CAFE BERLIN, 322 MASSACHUSETTS AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 06, 2012 | Routine | 2 | 2 | Details / Comments |
|
Mar 23, 2012 | Routine | 2 | 1 | Details / Comments |
Aug 06, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(SODA GUN HOLDER AT THE BAR CONTIAN SYRUP BUILD-UP (Corrected On Site) - Proper date marking & disposition
DATE AND LABEL ALL POTENTIALLY HAZARDOUS FOOD INSIDE OF THE WALKIN REFRIGERATOR (Corrected On Site) - Contamination prevented during food preparation, storage, & display
remove foods from open cans inside of the walkin refrigerator(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)KNIVES STORE IN BETWEEN REACHIN REFRIGERATOR
Correct stated items within 45 days
If you have any wuestions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Sauerkraut (Warmer) (Hot Holding) | 155.0F |
| Mushroom Sauce (Warmer) (Hot Holding) | 188.0F |
| Goulash (Dishwashing Machine - Wash Cycle) (Hot Holding) | 165.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
Mar 23, 2012 (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) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Shelving inside of the walkin box paint is peeling
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| French Onion Soup (Steam Table) (Hot Holding) | 155.0F |
| Vegetable Soup (Steam Table) (Hot Holding) | 159.0F |
| Gravy - Beef (Steam Table) (Hot Holding) | 147.0F |
| Green Peppers (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
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