PARTHENON RESTAURANT, 5510 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 12, 2014 | Routine | 3 | 6 | Details / Comments |
|
Dec 03, 2013 | Routine | 1 | 3 | Details / Comments |
|
Feb 12, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Jan 31, 2013 | Routine | 5 | 0 | Details / Comments |
|
Aug 01, 2012 | Routine | 0 | 0 | Details / Comments |
Nov 12, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Food separated and protected
Raw chicken kabobs stored above ready to eat foods. Chef placed them on bottom shelf of refrigerator in presence of inspector. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. No thermometer in reach-in freezer. - Food properly labeled; original container
Working containers for flour, rice, and other large storage items are not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Some working containers stored in reach in refrigerators are not covered. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Scoops for working containers for flour, rice, and salt are left down inside. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Leak in pipes that are connected to the garbage disposal and automatic dishwasher. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Food spills on walls in kitchen (near dish areas) (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mop left in water in mop bucket. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.6F |
| Hot Water (3-compartment sink) | 115.8F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 125.0F |
| Tzatziki Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | -9.6F |
| (Reach-in Refrigerator) | 36.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Chicken Kabob (Refrigerator - reach-in) (Cold Holding) | 38.1F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 138.9F |
| Hot Water (Handwashing Sink - toilet room) | 109.2F |
| Hot Water (Handwashing Sink - toilet room) | 110.1F |
Dec 03, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
dirty crusty interior of refrigeration unit (Corrected On Site) - Food properly labeled; original container
FOOD PACKAGED AND KEPT IN WALK IN UNITS ARE NOT LABELED (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS ARE NOT KEPT IN A SANITIZING SOLUTION (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -1.0F |
| Beef Patties (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Meat (Refrigerator - walk-in meat) (Cold Holding) | 38.0F |
| Baked Chicken (Stove) (Preparation) | 164.0F |
Feb 12, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS SEEN AT THE ESTABLISHMENT(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on menu.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/30/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Beans (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef Stew (Steam Table) (Hot Holding) | 144.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 43.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Steamed Rice (Steam Table) (Hot Holding) | 151.0F |
Jan 31, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN/WALK-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/ICE BOX(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THERE IS NO AIR GAP BENEATH THE SPRAY HOSE AND ABOVE THE GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on menu.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/19/2013
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 3.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 48.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chick Peas (Refrigerator - open display) (Cold Holding) | 44.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 47.0F |
| Cottage Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 44.0F |
| Steamed Vegetables (Steam Table) (Hot Holding) | 155.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 45.0F |
Aug 01, 2012 (Routine)
Violations:
- Proper cold holding temperatures
some cold food items are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper date marking & disposition
prepared food items not labeled for dates and contents. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
no chemical test strips available - Physical facilities: installed, maintained, & clean
unneeded stored items found in the basement(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM waiting for renewed certificate,answer questions successfully
Most recent pest control service date: 07/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 103.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| Hot Water (Handwashing Sink - Bar) | 122.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 3.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 49.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 43.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 42.0F |
| Hollandaise Sauce (Refrigerator - open display) (Cold Holding) | 44.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
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