WASHINGTON DELI, 1990 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 15, 2014 | Routine | 6 | 1 | Details / Comments |
|
Jan 29, 2014 | Routine | 4 | 1 | Details / Comments |
| No violation noted during this evaluation. | Nov 12, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 01, 2013 | Routine | 4 | 4 | Details / Comments |
|
Sep 18, 2013 | Routine | 3 | 2 | Details / Comments |
|
May 29, 2013 | Routine | 3 | 4 | Details / Comments |
|
Jan 18, 2012 | Routine | 1 | 4 | Details / Comments |
Jul 15, 2014 (Routine)
Violations:
- Hands clean and properly washed
ALL HAND SINKS MUST HAVE SOAP AND DISPOSALBLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENUSRE PROPER HAND WASHING. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. INTERIOR OF REACH IN UNITS CONTAINED SPILLAGE AND DEBRIS. CAN OPENER AND BASE CONTAINED FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. FOOD MUST BE 140.0 DEGREES PRIOR TO BEING PLACED ON THE STEAM TABLE. THESE UNITS ARE FOR HOT HOLDING ONLY, NOT REHEATING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOODS STORED IN THE COLD UNITS MUST BE DATED AN LABLED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
SNEEZE GUARD WAS NOT ADAQUATE TO PROTECT FOOD FROM CONTAMINATION AT VISIT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
GARBADGE DISPOSAL WAS NOT OPERABLE AT VISIT. GARBADGE DISPOSAL MUST BE OPERABLE AT ALL TIMES IN ORDER TO DISPOSE OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.6F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 49.6F |
| Meatballs (Refrigerator - reach-in) (Cold Holding) | 51.4F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 50.1F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 49.6F |
| Turkey (Hot Holding Unit) (Hot Holding) | 141.5F |
| Rice (Steam Table) (Hot Holding) | 105.4F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 169.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 172.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.6F |
| (Refrigerator - reach-in) (Cold Holding) | 38.4F |
| (Refrigerator - beverage) (Cold Holding) | 38.1F |
Jan 29, 2014 (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.(cos) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(repair/replace worn gaskets where needed. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Tomatoes sliced (Cold Holding) | 41.0F |
| Ham (Cold Holding) | 35.0F |
| Turkey (Cold Holding) | 41.0F |
| Cheese (Cold Holding) | 41.0F |
| Lettuce (Cold Holding) | 35.0F |
| Mayonnaise (Cold Holding) | 34.0F |
| Roast Beef (Cold Holding) | 35.0F |
| Tuna (Cold Holding) | 35.0F |
| Chicken salad (Cold Holding) | 40.0F |
| Cole slaw (Cold Holding) | 68.8F |
| Pasta Salad (Cold Holding) | 70.3F |
| Potato salad (Cold Holding) | 48.4F |
Nov 12, 2013 (Follow-up)
Comments:5-day notice abated
If you have any questions,please contact area supervisor Mr.Ronnie Tatlor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Meatballs (Steam Table) (Hot Holding) | 145.0F |
| Turkey (Steam Table) (Hot Holding) | 156.0F |
| Chicken fried (Steam Table) (Hot Holding) | 164.0F |
| Rice (Steam Table) (Hot Holding) | 156.0F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 145.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 39.6F |
| Feta Cheese (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) | -9.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
Nov 01, 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. (Corrected On Site) - Time as a public health control: procedures & records
The establishment is holding potentially hazardous foods (various pizzas and ingredients) out at room temperature with no time logs or standard operating procedures to ensure that the food is discarded if not served within 4-hours.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit flies observed within the establishment (CORRECT WITHIN 24-HOURS PER R. TAYLOR). - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food employees observed not wearing hair restraints while working with open food. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-use utensils are not inverted so that only handles will be touched when retrieved. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Hallway leading to alley is being used to store garbage and is creating a nuisace by allowing pest harborage conditions to persist. (CORRECT ITEMS STATED WITHIN 24-HOURS PER R. TAYLOR)
CORRECT ITEM STATED WITHIN 24-HOURS, 5-DAYS, AND/OR 45-DAYS AS LISTED WITHIN OBSERVATIONS (PER R. TAYLOR).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 102.0F |
| Meatballs (Refrigerator - counter top) (Cold Holding) | 33.0F |
| Ham (Refrigerator - counter top) (Cold Holding) | 34.0F |
| Feta Cheese (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Meatballs (Steam Table) (Hot Holding) | 136.0F |
| Soup (Soup Warmer) (Hot Holding) | 185.0F |
| Soup (Soup Warmer) (Hot Holding) | 162.0F |
| Potato salad (Salad Bar) (Cooling) | 52.0F |
| Cole slaw (Salad Bar) (Cooling) | 51.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Tuna Salad (Refrigerator - counter top) (Cooling) | 57.0F |
| Chicken salad (Refrigerator - counter top) (Cooling) | 46.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Turkey (Steam Table) (Hot Holding) | 138.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 134.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 10.0F |
Sep 18, 2013 (Routine)
Violations:
- Food separated and protected
Food items not protected from contamination. (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 in refrigerator not date marked. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Repair hand sink in kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor has missing part in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager James A. Doherty FS#47566 expire 3-13-14.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PELASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 124.0F |
| Meatballs | 140.0F |
| (Refrigerator - pizza prep unit) | 39.0F |
| Pizza | 140.0F |
| Tuna Salad | 37.0F |
| Chicken salad | 36.0F |
| Pastrami | 50.0F |
| Chicken Noodle Soup | 173.0F |
| Potato salad | 53.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator - counter top) | 38.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer) | 0.0F |
May 29, 2013 (Routine)
Violations:
- Food separated and protected
Food not 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) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers not wearing hair restraints. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator not capable of maintaining proper cold temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clean floor in corners and where needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Deborah A. Doherty FX#47567 expire 3-3-14.
CORRECT NON CRITICAL VIOLATIONS WTIHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9039.
| Temperatures | |
| Meatballs | 131.0F |
| Tomato Sauce | 142.0F |
| Sausage | 38.0F |
| Chicken Chop | 40.0F |
| Tomatoes sliced | 61.0F |
| Tuna Bluefin | 51.0F |
| Cole slaw | 40.0F |
| Chicken salad | 41.0F |
| Turkey sliced | 40.0F |
| Ham | 40.0F |
| Roast Beef | 40.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
Jan 18, 2012 (Routine)
Violations:
- Proper date marking & disposition
PREPARED RTE FOOD IN REACH IN UNIT, NOT DATE MARKED. (Corrected On Site) - Thermometers provided & accurate
THERMOMETER NOT ACCURATE TO +,-2 DEGREE (F) (Corrected On Site) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT. (Corrected On Site) - Wiping cloths: properly used & stored
MULTI PURPOSE USE OF WIPING CLOTHS. NO SANITIZING AGENT. (Corrected On Site) - Single-use/single-service articles: properly stored & used
SINGLE SERVICE ITEMS NOT STORD IN ORIGINAL CONTAINERS AND 6 INCHES FROM THE FLOOR (Corrected On Site)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - display) | 36.0F |
| (Refrigerator - walk-in) | 38.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Sauce (Refrigerator - display) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | 12.0F |
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