JANNEY ELEMENTARY SCHOOL, 4130 ALBERMARLE ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 25, 2014 | Routine | 1 | 0 | Details / Comments |
|
Feb 26, 2014 | Routine | 1 | 2 | Details / Comments |
|
Sep 24, 2013 | Routine | 1 | 1 | Details / Comments |
|
Feb 27, 2013 | Routine | 0 | 3 | Details / Comments |
|
Oct 05, 2012 | Routine | 0 | 5 | Details / Comments |
Aug 25, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution was too concentrated. The manufacturer's range is 150-400 ppm and the indicator strip registered will above 400 ppm. (Corrected On Site)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Asian Chicken (Steam Table) (Hot Holding) | 163.0F |
| Brown Rice (Steam Table) (Hot Holding) | 172.0F |
| Veggie Rice (Steam Table) (Hot Holding) | 156.0F |
| Carrots (Steam Table) (Hot Holding) | 149.0F |
| Carrots (Hot Holding Cabinet) (Hot Holding) | 162.0F |
| 1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 36.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (3-compartment sink) | 131.0F |
| (Walk-in Refrigerator) | 37.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| (Walk-in Freezer) | -10.0F |
Feb 26, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Mary G. Dixon: Prometric Certificate Number 1766421; Exam Date 6/24/2013. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Cases of food are stored on the walk-in freezer floor. There is not enough space in the walk-in freezer to accommodate the inventory stored in the unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine is not in use because it out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM 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 | |
| (Reach-in Refrigerator) | 30.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| 1% Lowfat Milk (Reach-in Refrigerator) | 33.0F |
| (Mobile Refrigerator) | 35.0F |
| Hot Water (3-compartment sink) | 133.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| (Walk-in Freezer) | -7.0F |
| Hot Water (Handwashing Sink - toilet room) | 100.0F |
| (Walk-in Refrigerator) | 37.0F |
| Fat Free Milk (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) | 39.0F |
Sep 24, 2013 (Routine)
Violations:
- Correct response to questions
No certified food protection manager is on duty. Mary Dixon: Prometric Certificate Number 1766421; Exam Date 6/24/2013. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM STATED WITHIN 5 DAYS
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) | 40.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.6F |
| 1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 42.6F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 130.6F |
| (Walk-in Freezer) | 7.0F |
| (Walk-in Refrigerator) | 36.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 32.7F |
| American Cheese (Walk-in Refrigerator) (Cold Holding) | 33.4F |
| Broccoli (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Applesauce (Walk-in Refrigerator) (Cold Holding) | 31.6F |
| Hot Water (Handwashing Sink - toilet room) | 102.3F |
Feb 27, 2013 (Routine)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The mobile refrigerator is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The interior of the dishwash machine needs to be delimed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine's final cycle's pressures: 24 p.s.i./24 p.s.i.
The establishment's employee health policy for the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Mobile Refrigerator) | 36.0F |
| 1% Lowfat Milk (Mobile Refrigerator) (Cooking) | 41.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Broccoli (Holding Oven) (Hot Holding) | 140.0F |
| Lasagna (Holding Oven) (Hot Holding) | 154.0F |
| Lasagna (Holding Oven) (Hot Holding) | 165.0F |
| (Refrigerator - reach-in) | 36.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 143.0F |
| (Freezer - walk-in) | -8.0F |
| (Refrigerator - walk-in) | 36.0F |
| Swiss Cheese (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 128.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 188.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 190.0F |
Oct 05, 2012 (Routine)
Violations:
- Thermometers provided & accurate
The thermometer on the dishwash machine is not working properly; initially there was no change in the temperature indicated. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The mobile refrigerator is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The wash cycle temperature is not in compliance. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The interior of the dishwash machine needs to be delimed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in the walk-in freezer and walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The employee health policy for the prevention of foodborne illness is on file with Chartwells.
Dishwash machine final rinse cycle pressure: 25 p.s.i.
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) | 112.0F |
| Buffal Chicken Wrap (Holding Oven) (Hot Holding) | 159.0F |
| Corn (Holding Oven) (Hot Holding) | 173.0F |
| Corn (Holding Oven) (Hot Holding) | 168.0F |
| (Mobile Refrigerator) | 36.0F |
| Fat Free Milk (Mobile Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Mobile Refrigerator) | 70.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Dog (Dishwashing Machine - Wash Cycle) | 130.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| (Freezer - walk-in) | -7.0F |
| (Refrigerator - walk-in) | 35.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Mozzarella Cheese (Refrigerator - walk-in) (Cold Holding) | 41.0F |
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