KELLARI RESTAURANT, 1700 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 28, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Jan 13, 2014 | License Renewal | 7 | 3 | Details / Comments |
Jan 28, 2014 (Follow-up)
Violations:
- Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES. (Corrected On Site)
CFPM-NEHEMIAS ORTIZ FS-58083 EXP-10/14/2016
ALL ITEMS WERE ABATED. ESTABLISHMENT IS IN COMPLIANCE WITH DC CODE.
NO OBJECTION TO ISSUANCE OF BUSINESS LICENSE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.1F |
| (Salad Prep Unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
Jan 13, 2014 (License Renewal)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEE'S MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP.( (Corrected On Site) - Hands clean and properly washed
ALL HAND SINKS MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES. IN ORDER TO ENSURE PROPER HAND WASHING. - Food separated and protected
FOOD MUST BE PROTECTED FROM CONTAMINATION AT ALL TIMES. ALL ITEMS STORED IN THE REACH IN AND WALK-IN UNITS MUST BE COVERED AND PROTECTED. ALL ITEMS ON DISPLAY MUST BE COVERED AND PROTECTED. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)ICE MACHINES CONTAINED CALCIUM BUILD-UP AROUND THE ICE CHUTES. 2) GASKETS ON THE REACH IN UNITS CONTAINED DEBRIS. 3) INTERIOR OF REACH IN UNITS CONTAINED SPILLAGE AND DEBRIS. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALLL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREE'S OR BELOW AT ALL TIMES. SEVERAL COLD FOOD ITEMS AND COLD UNITS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD ITEMS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
ESTABLISHMENT MUST HAVE A CONSUMER ADVISORY FOR RAW AND UNDER COOKED FOOD. IT MUST BE LISTED ON THE MENU OR POSTED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
FOOD WAS BEING IMPROPERLY THAWED AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS: BY COOKING, UNDER COLD RUNNING WATER, IN THE COLD UNIT OR IN THE MICROWAVE.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
GLASS MACHINE AT THE BAR DID NOT HAVE ADAQUATE SANITIZER AT VISIT. THE MACHINE MUST HAVE ADAQUATE SANITIZER AT ALL TIMES IN ORDER TO ENSURE PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE LARGE DISH MACHINE DID NOT PASS THE STRIP TEST ON THE FIRST RUN. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-NEHEMIAS ORTIZ FS-58083 EXP 10/14/2016
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.2F |
| (Refrigerator - reach-in) (Cold Holding) | 50.1F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 51.1F |
| Asparagus (Refrigerator - reach-in) (Cold Holding) | 51.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Salad Prep Unit) (Cold Holding) | 45.1F |
| (Refrigerator - walk-in) (Cold Holding) | 41.5F |
| (Refrigerator - walk-in) (Cold Holding) | 41.1F |
| (Reach-in Freezer) (Cold Holding) | -2.6F |
| Green Beans (Steam Table) (Hot Holding) | 172.2F |
| Potatoes (Steam Table) (Hot Holding) | 168.0F |
| Shrimp cooked (Grill) (Hot Holding) | 169.8F |
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