TORRIE'S, 700 V ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jul 17, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 18, 2014 | Complaint | 6 | 3 | Details / Comments |
|
Jun 12, 2013 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jan 10, 2013 | Restoration | 0 | 0 | Details / Comments |
|
Jan 09, 2013 | Complaint | 4 | 2 | Details / Comments |
|
Nov 09, 2012 | Complaint | 2 | 6 | Details / Comments |
|
Sep 13, 2012 | Routine | 3 | 5 | Details / Comments |
|
Feb 02, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Jan 26, 2012 | Complaint | 7 | 2 | Details / Comments |
Jul 17, 2014 (Follow-up)
Comments:CFPM-LISA ANN EADY FS-600099 EXP-2/23/2017
TORRIES AND CFS CATERING SHARE THE SAME KITCHEN. ALL FOLLOW UP OBSERVATIONS AND TEMPERATURES WERE LISTED ON THE REPORT FOR CFS CATERING. PLEASE REFER TO THE FOLLOW-UP REPORT ON 7/17/2014. TO OBTAIN THE INFORMATION.
IF YOU HAVE QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
Jun 18, 2014 (Complaint)
Violations:
- Hands clean and properly washed
ALL HAND SINKS MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES. (Corrected On Site) - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. ALL FOOD MUST BE REMOVED FROM CANS ONCE OPENED AND STORED IN A FOOD GRADE CONTAINER. ALL FOOD STORED IN THE FREEZERS AND REFRIGERATORS MUST BE COVERED AND PROTECTED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) INTERIOR OF MICROWAVE 2) INTERIOR OF ALL REACH IN UNITS TO REMOVE DIRT, DEBRIS AND SPILLIAGE. 3) BASE OF CAN OPENER 4) ALL FOOD CONTACT SURFACES THROUGH OUT FOOD PREP AREA. 6) PROVIDE AN ICE SCOOP WITH A HANDLE FOR THE ICE MACHINE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS. SEVERAL FOOD ITEMS WERE DISCARDED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOODS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
EVIDENCE OF ROACHES AND FLIES AT VISIT. A CURRENT PEST CONTROL REPORT MUST BE PRESENTED AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
CLEAN ALL NON FOOD CONTACT SURFACES THROUGH OUT PREMISES. EXTERIOR OF ALL EQUIPMENT. ALL STORAGE AREAS. LOWER SHELVES OF ALL PREP TABLES. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
ALL UNNECESSARY EQUIPMENT MUST BE REMOVED FROM PREMISES IN ORDER TO PREVENT HARBORAGE OF PEST. - Physical facilities: installed, maintained, & clean
CLEAN ALL FLOORS, WALLS, BASEBOARDS, FLOOR DRAINS AND OVER HEAD VENTS TO REMOVE DIRT, DUST, AND GREASE BUILD UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-LISA ANN EADY FS-600099 EXP 2/23/2017
ALL ITEMS MUST BE CORRECTED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT MR. TAYLOR AREA SUPERVISOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.6F |
| (Refrigerator - reach-in) (Cold Holding) | 49.9F |
| (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| (Freezer) (Cold Holding) | 10.4F |
| (Refrigerator - reach-in) (Cold Holding) | -1.9F |
| (Refrigerator - walk-in) (Cold Holding) | 55.6F |
| Rice (Steam Table) (Hot Holding) | 150.0F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 167.5F |
| Green Beans (Steam Table) (Hot Holding) | 178.6F |
| Grits (Steam Table) (Hot Holding) | 180.0F |
| Cabbage (Steam Table) (Hot Holding) | 167.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 146.0F |
Jun 12, 2013 (Routine)
Violations:
- Food properly labeled; original container
Working containers of prepared food items were not labeled.(labeled) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Rusted wire shelves inside the walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The pipes and legs of the three compartment sink and the floor needed to be delimed.(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)
The DC CFM is Lewis W Curtis: FS51581 will expire 4/17/2015.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Greens (Steam Table) (Hot Holding) | 161.4F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 181.9F |
| Chicken (Steam Table) (Hot Holding) | 178.9F |
| Apples (Steam Table) (Hot Holding) | 176.1F |
| Grits (Steam Table) (Hot Holding) | 145.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 44.0F |
| Scrapple (Grill) (Reheating) | 47.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| Beans (Refrigerator - walk-in) (Cold Holding) | 41.9F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
Jan 10, 2013 (Restoration)
Comments:BUSINESS LICENSE RESTORED.
CFPM: JOHN S. GOODWIN (54277)4/17/15.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| (Refrigerator - walk-in) | 40.0F |
| Homefries (Steam Table) (Hot Holding) | 168.0F |
| Grits (Steam Table) (Hot Holding) | 172.0F |
Jan 09, 2013 (Complaint)
Violations:
- Food separated and protected
Raw meat and eggs stored above ready to eat foods inside of the reach-in and walk-in refrigerators. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine. - Insects, rodents, & animals not present
Mice droppings found in the kitchen area underneath the warewashing machine and near the cooking equipment storage racks. Rodent holes/burroughs found outside near the trash dumpsters. - Physical facilities: installed, maintained, & clean
Food waste and other debris observed on the floors under shelves in the kitchen. - Physical facilities: installed, maintained, & clean
Non-working equipment outside of rear door does not close well and is used to store unclean linen that is ready for pick-up.
