CHOP'T, 618 12TH 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. | Feb 12, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 07, 2014 | Complaint | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jun 26, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 20, 2013 | Complaint | 7 | 5 | Details / Comments |
Feb 12, 2014 (Follow-up)
Comments:CRITICAL AND NON CRITICAL VIOLATIONS CITED ON 2-7-14 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Lettuce | 40.0F |
| Lettuce (Refrigerator - open display) | 40.0F |
Feb 07, 2014 (Complaint)
Violations:
- Food separated and protected
Food containers not covered or wrapped. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Labels not provided on plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items unprotected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Lettuce/kale held in open display refrigerator hald at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Temperatures con't Lemon pepper chicken 39 degrees, roasted tomato 48, and anchovie 40 degrees.
Certified Food Manager Sean A. Griennell FS#56930 expire 5-2-16.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 113.0F |
| Lettuce (Refrigerator - open display) | 40.0F |
| Kale | 38.0F |
| Lettuce (Refrigerator - open display) | 36.0F |
| Chicken | 40.0F |
| Chicken fried | 44.0F |
| Eggs boiled | 37.0F |
| (Refrigerator - drawer) | 34.0F |
| Lettuce (Freezer - open display) | 54.0F |
| Feta Cheese (Refrigerator - counter top) | 40.0F |
| Blue Cheese (Refrigerator - counter top) | 40.0F |
| Roast Beef (Refrigerator - counter top) | 41.0F |
| Shrimp cooked (Refrigerator - counter top) | 38.0F |
| Red Onions - sliced | 40.0F |
| Corn | 38.0F |
| Rice | 169.0F |
| Black Beans | 206.0F |
| (Freezer) | -9.0F |
| (Refrigerator - drawer) | 34.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
Jun 26, 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) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jun 20, 2013 (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. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The flexible cutting boards stored to dry on the metal racks have food residues. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The dishwasher was observed dipping the flexible cutting boards in the 3-compartment sink's quaternary ammonium sanitizing solution. Many of the cutting boards had a contact time of 2 seconds or less in the solution therefore they were not being properly sanitized. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution in the wiping cloth bucket was measured at 0 ppm. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The utensils are not being properly sanitized in the 3-compartment sink because the sanitizing solution is cloudy and contains food particles. In addition, the utensils do not have the proper contact time in the sanitizing solution. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Spring mix lettuce and kale held in the open display refrigerators are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
There are numerous unlabeled plastic squeeze bottles of sauces and oils on the prep table in the kitchen. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden shelving unit above the heating units on the service line are chipped and unsealed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The rinse and sanitizing solutions in the 3-compartment sink are very cloudy while the wash, rinse, and sanitizing solutions all contain a substantial amount of food particles. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The green cutting boards and colander are too large to be immersed in the 3-compartment sink compartments. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Waste from the grease trap is flowing out of the top of the unit. There is a plug missing from the hole in the lid. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulb) in the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service dates: 6/11/2013; 5/28/2013; 5/14/2013; 4/23/2013; 4/9/2013; 3/26/2013; and 3/12/2013
The establishment's employee health policy regarding the prevention of foodborne illness is on file and the forms have been filled out and signed by staff.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 144.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 134.6F |
| Hot Water (3-compartment sink) | 115.6F |
| Hot Water (2-compartment sink) | 136.5F |
| (Reach-in Freezer) | -13.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| (Refrigerator - display) | 36.0F |
| (Refrigerator - walk-in) | 34.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 33.8F |
| Chicken fried (Refrigerator - walk-in) (Cold Holding) | 27.8F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 29.2F |
| Spinach (Refrigerator - walk-in) (Cold Holding) | 43.4F |
| Spinach (Refrigerator - walk-in) (Cold Holding) | 43.8F |
| (Refrigerator - under counter) | 38.0F |
| Avocado (Refrigerator - under counter) (Cold Holding) | 42.8F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 40.9F |
| (Refrigerator - under counter) | 40.0F |
| Roast Beef (Refrigerator - under counter) (Cold Holding) | 41.6F |
| Shrimp cooked (Refrigerator - under counter) (Cold Holding) | 37.2F |
| Arugula Lettuce (Refrigerator - under counter) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 40.0F |
| (Refrigerator - open display) | 47.0F |
| (Refrigerator - open display) | 42.0F |
| (Refrigerator - open display) | 34.9F |
| Lettuce spring mix (Refrigerator - under counter) (Cold Holding) | 56.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 44.0F |
| Spinach (Refrigerator - open display) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - Service Line) | 134.0F |
| (Refrigerator - open display) | 37.0F |
| Kale (Refrigerator - open display) (Cold Holding) | 56.0F |
| Kale (Refrigerator - open display) (Cold Holding) | 51.0F |
| Kale (Refrigerator - open display) (Cold Holding) | 41.9F |
| (Refrigerator - under counter) | 36.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Cucumbers (Refrigerator - under counter) (Cold Holding) | 47.1F |
| Chicken fried (Refrigerator - under counter) (Cold Holding) | 44.6F |
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