HOWARD THEATRE (N), 620 T ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 07, 2013 | Routine | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Apr 17, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 15, 2013 | Complaint | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Nov 26, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 24, 2012 | Routine | 3 | 3 | Details / Comments |
|
Mar 27, 2012 | Preoperational | 1 | 1 | Details / Comments |
Aug 07, 2013 (Routine)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) INTERIOR OF ICE MACHINE CONTAINED MOLD AND SLIME BUILD-UP. 2) CAN OPENER AND BASE CONTAINED FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE REACH IN AND WALK IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
ALL DRY STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STROED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-RANDY A. TAYLOR FS 53917 EXP 11/7/15
ALL ITEMS MUST BE ABATED WTIHIN 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 | |
| (Refrigerator - walk-in) (Cold Holding) | 37.2F |
| (Freezer - walk-in) | -29.1F |
| (Refrigerator - beverage) (Cold Holding) | 34.2F |
| (Freezer - ice cream) (Cold Holding) | -14.2F |
| Chicken grilled (Storage Rack) (Hot Holding) | 196.2F |
| Bread Pudding (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 34.7F |
| (Warmer) (Hot Holding) | 189.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 164.2F |
| (Refrigerator - beverage) (Cold Holding) | 36.2F |
| (Refrigerator - beverage) (Cold Holding) | 33.5F |
| (Refrigerator - drawer) (Cold Holding) | 39.2F |
Apr 17, 2013 (Follow-up)
Comments:24 hour notice abated. Western pest revisted the establishment on 04/15/2015 after 8:00pm. At time of call no evidence of mice present inside of the facility.
If you have any questions,please contact area supervisor Mr. Ronnie Taylora t (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Chicken Wings (Oven) (Hot Holding) | 149.0F |
| BBQ Chicken (Oven) (Hot Holding) | 155.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - reach-in) | 40.5F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
Apr 15, 2013 (Complaint)
Violations:
- Insects, rodents, & animals not present
mice droppings cited downstairs inside of the storage room. Provide effective extermination within 24 hours of call. - Contamination prevented during food preparation, storage, & display
remove bags of flour from the floor inside of the store room(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Storage room downstairs clean and organize - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Trash under and around dumpsters out back. dumpsters not open and grease can not covered
You have 24 hrs to correct deficiencies cited per Mr. Robert Sudler failure to do so will result in a closure.
If you have any questions,contact Mr. Ronnie Taylora at (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken Wings (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.5F |
Nov 26, 2012 (Follow-up)
Comments:5-DAY AND 45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 10/24/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYOLR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) | 35.0F |
| (Refrigerator - walk-in) | -16.0F |
| (Refrigerator - walk-in) | 37.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Fruit Salad (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Pasta (Refrigerator) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator) (Cold Holding) | 42.0F |
| Beef (Refrigerator) (Cold Holding) | 43.0F |
| Hamburger Patty Raw (Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Refrigerator) (Cold Holding) | 48.0F |
Oct 24, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food Employees observed not wearing proper hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: PROVIDED A CERTIFICATE FROMS SERVSAFE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN:202-535-2180)
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| (Refrigerator - under counter) | 40.0F |
| (Refrigerator - under counter) | 35.0F |
| (Freezer - walk-in) | -19.0F |
| (Refrigerator - walk-in) | 40.0F |
| Potato salad (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 68.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 66.0F |
| Beans (Refrigerator - drawer) (Cold Holding) | 56.0F |
| (Holding Oven) | 148.0F |
| Chicken Wings (Holding Oven) (Hot Holding) | 140.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Pork (Heat Lamp Display) (Hot Holding) | 146.0F |
Mar 27, 2012 (Preoperational)
Violations:
- Management awareness; policy present
The person in charge is not aware of the Health Department's reporting requirements for employees diagnosed with specific foodborne illnesses. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site)
NO OBJECTION TO ISSUANCE OF LICENSE(Please fax license to the DOH at 202-535-1359)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 35.0F |
| (Refrigerator) | 37.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Prep sink) | 110.0F |
| (Freezer) | 15.0F |
| (Refrigerator) | 38.0F |
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