NAAN & BEYOND, 1710 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 03, 2014 | Follow-up | 2 | 2 | Details / Comments |
|
Aug 19, 2014 | Complaint | 7 | 6 | Details / Comments |
| No violation noted during this evaluation. | May 01, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 21, 2014 | Routine | 2 | 12 | Details / Comments |
|
May 15, 2013 | Follow-up | 4 | 0 | Details / Comments |
|
Apr 12, 2013 | Routine | 6 | 4 | Details / Comments |
Sep 03, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). ( Repeat violation) (Corrected On Site) - Proper date marking & disposition
Observed some foods undated in the reaching refrigerator. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Observed linens are used to place dough into a cooking unit. ( pending the 45 days notice from the previous inspection) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed rough cutting board. ( pending the 45 days notice from the previous inspection)
5-DAY NOTICE ABATED, 45- DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON08/19/2014.
IF YOU HAVE ANY QUESTIONS PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Chicken curried (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Lamb (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Tandori Chicken (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 140.0F |
| Chicken curried (Hot Holding Unit) (Hot Holding) | 142.0F |
| Lentil Soup (Hot Holding Unit) (Hot Holding) | 143.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 110.0F |
Aug 19, 2014 (Complaint)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employees prepare dough with bare hands. Gloves donned. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw beef was stored above ready to eat foods. Items were relocated. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Reach-in handles and seals are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). Foods heated. (Corrected On Site) - Proper date marking & disposition
Multiple prepared foods are undated. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
Cold food items (dough and self-serve sauces) are held at improper temperatures. Location intends to use time as a control but does not have policy in place or time markings. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Linens are used to place dough inside cooking unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employees handling food without hair restraints. Hats donned. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board is deeply scored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The spray nozzle is below the flood level of the sink. The pipes form the 3-compartment sink lack adequate air gap. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Safety Manager: Espras O Romero Chay, FS-55807, Expiration Date: 3/29/16
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 202-442-9037.
| Temperatures | |
| (Refrigerator) (Cold Holding) | 39.0F |
| (Refrigerator) (Cold Holding) | 30.0F |
| Dough (Rack) (Cold Holding) | 81.0F |
| Rice (Bain-marie) (Hot Holding) | 155.0F |
| Rice (Bain-marie) (Hot Holding) | 132.0F |
| Rice (Bain-marie) (Hot Holding) | 157.0F |
| Beef (Bain-marie) (Hot Holding) | 117.0F |
| Beef (Bain-marie) (Hot Holding) | 120.0F |
| Sauce (Bain-marie) (Hot Holding) | 156.0F |
| Rice (Refrigerator) (Cold Holding) | 41.0F |
May 01, 2014 (Follow-up)
Comments:5 Day notices abated from my previous routine inspection.
CFPM information: Ashish Panwar, CFPM# FS-48826, expiration: 7/30/14.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Chicken curried (Hot Holding Display Unit) (Hot Holding) | 165.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Refrigerator) | 38.0F |
Apr 21, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handsink in prep area was blocked by pots and pans. Cleaning chemicals were on the floor in front of sink. - Toxic substances properly identified, stored, used
Cleaning chemicals stored on same racks as dry storage and on the floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Large containers for bulky food items not labeled. - Contamination prevented during food preparation, storage, & display
Observed onion/ vegetable mix stored with the clean pots and pans in dish area. Foods in reach in refrigerators not covered. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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) - Warewashing facilities: installed, maintained, & used; test strips
3 compartment is too small to fit their large pots and trays. - Nonfood-contact surfaces clean
Large pots and pans are charred (outside) and stained from spices. Equipment in kitchen area are unclean. - Plumbing installed; proper backflow devices
No air gap present in floor drain in dish area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean storage racks. Floors unclean in prep/dish area. Broken tile in dining area. Electrical sockets exposed in dining area. Open ceiling tile in dining area. - Physical facilities: installed, maintained, & clean
Clothing stored on food storage shelving units. - Physical facilities: installed, maintained, & clean
Tools and other unneeded items stored in the establishment. - Physical facilities: installed, maintained, & clean
Mops not hung up while not in use. - Adequate ventilation & lighting; designated areas used
Lights over serving line and one in prep area not covered. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM Information: Ashish Panwar, CFPM# FS-48826, expiration: 07/30/2014.
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS.
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 38.0F |
| Hot Water (Handwashing Sink) | 105.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Chicken curried (Hot Holding Display Unit) (Hot Holding) | 165.9F |
| Mixed Vegetables (Hot Holding Display Unit) (Hot Holding) | 178.0F |
| Chicken (Hot Bar) (Hot Holding) | 143.4F |
| Chicken curried (Hot Bar) (Hot Holding) | 165.2F |
| Sauce (Reach-in Refrigerator) (Cold Holding) | 40.9F |
May 15, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT PREPARED FOR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/10/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 116.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 111.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef (Steam Table) (Hot Holding) | 145.0F |
| Chicken Teriyaki (Steam Table) (Hot Holding) | 161.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chick Peas (Steam Table) (Hot Holding) | 144.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 44.0F |
Apr 12, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food not protected from contamination. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
All food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). (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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace or resurface cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Increase hot water temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chicken | 158.0F |
| Potatoes | 141.0F |
| Lamb | 175.0F |
| Fried Rice | 120.0F |
| Tomatoes sliced | 44.0F |
| Mayonnaise | 41.0F |
| Hot Water | 106.0F |
| Rice | 158.0F |
| Lettuce | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
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