HOLIDAY INN - CAPITOL BISTRO, 550 C ST SW, 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. | Nov 10, 2014 | Renovation approval | 0 | 0 | Details / Comments |
|
Nov 03, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Oct 27, 2014 | Routine | 6 | 7 | Details / Comments |
| No violation noted during this evaluation. | Jun 17, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 10, 2014 | Follow-up | 5 | 0 | Details / Comments |
|
Jun 02, 2014 | Routine | 9 | 7 | Details / Comments |
|
Feb 21, 2014 | Routine | 2 | 3 | Details / Comments |
|
May 13, 2013 | Routine | 3 | 1 | Details / Comments |
|
Nov 12, 2012 | Routine | 2 | 1 | Details / Comments |
|
Aug 22, 2012 | Routine | 2 | 5 | Details / Comments |
Nov 10, 2014 (Renovation approval)
Comments:CFPM: FELIPE HENRIQUEZ 54272 EXP 11/05/2015. NO OBJECTION TO OPERATION. APPROVED.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 36.0F |
| (Freezer) | -1.0F |
| (Freezer) | -8.0F |
| (Freezer) | 0.0F |
| (Freezer) | 2.0F |
Nov 03, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Sink on line is leaking. It is apparent repairs have been made since last inspection, however repairs are not sufficient.(REPEAT) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT VIOLATION STATED WITHIN 5 CALENDAR DAYS
THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION DATED 10/27/2014:
25 DCMR 1005.1
25 DCMR 3210.1(C)
25 DCMR 820.1
25 DCMR 1900.3
25 DCMR 3201.1
THE REMAINING 45 DAY NOTICE IS PENDING - SOAP AT BAR HAND SINK
MOST RECENT PEST CONTROL REPORT 10/27/2014
CONTINUE TO AGGRESSIVELY TREAT FOR SMALL FLIES. INSTRUCT PEST CONTROL COMPANY TO TARGET SMALL FLIES IN THE BAR AREA. FOLLOW ALL RECOMMENDATION OF PEST CONTROL COMPANY TO ABATE PEST ISSUE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 108.0F |
| Sandwich (Refrigerator) (Cold Holding) | 36.0F |
| Cheese (Refrigerator) (Cold Holding) | 38.0F |
| (Refrigerator) | 45.0F |
Oct 27, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Soap not present at hand sink in bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Both hand sinks are 21st Amendment Bar and Grill are blocked. (Corrected On Site) - Food separated and protected
Unpackaged raw chickens stored over other raw meats and ready to eat foods inside walk in freezer. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Thick black buildup present inside beverage nozzle in Deli area. (Corrected On Site) - Proper cold holding temperatures
Potentially hazardous foods inside reach in cooler temp above 41 degrees F. Melons on ice in kitchen temp above 41 degrees F. Salads (prepped this morning) on display in reach in cooler temp above 41 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Multiple potentially hazardous foods, intended to be held longer than 24 hours are not date marked. (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies observed in bar area of 21st Amendment Bar and Grill. Contact pest company to treat within the next 5 days. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Omelet station does not have sneeze guard to prevent contamination of food on display. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers wear watches while handling food. (Corrected On Site) - In-use utensils: properly stored
Utensils are stored in standing water that is less than 135 degrees on omelet bar. (Corrected On Site) - Nonfood-contact surfaces clean
Interiors of cabinets on line and electrical wires near prep tables are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Plumbing on line hand sink is in poor repair and is leaking into containers. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Strong odor and unclean floors observed in trash area. Dry storage area behind deli is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
DISCUSSED WITH MANAGER IMPORTANCE OF HAND WASHING, GLOVE USAGE, AND COOLING FOODS PREPPED AT ROOM TEMPERATURE BEFORE PUTTING FOODS ON DISPLAY.
