TJ'S GOURMET DELI, 1400 L 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 | Follow-up | 2 | 0 | Details / Comments |
|
Aug 20, 2014 | Routine | 4 | 2 | Details / Comments |
|
May 24, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Apr 10, 2013 | Complaint | 4 | 5 | Details / Comments |
|
Feb 27, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 02, 2012 | Routine | 13 | 19 | Details / Comments |
Aug 25, 2014 (Follow-up)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
ITEMS FOR 5 DAYS NOTICE WERE CORRECTED.
IF YOU HAVE QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Cabbage (Hot Holding Unit) (Hot Holding) | 135.0F |
| Lasagna (Hot Holding Unit) (Hot Holding) | 130.0F |
| Mashed potatoes (Hot Holding Unit) (Hot Holding) | 136.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 130.0F |
| Tomatoes sliced (Cold Buffet) (Cold Holding) | 45.0F |
| Potato salad (Cold Buffet) (Cold Holding) | 40.0F |
| Macaroni and cheese (Cold Buffet) (Cold Holding) | 43.0F |
| Peas (Cold Buffet) (Cold Holding) | 40.0F |
Aug 20, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Observed no towel and soap in hand washing sink near 3 compartment sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed rust in freezer and unclean ice maker. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Observed improper hot holding temperature. (Corrected On Site) - Proper cold holding temperatures
Observed improper cold holding temperature. (Corrected On Site) - Proper date marking & disposition
Food containers in kitchen working table and refrigerator not labeled and marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Observed wiping cloth placed outside a sanitizer. (Corrected On Site)
CORRECT THE ITEMS STATED WITHIN 5 DAYS
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MR RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Fish - Tilapia (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| (Freezer) | 0.0F |
| Shrimp cooked (Hot Holding) | 135.0F |
| Turkey (Hot Holding) | 137.0F |
| Chicken and Vegetables (Hot Holding) | 135.0F |
| Cabbage (Hot Holding) | 125.0F |
| Noodles (Hot Holding) | 110.0F |
| (Handwashing Sink - toilet room) | 120.0F |
| (3-compartment sink) | 130.0F |
| (Handwashing Sink - Dishwash area) | 125.0F |
| (Handwashing Sink - Cook Line) | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| Mayonnaise (Cold Holding) | 45.0F |
| Sour Cream (Cold Holding) | 48.0F |
| Beef Teriyaki (Hot Holding) | 146.0F |
| Rice (Hot Holding) | 130.0F |
| Fish (Hot Holding) | 130.0F |
| Noodles (Hot Holding) | 135.0F |
May 24, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
NO CONSUMER ADVISORY NOTICE PRINTED ON MENU OR POSTED, A COPY IS GIVEN TO THE PIC
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - open display) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 48.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 146.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 43.0F |
Apr 10, 2013 (Complaint)
Violations:
- Food separated and protected
Food not covered or protected from contamination. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food container not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Improper thawing of turkey. (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided for plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Observed employee preping food over garbage disposal. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Terry K. Chung FS#49320 expire 10-24-13.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Cole slaw | 38.0F |
| Seafood Salad | 54.0F |
| Eggs boiled | 46.0F |
| Pasta | 40.0F |
| Potato salad | 43.0F |
| Hot Water | 113.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer) | -9.0F |
| Meatloaf | 140.0F |
| Fish - Tilapia | 145.0F |
| Macaroni and cheese | 133.0F |
| Mashed potatoes | 137.0F |
| Ribs | 132.0F |
| Salmon | 129.0F |
Feb 27, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items in the reach-in cooler (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Ann E Jang FS-39400 Exp. 04/27/2012
Consumer advisory notice printed on the menu
Most recent pest control service date: 02/12/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 111.6°F)
Thermocouple in ice & water: 31.9 degrees Fahrenheit
| Temperatures | |
| Hot Water (Handwashing Sink) | 128.0F |
| Hot Water (Handwashing Sink - Service Line) | 126.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 124.0F |
| (Reach-in Freezer) | -6.0F |
| (Reach-in Freezer) | -2.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Fruit Salad (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 42.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef Patties (Steam Table) (Hot Holding) | 167.0F |
