NEGRIL JAMAICAN EATERY, 2301 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 17, 2014 | Routine | 1 | 5 | Details / Comments |
|
Aug 18, 2014 | Routine | 2 | 5 | Details / Comments |
| No violation noted during this evaluation. | Oct 30, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 24, 2013 | Routine | 4 | 4 | Details / Comments |
|
Mar 11, 2013 | Follow-up | 3 | 0 | Details / Comments |
| No violation noted during this evaluation. | Mar 11, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 01, 2013 | Routine | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Nov 27, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 16, 2012 | Routine | 0 | 0 | Details / Comments |
|
Nov 16, 2012 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 28, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 07, 2012 | Routine | 4 | 8 | Details / Comments |
Oct 17, 2014 (Routine)
Violations:
- Food separated and protected
Raw chicken stored above produce. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Spices underneath prep table are uncovered. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Floors of walk in refrigerator and freezer has food spills on them (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Baseboards and floors under 3 compartment sink and dry storage rack have food debris and build up (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Cardboard boxes lining floor in walk in refrigerator and freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 110.2F |
| Hot Water (Handwashing Sink - Cook Line) | 109.8F |
| Hot Water (Handwashing Sink - toilet/female) | 109.5F |
| Rice and Beans (Hot Holding Unit) (Hot Holding) | 190.6F |
| Vegetables - cut (Stove) (Cooking) | 201.3F |
| Oxtails (Prep Table) (Cooling) | 187.5F |
| Brown Stew Chicken (Hot Holding Unit) (Hot Holding) | 179.9F |
| Curried Goat (Walk-in Refrigerator) (Cold Holding) | 41.4F |
| Fish (Walk-in Refrigerator) (Cooling) | 45.0F |
| (Hot Holding Cabinet) | 165.0F |
| (Walk-in Freezer) | 28.0F |
Aug 18, 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) - Toxic substances properly identified, stored, used
Chemicals stored on same shelves as dry storage. (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers in walk in refrigerator not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Containers with spices and sauces under prep table not covered. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Using sponges for cleaning dishes. Sponges were discarded in presence of inspector. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Baseboards around dry storage racks have spills and food debris. (CORRECT VIOLATION WITHIN 45 CALENDAR 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 | |
| Hot Water (Handwashing Sink - kitchen) | 122.7F |
| (Walk-in Refrigerator) | 36.1F |
| (Walk-in Freezer) | 1.0F |
| Curry Chicken (Walk-in Refrigerator) (Cold Holding) | 37.2F |
| Brown Stew Chicken (Walk-in Refrigerator) (Cold Holding) | 36.2F |
| Tilapia Sauce (Stove) (Cooking) | 198.4F |
| Rice and Beans (Hot Holding Unit) (Hot Holding) | 185.0F |
| Raw Chicken (Receiving Food) | 44.3F |
| (Mobile Refrigerator) (Receiving Food) | 38.0F |
Oct 30, 2013 (Follow-up)
Comments:Certified Food Manager Gillet Salmon FS#54615 expire 11-19-15.
CRITICAL AND NON VIOLATIONS WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chicken jerked | 143.0F |
| Rice and Beans | 154.0F |
| Oxtails | 157.0F |
| Goat | 140.0F |
| Chicken roasted | 143.0F |
| Baked Chicken | 165.0F |
Oct 24, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES IN THE KITCHEN/CAN OPENER/ICE BOX/PREP TABLE/UTENSILS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME KITCHEN CREW MEMBERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Correct stated items within 5days and 45days
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/15/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.3°F
| Temperatures | |
| Hummus (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Beef Stew (Steam Table) (Hot Holding) | 111.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Chicken jerked (Steam Table) (Hot Holding) | 121.0F |
| Oxtails (Steam Table) (Hot Holding) | 119.0F |
| Goat (Steam Table) (Hot Holding) | 119.0F |
| Cabbage (Steam Table) (Hot Holding) | 117.0F |
| Rice and Beans (Steam Table) (Hot Holding) | 119.0F |
| Beef Patties (Steam Table) (Hot Holding) | 144.0F |
| Chicken roasted (Steam Table) (Hot Holding) | 114.0F |
| Baked Chicken (Steam Table) (Hot Holding) | 121.0F |
| Chili - Beef (Steam Table) (Hot Holding) | 131.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 125.0F |
| Curry Sauce (Steam Table) (Hot Holding) | 126.0F |
| Plantains (Steam Table) (Hot Holding) | 121.0F |
Mar 11, 2013 (Follow-up)
Violations:
- Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (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 LABELED FOR DATES AND CONTENTS (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: 2/28/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beef Stew (Steam Table) (Hot Holding) | 119.0F |
| Curried Goat (Steam Table) (Hot Holding) | 135.0F |
| Black Beans (Steam Table) (Hot Holding) | 129.0F |
| Curry Sauce (Steam Table) (Hot Holding) | 127.0F |
| Fish (Steam Table) (Hot Holding) | 136.0F |
| Chicken curried (Steam Table) (Hot Holding) | 133.0F |
| Yucca (Steam Table) (Hot Holding) | 131.0F |
| Rice and Beans (Steam Table) (Hot Holding) | 129.0F |
Mar 11, 2013 (Follow-up)
Comments: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: 2/28/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
Mar 01, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
All food containers not date marked inside walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Spryer arm not provided at garbage disposal area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
(VEGGIE CURRY 40 degrees).
