Proper cooling methods used; adequate equipment for temperature control The ambient air temperature of the reach-in refrigerator was measured at 49 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CATERER: At Home Catering
The establishment's employee health policy regarding the prevention of foodborne illness is on file.
CORRECT ITEM STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
Temperatures
(Reach-in Refrigerator)
49.0F
Orange Juice (Reach-in Refrigerator) (Cold Holding)
34.2F
Chicken and Pasta (Portable Holding Unit) (Cold Holding)
41.0F
Hot Water (Handwashing Sink - kitchen)
110.0F
Mar 18, 2013 (Routine)
Comments:
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
Temperatures
(Refrigerator)
40.0F
(Freezer)
11.0F
(Freezer)
0.0F
Hot Water (Handwashing Sink - kitchen)
100.0F
Sep 18, 2012 (Routine)
Violations:
Correct response to questions No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper hot holding temperatures The food in the holding oven is held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
CATERER: At Home Catering
The employee health policy regarding the prevention of foodborne illness is on file and was reviewed.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEM STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
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