OLD DOMINION BREWHOUSE, 1219 9TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 14, 2014 | Routine | 3 | 6 | Details / Comments |
|
Apr 18, 2013 | Routine | 2 | 9 | Details / Comments |
Apr 14, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap, paper towels or hand wash sign at the bar hand sink.(provided) (Corrected On Site) - Food separated and protected
Raw eggs stored above other food items in the walk in refrigerator.(moved) (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
No HACCP for sushi.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(letter of intent and guidelines issued) - Variance obtained for specialized processing methods
No variance for sushi.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(guidelines issued) - Contamination prevented during food preparation, storage, & display
Table top can opener/holder and nozzle holders at the bar, needed cleaning.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
The back seam of the counter top refrigerated unit adjacent in the rear of the sushi section, needed cleaning.(cleaned). Inside the bottom of the beverage cooler at the bar needed cleaning. - Plumbing installed; proper backflow devices
The hot water source at the hand sink in both rest rooms was turned off. There was a clogged drain in the bowl of the hand sink in the grill prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The doors of the under counter refrigerated units in both prep areas needed repair.
No objection to restaurant license renewal.
Correct items stated within 5 and 45 days as stated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 100.3F |
| Hot Water (Handwashing Sink - Dishwash area) | 105.9F |
| (Reach-in Freezer) | 18.9F |
| (Refrigerator - reach-in) | 39.8F |
| (Walk-in Refrigerator) | 31.1F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 42.9F |
| Chili (Steam Table) (Hot Holding) | 139.8F |
| Rice (Rice Steamer) (Hot Holding) | 156.3F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| Rice - Sushi (Steam Table) (Holding) | 105.2F |
| Rice - Sushi (Steam Table) (Holding) | 105.2F |
| (Refrigerator - sushi display) | 39.5F |
Apr 18, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(instructions issued)(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.(issued) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
There was no protective cover for the raw rice stored in the dry food store room.(covered) (Corrected On Site) - In-use utensils: properly stored
Plastic cups used to scoop rice.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards needed to be resurfaced or replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No detergent-sanitizer for use in 3-compartment sink(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
The top and bottom of all stainless steel work tables needed to be cleaned. (Corrected On Site) - Nonfood-contact surfaces clean
The wheels of the cooking units and carts needed cleaning to removed grease build-up. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle in the employees rest room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floors needed cleaning thru out especially under cooking units to remove grease build-up. (Corrected On Site)
The DC CFM is Scott Chen: #39584 expired 4/22/2012.
Correct items stated within 5 and 45 days. Not approved for license renewal.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator - reach-in) | 33.9F |
| Beef (Refrigerator - reach-in) (Thawing) | 45.0F |
| Chicken (Reach-in Freezer) (Cold Holding) | -14.0F |
| (Reach-in Freezer) | 15.6F |
| (Reach-in Freezer) | -5.6F |
| (Reach-in Freezer) | -14.0F |
| Chili (Steam Table) (Hot Holding) | 153.4F |
| Soup (Steam Table) (Hot Holding) | 136.0F |
| Eggs (Refrigerator - counter top) (Cold Holding) | 29.8F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 40.4F |
| Rice - Sushi (Rice Steamer) (Holding) | 97.8F |
| (Refrigerator - sushi display) | 37.9F |
| (Refrigerator - reach-in) | 41.2F |
| (Freezer - walk-in) | -2.1F |
| (Refrigerator - walk-in) | 22.2F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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