THE SEED PUBLIC CHARTER SCHOOL OF WASHINGTON DC, 4300 C ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 04, 2014 | Complaint | 5 | 8 | Details / Comments |
|
Mar 18, 2014 | Routine | 1 | 1 | Details / Comments |
|
Dec 03, 2013 | Routine | 3 | 5 | Details / Comments |
|
Mar 20, 2013 | Routine | 1 | 2 | Details / Comments |
|
Mar 13, 2013 | Routine | 0 | 1 | Details / Comments |
|
Jul 30, 2012 | OWNERSHIP CHANGE | 2 | 3 | Details / Comments |
Nov 04, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Dust is accumulating on the walk-in refrigerator's compressor fan guards. Ice is accumulating on the walk-in freezer's compressor, inner door, and shelving units. - Proper hot holding temperatures
Numerous food items are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The reach-in refrigerator is out of order; the ambient air temperature was measured at 71.7 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There is an opening in the ceiling above the ice maker due to sagging ceiling tiles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates are stored on the serving line and mobile racks are stored with the food-contact surfaces unprotected (exposed). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Rust is accumulating on the ice maker's metal drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are badly scratched and have numerous grooves along the edges. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Lime is built up on the interior of the dishwash machine. The storage shelves in the kitchen are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap above the floor drain beneath the dishwash machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Food debris is accumulating on and around the grease bin. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulb) on the interior of the reach-in refrigerator (K2). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The ceiling light tubes in the locker room are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file.
Thermocouple in ice & water: 31 degrees Fahrenheit
Most recent pest control service report provided: 10/15/2014
CORRECT ITEMS 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 | |
| Hot Water (Handwashing Sink - Dishwash area) | 139.0F |
| Hot Water (3-compartment sink) | 143.0F |
| Herb Chicken Breast (Hot Holding Cabinet) (Hot Holding) | 138.0F |
| Herb Chicken Breast (Hot Holding Cabinet) (Hot Holding) | 131.0F |
| Herb Chicken Breast (Hot Holding Cabinet) (Hot Holding) | 127.0F |
| Pasta (Hot Holding Cabinet) (Hot Holding) | 129.0F |
| Pasta (Hot Holding Cabinet) (Hot Holding) | 125.0F |
| Herb Chicken Breast (Steam Table) (Hot Holding) | 118.0F |
| Herb Chicken Breast (Oven) (Hot Holding) | 139.0F |
| Herb Chicken Breast (Oven) (Hot Holding) | 141.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Spinach (Table) (Holding) | 68.0F |
| Pasta (Table) (Holding) | 57.0F |
| (Reach-in Refrigerator) | 71.5F |
| Caesar Dressing (Reach-in Refrigerator) (Cold Holding) | 54.0F |
| Romaine Lettuce (Reach-in Refrigerator) (Cold Holding) | 56.0F |
| (Walk-in Refrigerator) | 38.0F |
| Shredded Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| American Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Herb Chicken Breast (Walk-in Refrigerator) (Cooling) | 63.0F |
| Herb Chicken Breast (Walk-in Refrigerator) (Cooling) | 66.0F |
| Baked Chicken (Walk-in Refrigerator) (Cold Holding) | 60.0F |
| Baked Chicken (Walk-in Refrigerator) (Cold Holding) | 59.0F |
| Scalloped Potatoes (Walk-in Refrigerator) (Cold Holding) | 67.0F |
| Baked Chicken (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Baked Chicken (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Apple Juice (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Turkey Breast (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 130.0F |
| Hot Water (Dishwashing Machine - Sanitizing Cycle ) | 130.0F |
| Romaine Lettuce (Salad Bar) (Cold Holding) | 52.0F |
| Romaine Lettuce (Salad Bar) (Cold Holding) | 46.0F |
| Romaine Lettuce (Salad Bar) (Cold Holding) | 52.0F |
| Tuna (Walk-in Refrigerator) (Cold Holding) | 63.0F |
| Cheddar Cheese (Salad Bar) (Cold Holding) | 54.0F |
| Ranch dressing (Salad Bar) (Cold Holding) | 62.0F |
