TERRACE DINING & BAKERY, 4400 MASSACHUSETTS AVE 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 28, 2014 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Aug 28, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 11, 2014 | Routine | 2 | 3 | Details / Comments |
|
Sep 26, 2013 | Routine | 3 | 2 | Details / Comments |
|
Jul 17, 2013 | Complaint | 1 | 4 | Details / Comments |
|
Aug 29, 2012 | Routine | 4 | 4 | Details / Comments |
Oct 28, 2014 (Routine)
Comments:The DC CFM is Norbert A. Roesch: FS60534 will expire 5/15/2014.
Issued DC Health Department ''Ten Tips On Rodent Control''.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Refrigerator - walk-in) | 31.5F |
| Stew (Kitchen) (Cooking) | 198.0F |
| (Refrigerator - walk-in) | 31.7F |
| Pasta (Refrigerator - walk-in) (Cold Holding) | 34.5F |
| (Reach-in Refrigerator) | 38.0F |
| Pasta (Steam Table) (Hot Holding) | 141.0F |
| Chicken (Grill) (Cooking) | 184.0F |
| Rice (Steam Table) (Hot Holding) | 138.9F |
| Stew (Steam Table) (Hot Holding) | 154.7F |
Aug 28, 2014 (Follow-up)
Comments:Establsihment wanted an inspection for changes made to their front line. No objection issuance of a new busienss license.Restaruant currently not open for business
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
CFH: Norbet A Roesch FS60554 04/16/2017
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| Hot Water (Handwashing sink - deli section) | 120.0F |
| (Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Refrigerator - walk-in meat) | 39.5F |
| (Refrigerator - reach-in) | 40.3F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in) | 37.4F |
| (Refrigerator - sandwich prep unit) | 38.5F |
Feb 11, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food separated and protected
Sneeze guard missing from the chip and salsa station (Corrected On Site) - Proper cold holding temperatures
tomatoes at the burger station above 41 degrees. (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelivng inside of the walkin boxes contian dried food particles/ containers used to stored clean utensil have standing water food debris - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors under and around equipment inside kitchen prpe areas contain debris
Correct stated items within 45days
If you have questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing sink - deli section) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 155.0F |
| Vegetable Soup (Steam Table) (Hot Holding) | 146.0F |
| Rice steamed (Rice Steamer) (Holding) | 167.0F |
| Greens (Steam Table) (Hot Holding) | 148.0F |
| Hamburger patty (Warmer) (Hot Holding) | 144.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 153.0F |
| Chili - Turkey (Soup Warmer) (Hot Holding) | 156.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 167.0F |
| Turkey (Salad Display Unit) (Cold Holding) | 38.0F |
| Ham (Salad Display Unit) (Cold Holding) | 39.0F |
| Sour Cream (Salad Display Unit) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Tuna Alabacore (Salad Display Unit) (Cold Holding) | 38.0F |
| Pork Chop (Warmer) (Hot Holding) | 155.0F |
| Ribs (Warmer) (Hot Holding) | 177.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 47.7F |
| Brown Rice (Rice Steamer) (Hot Holding) | 162.0F |
| Tofu (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| Carrots (Steam Table) (Hot Holding) | 148.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in bakery) | 38.0F |
| (Refrigerator - walk-in produce) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in meat) | 40.0F |
| (Warewashing Machine - Rinse Cycle) | 150.0F |
Sep 26, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(REACH-IN UNIT INSIDE OF THE KITCHEN CONTAINS DRIED FOOD PARTICLES)CAN-OPENER INSIDE THE KITCHEN CONTAINS DRIED FOOD PARTICLES - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).Hamburgers and hotdogs on hot display (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).TOMATOES AT THE DELI STATION ABOVE 41 DEGREES (Corrected On Site) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Pastries and bread on the line uncovered (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)milk on the floor inside of the walkin unit downstairs in the bakery
Correct stated items within 45days
If you have any questions,Please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
CFH:brian S Holt FS:52685 EXP:07/11/2015
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing sink - deli section) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 116.0F |
