PEARL DIVE OYSTER PALACE/BLACK JACK (N), 1612 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 04, 2013 | Complaint | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jun 12, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 05, 2013 | Complaint | 1 | 3 | Details / Comments |
|
Apr 17, 2013 | Complaint | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Mar 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 22, 2013 | Complaint | 2 | 3 | Details / Comments |
|
Sep 04, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Aug 20, 2012 | Routine | 4 | 3 | Details / Comments |
|
Aug 16, 2012 | Routine | 1 | 2 | Details / Comments |
|
Apr 18, 2012 | Complaint | 4 | 5 | Details / Comments |
|
Nov 30, 2011 | Complaint | 1 | 0 | Details / Comments |
Sep 04, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site)
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Oysters (Refrigerator - seafood display) (Cold Holding) | 38.0F |
| Mussels (Refrigerator - seafood display) (Cold Holding) | 37.0F |
| Clams (Refrigerator - seafood display) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - seafood display) (Cold Holding) | 39.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Squid (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Rice (Rice Steamer) (Hot Holding) | 156.0F |
| Beans (Steam Table) (Hot Holding) | 166.0F |
| Peppers (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| (Refrigerator - walk-in) | 39.5F |
| (Freezer - walk-in) | -5.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - seafood display) | 35.0F |
| Maryland Crab Soup (Soup Warmer) (Hot Holding) | 188.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Jun 12, 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) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
Jun 05, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Oysters(barecet), 50 degrees, steak raw 47 degree, hamburger 47 degree, and shrimp 46 degrees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS). - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator(samll) not capable of maintaining proper cold temperatures.(no food inside refrigerator). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
TEMPERATURES Battle creek oysters 32 degrees, mashpee oysters 32 degrees, ayock oysters 34 degrees, stellaryo bay oysters 32 degrees.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PELASE CONTACT MR. RONNIE TAYLOR, SUEPRVISOR ON (202)442-9037.
| Temperatures | |
| Greens | 156.0F |
| Rice | 149.0F |
| Oysters (Refrigerator) | 41.0F |
| Fish raw | 40.0F |
| Squid | 41.0F |
| Steak raw | 47.0F |
| Hamburger Patty Raw | 47.0F |
| Shrimp raw | 46.0F |
| (Refrigerator) | 50.0F |
| (Freezer) | -9.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 35.0F |
Apr 17, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Toxic substances properly identified, stored, used
Chemical stored over food container. (Corrected On Site) - Personal cleanliness
Observed employee preping food not wearing hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Blown light bulb over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager James Huff FS#53531 expire 3-30-15.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPRVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - walk-in) | 32.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer) | -6.0F |
| (Refrigerator) | -36.0F |
| Hamburger patty | 47.0F |
| Steak raw | 41.0F |
| Shrimp raw | -44.0F |
| Fish | 41.0F |
| Oysters | 39.0F |
| Rice | 184.0F |
| Gumbo | 180.0F |
| Hash | 0.0F |
| (Refrigerator - walk-in produce) | 38.0F |
Mar 09, 2013 (Follow-up)
Comments:5-DAY NOTICE ABATED, 45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 2/22/13.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Clams (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Fish - Catfish (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Refrigerator) | 42.0F |
| (Freezer) | 2.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 52.0F |
| Calamari (Refrigerator) (Cold Holding) | 45.0F |
| Rice (Steam Table) (Hot Holding) | 141.0F |
Feb 22, 2013 (Complaint)
Violations:
- Hands clean and properly washed
Lack of hand washing observed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Fire wood used for cooking is being held outside unprotected.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-5AYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) | 35.0F |
| Clams (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| ginger (Refrigerator - walk-in) (Cooling) | 147.0F |
| Calamari (Refrigerator) (Cold Holding) | 46.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 60.0F |
| Oysters (Ice) (Cold Holding) | 34.0F |
| Oysters (Ice) (Cold Holding) | 32.0F |
| Oysters (Ice) (Cold Holding) | 33.0F |
| Oysters (Ice) (Cold Holding) | 35.0F |
| Oysters (Ice) (Cold Holding) | 32.0F |
| Oysters (Ice) (Cold Holding) | 38.0F |
| Oysters (Ice) (Cold Holding) | 43.0F |
| Oysters (Ice) (Cold Holding) | 39.0F |
| Oysters (Ice) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - Service Line) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 2.0F |
| (Freezer) | 8.0F |
| Peppers (Refrigerator) (Cold Holding) | 56.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 55.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 51.0F |
| Hamburger Patty Raw (Refrigerator - counter top) (Cold Holding) | 52.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Fish (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Fish - Sword (Refrigerator - counter top) (Cold Holding) | 60.0F |