| Onions raw (Refrigerator - open display) | 42.0F |
| Onions cooked (Steam Table) (Hot Holding) | 154.0F |
Feb 02, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment did not provide proof of or communicate an employee health policy for foodborne illness. I provided the person in charge with a copy of the DC Food Code Employee medical referral, interview and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy for foodborne illness communicated by the person in charge. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Employees in the kitchen are drinking from cups that do not have lids and uncovered containers are resting on the kitchen counters. (Corrected On Site) - Hands clean and properly washed
An employee wearing a short-sleeved t-shirt washed his hands but did not wash the exposed portion of his arms. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the kitchen handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no waste receptacle at the handwashing sink adjacent to the deli. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is food debris in the bottom of the kitchen handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Five (5) trays of food are stored in the walk-in refrigerator uncovered. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The ice machine's plastic drip panel has mold and is unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
There are baked-on deposits on the cooking surfaces of the baking pans. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper hot holding temperatures
Numerous hot food items on the steam table are held at improper temperatures. (Corrected On Site) - Proper cold holding temperatures
Various cold food items on the cold buffet/salad bar and in the sandwich prep refrigerator in the deli are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
The opened bags of mozzarella cheese and provolone cheese sliced in the establishment that are not date marked were not discarded. (Corrected On Site) - Proper date marking & disposition
Opened packages of mozzarrella cheese and sliced provolone cheese stored in the display refrigerator are not date marked. (Corrected On Site) - Toxic substances properly identified, stored, used
Bottled drinks are stored next to cleaning supplies on the rack in the rear of the establishment and there is no barrier between the items. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the sandwich prep refrigerator in the deli is not in compliance and many of the food items held in the unit are held at improper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Three (3) pans of frozen food are stored on the steps in the kitchen. (Corrected On Site) - Thermometers provided & accurate
There is no visible thermometer in the countertop display refrigerator and the beverage refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are unlabeled plastic squeeze bottles of oils stored on the counters in the kitchen and deli. (Corrected On Site) - Insects, rodents, & animals not present
There are missing ceiling tiles above the walk-in refrigerator. There is an opening in the ceiling around the fire suppression system in the kitchen. A hole is in the wall at the entrance to the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
The wet wiping cloths are stored on the counters and no sanitizing solution containers are set up. (Corrected On Site) - In-use utensils: properly stored
The ice scoop is stored unprotected (exposed) on a hook in the wall adjacent to the ice machine. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The washed pans on the drying racks in the kitchen have water accumulated on the underside of the lips of the utensils therefore the items are not drying properly and may lead to some wet nesting areas for pests. They should be placed in a slanted position in order to dry properly. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are chipped and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The shelves in the display refrigerator are rusting. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no clean rinse water set up in the 3-compartment sink. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The rinse solutions in the 3-compartment is cloudy and contains quite a bit of soap/suds. (Corrected On Site) - Nonfood-contact surfaces clean
