BAGELS AND BAGUETTES, 236 MASSACHUSETTS AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 27, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jan 17, 2014 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jun 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 12, 2013 | Routine | 3 | 2 | Details / Comments |
|
Aug 06, 2012 | Routine | 1 | 4 | Details / Comments |
Jan 27, 2014 (Follow-up)
Violations:
- Sewage & waste water properly disposed
Garbage disposal unit directly connected to 3-part sink.
FAILURE TO COMPLY WITH 5-DAY NOTICE (Further action shall be taken)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Jan 17, 2014 (Routine)
Violations:
- Food separated and protected
Food items sitting out at room temperature. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution .(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean and organize shelvings in rear prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal installed inside three(3)compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean wall at grill station (accumulation of old grease and residue). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Helen Bekele FS#58705 expire 11-20-16.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| Turkey sliced | 38.0F |
| Beef | 38.0F |
| Salmon | 37.0F |
| Cheese | 37.0F |
| Red Onions - sliced | 38.0F |
| Tomatoes sliced | 37.0F |
| Mayonnaise | 38.0F |
| (Refrigerator) | 36.0F |
Jun 20, 2013 (Follow-up)
Comments:CFPM: MAHAMAN MALAM 54799 EXP 12/19/2015. NOTICE ABATED FROM INSPECTION CONDUCTED ON 06/12/2013.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Freezer - walk-in) | 19.0F |
| Fruit - cut or sliced | 40.0F |
Jun 12, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
INTERIOR OF MICROWAVE WAS UNCLEAN AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE REACH IN UNIT WAS NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK IN UNIT MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN SANITIZER AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
ESTABLISMENT OVER ALL CONTAINED A LOT OF CLUTTER. ALL STORAGE AREAS MUST BE CLEAN AND ORGANIZIED IN ORDER TO PREVENT ATTRACTION AND HARBORAGE OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
PROVIDED EMPLOYEE HEALTH POLICY INFORMATION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| (Refrigerator - beverage) (Cold Holding) | 39.7F |
| Bacon (Grill) (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.7F |
| (Refrigerator - reach-in) (Cold Holding) | 48.2F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 57.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 47.8F |
Aug 06, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
REMOVE RUST FROM THE EXTERIOR DOOR TO ICE MACHINE (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean exterior of all equipment - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean walls on the side of the sandwich unit and next to grill/grease on the floors through out the kitchen underneath 3-comp sink contain debris /replace base boards under 3-comp sink - Adequate ventilation & lighting; designated areas used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)HOODS OBSERVED BEHIND THE LINE CONTAIN FREASE BUILD UP
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Cream Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Strawberry Cream Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Vegetable cream cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
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