CAFE TWELVE, 409 12TH ST SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 04, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Oct 28, 2014 | Routine | 8 | 6 | Details / Comments |
|
Apr 28, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Apr 23, 2014 | Complaint | 10 | 5 | Details / Comments |
|
Nov 20, 2013 | Routine | 5 | 4 | Details / Comments |
|
Jan 24, 2013 | Routine | 0 | 2 | Details / Comments |
|
Dec 08, 2011 | Routine | 3 | 1 | Details / Comments |
Nov 04, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
A single hand sink exists for establishment, Hand sink is located in dish washing area and is not convenient for use of line employees. A second hand sink shall be installed that is convenient for use of line employees. Manager has spoken with Supervisor Coleman on the issue. (repeat)
ALL VIOLATIONS, INCLUDING 45 DAY NOTICE VIOLATIONS, HAVE BEEN ABATED FROM INSPECTION DATED 10/28/2014 WITH THE EXCEPTION OF THE INSTALLATION OF THE HAND SINK- MANAGER HAS BEEN IN CONTACT WITH AREA SUPERVISOR.
CONTACT AREA SUPERVISOR MRS J COLEMAN ONCE ADDITIONAL HAND SINK IS INSTALLED AT (202)442-5928
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 41.0F |
| Chicken (Refrigerator) (Cold Holding) | 42.0F |
| Ham (Preparation) | 50.0F |
| Meat (Preparation) | 48.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 40.0F |
| Sausage (Refrigerator) (Cold Holding) | 40.0F |
Oct 28, 2014 (Routine)
Violations:
- Management awareness; policy present
No documented employee health policy present. Documents provided to manager by inspector. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
Half eaten food observed in back of house on cutting board. Eating is taking place in back of house. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand washing reminder sign is not present at hand sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
A single hand washing sink exists for establishment. Hand sink is located in dish washing area and is not convenient for use of line employees. A second hand sink shall be installed that is convenient for use of Line employees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw meats are stored over ready to eat meats in two areas. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice machine is unclean. Can opener unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Temperature control for safety food (PHFs) stored in reach in cooler temp above 41 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Several temperature control for safety foods are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Thermometer inside reach in cooler is not functional. (Corrected On Site) - Food properly labeled; original container
Food powders, not in original containers, are not name labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service cups are not stored in their plastic sleeves or otherwise protected on display. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard is used to line shelves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Leak present beneath triple sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Trash can in restroom is not covered. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
CONTACT BRUCE FLIPPENS, PLAN REVIEW, AT (202)442-9039 FOR INQUIRIES REGARDING PLACEMENT OF HAND SINK
CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928 IF YOU HAVE ANY QUESTIONS.
| Temperatures | |
| Hot Water | 114.0F |
| Hot Water | 115.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 48.0F |
| Roast Beef (Refrigerator) (Cold Holding) | 45.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 49.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator) (Cold Holding) | 46.0F |
| Ham (Refrigerator) (Cold Holding) | 36.0F |
| Chicken salad (Refrigerator) (Cold Holding) | 39.0F |
| Sausage (Refrigerator) (Cold Holding) | 42.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 39.0F |
| Soup (Hot Water Bath) (Hot Holding) | 168.0F |
| Turkey (Oven) (Hot Holding) | 138.0F |
| Turkey (Oven) (Cooking) | 124.0F |
Apr 28, 2014 (Follow-up)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee drinks from an open cup inside the kitchen at food preparation site. (Corrected On Site) - Food separated and protected
Raw shelled eggs stored together with ready-to-eat foods (sliced cheese for cold sandwiches) in reach-in refrigerator. (Corrected On Site) - Proper hot holding temperatures
Hot food items(roast beef, roast turkey) held at improper temperature(s) at room temperature at the serving line. Time has not been used to control these foods for safety either. (Corrected On Site)
5 day items abated from inspection conducted on 04/23/2012.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Roast Beef (Countertop) (Holding) | 72.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Blue Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Apr 23, 2014 (Complaint)
Violations:
- Management awareness; policy present
NO WRITTEN EMPLOYEES HEALTH POLICY FOR FOODBORNE ILLNESS, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS (Corrected On Site) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT/ CAN OPENER/ MOLD BUILD UP IN ICE BOX MACHINE (Corrected On Site) - 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 FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY NOTICE POSTED, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Food properly labeled; original container
MULTIPLE UNLABELED PLASTIC BOTTLES OF SPICES AND SAUCES IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Gloves used properly
FOOD HANDLERS ARE NOT FREQUENTLY CHANGING GLOVES BETWEEN TASKS FOR 30 MIN (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN FOOD CONTACTS SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110DEGREES F IN THE RESTROOMS(CORRECT VIOLATION WITHIN 24HRS) - Sewage & waste water properly disposed
THE GARBAGE DISPOSAL/FOOD WASTE GRINDER IS OUT OF SERVICE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Complaint Notes: Discussed with the owner about the complaint. Indeed yes the food handlers were touching RTE food with their bare hands and employees did no wear hair restraints. I explained and educated each one of them on how food must be protected from cross contamination and how to minimize foodborne illness at this restaurant.
Some other critical violations were cited.
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/03/2014
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, 119.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bacon (Steam Table) (Hot Holding) | 141.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 48.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 45.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 49.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 51.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.0F |
Nov 20, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
Employee picked plastic wrapping from the floor and proceeded to cut a turkey with not hand washing between tasks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No paper towels at handwashing sink. - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Open deli meats and chicken salads stored inside the reach-in cooler are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928.
| Temperatures | |
| Turkey Breast (Countertop) (Holding) | 109.3F |
| Ham (Countertop) (Holding) | 45.3F |
| Roast Beef (Countertop) (Holding) | 49.8F |
| Steak cooked (Grill) (Cooking) | 205.0F |
| Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 40.8F |
| Turkey (Holding Oven) (Hot Holding) | 139.4F |
| Romaine Lettuce (Sandwich Prep Refrigerator) (Cold Holding) | 40.1F |
| Egg Salad (Sandwich Prep Refrigerator) (Cold Holding) | 39.6F |
| Chicken salad (Sandwich Prep Refrigerator) (Cold Holding) | 38.5F |
| Hot Water (Handwashing Sink) | 109.9F |
| Hot Water (3-compartment sink) | 111.6F |
| (Sandwich Prep Refrigerator) | 39.5F |
| (Reach-in Refrigerator) | 26.0F |
| (Reach-in Refrigerator) | 37.0F |
| (Reach-in Refrigerator) | 41.8F |
Jan 24, 2013 (Routine)
Violations:
- Thermometers provided & accurate
THERMOMETER NOT LOCATED IN REACH IN UNIT (Corrected On Site) - Nonfood-contact surfaces clean
EXTERIOR OF REACH IN UNITS DIRTY (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator) | 38.0F |
| Beef (Stove) (Cooking) | 148.0F |
| (Freezer) | 15.0F |
| (Refrigerator - walk-in) | 40.0F |
| Milk (Refrigerator) (Cold Holding) | 39.0F |
Dec 08, 2011 (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(dried food particles on meatslicer and can-opener (Corrected On Site) - Proper date marking & disposition
Containers of tuna fish and chicken salad not dated or labaled inside of the reachin refrigerator (Corrected On Site) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Wall behind the handsink needs to be repaired/Provide a mop rack to properly air dry mops
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline coleman at (202)535-2180
| Temperatures | |
| Chili - Beef (Soup Warmer) (Hot Holding) | 154.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 157.0F |
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