THE CASTLE CAFE(PUBLIC), 1000 JEFFERSON DR 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. | Oct 06, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Oct 06, 2014 | Routine | 5 | 2 | Details / Comments |
| No violation noted during this evaluation. | Apr 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 11, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Apr 03, 2014 | Routine | 1 | 2 | Details / Comments |
|
Aug 16, 2013 | Routine | 3 | 2 | Details / Comments |
|
Jul 30, 2012 | Routine | 1 | 2 | Details / Comments |
|
Mar 19, 2012 | Routine | 0 | 4 | Details / Comments |
Oct 06, 2014 (Restoration)
Comments:Certified Food Protection manager: Derek Pipher FS-62506 Expiration 08/06/2017
LICENSE RESTORED
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 106.0F |
| Hot Water (Prep sink) | 104.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Refrigerator - open display) (Cold Holding) | 40.0F |
Oct 06, 2014 (Routine)
Violations:
- Correct response to questions
Person in charge has a certificate from a program, however no DC Issued ID card. - Hands clean and properly washed
Employees do not wash hands at proper frequency. - Adequate handwashing sinks properly supplied and accessible
Paper towels not available at hand sink. (Corrected On Site) - Proper date marking & disposition
Potentially hazardous foods on display for more than 24 hours are not date marked. - Toxic substances properly identified, stored, used
Two chemicals observed unlabeled (soaps). (Corrected On Site) - Hot & cold water available; adequate pressure
Hot water is not available at hand sink and prep sink in cafe. There is no hot water on level where food is prepared for immediate service in cafe.
SUMMARY SUSPENSION (In order for license to be restored, a re-inspection fee of $100 for normal business hours or $400 for non business hours shall be paid and all violations abated and approved by the DC Department of Health.) -PER J COLEMAN
If you have any questions, please contact area supervisor Mrs. J Coleman at (202)442-5028
| Temperatures | |
| Hot Water (Handwashing Sink) | 71.0F |
| Hot Water (3-compartment sink) | 106.0F |
| Hot Water (Handwashing Sink) | 100.0F |
| Sausage (Hot Holding Cabinet) (Hot Holding) | 157.0F |
| Half and Half (Refrigerator) (Cold Holding) | 40.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| Ham (Refrigerator) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator) (Cold Holding) | 38.0F |
| Chicken (Refrigerator) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator) (Cold Holding) | 39.0F |
| Cantaloupes (Refrigerator) (Cold Holding) | 38.0F |
Apr 14, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 04/11/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Cole slaw (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Potatoes (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Hot Dog (Hot Holding) | 139.0F |
Apr 11, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Hot water at hand washing sink observed 69F.(Correct within 24 Hours)
Correct item stated within 24 Hours
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 90.0F |
| Hot Water (Handwashing Sink) | 80.0F |
| Hot Water (Handwashing Sink) | 69.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Under-counter Refrigerator) (Cold Holding) | 36.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
Apr 03, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed in the ice machine located in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in under counter refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAY - Plumbing installed; proper backflow devices
Hot water at hand washing sink located at the kitchen and service line observed 62F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 62.0F |
| Hot Water (Handwashing Sink - Service Line) | 61.0F |
| Chili (Hot Holding) | 169.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Freezer) (Cold Holding) | -20.0F |
| (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| (Walk-in Freezer) (Cold Holding) | 0.0F |
| Lentils (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Tuna Salad (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Turkey (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken Noodle Soup (Hot Holding) | 140.0F |
| Vegetables - cut (Hot Holding) | 140.0F |
| Hot Water (3-compartment sink) | 112.0F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
Aug 16, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Food properly labeled; original container
Label and date all food where needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Provide Dip well for ice-cream.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Egg Salad (Cold Holding) | 40.0F |
| (Handwashing Sink) | 115.0F |
| Tuna Salad (Cold Holding) | 41.0F |
Jul 30, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(REACHIN UNIT CONTAINS SPILLED LIQUIDS) (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH: RODNEY SALINAS EXPIRED 05/15/2012
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT(202)442-5928
| Temperatures | |
| Hot Dog (Warmer) (Hot Holding) | 140.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Cheese sauce (Warmer) (Hot Holding) | 145.0F |
| Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) | 188.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - deli display) | 40.0F |
| BBQ Chicken (Warmer) (Hot Holding) | 143.0F |
Mar 19, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink downstairs inside of the main kitchen(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)diplay case and reachin refrigerator above 41 degrees - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Provide sani-bucket for use inside of the cafe
Rodney Salinas 05/15/2012 FS:40716
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5298
| Temperatures | |
| Hot Dog (Warmer) (Hot Holding) | 145.0F |
| BBQ Chicken (Warmer) (Hot Holding) | 145.0F |
| Cheese sauce (Warmer) (Hot Holding) | 150.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 150.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| (Refrigerator - display) | 49.0F |
| (Refrigerator - reach-in) | 52.0F |
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