DC CFPM: FELIPE HENRIQUEZ
FS-54274
11/5/2015
IF YOU HAVE ANY QUESTIONS, CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 141.0F |
| Hot Water | 133.0F |
| Hot Water | 134.0F |
| Ham (Refrigerator) (Cold Holding) | 48.0F |
| Salad (Refrigerator) (Cold Holding) | 48.0F |
| Salad (Refrigerator) (Cold Holding) | 49.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 46.0F |
| Chicken (Refrigerator) (Cold Holding) | 47.0F |
| Cantaloupes (Refrigerator) (Cold Holding) | 50.0F |
| Cantaloupes (Refrigerator) (Cold Holding) | 44.0F |
| Sour Cream (Refrigerator) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 39.0F |
| (Prep Table) | 43.0F |
| Honeydew Melons (Ice) (Cold Holding) | 50.0F |
| Shrimp raw (Preparation) | 46.0F |
| Salmon (Preparation) | 46.0F |
| Chicken (Refrigerator) (Cold Holding) | 40.0F |
| Cheese (Refrigerator) (Cold Holding) | 40.0F |
| Eggs (Ice) (Cold Holding) | 40.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 41.0F |
| Spinach (Table) (Holding) | 74.0F |
| Cantaloupes (Ice) (Cold Holding) | 43.0F |
| Eggs (Hot Bar) (Hot Holding) | 162.0F |
| Gravy (Hot Bar) (Hot Holding) | 139.0F |
| Salmon (Ice) (Cold Holding) | 36.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 40.0F |
| Creme Brulee (Refrigerator) (Cold Holding) | 50.0F |
| Meat (Refrigerator) (Cold Holding) | 51.0F |
| (Refrigerator) | 51.0F |
| Sour Cream (Refrigerator) (Cold Holding) | 38.0F |
| Sausage (Refrigerator) (Cold Holding) | 40.0F |
| Pasta (Hot Holding Cabinet) (Hot Holding) | 158.0F |
| Potatoes (Hot Holding Cabinet) (Hot Holding) | 179.0F |
| (Walk-in Freezer) | -5.0F |
| (Walk-in Freezer) | -10.0F |
| (Refrigerator) | 34.0F |
Jun 17, 2014 (Follow-up)
Comments:CFPM; GERSON RAMIREZ 43298 EXP 02/28/2013. CUT THE END OF DRAIN PIPE SHORT TO HAVE ADEQUATE AIR GAP. NOTICE ABATED FROM INSPECTION OF 06/10/2014.
| Temperatures | |
| Hot Water | 122.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Greens (Refrigerator - deli display) | 42.0F |
| Fruit - cut or sliced (Refrigerator - deli display) | 40.0F |
| Chicken jerked | 134.0F |
Jun 10, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F IN THE RESTROOMS(COS) - Plumbing installed; proper backflow devices
NO ADEQUATE AIR GAP AT THE SPRAY ARM HOSE OBOVE THE FLOOD RIM - Sewage & waste water properly disposed
NO ADEQUATE AIR GAP BENEATH THE 3-COMPARTMENT SINK MAIN PIPE LEADING TO THE FLOOR DRAIN
The Business has a written employee's health policy for food-borne illness.
CRITICAL VIOLATIONS NOT CORRECTED WITHIN 5DAYS, EXTENSION GRANTED BY JACQUIE
Most recent pest control service date: 05/29/2014
Correct stated items within 5-Days (REPEAT)
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 122.3°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - walk-in) | 37.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 51.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 46.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 45.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 47.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 51.0F |
| Pizza - Cheese (Steam Table) (Hot Holding) | 155.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 44.0F |
| Salami (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 47.0F |
| Lettuce spring mix (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 48.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
Jun 02, 2014 (Routine)
Violations:
- Hands clean and properly washed
FOOD HANDLERS EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS ARE LEFT IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS LEFT UNCOVERED IN THE WALK-IN AND REACH-IN COOLERS/RAW FOOD STORED ABOVE READY TO EAT FOOD IN THE WASK-IN AND REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/MOLD BUILT IN THE ICE BOX/UNCLEAN CAN OPENER/UNCLEAN PREP TABLE AND UTENSILS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS IN CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETERS FOUND IN SOME REACH-IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
THE ICE SCOOPER IS LEFT UNPROTECTED AND LEFT ON ICE BOX SURFACE TOP AT THE BAR AND LEFT IN THE ICE BOX IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
CLEANED DISHES STORED IN A MANNER THAT DOES NOT ALLOW THE WATER TO DRAIN OFF WHILE DRYING(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - 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 (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO VISIBLE DATA PLATE ON DISHWASHER MACHINE FRONT PANEL(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/FLOOR/EQUIPMENTS/GRILL TOP/PREP TABLE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
THERE IS NO ADEQUATE HOT WWATER AT 110 DEGREES F AT THE SINKS IN THE RESTROOMS(CORRECT VIOLATION WITHIN 24 HRS) - Plumbing installed; proper backflow devices
THERE IS NO ADEQUATE AIR GAP BENEATH THE SPRAY ARM HOSE AND THE FLOOD RIM(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
THERE IS NO ADEQUATE AIR GAP BENEATH THE 3COMPARTMENT SINK AND THE FLOOR DRAIN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
UTILITY SERVICE PIPES ARE EXPOSED AND NOT SEALED OR COVERED (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM FELIPE HENRIQUEZ FS-54272 Exp. 11/05/2015
Most recent pest control service date: 05/29/2014
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, 118.3°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - toilet room) | 69.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 55.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 51.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 50.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 47.0F |
| Lasagna (Steam Table) (Hot Holding) | 143.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 51.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Rice (Steam Table) (Hot Holding) | 141.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 49.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 145.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 49.0F |
Feb 21, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food items (chicken, crab meat, dressings, etc) held at improper temperature(s) in the reach-in refrigerator. (Discarded) (Corrected On Site) - Proper cold holding temperatures
Cold food items(boiled eggs, salad dressings, salads, etc) held at improper temperature(s) at the salad bar. (Products were iced down). Note: properly cool down products before placing them in the salad bar. (Corrected On Site) - Proper date marking & disposition
Ready-to-eat food items not date marked in the reach-in refrigerator. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerator not keeping the required 41 degree F or below temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fly electrocuting device installed on wall above shelving unit that is carrying food contact surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Water dripping down from the ceiling in the storage room behind the Deli counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: FELIPE HENRIQUEZ, FS-54272, EXP: 11/05/201
NOTE: FINAL RINSE WATER TEMPERATURE AT THE DISH WASHING MACHINE HAS BEEN 190 DEGREE F.
