ELLA'S WOOD HOUSE, 901 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 18, 2012 | Complaint | 1 | 1 | Details / Comments |
|
Jan 06, 2012 | Routine | 2 | 2 | Details / Comments |
Jan 18, 2012 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - In-use utensils: properly stored
Knives stored in between refrigerators and cooking units (Corrected On Site)
No evidence of the above complaint.
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Pesto Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Ground Beef (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Peppers (Refrigerator - pizza prep unit) (Cold Holding) | 38.5F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - pizza prep unit) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
Jan 06, 2012 (Routine)
Violations:
- Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Proper date marking & disposition
All food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (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)
Certified Food Manager Edward Engel FS#44141 expire 7-1-13.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Tomato Sauce | 40.0F |
| Sauce | 40.0F |
| Pepperoni | 41.0F |
| Sausage | 41.0F |
| Shrimp raw | 40.0F |
| Peppers | 41.0F |
| Hot Water | 126.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
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