| Tomatoes sliced (Refrigerator - deli display) (Cold Holding) | 50.0F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Salad Dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Hot Dog (Heat Lamp Display) (Hot Holding) | 118.0F |
| Hamburger patty (Heat Lamp Display) (Hot Holding) | 130.0F |
| Chicken grilled (Heat Lamp Display) (Hot Holding) | 155.0F |
| Turkey Burger (Heat Lamp Display) (Hot Holding) | 147.0F |
| Chili (Soup Warmer) (Hot Holding) | 166.0F |
| Minestrone (Soup Warmer) (Hot Holding) | 166.0F |
| Noodles (Soup Warmer) (Hot Holding) | 166.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 38.0F |
| Tuna (Salad Bar) (Cold Holding) | 39.5F |
| Eggs boiled (Salad Bar) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Red Beans (Warmer) (Hot Holding) | 155.0F |
| Sweet Potatoes (Warmer) (Hot Holding) | 167.0F |
| Rice and Beans (Warmer) (Hot Holding) | 155.0F |
| Ham (Warmer) (Hot Holding) | 177.0F |
| Guacamole (Salad Bar) (Cold Holding) | 38.0F |
| salsa (Salad Bar) (Cold Holding) | 39.0F |
| Meat sauce (Hot Water Bath) (Hot Holding) | 188.0F |
| Noodles (Hot Water Bath) (Hot Holding) | 155.0F |
| Beef and Broccoli (Steam Table) (Hot Holding) | 167.0F |
| Hummus (Salad Bar) (Cold Holding) | 39.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Freezer - walk-in) | -10.0F |
| (Reach-in Freezer) | -5.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in bakery) | 38.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
Jul 17, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Items stored inside of the handsink at the pizza station (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Marianara sauce at the pizza station is above 41 degrees. Remove items from the line and chill until it reaches 41 or below (Corrected On Site) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)provide sneeze guard for the uncovered foods at the buffet stations - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors inside of the kitchen need to be repaired contians pockets of standing water - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)replace missing ceiling tile through out the kitchen
Correct stated items within 45 days
If you have any questions,please contact area supervisorMr. Ronnie Taylor at (202)442-9037
CFH:Micheal Lewis FS:47419 EXP:12/02/2013
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 48.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Hot Dog (Hot Buffet) (Hot Holding) | 148.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken curried (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 39.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 39.5F |
| Chicken baked (Steam Table) (Hot Holding) | 155.0F |
| Beans (Steam Table) (Hot Holding) | 155.0F |
| Hummus (Salad Bar) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 0.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
Aug 29, 2012 (Routine)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s)at pizza/pasta station. (Corrected On Site) - Time as a public health control: procedures & records
No records to support time as a public health control at beef carving hot food station. (Corrected On Site) - Food properly labeled; original container
Dry ingredient storage bins/containers not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
No sneeze guards at self-service gluten-free station. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
worn cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Leaking 3-compartment sink at bakery section - clogged drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning - standing water on floor at bakery section. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - MARY SOTO - #FS-42705 - expires 09/26/2012
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (09/04/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (10/15/12)
IF YOU HAVE ANY QUESTIONS, CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 118.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Pizza (Heat Lamp Display) (Hot Holding) | 140.0F |
| Pasta (Hot Holding Display Unit) (Hot Holding) | 112.0F |
| Pasta (Hot Holding Display Unit) (Hot Holding) | 110.0F |
| Soup (Soup Warmer) (Hot Holding) | 159.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Cabbage (Hot Buffet) (Hot Holding) | 151.0F |
| (Hot Holding Display Unit) (Hot Holding) | 166.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Freezer - walk-in) (Cold Holding) | 15.0F |
| (Refrigerator - walk-in bakery) (Cold Holding) | 32.0F |
| (Freezer - walk-in bakery) (Cold Holding) | 13.0F |
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