| shell stock (Stove) (Cooking) | 170.0F |
Sep 04, 2012 (Follow-up)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license as cited 8/20/12. - No bare hand contact with ready-to-eat foods or approved
Employees handling food with bare hands as cited 8/20/12. - Food separated and protected
Raw items stored above ready to eat items as cited 8/20/12. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) as cited 8/20/12.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED 8/20/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator) | 36.0F |
| (Refrigerator) | 24.0F |
| Oysters (Ice) (Cold Holding) | 45.0F |
| Oysters (Ice) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator) (Cold Holding) | 52.0F |
| Shrimp cooked (Refrigerator) (Cold Holding) | 53.0F |
| Squid (Refrigerator) (Cold Holding) | 50.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 66.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 50.0F |
| (Refrigerator) | 45.0F |
| (Refrigerator - walk-in) | 44.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
Aug 20, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employees handling food with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw eggs stored above ready to eat items.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handlers not wearing hair restraints.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(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 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) | 32.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator) | 25.0F |
| (Refrigerator) | 43.0F |
| (Refrigerator) | 47.0F |
| (Refrigerator) | 42.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Shrimp cooked (Deep Fryer) (Cooking) | 220.0F |
| Onions raw (Refrigerator) (Cold Holding) | 49.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 57.0F |
| Fish - Sea Bass (Refrigerator) (Cold Holding) | 49.0F |
| Beef (Refrigerator) (Cold Holding) | 61.0F |
| Corn (Refrigerator) (Cold Holding) | 46.0F |
| Squid (Refrigerator) (Cold Holding) | 51.0F |
| Crab meat (Refrigerator) (Cold Holding) | 49.0F |
| Mussels (Refrigerator) (Cold Holding) | 59.0F |
| Oysters (Refrigerator) (Cold Holding) | 39.0F |
| Crab cake (Oven) (Cooking) | 155.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
Aug 16, 2012 (Routine)
Violations:
- Proper date marking & disposition
rte food in refregerator not labeled (Corrected On Site) - Personal cleanliness
employees not wearing a hair restraint (Corrected On Site) - Wiping cloths: properly used & stored
no sanitizing solution for wiping cloths. (Corrected On Site)
for questions call Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Mobile Refrigerator) | 41.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Reach-in Freezer) | 0.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Apr 18, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink(s) in kitchen and behind bars. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink inside upper level toilet room does not possess a mixing faucet. - Required records available: shellstock tags, parasite destruction
Shellstock (mussels, clams, oysters) were removed from their tagged or labeled container and placed in a separate container inside walk-in refrigerator without proper tags. (Corrected On Site) - Food separated and protected
Food items/containers stored on floor inside all walk-in refrigeration units. (Corrected On Site) - Food separated and protected
Unprotected/uncovered containers of shellstock stacked atop each other inside walk-in refrigeration unit. - Thermometers provided & accurate
No thermometer(s) located inside reach-in and walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items, containers, boxes and pots/pans stored on floor at basement storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room(s)- female and employees. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self-closure device on employee toilet room door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CRITICAL ITEMS STATED NOT CORRECTED ON SITE MUST BE CORRECTED WITHIN 5-DAYS (05/23/12)
NON-CRITICAL ITEMS STATED NOT CORRECTED ON SITE MUST BE CORRECTED WITHIN 45-DAYS ( 06/04/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 40.0F |
| Vegetables - cut (Refrigerator - walk-in produce) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in seafood) (Cold Holding) | 39.0F |
| Seafood (Refrigerator - walk-in seafood) (Cold Holding) | 39.0F |
| (Freezer - ice cream) (Cold Holding) | 0.0F |
Nov 30, 2011 (Complaint)
Violations:
- Proper date marking & disposition
Prepared food items in the walk-in coolers are not labeled for dates and contents. (Corrected On Site)
Complaint Notes: Discussed with the store manager about the sanitation protocols, the trash and grease collection, query on Pest Control/rodents activity, I went over Presto's Pest Control invoices, the store has a Bi-weekly Presto's Inspection, last one was done on 11/30/2011, and suggested to clean the floor with soappy water by the trash bin area, at closing time, no sign of malpractice or sanitation/rodents concerns.
The Business has a written employee's health policy for foodborne illness.
Consumer advisory notice printed on the menu
Most recent pest control service date: 11/30/2011
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 129.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink - Bar) | 123.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - under counter) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
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