SOI 38, 2101 L ST 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 | 1 | 8 | Details / Comments |
|
Mar 20, 2014 | Preoperational | 0 | 3 | Details / Comments |
Jun 13, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink (bar area and dishwashing area). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (manual can opener). (Corrected On Site) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). No thermometer in walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
No labels on working containers in reach-in refrigerators and garnish stations at server pick up station. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Raw meat and RTE foods stored on same shelves. (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) - Physical facilities: installed, maintained, & clean
Food on floor in walk in refrigerator and walk in freezer.
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS
CFPM information: Passawan Khanthongthip, FS-56087, expiration: 05/03/16.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Rice (Rice Steamer) (Hot Holding) | 138.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Ice Cream (Reach-in Freezer) (Cold Holding) | 20.0F |
| Hot Water (Handwashing Sink - toilet room) | 105.0F |
| Hot Water (Prep sink) | 140.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 140.0F |
| (Walk-in Freezer) | 5.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Reach-in Refrigerator) | 38.0F |
| Tofu (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Duck (Refrigerator - counter top) (Cooling) | 60.0F |
| Pork (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) | 40.0F |
| Duck (Refrigerator - counter top) (Cooling) | 55.0F |
| Slaw (Refrigerator - counter top) (Cold Holding) | 40.0F |
Mar 20, 2014 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink at far end of the bar is not accessible for use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Splash guards are needed on the hand sinks on the main cook line and beverage service areas.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no pressure gage on the ware washing unit. While the current configuration is for chemical sanitizing, the unit has the capability of hot water sanitation.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Correct noted violation(s) within 45 days.
No food present at the time of the inspection.
If there are any questions contact Mr. Taylor, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (3-compartment sink) | 134.0F |
| (Handwashing Sink - Dishwash area) | 118.0F |
| (Refrigerator - walk-in) (Cold Holding) | 29.0F |
| (Prep sink) | 128.0F |
| (Handwashing Sink - kitchen) | 116.0F |
| (Handwashing Sink - Service Line) | 128.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 24.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 26.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 32.0F |
| (Reach-in Freezer) (Cold Holding) | -7.5F |
| (Handwashing Sink - Bar) | 116.0F |
| (2-compartment sink (Bar)) | 128.0F |
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