CAPITOL GROUNDS COFFEE, 2100 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 16, 2014 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Mar 27, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 18, 2014 | Complaint | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jan 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 07, 2013 | Routine | 4 | 7 | Details / Comments |
|
Jul 13, 2012 | Routine | 2 | 1 | Details / Comments |
Jun 16, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (Corrected On Site)
Certified Food Manager Dinesh Toteia FS#55811 expire 5-16-16.
VIOLATIONS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT, MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator - walk-in) | 39.0F |
| Tuna | 40.0F |
| Ham | 40.0F |
| Turkey Salad | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| Tomatoes sliced | 51.0F |
| Onions raw | 47.0F |
| (Freezer) | -5.0F |
Mar 27, 2014 (Follow-up)
Comments:Certfied Food Manager Pradeep Kumar FS#55748 expire 4-10-16.
VIOLATIONS CITED ON 3-18-14 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Tomatoes sliced | 38.0F |
| Hot Water | 160.0F |
| (Refrigerator - reach-in) | 40.0F |
Mar 18, 2014 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) reach-in unit at 46 degrees in the kitchen
5day day notice
If you have any questions,please contact area supervisor Mrs. Jacquesline Coleman at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 166.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Mozzarella Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Roast Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 155.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 46.0F |
| (Refrigerator - under counter) | 39.0F |
| (Refrigerator - under counter) | 39.0F |
Jan 15, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Turkey (Cold Holding) | 38.0F |
| Tomatoes chopped (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Jan 07, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the handwashing sinks in the kitchen and front counter. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the handwashing sink at the front counter. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the handwashing sink at the front counter. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is mold in the corners of the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Food items in the sandwich prep refrigerator and one of the under counter refrigerators are held at improper temperatures. Food items were moved to another unit with the proper ambient air temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
There are no thermometers in the coffin style freezer, walk-in refrigerator, display refrigerators, and the refrigerator at the front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The smaller cutting boards are chipped. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips available to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Thermocouple in ice & water: 33 degrees Fahrenheit
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| American Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Eggs (Refrigerator - sandwich prep unit) (Cooling) | 68.0F |
| Gouda Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 54.0F |
| (Refrigerator - under counter) | 60.0F |
| (Refrigerator - under counter) | 46.0F |
| (Refrigerator - under counter) | 41.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 49.0F |
| Red Onions - sliced (Refrigerator - under counter) (Cold Holding) | 49.0F |
| Spinach (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Lettuce Greenleaf (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Mayonnaise (Refrigerator - under counter) (Cold Holding) | 47.0F |
| Chicken Breast (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Turkey sliced (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Ham sliced (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - Service Line) | 126.0F |
| (Refrigerator - open display) | 38.0F |
Jul 13, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).TUNA FISH AND TOMATOES. REMOVE COLD FOODS AND CHILL INSIDE OF AN ICE BATH UNTIL TEMP REACHES 41 DEGREES (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
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