CEDAR RESTAURANT, 444 8TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Oct 07, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 01, 2013 | Routine | 6 | 3 | Details / Comments |
Oct 07, 2013 (Follow-up)
Comments:CFPM: MIKIAS ABEBEYEHU FS-47504 EXP 03/09/2014. KEPP CLEANING INTERIOR OF FREEZER, GETTING RID OF ICE ACCUMULATION. KEEP LOWERING TEMPERATURE OF REACH-IN TO KEEP TEMPERATURE <41. RELOCATE DISPOSER TO DRAIN BOARD OR A SEPARATE SINK OTHER THAN 3-COMPARTMENT SINK. 10/01/2013 NOTICE ABATED.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Reach-in Freezer) | 20.0F |
| (Reach-in Freezer) | 12.0F |
| (Reach-in Freezer) | 8.0F |
Oct 01, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT TIME OF VISIT. HAND SINK MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
EMPLOYEE WAS SLICING BREAD WITH BARE HAND CONTACT AT TIME OF VISIT. EMPLOYEES MUST NOT HANDLE READY TO EAT FOODS WITH BARE HANDS GLOVES, OR UTENSILS MUST BE USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
EGGS WERE STORED ON UPPER SHELVES AT VISIT. EGGS MUST BE STORED ON LOWER SHELVES IN ORDER TO PREVENT CONTAMINATION OF OTHER FOODS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) INTERIOR OF REACH IN FREEZER ON THE LOWER LEVEL CONTAINED SPILLAGE. 2) KNIVES WERE STORED BETWEEN EQUIPMENT. KNIVES MUST BE STORED IN A KNIFE HOLDER IN ORDER TO PREVENT CONTAMINAITON.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE UNIT WAS NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOOD MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE DISH MACHINE DID NOT HAVE SANITIZER AT VISIT. THE DISH MACHINE MUST HAVE SANITIZER AT ALL TIMES IN ORDER TO MAINTAIN PROPER SANITATION. (Corrected On Site) - Nonfood-contact surfaces clean
FAN COVERS IN THE WALK IN CONTAINED DUST BUILD-UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTALISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.6F |
| (Refrigerator - walk-in) (Cold Holding) | 37.9F |
| (Refrigerator - reach-in) (Cold Holding) | 51.9F |
| Beets (Cold Holding) | 49.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.8F |
| (Reach-in Freezer) (Cold Holding) | 8.7F |
| (Reach-in Freezer) (Cold Holding) | 6.6F |
| (Reach-in Freezer) (Cold Holding) | 3.2F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Fries (Deep Fryer) (Hot Holding) | 193.4F |
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