NOOK, 1300 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 13, 2014 | Routine | 0 | 2 | Details / Comments |
|
Dec 03, 2013 | Routine | 0 | 1 | Details / Comments |
|
Jul 29, 2013 | Routine | 2 | 1 | Details / Comments |
|
Jan 25, 2013 | Routine | 1 | 1 | Details / Comments |
|
May 03, 2012 | Routine | 0 | 1 | Details / Comments |
Jun 13, 2014 (Routine)
Violations:
- Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service line area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting board observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
| (Freezer) (Cold Holding) | 0.0F |
| (Freezer) (Cold Holding) | 1.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Pork Chop (Hot Water Bath) (Hot Holding) | 171.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 160.0F |
| Rice (Hot Water Bath) (Hot Holding) | 152.0F |
| Chicken Wings (Hot Water Bath) (Hot Holding) | 148.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Dec 03, 2013 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
Food items stored on the floor in dry food storage area. (Corrected On Site)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 145.0F |
| Rice (Hot Water Bath) (Hot Holding) | 167.0F |
| Chick Peas (Hot Water Bath) (Hot Holding) | 146.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 156.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Eggs boiled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| (Refrigerator - drawer) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -8.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
Jul 29, 2013 (Routine)
Violations:
- Correct response to questions
The business license and certified food safety manager certification are not posted conspicuously. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board badly chopped.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct items stated within 5-Days
Correct items stated within 45-Days
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 117.0F |
| (Reach-in Freezer) (Cold Holding) | -7.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| (Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 160.0F |
| Chicken Wings (Hot Holding Unit) (Hot Holding) | 160.0F |
| Onions raw (Refrigerator - display) (Cold Holding) | 43.0F |
| Beans (Hot Holding Unit) (Hot Holding) | 168.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 161.0F |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 41.0F |
Jan 25, 2013 (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) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
CFPM ABDUL ALDERAZI FS-45494 EXP. 10/16/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Chick Peas (Hot Holding) | 150.0F |
| Barbecue (Hot Holding) | 155.0F |
| Bacon (Hot Holding) | 140.0F |
| Lentils (Hot Holding) | 150.0F |
| (Handwashing sink - bakery) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -7.0F |
May 03, 2012 (Routine)
Violations:
- Nonfood-contact surfaces clean
clean small fan in the storage area contains dust build up(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH: HAFIA ALDERAZI FS:45493 EXP:10/16/2013
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Chicken baked (Hot Buffet) (Hot Holding) | 155.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 167.0F |
| Black Beans (Steam Table) (Hot Holding) | 188.0F |
| Barbecue (Steam Table) (Hot Holding) | 176.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Broccoli & Cheese Soup (Steam Table) (Hot Holding) | 178.0F |
| Sour Cream (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Rice (Steam Table) (Hot Holding) | 188.0F |
| GARBONZA BEANS (Steam Table) (Hot Holding) | 167.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
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