MINIBAR (N), 801 E ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 17, 2014 | Routine | 5 | 8 | Details / Comments |
|
Aug 01, 2013 | Routine | 1 | 3 | Details / Comments |
|
Oct 31, 2012 | Preoperational | 0 | 1 | Details / Comments |
Apr 17, 2014 (Routine)
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) - Adequate handwashing sinks properly supplied and accessible
Paper towels not present at hand sink in bar or back of house. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Soap not present at hand sink in bar area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand washing reminder sign not present at hand sink in bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Sanitizer concentration at both bar triple sink and back of house triple sink read 0ppm. (Corrected On Site) - Proper cold holding temperatures
Temperature control for safety foods temp above 41 in reach in cooler. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
Bar drinks are made with raw egg whites. Consumer advisory is not present on drink menu.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment is performing Reduced Oxygen Packaging without an approved HACCP plan and Variance. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Establishment is performing Reduced Oxygen Packaging without an approved HACCP plan or Variance. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Reach in cooler is maintaining at 50 degrees F. Temperature control for safety foods inside unit temp above 41 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers are not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers observed wearing bracelets and watches while handling food. (Corrected On Site) - Wiping cloths: properly used & stored
Sponge in use at bar triple sink. (Corrected On Site)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
CEASE AND DECIST REDUCED OXYGEN PACKAGING.
EMBARGO IS PLACED ON FROZEN REDUCED OXYGEN PACKAGED ITEMS IN REACH IN FREEZER IN KITCHEN.
CHEF DISCARDED REFRIGERATED REDUCED OXYGEN PACKAGED ITMES LOCATED IN COLD HOLDING UNITS IN THE PRESENCE OF THE INSPECTOR.
HACCP PLAN AND VARIANCE REQUEST MUST BE SUBMITTED TO FOOD TECHNOLOGIST AT DEPARTMENT OF HEALTH IN ORDER TO PROCEED WITH REDUCED OXYGEN PACKAGING.
JONATHAN M SPERO, SERVSAFE #10350439, EXAM DATE 09/12/2013
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Ground Meat (Reach-in Refrigerator) (Cold Holding) | 45.0F |
| Ground Meat (Reach-in Refrigerator) (Cold Holding) | 46.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Refrigerator - drawer) | 41.0F |
| (Walk-in Refrigerator) | 47.0F |
| (Reach-in Refrigerator) | 52.0F |
| Clams (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Sauce (Stove) (Reheating) | 182.0F |
| Sea Cucumber (Reach-in Refrigerator) (Cold Holding) | 53.0F |
| Prawns (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Ground Meat (Reach-in Refrigerator) (Cold Holding) | 52.0F |
Aug 01, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Dish wash machine need cleaning.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No visible thermometer inside the refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employee handling food need hair restraints or hat.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Exterior of equipment need cleaning at the food prep area.(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 COLEMAN (202) 442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Vegetables - cut (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Carrots (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 120.0F |
Oct 31, 2012 (Preoperational)
Violations:
- Toilet facilities: properly constructed, supplied, & cleaned
No self-closing devices on toilet room doors. (Corrected On Site)
Jorge Hernandez CFPM FS-48640 exp. 03/19/2014
Certificate of Occupancy # 1300148 issued 10/24/2012.
Preoperational inspection.No food preparation.
Executive Chef Jorge Hernandez states establishment will not conduct specialized processing methods (sous vide).Mr Hernandez was instructed to contact the FSD Food Technologist for instructions if process to be instituted.No sous vide equipment on premises.
Establishment in compliance with DCMR Title 25.
No objection to issuance of restaurant license.
Please contact the Area Supervisor Jacqueline Coleman on (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | -8.0F |
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