 23, 2013 (Preoperational)
Violations:
- Physical facilities: installed, maintained, & clean
Carpeted floor area inside and outsid of the mop sink closet on the 2nd floor. Replace carpet area with same floor materials that are used in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Inadequate lighting in the bathroom areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violation(s) within 45 days.
No food present at the time of the inspection.
If there are any questions contact Mr. Taylor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (Handwashing Sink) | 119.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | -6.0F |
| (Handwashing Sink - kitchen) | 138.0F |
| (Prep sink) | 138.0F |
| (Handwashing sink - bakery) | 134.0F |
| (Reach-in Freezer) (Cold Holding) | -3.4F |
| (Refrigerator - reach-in bakery) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in seafood) (Cold Holding) | 32.0F |
| (Prep sink) | 138.0F |
| (Handwashing Sink - seafood section) | 130.0F |
| (2-compartment sink) | 144.0F |
| (Refrigerator - walk-in meat) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 32.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| (Handwashing Sink - Dishwash area) | 110.0F |
| (3-compartment sink (Bar)) | 144.0F |
| (Handwashing Sink - Bar) | 132.0F |
| (3-compartment sink (Bar)) | 142.0F |
| (Handwashing Sink - Bar) | 140.0F |
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