SIBLEY AU BON PAIN, 5255 LOUGHBORO RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 23, 2014 | Routine | 1 | 1 | Details / Comments |
|
May 28, 2013 | Restoration | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 15, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 09, 2012 | Routine | 3 | 6 | Details / Comments |
|
Feb 10, 2012 | Preoperational | 1 | 2 | Details / Comments |
Apr 23, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
NO SANITITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 37.0F |
| Salad (Refrigerator - open display) (Cold Holding) | 37.0F |
| Soup (Soup Warmer) (Hot Holding) | 179.0F |
May 28, 2013 (Restoration)
Violations:
- In-use utensils: properly stored
Utensils stored inside of the dipping without running water (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)Hot water at the 3-comp sink sanitizing station above 110 degrees. Adjust water to ensure that the sanitizer is not broken down
Correct stated items within 45days
If you have any questions,please contact area superviosr Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Tuna (Refrigerator - open display) | 38.0F |
| Chicken salad (Refrigerator - open display) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Chicken Soup (Soup Warmer) (Hot Holding) | 188.0F |
| Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) | 166.0F |
| Hummus (Refrigerator - open display) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - open display) | 38.0F |
Aug 15, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
NO OBJECTION TO ISSUANCE OF BUSINESS LICENSE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Aug 09, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. - Management awareness; policy present
The establishment did not provide proof of an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide proof of an employee health policy regarding the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the kitchen handwashing sink. (Corrected On Site) - Proper cold holding temperatures
Chicken salad and grilled chicken are held at improper temperatures in the sandwich prep refrigerator. (Corrected On Site) - Insects, rodents, & animals not present
The name of pest exterminator and pest control contract were not provided. - Warewashing facilities: installed, maintained, & used; test strips
There are no quaternary ammonium test strips available to measure the concentration of sanitizing solutions. - Garbage & refuse properly disposed, facilities maintained
The trash collection contract and name of the trash collection contractor was not provided.
The temperature sensitive strip registered 170 degrees Fahrenheit on a food-contact surface during the dishwash machine's final rinse cycle.
SUMMARY SUSPENSION - CEASE & DESIST (Contact the Department of Consumer and Regulatory Affairs regarding business license status.)
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| Hot Water (3-compartment sink) | 133.0F |
| Hot Water (Prep sink) | 132.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 170.0F |
| (Refrigerator - reach-in) | 44.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Roast Beef (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken Dumpling Soup (Refrigerator - reach-in) (Cooling) | 114.0F |
| (Refrigerator - under counter) | 33.0F |
| Hot Water (Handwashing Sink - Service Line) | 130.0F |
| (Refrigerator - under counter) | 36.0F |
| (Refrigerator - sandwich prep unit) | 36.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Lettuce spring mix (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Lettuce romaine (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Aioli (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Pesto Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 30.0F |
| (Refrigerator - open display) | 29.7F |
| (Refrigerator - counter top) | 41.0F |
Feb 10, 2012 (Preoperational)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash temperature did not reach the minimum 150 degrees Fahrenheit. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine does not have a pressure gauge installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the 3-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The employee health policy forms for the prevention of foodborne illness have been completed, were provided, and were reviewed.
CORRECT ITEMS STATED WITHIN 5 DAYS
NO OBJECTION TO ISSUANCE OF LICENSE
(Retention of any license issued is conditional upon correcting violations within the stated period)
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 79.4F |
| Hot Water (3-compartment sink) | 122.7F |
| Hot Water (Handwashing Sink - Service Line) | 125.2F |
| Hot Water (Handwashing Sink - Dishwash area) | 122.7F |
| (Refrigerator - reach-in) | 45.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 140.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Refrigerator - under counter) | 30.0F |
| (Refrigerator - under counter) | 38.0F |
| (Refrigerator - under counter) | 38.0F |
| (Refrigerator - under counter) | 36.0F |
| (Refrigerator - open display) | 21.0F |
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