CORRECT ITEM STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - produce section) | 127.0F |
| Hot Water (Handwashing sink - deli section) | 128.0F |
| Hot Water (Handwashing Sink - Service Line) | 128.0F |
| Hot Water (3-compartment sink) | 146.0F |
| (Refrigerator - reach-in) | 30.0F |
| (Walk-in Freezer) | -10.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| (Walk-in Freezer) | -5.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 164.0F |
| Chicken (Oven) (Cooking) | 192.0F |
| Roast Beef (Oven) (Cooking) | 134.0F |
| (Refrigerator - reach-in) | 52.0F |
| Grits (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 34.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 65.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 44.0F |
| (Walk-in Refrigerator) | 36.0F |
| (Reach-in Freezer) | -8.0F |
| Ribs (Hot Bar) (Hot Holding) | 165.0F |
| Meatballs (Hot Bar) (Hot Holding) | 167.0F |
| Pizza - Pepperoni (Hot Holding Unit) (Hot Holding) | 145.0F |
| Chili (Hot Holding Unit) (Hot Holding) | 151.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 172.0F |
| (Refrigerator - sandwich prep unit) | 32.0F |
| Gravy (Stove) (Cooking) | 197.0F |
May 13, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
HANDSINK NOT ACCESSIBLE AT CALL. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves. (Corrected On Site) - Physical facilities: installed, maintained, & clean
REPAIR BASE OF WALL NEAR MOP SINK. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVIOR, MRS. COLEMAN AT (202) 53-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 36.4F |
| Lettuce (Cold Holding) | 34.0F |
| Tomatoes chopped (Cold Holding) | 35.0F |
| Scallops (Cold Holding) | 29.5F |
| Mashed potatoes (Hot Holding) | 140.0F |
| Beans (Hot Holding) | 150.0F |
| Rice (Hot Holding) | 150.0F |
| Chicken raw (Cold Holding) | 35.4F |
| Bacon (Cold Holding) | 36.0F |
| Milk (Cold Holding) | 36.0F |
Nov 12, 2012 (Routine)
Violations:
- Food separated and protected
raw hamburgers stored over top of ready to eat foods inside of the reachin refrigerator (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
clean and sanitize meat slicer no longer in use/clean and sanitize soda gun holder at the bar. (Corrected On Site) - In-use utensils: properly stored
dipping well at the ice cream station behind the bar water turned off with scoop stored inside (Corrected On Site)
If you have any questions,please contact area supervisor Mrs. Jacqueline Coleman at (202)442-5928
If you have any questions,please call are aupervisor Mrs. Jacqueline Coleman at (202)442-5928
Please fax a copy of the 2013 Inarguration Questionaire by Dec 03,2013
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Ranch dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.4F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Scallops (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Hamburger patty (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Chicken Wings (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 33.5F |
| (Freezer - walk-in) | 0.0F |
| (Freezer - walk-in) | -5.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 33.0F |
| (Refrigerator - walk-in produce) | 34.7F |
| (Refrigerator - walk-in produce) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Final Rinse Cycle - Warewashing Machine) | 160.0F |
Aug 22, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at various handwashing sinks (including bar area).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold found on the insides of 2 ice machines in the main kitchen area. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in freezer. (Corrected On Site) - Personal cleanliness
Food employees in the Deli not observed not wearing proper hair restraints while preparing sandwiches. (Corrected On Site) - Nonfood-contact surfaces clean
Food debris found throughout the floor of the dry storage area. (Corrected On Site) - Plumbing installed; proper backflow devices
Water leaking from pipe in the ceiling of the Deli storage room area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Black molding strip at bottom of wall (in Deli storage/prep area) is no longer attached to the wall.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - reach-in) | 42.0F |
| Hot Water (Handwashing Sink) | 98.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 36.0F |
| Potato salad (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Hot Water (2-compartment sink) | 110.3F |
| (Reach-in Freezer) | -6.0F |
| (Refrigerator - reach-in) | 35.8F |
| Hot Water (Handwashing Sink) | 111.0F |
| Soup (Soup Warmer) (Hot Holding) | 153.0F |
| Soup (Soup Warmer) (Hot Holding) | 171.0F |
| (Refrigerator - drawer) | 31.0F |
| Onions cooked (Steam Table) (Hot Holding) | 147.0F |
| Black Beans (Steam Table) (Hot Holding) | 146.0F |
| (Refrigerator - reach-in) | 38.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Ham (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - Bar) | 113.0F |
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