CAFE ARIA, 1917 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 20, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Nov 10, 2014 | Follow-up | 5 | 0 | Details / Comments |
|
Oct 30, 2014 | Routine | 6 | 5 | Details / Comments |
|
Dec 13, 2013 | Routine | 2 | 1 | Details / Comments |
|
Jul 30, 2013 | Routine | 2 | 0 | Details / Comments |
Nov 20, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM SAM JUNH PARK FS- 58556 EXP. 11/24/2016
Most recent pest control service date: 11/11/2014
If any question please call area supervisor Ms. Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 40.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 37.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 41.0F |
| Marinara Sauce (Refrigerator - open display) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
Nov 10, 2014 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Time as a public health control: procedures & records
THE DUSINESS IS USING TIME AS A PUBLIC HEALTH CONTROL CONTROL BUT DOES NOT MAINTAIN A HOT HOLDING TIME LOG FOR PIZZA - Sewage & waste water properly disposed
THERE IS NO AIR GAP AT THE 3-COMPARTMENT SINK PIPES LEADING TO THE FLOOR DRAIN
The Business has A written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Most recent pest control service date: 10/30/2014
Correct stated items within 5-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - reach-in) | 38.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 48.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 42.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 42.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 42.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
Oct 30, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEES HEALTH POLICY FOR FOOD-BORNE ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
THE HANDWASHING SINK IS BLOCKED WITH UTENSILS AND WIPING CLOTHS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMRPOPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD TEMS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
THE BUSINESS IS USING TIME AS A PUBLIC HEALTH CONTROL BUT DOES NOT MAINTAIN A LOG FOR TIME HOT HOLDING(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETERS AVAILABLE TO CHECK FOOD TEMP COMPLIANCE (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD PRODUCTS ARE STORED ON FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANTIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
THERE IS NO AIR GAP AT THE 3COMPARTMENT SINK MAIN PIPES LEADING TO THE FLOOR DRAIN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illnessOH copy is given to the PIC.
CFPM SANG MAN PARK FS-58556 Exp. 11/24/2016
Most recent pest control service date: 10/11/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms. Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 123.0°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 49.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 44.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 48.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 49.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cheddar Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
Dec 13, 2013 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Foods not covered or protected from contamination. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site)
CORRECT VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Chicken salad | 38.0F |
| Tuna Salad | 39.0F |
| Red Onions - sliced | 39.0F |
| Tomatoes sliced | 41.0F |
| Chicken Noodle Soup | 134.0F |
| Broccoli & Cheese Soup | 124.0F |
| (Refrigerator - pizza prep unit) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water | 114.0F |
Jul 30, 2013 (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-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
CFPM SANG MAN PARK EXP.09/26/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Lettuce spring mix (Cold Holding) | 40.0F |
| Chicken (Cold Holding) | 39.0F |
| Cheese (Cold Holding) | 38.0F |
| Tomatoes chopped (Cold Holding) | 37.0F |
| (Handwashing Sink) | 112.0F |
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