NEW COURSE RESTAURANT, 500 3RD ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Oct 08, 2014 | Complaint | 0 | 0 | Details / Comments |
|
Sep 26, 2014 | Follow-up | 3 | 1 | Details / Comments |
|
Sep 08, 2014 | Routine | 8 | 12 | Details / Comments |
| No violation noted during this evaluation. | Oct 23, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 15, 2013 | Routine | 3 | 1 | Details / Comments |
|
Apr 01, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Mar 14, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 10, 2012 | Routine | 3 | 4 | Details / Comments |
Oct 08, 2014 (Complaint)
Comments:A complaint inspection was conducted at the establishment regarding mold on bacon. During inspection all turkey bacon products were observed stored under refrigeration at the proper temperature, currently dated and no presence of any molding or spoilage was observed. There was a box of Oscar Meyer turkey bacon containing approximately four packs of unopened bacon and two loose packaged of bacon were stored on top of the unopened box. There was one package of opened bacon observed, but no presence of any mold was observed on the remaining slices of bacon.
NOTE: The establishment has relocated all burner units under the exhaust hood.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
| Hot Water (Handwashing Sink) | 108.0F |
Sep 26, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held on ice were at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food items were observed held past the 7 calendar day in reach-in refrigeration unit in kitchen. (Corrected On Site) - Sewage & waste water properly disposed
Garbage grinder is installed inside of a compartment of the warewashing sink. (REPEAT) - Adequate ventilation & lighting; designated areas used
Exhaust units were observed lacking over burner units is use at front counter. The establishment must cease and desist use of units due to the lack of exhaust units at front counter. The establishment has a functional exhaust unit in the kitchen. The manager is going to be relocating the units to the kitchen. The Sanitarian will return on 09/29/14 to verify that units have been relocated to kitchen under exhaust hood. (REPEAT).
ALL 5-DAY NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 09/08/2014 HAVE BEEN ABATED EXCEPT (25-DCMR 2602.1). Per Area Supervisor Mrs. Coleman the establishment has been granted additional time to abate the remaining item. If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
CFPM: Demetrius Portis exp: 03/09/2015 #FS-62185
NOTE: Hot food items area brought over from New Course located at 400 2nd Street NW.
| Temperatures | |
| Hot Water (Handwashing Sink) | 107.7F |
| Spinach (Ice) (Cold Holding) | 48.3F |
| Turkey (Ice) (Cold Holding) | 68.9F |
| Sausage (Ice) (Cold Holding) | 67.6F |
| Cheese (Ice) (Cold Holding) | 42.0F |
| Grits (Hot Holding Unit) (Hot Holding) | 127.0F |
| Sausage (Hot Holding Unit) (Hot Holding) | 138.5F |
| Sausage (Hot Holding Unit) (Hot Holding) | 135.7F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 39.8F |
| Egg Salad (Refrigerator - counter top) (Cold Holding) | 40.6F |
| Ham (Salad Bar) (Cold Holding) | 56.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 41.3F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Freezer) (Cold Holding) | 0.9F |
| (Refrigerator - reach-in) (Cold Holding) | 30.6F |
Sep 08, 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 45 CALENDAR DAYS) - 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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
No handwashing was observed by employee during changes in tasking during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink along service/food prep line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink along service/food prep line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink along service/food prep line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Employee was observed dumping liquid waste from coffee containers in handsink along service/food prep line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
No sanitize was present in the establishment or in use by employee warewashing at sink in kitchen during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on the interior of the ice chute and soda fountain surfaces. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) fruit on salad bar and food items in omelette prep area were held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date markings were observed lacking on prepped potentially hazardous food items stored in refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
A consumer advisory is lacking warning the customers of the increase risks of consuming raw of undercooked eggs. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze were observed on salad bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employee observed prepping omlettes was observed lacking head gear. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board (i.e. white) on sandwich prep unit along service/food prep line was observed stained and scratched. (CORRECT VIOLATION WITHIN 45 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) - Nonfood-contact surfaces clean
Unclean fan covers were observed in reach-in refrigeration units and interior bottom of reach-in freezer. Unclean cabinets along service/prep line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage grinder is installed inside of a compartment of the warewashing sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Uncovered floor drain was observed under hot holding unit along service/prep line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Exhaust units were observed lacking over griddle and burners units in use. The establishment must cease and desist use of unit due to lack of exhaust. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
NOTE: Hot food items were observed brought in from 3rd St. New Course located at 400 2nd Street.
| Temperatures | |
| Egg Salad (Refrigerator - counter top) (Cold Holding) | 38.8F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 40.9F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.5F |
| Chicken salad (Refrigerator - under counter) (Cold Holding) | 41.6F |
| Potatoes (Hot Holding Unit) (Hot Holding) | 134.0F |
| Sausage (Hot Holding Unit) (Hot Holding) | 136.4F |
| Cheese shredded (Refrigerator - reach-in) (Cold Holding) | 42.8F |
| Ham (Prep Table) (Holding) | 71.0F |
| Cheese shredded (Prep Table) (Holding) | 56.6F |
| Spinach (Prep Table) (Holding) | 61.4F |
| Broccoli (Prep Table) (Holding) | 59.4F |
| Watermelon (Salad Bar) (Cold Holding) | 42.9F |
| Pineapples (Salad Bar) (Cold Holding) | 44.4F |
| Ham (Salad Bar) (Cold Holding) | 40.5F |
| Eggs boiled (Salad Bar) (Cold Holding) | 41.8F |
| Rice (Refrigerator - reach-in) (Cold Holding) | 40.6F |
| Turkey (Refrigerator - reach-in) (Cold Holding) | 40.8F |
Oct 23, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Oct 15, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean cutting boards where needed and can opener.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter.(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 WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Rice (Hot Holding) | 150.0F |
| (Handwashing Sink - Dishwash area) | 116.0F |
Apr 01, 2013 (Routine)
Violations:
- Proper date marking & disposition
ALL ITEMS STORED IN THE REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES. (Corrected On Site)
ALL ITEMS WERE CORRECTED ON SITE
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| grits (Steam Table) (Hot Holding) | 160.0F |
| Potatoes (Steam Table) (Hot Holding) | 145.0F |
| Chicken baked (Holding Oven) (Hot Holding) | 165.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Refrigerator - beverage) (Cold Holding) | 39.2F |
| Bacon (Steam Table) (Hot Holding) | 140.0F |
| (Reach-in Freezer) (Cold Holding) | 5.1F |
Mar 14, 2012 (Follow-up)
Comments:CFPM: HUGH DESORMEAUX FS-46152 EXP 12/10/2013. NOTICE ABATED FROM INSPECTION CONDUCTED ON 02/10/2012. IF YOU HAVE ANY QUESTION, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| Soup | 152.0F |
| Fish | 138.0F |
| BBQ Chicken | 128.0F |
| Cheese | 45.0F |
| Fruit - cut or sliced | 44.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 45.0F |
Feb 10, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food item unprotected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food items in side refrigerator not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on cutting board and not in sanitizing solution. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non food contact surfaces, including botton shelf of stainless steel table. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Protective shield not provided for light bulb in refrigerator located in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
NOTE: Manager was informed to cease the use of electric grill and gas propane grill. (correced on site).
| Temperatures | |
| Pork | 141.0F |
| Fish | 140.0F |
| Soup | 160.0F |
| Tuna Salad | 144.0F |
| Egg Salad | 34.0F |
| Tuna Salad | 37.0F |
| Tomatoes sliced | 40.0F |
| Pasta | 41.0F |
| (Freezer) | -5.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| Eggs boiled | 42.0F |
| Hot Water | 110.0F |
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