PARK TAVERN, 202 M ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 18, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 11, 2014 | Routine | 6 | 7 | Details / Comments |
| No violation noted during this evaluation. | Mar 28, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 21, 2014 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Nov 19, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 01, 2013 | Routine | 4 | 2 | Details / Comments |
|
Feb 06, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Feb 01, 2013 | Preoperational | 2 | 6 | Details / Comments |
Aug 18, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Approved thawing methods used
Frozen calamari being thawed in standing water over a counter at room temperature. (Corrected On Site)
FIVE DAY ITEMS WERE ABATED FROM INSPECTION CONDUCTED ON 8/11/2014.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| BBQ Sauce (Ice) (Cold Holding) | 73.0F |
| Hummus (Ice) (Cold Holding) | 67.0F |
| Chicken (Hot Holding) | 160.0F |
| Blue Cheese (Cold Holding) | 57.0F |
| Pork (Hot Holding) | 158.0F |
| Eggs boiled (Cold Holding) | 49.0F |
| Guacamole (Cold Holding) | 46.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Cheese shredded (Ice) (Cold Holding) | 41.0F |
Aug 11, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing sink at bar not supplied with paper towel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing sink at bar not supplied with hand washing soap. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Shell raw eggs stored above ground beef in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (chopping boards, bowls, plastic panel in the ice making machine) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) in the reach-in refrigerator. (Corrected On Site) - Proper date marking & disposition
Some cooked food items (RTE) stored in walk-in refrigerator not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Dead roaches observed inside metal bowl and on floor by the dish washing machine area. Pest exterminator last visit on 8/11/2014. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Ice stick, plastic containers, linens stored on floor at the back storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Dish washing machine not in good repair - leaking chemicals from the side. (CORRECT VIOLATION WITHIN 45 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) - Physical facilities: installed, maintained, & clean
Floor areas not clean in the kitchen and basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 135.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| (Walk-in Refrigerator) | 38.0F |
| Beef raw/ground (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Lettuce (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 168.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 168.0F |
| Soup (Grill) (Hot Holding) | 172.0F |
Mar 28, 2014 (Follow-up)
Comments:CFPM; JEREMY A WAGNANELLI 59619 EXP 08/05/2014. NOTICE ABATED FROM INSPECTION OF 03/21/2014.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| Onions raw (Refrigerator - pizza prep unit) | 40.0F |
| Peppers | 40.0F |
| Tomatoes chopped | 40.0F |
Mar 21, 2014 (Routine)
Violations:
- Correct response to questions
FOOD MANAGER PASSED EXAM OF SERVSAFE ON 08/05/2011 BUT NOT RECOGNIZED BY DC GOVERNMENT. - Thermometers provided & accurate
THERMOMETER AT BOTH WALK-IN REFRIGERATORS ARE NOT ACCURATE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
ICE SCOOP STORED ON THE TOP OF ICE MAKER. (Corrected On Site)
CORRECT ITEMS STATED IN 5 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - pizza prep unit) | 42.0F |
| (Refrigerator - pizza prep unit) | 42.0F |
| Onions raw | 42.0F |
| Tomatoes chopped | 42.0F |
| Peppers | 40.0F |
| Cheese | 43.0F |
| Meat | 142.0F |
| Chicken | 140.0F |
Nov 19, 2013 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/01/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 130.0F |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
| (Reach-in Freezer) (Cold Holding) | -2.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken grilled (Grill) (Cooking) | 183.0F |
Nov 01, 2013 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
EMPLOYEES MAY NOT HANDLE FOOD WITH BARE HAND CONTACT. GLOVES, TONGS, OR OTHER UTENSILS MUST BE USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE PROTECTED IN A SEALED TIGHT CONTAINER. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
NO ITEMS MAY BE STORED IN THE ICE USED FOR CUSTOMER SERVICE IN ORDER TO PREVENT CONTAMINATION. PROVIDE A CONTAINER FOR THE ICE SCOOP. THE TOP OF THE ICE MACHINE IS NOT A SANITARY SURFACE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD ITEMS AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
FOOD MAY NOT BE THAWED AT ROOM TEMPERATURE. THE PROPER THAWING METHODS ARE AS FOLLOWS: 1) IN THE REFRIGERATOR 2) UNDER COLD RUNNING WATER. 3)IN THE MICROWAVE 4) BY COOKING.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.
CFPM-CAROLING MENDIZABAL PASSED PROMETRIC EXAM ON 9/18/2013.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
HOT FOOD IS PREPARED TO ORDER.
ESTABLISHEMT 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 |
| (Refrigerator - open display) (Cold Holding) | 50.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.2F |
| (Reach-in Freezer) (Cold Holding) | 6.2F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 43.9F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Hot Water (Refrigerator - drawer) (Cold Holding) | 39.3F |
| Bacon (Refrigerator - open display) (Cold Holding) | 73.0F |
| Blue Cheese (Refrigerator - drawer) (Cold Holding) | 50.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 41.2F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 41.2F |
| (Refrigerator - beverage) (Cold Holding) | 37.2F |
Feb 06, 2013 (Follow-up)
Violations:
- Adequate ventilation & lighting; designated areas used
There is no lighting (missing bulb) in the display refrigerator.
VIOLATIONS ABATED FROM INSPECTION CONDUCTED ON 2/1/2013:
25 DCMR 300.1
25 DCMR 302.2
25 DCMR 2411.1
25 DCMR 2707.1
VIOLATION PENDING FROM INSPECTION CONDUCTED ON 2/1/2013:
25 DCMR 3008.1(b)(2)
NO OBJECTION TO ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
Feb 01, 2013 (Preoperational)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness. - Adequate handwashing sinks properly supplied and accessible
There is no soap at the handwashing sinks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink installed in the dishwashing area. - Adequate handwashing sinks properly supplied and accessible
There are no handwashing signs at any of the handwashing sinks in the establishment. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at some of the handwashing sinks. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle for the disposal of feminine hygiene products in the women's toilet room. - Adequate ventilation & lighting; designated areas used
There is no lighting (missing bulb) in the display refrigerator.
The establishment's certificate of occupancy only lists the 1st floor for occupancy however refrigeration equipment, an ice maker, and storage space is in the basement. The establishment must obtain a certificate of occupancy that includes the basement for occupancy.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
LIGHT INTENSITY: Cutting boards (1084 lux & 757 lux); deep fryer 535 lux; griddle (717 lux); stove (734 lux); table (793 lux); 3-compartment sink (608 lux); and dishwash machine (555 lux)
NOT APPROVED FOR ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 140.0F |
| Hot Water (3-compartment sink) | 139.0F |
| (Refrigerator - under counter) | 35.0F |
| (Refrigerator - display) | 39.0F |
| (Refrigerator - under counter) | 35.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - walk-in) | 36.0F |
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