SUMMARY SUSPENSION (In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH).
CFPM: LEWIS W. CURTIS (51581) 7/71/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Greens (Steam Table) (Hot Holding) | 173.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 170.0F |
| Fried Potatoes/Homefries (Steam Table) (Hot Holding) | 168.0F |
| Grits (Steam Table) (Hot Holding) | 183.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Fish - Whiting (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Reach-in Freezer) | 0.0F |
| Hot Water (3-compartment sink) | 140.0F |
| Chili (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Black Beans (Refrigerator - under counter) (Cold Holding) | 40.0F |
Nov 09, 2012 (Complaint)
Violations:
- Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Exterior south west corner adjacent to solid waste/waste oil containers and "storage shed" observed rodent burrows and rat feces. Clean and bait the areas by professioanl means, invoice of service required at re-inspection call. - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Fruit flies observed in food perp area, eradicate by professional means. - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Exterior storage shed must be vermin proofed, no prepared or processed foods authorized in unit, only prepacked food products and or ingridents allowed in the unit. - Utensils, equipment & linens: properly stored, dried, & handled
Remove all food equipment, utensils and conatiners from the exterior south west side of the building. No food related materials or equipment allowed exterior at any time. - Nonfood-contact surfaces clean
Clean the exterior of all equipment with attention to sides and tops of units in the food prep/production facility. - Plumbing installed; proper backflow devices
Waste water lines below the 3 compartment sink are leaking and not installed/maintained. Observed lines being held together with wire, repair or replace. - Garbage & refuse properly disposed, facilities maintained
Clean ground area around and under the dumpster(s). The area below the dumpster and waste oil containers is earth and uneven concrete, area must be smooth and prevent rodent harborage and water retention. - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Replace or repair the door at walkin refrigeration unit, splinter wood seams uneven ( allow for mold to develop ) and causing the door to not close properly. - Physical facilities: installed, maintained, & clean
The floor areas behind the service counter along baseboards requires cleaning and in rear food prep kitchen with attention to corners and baseboards behind,below and adjacent to equipment.
CFPM FS-5158 Edith A,. Stevens expires 5/22/2015.
Manual warewashing at call, in compliance with test strips and container instructions.
All critical items to be corrected ASAP and before 5 day duration. Note; all items should be corrected before the follow up inspection for compliance with the DC Food Code. Ronnie Taylor, area supervisor, 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 126.0F |
| (Refrigerator - walk-in) | 40.0F |
| Rice steamed (Steam Table) (Hot Holding) | 154.0F |
| Greens (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Sep 13, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in dish wash area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces interior in reach in freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed food handler wearing a watch.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting board with scratches and stains.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed dried food spillage in oven and hot holding unit.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Inadequate (low) water pressure at sink(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light not shielded in food prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER EDITH A. STEVENS-FS-51580-EXPIRES4/17/2015
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 103.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken baked (Steam Table) (Hot Holding) | 162.0F |
| Greens (Steam Table) (Hot Holding) | 165.0F |
| Hamburger cooked (Grill) (Cooking) | 160.0F |
| Turkey Burger (Grill) (Cooking) | 160.0F |
Feb 02, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items in the reach-in cooler (Corrected On Site) - Proper date marking & disposition
Prepared fod items in the reach-in refrigerator are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for foodborne illness.
CFPM Raquel Garcia FS-39215 Exp. 04/14/2012
Consumer advisory notice printed on the menu
Most recent pest control service date: 1/19/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (Handwashing Sink - Service Line) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Reach-in Freezer) | -4.0F |
| Bacon (Steam Table) (Hot Holding) | 145.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
| Eggs (Steam Table) (Hot Holding) | 147.0F |
| Potatoes (Steam Table) (Hot Holding) | 146.0F |
| Chicken jerked (Steam Table) (Cold Holding) | 169.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 39.0F |
Jan 26, 2012 (Complaint)
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) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employee observed handling biscuit with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw batter stored over french toast in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dishes were not being sanitized after cleaning. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready to eat potentially hazardous food is not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Dead rodents and roaches observed on trap. (Corrected On Site)
CFPM-JOHN GOODWIN, #39178
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 | |
| Hot Water (Handwashing Sink) | 110.0F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 122.0F |
| grits (Steam Table) (Hot Holding) | 165.0F |
| Chicken (Steam Table) (Hot Holding) | 147.0F |
| Greens (Steam Table) (Hot Holding) | 147.0F |
| Potatoes (Steam Table) (Hot Holding) | 140.0F |
| apples (Steam Table) (Hot Holding) | 140.0F |
| Macaroni and cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 41.0F |
| (Freezer) | 15.0F |
| liver (Grill) (Cooking) | 185.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Hot Water (3-compartment sink) | 126.0F |
| (Refrigerator) | 34.0F |
| (Freezer) | -7.0F |
| coconut pie (Table) (Cold Holding) | 69.0F |
| sweet potatoe pie (Table) (Cold Holding) | 71.0F |
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