Hands clean and properly washed HAND SINK MUST HAVE DISP0SABLE PAPEER TOWELS AT ALL TIMES. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site)
Comments:
ALL ITEMS WERE CORRECTED ON SITE. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
Temperatures
(Refrigerator - walk-in) (Cold Holding)
36.6F
(Refrigerator - reach-in) (Cold Holding)
35.2F
(Reach-in Freezer) (Cold Holding)
-0.9F
Chicken (Refrigerator - drawer) (Cold Holding)
38.2F
Calamari (Refrigerator - drawer) (Cold Holding)
41.2F
Hot Water (Handwashing Sink - kitchen)
120.0F
Potato Leek Soup (Soup Warmer) (Hot Holding)
151.3F
French Onion Soup (Soup Warmer) (Hot Holding)
168.9F
Sep 12, 2013 (Follow-up)
Violations:
Proper cold holding temperatures Cold food item(s) held at improper temperature(s). (Corrected On Site)
Comments:
5-DAY NOTICE ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 9/6/13.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-90367 (MAIN: 202-535-2180).
Temperatures
(Refrigerator - walk-in)
32.0F
(Reach-in Freezer)
-10.0F
(Refrigerator - reach-in)
42.0F
Hot Water (Handwashing Sink)
137.0F
Hot Water (3-compartment sink)
138.0F
Zucchini (Refrigerator - reach-in) (Cold Holding)
40.0F
Tuna (Refrigerator - reach-in) (Cold Holding)
40.0F
Salmon (Refrigerator - drawer) (Cold Holding)
41.0F
Fish (Refrigerator - under counter) (Cold Holding)
49.0F
Pasta (Refrigerator - under counter) (Cold Holding)
54.0F
Scallops (Refrigerator - under counter) (Cold Holding)
50.0F
Sep 06, 2013 (Complaint)
Violations:
Insects, rodents, & animals not present One live roach observed in the office area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 8/15/13.
CORRECT ITEMS STATED WITHIN 5-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: FATIMA SIDDIQ (PERSON IN CHARGE HAS SUCCESSFULLY PASSED SERVSAFE EXAM AND HAS PROVIDED PROOF. IS PRESENTLY AWAITING CERTIFICATE TO HAVE REGISTERED WITH DC DOH).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
Temperatures
Soup (Soup Warmer) (Hot Holding)
140.0F
Hot Water (Handwashing Sink)
141.0F
Salsa Verde (Ice) (Cold Holding)
42.0F
Shrimp raw (Refrigerator - counter top) (Cold Holding)
Proper cold holding temperatures Cold food item(s) held at improper temperature(s). (Corrected On Site)
Insects, rodents, & animals not present Rear door not rat proof and door near steps leading to downstairs to prevent entrance of rodents. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Replace or resurface cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate ventilation & lighting; designated areas used Adequate lighting not provided inside walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
TEMPERATURE ONION SOUP 140 DEGREES. CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
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