BAGELS ETC, 2122 P ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 03, 2013 | Complaint | 3 | 3 | Details / Comments |
|
Feb 06, 2012 | Routine | 4 | 1 | Details / Comments |
Jul 03, 2013 (Complaint)
Violations:
- Correct response to questions
CFPM with completion certificate from ServSafe unable to correctly respond to food contact cleaning proccedures at the three compartment sink site. Staff not trained to comply and staff observed not utilizing sanitizer at the time of this inspection for food contact surfaces. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Staff observed cleaning food contacts without using sanitizer as final step at the 3 compartment sink. (Corrected On Site) - Proper date marking & disposition
Prepared and packed PHF not pull dated or coded as to date of production for stock rotation, quality assurance and public health and safety code compliance.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food product and ingredients observed stored in "office"/storage room not elevated above the floor and organized from non food materials.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves. Cups and lids at service line are exposed to possible public, air borne and sneeze hazard at the counter. - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Clean all floor areas throughout the establishment with attention to corners and baseboards below and adjacent to equipment. Clean all wall and ceiling areas observed yellowing with grease and dust accumulation behind the service counter and throughout the facility as required for sanitation and compliance.
5 day notice issued for DC Certified Food Protection Managers card for Mr. Ui S. Kang, servsafe certificate issued 3/10/2013. Area Supervisor, Ronnie Taylor, 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - deli display) | 41.0F |
| Eggs boiled (Refrigerator - deli display) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Feb 06, 2012 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE SOAP AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
INTERIOR OF MICROWAVE WAS UNCLEAN AT VISIT(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOODS AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD FOODS AND COLD UNITS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
FOOD ITEMS STORED IN THE WALK IN UNIT WAS NOT DATED AND LAELED. - Sewage & waste water properly disposed
GARBAGE DISPOSAL WAS NOT OPERABLE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-UI KANG PASSED CLASS ON 1/29/12 WAITING FOR RESULTS FROM PREMIER FOOD SAFETY.
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS
IF YOU HAVE ANY QUESTION YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator - walk-in) (Cold Holding) | 45.6F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 49.6F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 60.0F |
| (Refrigerator - display) (Cold Holding) | 48.9F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| (Reach-in Freezer) (Cold Holding) | 1.6F |
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