Comments:
CFPM; CALVIN SIMMS FS-43865 EXP 01/27/2013. HAND SINK ESTABLISHED AT FRONT LINE AREA. NOTICE ABATED FROM INSPECTION OF 08/14/2013.
Temperatures
Hot Water
126.0F
(Refrigerator - walk-in)
40.0F
(Reach-in Freezer)
22.0F
Rice steamed
142.0F
Chicken (Warmer)
144.0F
Mixed Vegetables
140.0F
Aug 14, 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.(issued) (Corrected On Site)
Adequate handwashing sinks properly supplied and accessible No hand washing sink provided in the front line (steam table) area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible No soap at hand washing sink; no paper towels at hand washing sink; no hand washing signage at hand washing sink- at the hand sink in the kitchen. (Corrected On Site)
Proper cold holding temperatures Temperature of potentially hazardous food in the walk in refrigerator was in the danger zone.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cooling methods used; adequate equipment for temperature control Temperature of the walk-in refrigerator was above cold hold temperature.(lowered) (Corrected On Site)
Thermometers provided & accurate No thermometer in walk-in refrigerator. (Corrected On Site)
Food properly labeled; original container Working containers of prepared food items were not labeled.(labeled) (Corrected On Site)
Contamination prevented during food preparation, storage, & display Raw eggs were stored above other food items.(moved below) (Corrected On Site)
Warewashing facilities: installed, maintained, & used; test strips No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Comments:
The DC CFM is Calvin O. Simms:FS43865 will expire 01/27/2013. Correct items stated within 5 and 45 days as stated. If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
Temperatures
Hot Water (Handwashing Sink - kitchen)
120.0F
Chicken fried (Stove) (Hot Holding)
132.4F
Macaroni and cheese (Table) (Holding)
146.4F
Turkey Wings (Stove) (Hot Holding)
154.6F
Ribs (Stove) (Hot Holding)
149.1F
(Refrigerator - walk-in)
54.0F
Fish (Refrigerator - walk-in) (Cold Holding)
50.1F
(Reach-in Freezer)
12.1F
Rice (Steam Table) (Hot Holding)
143.1F
Macaroni and cheese (Steam Table) (Hot Holding)
147.9F
Greens (Steam Table) (Hot Holding)
135.9F
Cabbage (Steam Table) (Hot Holding)
130.9F
Chicken Wings (Heat Lamp Display) (Hot Holding)
137.9F
(Refrigerator - walk-in)
41.0F
Jun 11, 2012 (Follow-up)
Comments:
CFPM - CALVIN O SIMMS - #FS-43865 - expires 01/27/2013 5-DAY & 45-DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 05/29/12 IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
Temperatures
Hot Water (Handwashing Sink)
130.0F
(Refrigerator - walk-in) (Cold Holding)
41.0F
Green Beans (Steam Table) (Hot Holding)
146.0F
Chicken fried (Steam Table) (Hot Holding)
148.0F
Mashed potatoes (Steam Table) (Hot Holding)
147.0F
May 29, 2012 (Complaint)
Violations:
Proper hot holding temperatures Hot food item(s) held at improper temperature(s). (Corrected On Site)
Proper cold holding temperatures Cold food item(s) held at improper temperature(s). (Corrected On Site)
Proper date marking & disposition Food containers not date marked in side walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Insects, rodents, & animals not present Holes in wall and at basement level in kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Cutting board need resurfacing or replaced. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Nonfood-contact surfaces clean Unclean food contact surfaces such as, cooking facility, stainless steel surfaces, micro wave, hand sink, filters, hood, and vents, shelvings. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Garbage & refuse properly disposed, facilities maintained Trash dumpster has overflowing trash. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Unclean floor in corners, behind and under equipment in kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
Certified Food Manager Calvin O. Simms FS#43865 expire 1-27-13. CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUERVISOR ON (202)442-5928.
Temperatures
Macaroni and cheese
140.0F
Green Beans
147.0F
Rice
141.0F
Stuffing
132.0F
Mashed potatoes
140.0F
Gravy
146.0F
Chicken
145.0F
Fish
153.0F
Potato salad
54.0F
Pork Chop
49.0F
Hot Water
134.0F
(Refrigerator - walk-in)
41.0F
Feb 14, 2012 (Follow-up)
Comments:
The Business has a written employee's health policy for food-borne illness. CFPM Calvin O Simms FS- 43865 Exp.01/27/2013 Most recent pest control service date: 02/06/2012 If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Jan 05, 2012 (Complaint)
Violations:
Nonfood-contact surfaces clean Clean or paint shelves under the prep table.Clean exterior of all the equipment.
Plumbing installed; proper backflow devices Pipe under the prep area hand sink leaking.
Toilet facilities: properly constructed, supplied, & cleaned No self closing device on the toilet room door
Physical facilities: installed, maintained, & clean Floor under the cooking unit and inside the walk in box dirty attention to the corners.
Physical facilities: installed, maintained, & clean Wall at the cooking unit dirty.
Comments:
CORRECT CRITICAL ITEMS STATED WITHIN 5 DAYS.S CORRECT NON-CRITICAL ITEMS STATED WITHIN 45 DAYS. CFPM CALVIN O SIMMMS NUMBER FS- 43865 EXPIRING 01/27/2013. IF YOU HAVE ANY QUESTIONS PLEASE CALL AREA SUPERVISOR MR TAYLOR ON (202)442-9037.
Temperatures
Hot Water (Handwashing Sink)
120.0F
Beef (Refrigerator - reach-in) (Cold Holding)
0.0F
Chicken (Freezer) (Cold Holding)
0.0F
(Refrigerator - reach-in)
40.0F
Chicken raw (Refrigerator - walk-in) (Cold Holding)
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