Certified Food Manager Sandra M. Gould FS#52847 expire 2-4-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN IN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chicken curried | 157.0F |
| Rice | 164.0F |
| Chicken jerked | 154.0F |
| BBQ Chicken | 158.0F |
| Fish fried | 114.0F |
| Hot Water | 120.0F |
| Goat | 148.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| BBQ Chicken | 41.0F |
| Goat | 41.0F |
Nov 27, 2012 (Follow-up)
Comments:demerit corrected from inspection of 11/16/12.
new cutting boards provided
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - walk-in) | 40.0F |
| Goat (Stove) (Cooking) | 163.0F |
| Rice (Warmer) (Hot Holding) | 154.0F |
Nov 16, 2012 (Routine)
Violations:
- Thermometers provided & accurate
NO THERMOMETERS FOUND IN THE REACH-IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Nov 16, 2012 (Routine)
Violations:
- Thermometers provided & accurate
NO THERMOMETERS AVAILABLE IN REACH-IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/12/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 107.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - vehicle) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beans (Refrigerator - open display) (Hot Holding) | 155.0F |
| Onions cooked (Steam Table) (Hot Holding) | 145.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 169.0F |
| Chicken jerked (Steam Table) (Hot Holding) | 171.0F |
| Goat (Steam Table) (Hot Holding) | 167.0F |
Aug 28, 2012 (Follow-up)
Comments:CFPM - SANDRA M. GOULD - #FS-52847 - expires 02/14/2014
5-DAY NOTICE (CRITICAL ITEMS) ABATED FROM INSPECTION CONDUCTED ON 08/07/12
45-DAY NOTICE (NON-CRITICAL ITEMS) PENDING FROM INSPECTION CONDUCTED ON 08/07/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 155.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer - walk-in) (Cold Holding) | 25.0F |
| Rice (Steam Table) | 158.0F |
| Chicken curried (Steam Table) (Hot Holding) | 160.0F |
Aug 07, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Sandra M. Gould: Prometric Certificate # 1640149; Exam Date 2/14/2011 (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold is accumulating on one corner of the ice maker's metal drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper hot holding temperatures
Oxtails in the microwave oven in the walk-in refrigerator are held at improper temperatures. (Corrected On Site) - Proper cold holding temperatures
Curried goat and sandwich meat (chicken) in the walk-in refrigerator are held at improper temperatures. (Corrected On Site) - Insects, rodents, & animals not present
There are missing ceiling tiles in the rear of the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Cases of napkins and disposable containers are stored on the floor at the service counter. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Plastic is lining the shelves beneath the steam table and kitchen prep table. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no quaternary ammonium test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Dust is accumulating under the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The women's toilet room door is not closing tightly. (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, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 155.0F |
| (Refrigerator - beverage) | 26.0F |
| Beef Patties (Holding Oven) (Hot Holding) | 138.0F |
| Chicken Patty (Holding Oven) (Hot Holding) | 140.0F |
| Chicken Fricassee (MIcrowave Oven) (Hot Holding) | 156.0F |
| Oxtails (MIcrowave Oven) (Hot Holding) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 156.0F |
| Rice (Steam Table) (Hot Holding) | 165.0F |
| Chicken Drummettes (Steam Table) (Hot Holding) | 144.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 175.0F |
| Curried Goat (Steam Table) (Hot Holding) | 189.0F |
| Chicken curried (Steam Table) (Hot Holding) | 162.0F |
| Peas and Rice (Steam Table) (Hot Holding) | 191.0F |
| Chicken Wings (Oven) (Cooking) | 183.0F |
| (Refrigerator - walk-in) | 44.0F |
| Chicken raw (Refrigerator - walk-in) (Cooling) | 48.0F |
| Chicken Wings (Refrigerator - walk-in) (Cooling) | 47.0F |
| Chicken curried (Refrigerator - walk-in) (Cooling) | 73.0F |
| Curried Goat (Refrigerator - walk-in) (Cold Holding) | 49.0F |
| Jerk Chicken (Refrigerator - walk-in) (Cooling) | 75.0F |
| Sandwich Meat Chicken (Refrigerator - walk-in) (Cooling) | 49.0F |
| Hot Water (3-compartment sink) | 161.0F |
| (Freezer - walk-in) | 24.0F |
| Hot Water (Handwashing Sink - toilet/male) | 117.0F |
| Hot Water (Handwashing Sink - toilet/female) | 146.0F |
NEGRIL JAMAICAN EATERY respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Name |
|---|
| CHINA WONDER |
| FRO.ZEN.YO |
| FUEL PIZZA |
| NEGRIL JAMAICAN EATERY |
| POTBELLY SANDWICH WORKS |
| SUBWAY |
| MCDONALD'S |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about NEGRIL JAMAICAN EATERY, 2301 GEORGIA AVE NW, Washington, DC »