HOGS ON THE HILL, 2003 BLADENSBURG RD NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 07, 2014 | Routine | 1 | 4 | Details / Comments |
|
Jan 28, 2014 | Routine | 6 | 2 | Details / Comments |
|
Sep 25, 2013 | Routine | 1 | 3 | Details / Comments |
|
Mar 19, 2013 | Complaint | 1 | 3 | Details / Comments |
|
Feb 11, 2013 | Routine | 2 | 1 | Details / Comments |
|
Sep 21, 2012 | Routine | 0 | 2 | Details / Comments |
|
Mar 06, 2012 | Routine | 0 | 3 | Details / Comments |
Oct 07, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no hand washing signage at the hand washing sink locate in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Employee washing wiping cloths in hand washing sink located in the kitchen. (Corrected On Site) - Food separated and protected
Raw eggs stored above vegetables. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor next to 3-part sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
No hair restraints for one employee when preparing foods in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Protection Manager : Jose Canales FS-61246 Exp: 04/23/2017
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 106.0F |
| Hot Water (Handwashing Sink) | 104.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 108.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Chicken Wings (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken Wings (Grill) (Cooking) | 178.0F |
| Rice and Beans (Cooking) | 171.0F |
| Beef (Hot Water Bath) (Hot Holding) | 141.0F |
| Pork Chop (Hot Water Bath) (Hot Holding) | 158.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Reach-in Refrigerator) (Cold Holding) | 30.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
Jan 28, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEE HEALTH POLICY IN PLACE, A COPY OF THE DOH FORM IS GIVEN TO THE PIC (Corrected On Site) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE WALK-IN AND REACH-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/GREASE AND DUST ACCUMULATION ON GRILL, EQUIPMENTS AND KITCHEN UTENSILS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THERE IS NO AIR GAP BENEATH THE SPRAY HOSE AT THE 3COMPARTMENT SINK(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has A written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/11/2013
If any question please call area supervisor MS.COLEMAN at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Potato salad (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Greens (Steam Table) (Hot Holding) | 135.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 130.0F |
| Chicken (Steam Table) (Hot Holding) | 165.0F |
| Beef (Steam Table) (Hot Holding) | 131.0F |
| Pork (Steam Table) (Hot Holding) | 127.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 161.0F |
Sep 25, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES DISEASE RECORD (INSTRUCTED TO ESTABLISH WHEN INSPECTION) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
NO HAND WASH SIGN AT HAND SINK. (Corrected On Site) - Nonfood-contact surfaces clean
HEAVY RUST ON LOWER LEVEL OF COUNTER. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CONDENSE WATER DRIPPING FROM SURFACE OF PIPE. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM; JOSE CANALES FS-47340 EXP 04/20/2014. CORRECT ITEMS STATED WITHIN 45 DAY. QUESTIONS, CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Milk | 40.0F |
| Potato salad | 40.0F |
| Chicken roasted | 142.0F |
| Rice and Beans | 140.0F |
| Sauce | 142.0F |
Mar 19, 2013 (Complaint)
Violations:
- Food properly labeled; original container
food containers not labeled (Corrected On Site) - Insects, rodents, & animals not present
gab in rear door(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
non working garbage disposal(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
wet floor in kitchen (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-59280
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - reach-in) | 30.0F |
| (Freezer) | 13.0F |
| Roast Beef (Stove) (Hot Holding) | 154.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 32.0F |
Feb 11, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BORAD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN SANITIZING SOLUTION AT ALL TIMES IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Ribs (Steam Table) (Hot Holding) | 153.9F |
| Peas and Rice (Rice Steamer) (Hot Holding) | 141.0F |
| Pork (Steam Table) (Hot Holding) | 140.8F |
| Greens (Steam Table) (Hot Holding) | 173.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | -4.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| Cole slaw (Cold Holding) | 35.2F |
| Potato salad (Refrigerator - reach-in) (Cold Holding) | 34.9F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| Chicken Wings (Grill) (Hot Holding) | 200.0F |
Sep 21, 2012 (Routine)
Violations:
- In-use utensils: properly stored
KIVES STORED UNDER BOXES IN THE GAP ON SHELF. (Corrected On Site) - Physical facilities: installed, maintained, & clean
DEBRIS AROUND AREA OF GRILL. (Corrected On Site)
CFPM: JOSE CANALES 47340 EXP 04/20/2014. CORRECT ITEMS CITED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | 7.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| COOKED VEGETABLE | 140.0F |
| Sauce | 142.0F |
| Chicken roasted | 142.0F |
| Salad | 40.0F |
Mar 06, 2012 (Routine)
Violations:
- Wiping cloths: properly used & stored
Provide sanitization for wiping clothes. (Corrected On Site) - Physical facilities: installed, maintained, & clean
drain pipe under sink in rear area leakys. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Continue to keep floor free of spillage. (Corrected On Site)
Certified Food Manager - Josel I. Canales FS#47340 expire 4-20-14.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| Cole slaw | 39.0F |
| Potato salad | 40.0F |
| Macaroni and cheese | 173.0F |
| Chicken | 140.0F |
| Ribs | 142.0F |
| Rice and Beans | 160.0F |
| Sauce | 140.0F |
| Greens | 144.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | -1.0F |
| (Refrigerator) | 40.0F |
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