Mar 18, 2014 (Routine)
Violations:
- Insects, rodents, & animals not present
MOUSE DROPPING SEEN IN LOCK/CHEMICAL STORAGE ROOM. - Physical facilities: installed, maintained, & clean
MOUSE DROPPING IN STORAGE ROOM
CFPM; JULIUS WATSON 52408 EXP 12/06/2014. CORRECT ITEMS STATED. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 122.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 12.0F |
| Lettuce | 40.0F |
| Cheese | 40.0F |
| Broccoli | 42.0F |
Dec 03, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the kitchen handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The concentration and temperature of the quaternary ammonium sanitizing solution in the 3-compartment sink are not in compliance. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is mold on the ice maker's metal drip panel. (CORRECT VIOLATION WITHIN 45 DAYS) - Proper cold holding temperatures
The chicken in the walk-in refrigerator is held at an improper temperature. (Corrected On Site) - Insects, rodents, & animals not present
There is a missing ceiling tile above the storage racks in the kitchen. (CORRECT VIOLATION WITHIN 45 DAYS) - Nonfood-contact surfaces clean
The interior of the dishwash machine is unclean. Mineral is built up on the ice maker's chute. (CORRECT VIOLATION WITHIN 45 DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose at the garbage disposal unit (food waste grinder). (CORRECT VIOLATION WITHIN 5 DAYS) - Garbage & refuse properly disposed, facilities maintained
The lid on the outdoor dumpster is open. (CORRECT VIOLATION WITHIN 45 DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on filein the office.
CORRECT ITEMS 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 | |
| Hot Water (Handwashing Sink - Dishwash area) | 136.7F |
| Hot Water (3-compartment sink) | 137.1F |
| Taco Meat (Steam Table) (Hot Holding) | 171.4F |
| Taco Meat (Steam Table) (Hot Holding) | 172.6F |
| Bean Chili (Steam Table) (Hot Holding) | 164.2F |
| Sweet Potatoes (Hot Holding Cabinet) (Hot Holding) | 137.2F |
| Sweet Potatoes (Oven) (Cooking) | 161.3F |
| Hot Water (Handwashing Sink - kitchen) | 138.8F |
| (Reach-in Refrigerator) | 39.5F |
| (Walk-in Refrigerator) | 49.0F |
| Yogurt (Walk-in Refrigerator) (Cooling) | 55.0F |
| (Walk-in Freezer) | 20.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 51.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 48.7F |
| Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 44.6F |
| Mashed potatoes (Walk-in Refrigerator) (Cold Holding) | 43.6F |
Mar 20, 2013 (Routine)
Violations:
- Thermometers provided & accurate
THERMOMETER AT WALK-IN FREEZER NOT WORK PROPERLY. - Insects, rodents, & animals not present
MICE DROPPING SEEN IN DRY STORAGE ROOM. - Physical facilities: installed, maintained, & clean
SEE ITEM 36.
CFPM: JULIUS WATSON 52408 EXP 12/06/2014. CORRECT ITEMS STATED.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Freezer - walk-in) | 7.0F |
| Noodles | 140.0F |
| Mixed Vegetables | 138.0F |
| Tomatoes sliced | 44.0F |
| Salad | 43.0F |
| Cucumbers | 40.0F |
Mar 13, 2013 (Routine)
Violations:
- Physical facilities: installed, maintained, & clean
ICE ACCUMULATED IN WALK-IN FREEZER.
CFPM: JULIUS WATSON 52408 EXP 12/06/2014. PASSED INSPECTION.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 7.0F |
| (Refrigerator - reach-in) | 41.0F |
| Salad | 44.0F |
| Milk | 41.0F |
| Cucumbers | 42.0F |
Jul 30, 2012 (OWNERSHIP CHANGE)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Ice machine unclean. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator leaks at bottom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Dshwasher machine is defective. (contractor on duty working on dish washer machine). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
TEMPERATURES - SPINACH CASAROLE 140 DEGREES, AND COOKED CARROTS 172 DEGREES.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
NO OBJECTION TO ISSUANCE OF LICENSE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Chicken baked | 149.0F |
| Gumbo | 37.0F |
| Meatballs | 34.0F |
| Rice | 34.0F |
| Hot Dog | 126.0F |
| (Refrigerator - reach-in) | 64.0F |
| (Refrigerator - walk-in) | 32.0F |
| (Freezer) | 0.0F |
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