HANK'S OYSTER BAR(N), 1624 Q ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 18, 2014 | Complaint | 7 | 3 | Details / Comments |
|
Jul 17, 2013 | RESTAURATION | 3 | 0 | Details / Comments |
|
Jul 16, 2013 | Follow-up | 8 | 2 | Details / Comments |
|
Jul 02, 2013 | Complaint | 3 | 0 | Details / Comments |
| No violation noted during this evaluation. | Dec 07, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 29, 2012 | Routine | 4 | 5 | Details / Comments |
Mar 18, 2014 (Complaint)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee has been observed when adding garnishes on cooked food with bare hands. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
No parasite destruction information provided for the under cooked fish menu. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Lettuce and raw animal products (beef and fish) stored side by side in drawer refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Potato fries slicer not cleaned after use. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mildew observed on the inside wall surface of the ice making machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items(minced garlic, minced onions, fish, beef, cheese, etc) held at improper temperature(s) on ice and in reach-in drawer refrigerator. Temporarily corrected by icing down products so internal food temperature stays at 41 degree F or below. Permanent solution will be to repair or replace the drawer refrigerator so it can maintain the required temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready-to-eat, Time and Temperature Control for Safety, food items not date marked while being stored in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Drawer refrigerator not keeping the required 41 degree F or below temperature to control potentially hazardous foods for safety. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FACILITY SERVES RARE AND MEDIUM RARE COOKED BEEF AND FISH.
FACILITY PROVIDED CONSUMER ADVISORY ON THE MENU FOR UNDER COOKED FOODS.
THE ESTABLISHMENT HAS A WRITTEN EMPLOYEE HEALTH POLICY.
CFPMM: THEARY KIM SO, FS-59336, EXP: 01/14/2017
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEM STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 138.0F |
| Hot Water (Handwashing Sink - kitchen) | 137.0F |
| Hot Water (Handwashing Sink - toilet room) | 111.0F |
| Oysters (Refrigerator - drawer) (Cold Holding) | 44.0F |
| Fish (Refrigerator - drawer) (Cold Holding) | 44.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 44.0F |
| Minced Garlic (Ice) (Holding) | 48.0F |
| Minced raw onion (Ice) (Holding) | 48.0F |
| Cheese (Ice) (Cold Holding) | 47.0F |
| Eggs boiled (Ice) (Cold Holding) | 41.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 150.0F |
| Clams (Refrigerator - drawer) (Cold Holding) | 44.0F |
Jul 17, 2013 (RESTAURATION)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Hot & cold water available; adequate pressure
SOME HANDWASHING SINKS HAVE NO ADEQUATE HOT WATER AT 110 DEGREES F (CORRECT VIOLATION WITHIN 24HRS)
STILL NO ADEQUATE HOT WATER AT 110 DEGREES F IN SOME HANDWASHING SINKS
The Business has written employee's health policy for food-borne illness.
CFPM NICHOLAS FLORES FS-52698 EXP.07-26-2015
Thermocouple in ice & water: 32°f
Consumer Advisory notice printed on menu.
Most recent pest control service date: 7/12/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.7°F
| Temperatures | |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 47.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 51.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 49.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 48.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 94.0F |
| Hot Water (Handwashing Sink - Service Line) | 93.0F |
Jul 16, 2013 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HAND WASHING SINK - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/ICE BOX FULTHY/SODA HOSES SPRAY AT BAR - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Proper date marking & disposition
PREPARED FOOD ITEMS IN COOLERS ARE NOT LABELED FOR DATES AND CONTENTS - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE FILTHY, NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F - Plumbing installed; proper backflow devices
THE DISHWASHER MACHINE IS CLOGGED NOT WORKING (Corrected On Site) - Plumbing installed; proper backflow devices
THE air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters
CLOSURE NOTICE ISSUED DUE TO CRITICAL INSANITARY CONDITIONS
The Business has written employee's health policy for food-borne illness.
CFPM NICHOLAS FLORES FS-52698 EXP.07-26-2015
Thermocouple in ice & water: 32°f
Consumer Advisory notice printed on menu.
Most recent pest control service date: 7/12/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 74.0F |
| Hot Water (3-compartment sink) | 71.0F |
| Hot Water (Handwashing Sink - kitchen) | 76.0F |
| Hot Water (Handwashing Sink) | 71.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 48.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 51.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 49.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Mussels (Steam Table) (Hot Holding) | 144.0F |
| Oysters (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 44.0F |
Jul 02, 2013 (Complaint)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's ice chute. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw fish and cold salads ont he reachin unit above 41 degrees
Correct stated items within 5days
Correct stated items within 45days
If you have any uqestions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Fish - Flounder (Refrigerator - sandwich prep unit) (Cooking) | 48.0F |
| Squid (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Trout Dip (Refrigerator - seafood display) (Cold Holding) | 40.0F |
| Cauliflower (Warmer) (Hot Holding) | 155.0F |
| Greens (Warmer) (Hot Holding) | 156.0F |
| Lobster (Refrigerator - drawer) (Cold Holding) | 43.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - seafood display) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 37.0F |
| Oysters (Refrigerator - seafood display) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
Dec 07, 2012 (Follow-up)
Comments:CFPM - NICHOLAS FLORES - #FS-52698 - expires 07/26/2015
5-DAY NOTICE ABATED, 45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 11/29/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 422-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 150.0F |
| Hot Water (3-compartment sink) | 150.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - drawer) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 145.0F |
Nov 29, 2012 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Tagged containers of shellstock (oysters) commingled inside walk-in refrigeration unit. - Food separated and protected
Food items/boxes/containers stored on floor inside walk-in refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on both ice machine's wall surfaces & plastic drip panel. Soda gun holders at all bars in need of cleaning. (CORRECT VIOLATION WITHIN 5 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) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Chemical sanitizer not working properly at mechanical warewasher. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Clean ground area around and under the dumpster(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Lids open on grease can and waste receptacles. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - NICHOLAS FLORES - #FS-52698 - expires 07/26/2015
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (12/04/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (01/14/13)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 150.0F |
| Hot Water (3-compartment sink) | 150.0F |
| (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Oysters (Ice) (Cold Holding) | 36.0F |
| Oysters (Refrigerator - walk-in seafood) (Cold Holding) | 34.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 140.0F |
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