The storage rack behind the kitchen door has an accumulation of food debris and is unclean. Grease droplets and dust is accumulating on the ventilation hoods. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The mop sink's faucet is threaded and there is no backflow prevention device installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clothing and shoes are stored on the rack in the rear of the establishment and no lockers are available. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The area of the floor behind the deep fryers and ovens has a buildup of food debris. The wooden shelf in the deli is stained with food. Dust and debris has accumulated on the shelf above the 3-compartment sink. There is spilled food on the floor around and under the canned goods rack upstairs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD PROTECTION MANAGER: Ann E. Jang (CFPM # 39400; Expiration Date 4/27/2012)
Thermocouple in ice & water: 32.1 degrees Fahrenheit
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 - toilet/female) | 140.5F |
| Hot Water (Handwashing Sink - toilet/male) | 140.4F |
| Hot Water (3-compartment sink) | 131.6F |
| Hot Water (Handwashing Sink - Dishwash area) | 140.3F |
| (Reach-in Freezer) | 8.0F |
| (Reach-in Freezer) | -2.0F |
| (Refrigerator - walk-in) | 40.0F |
| Turkey (Refrigerator - walk-in) (Cold Holding) | 40.5F |
| Corned Beef (Refrigerator - walk-in) (Cold Holding) | 40.3F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 41.4F |
| Chicken grilled (Refrigerator - walk-in) (Cooling) | 67.8F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 32.5F |
| Beef (Refrigerator - walk-in) (Cooling) | 48.7F |
| Breaded Flounder (Refrigerator - walk-in) (Cooling) | 57.3F |
| Lettuce spring mix (Refrigerator - walk-in) (Cold Holding) | 48.6F |
| Lettuce romaine (Refrigerator - walk-in) (Cold Holding) | 46.1F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 47.9F |
| Cucumbers (Refrigerator - walk-in) (Cold Holding) | 47.8F |
| Tuna Salad (Refrigerator - walk-in) (Cooling) | 45.4F |
| Tuna (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Mozzarella Cheese (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Salmon (Oven) (Cooking) | 170.4F |
| Salmon (Oven) (Cooking) | 155.5F |
| Hot Water (Handwashing Sink - kitchen) | 141.1F |
| Hot Water (Handwashing sink - deli section) | 139.3F |
| Chicken grilled (Refrigerator - display) (Cooling) | 81.9F |
| Hamburger patty (Refrigerator - display) (Cooling) | 88.1F |
| Scrapple (Refrigerator - display) (Cold Holding) | 33.4F |
| (Refrigerator - display) | 37.0F |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 43.0F |
| Ham sliced (Refrigerator - display) (Cold Holding) | 40.4F |
| Corned Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 55.3F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 58.4F |
| (Refrigerator - sandwich prep unit) | 54.0F |
| Swiss Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 58.4F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 56.6F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 62.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 49.2F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 59.7F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 55.4F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 58.2F |
| Yogurt Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 60.4F |
| Alfalfa Sprouts (Refrigerator - sandwich prep unit) (Cold Holding) | 61.7F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 176.7F |
| Chili (Soup Warmer) (Hot Holding) | 201.7F |
| Baked Tilapia (Steam Table) (Hot Holding) | 149.8F |
| Orange Chicken (Steam Table) (Hot Holding) | 138.0F |
| Baked Chicken Wings (Steam Table) (Hot Holding) | 121.2F |
| Buffalo Wings (Steam Table) (Hot Holding) | 107.7F |
| Buffalo Wings (Steam Table) (Hot Holding) | 137.2F |
| Mashed potatoes (Steam Table) (Hot Holding) | 141.7F |
| Turkey (Steam Table) (Hot Holding) | 141.3F |
| Stuffing (Steam Table) (Hot Holding) | 156.8F |
| Gravy (Steam Table) (Hot Holding) | 121.8F |
| Fried Rice (Steam Table) (Hot Holding) | 134.6F |
| Hamburger Steak (Steam Table) (Hot Holding) | 112.2F |
| Rice (Steam Table) (Hot Holding) | 134.6F |
| Pork Spare Ribs (Steam Table) (Hot Holding) | 128.1F |
| Collard Greens (Steam Table) (Hot Holding) | 151.2F |
| Au Gratin Potatos (Steam Table) (Hot Holding) | 137.2F |
| Fruit Salad (Cold Buffet) (Cold Holding) | 76.2F |
| Watermelon (Cold Buffet) (Cold Holding) | 41.7F |
| Gelatin (Cold Buffet) (Cold Holding) | 48.7F |
| Potato salad (Cold Buffet) (Cold Holding) | 47.1F |
| Pasta Chicken Salad (Cold Buffet) (Cold Holding) | 48.3F |
| Tuna Salad (Cold Buffet) (Cold Holding) | 47.6F |
| Imitation Crabmeat Salad (Cold Buffet) (Cold Holding) | 49.9F |
| Cole slaw (Cold Buffet) (Cold Holding) | 41.7F |
| Deviled Eggs (Cold Buffet) (Cold Holding) | 62.0F |
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