HARRINGTON HOTEL - HARRY'S, 436 11TH 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. | Sep 27, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 20, 2013 | Routine | 3 | 2 | Details / Comments |
|
Oct 05, 2012 | Routine | 1 | 3 | Details / Comments |
Sep 27, 2013 (Follow-up)
Comments:CFPM: RAUL ESPARZA FS-49689 EXP 12/10/2014. REACH-IN REFRIGERATER HAS BEEN REPAIRED. NOTICE ABATED FROM INSPECTION OF 09/20/2013.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| Salad | 40.0F |
| Potatoes | 134.0F |
| porridge | 140.0F |
| Eggs scrambled | 140.0F |
Sep 20, 2013 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
CHEF WAS HANDLING READY TO EAT FOOD WITH BARE HAND CONTACT AT VISIT. GLOVES, TONGS OR OTHER UTENSILS MUST BE USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. THE WARMER WAS NOT IN COMPLIANCE AT VISIT. - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD UNITS AND COLD DRAWERS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
EXTERIOR OF EQUIPMENT WAS UNCLEAN AT VISIT. CLEAN EXTERIOR OF ALL EQUIPMENT TO REOMVE DUST, DIRT, AND GREASE BUILD UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT TO REOMVE OLD FOOD DIRT, AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-CHARLES MILLER FS-40701 EXP 12/10/14
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.4F |
| (Refrigerator - reach-in) (Cold Holding) | 66.2F |
| (Refrigerator - reach-in) (Cold Holding) | 49.2F |
| Calamari (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| (Refrigerator - reach-in) (Cold Holding) | 53.2F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Warmer) (Hot Holding) | 120.0F |
| Ribs (Refrigerator - reach-in) (Cold Holding) | 51.9F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 54.2F |
| Pork Chop (Refrigerator) (Cold Holding) | 41.6F |
| (Freezer - ice cream) (Cold Holding) | 8.2F |
| Meatballs (Steam Table) (Hot Holding) | 166.2F |
Oct 05, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Coleslaw inside of the reachin drawer at 60 degrees (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Repair reachin refrigerator drawers in the kitchen temp is at 60 degrees. Remove all potentially hazardous foods(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)provide sani-buckets with sanitizer for continous cleaning inside of the kitchen - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Replace floor tile underneath dishwasher collecting standing water
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. jacqueline Coleman at (202)442-5928
| Temperatures | |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Corned Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey Roasted (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Barbecue (Warmer) (Hot Holding) | 145.0F |
| Mashed potatoes (Warmer) (Hot Holding) | 155.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chili - Beef (Warmer) (Hot Holding) | 159.0F |
| Meatballs (Warmer) (Hot Holding) | 167.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
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