WATKINS ELEMENTARY SCHOOL, 420 12TH ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 18, 2014 | Routine | 2 | 3 | Details / Comments |
|
Aug 27, 2013 | Routine | 2 | 3 | Details / Comments |
|
Mar 19, 2013 | Routine | 1 | 0 | Details / Comments |
|
Sep 27, 2012 | Routine | 2 | 4 | Details / Comments |
Mar 18, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TESTS STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
THE GARBAGE DISPOSAL UNIT IS DIRECTLY CONNECTED TO THE 2COMPARTMENT SINK DRAIN IN THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The SCHOOL has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Most recent pest control service date: 2/28/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| Meatballs (Steam Table) (Hot Holding) | 149.0F |
| Beans (Steam Table) (Hot Holding) | 155.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 41.0F |
| Milk (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 39.0F |
Aug 27, 2013 (Routine)
Violations:
- Proper hot holding temperatures
Hamburger patties are held at improper temperatures in the oven. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employees that are serving food are not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer for use in the 2-compartment sinks. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit (food waste grinder) is directly attached to the 2-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEMS STATED WITHIN 5 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 (2-compartment sink) | 110.0F |
| Hot Water (2-compartment sink) | 116.1F |
| Hot Water (Handwashing Sink - kitchen) | 118.1F |
| Hot Water (Handwashing Sink - toilet room) | 118.3F |
| Black Beans (Steam Table) (Hot Holding) | 175.6F |
| Hamburger patty (Steam Table) (Hot Holding) | 161.5F |
| Black Beans (Steam Table) (Hot Holding) | 181.7F |
| Pineapples (Refrigerator) (Cold Holding) | 38.7F |
| (Walk-in Refrigerator) | 49.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 40.1F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 27.8F |
| Hamburger cooked (Oven) (Hot Holding) | 106.3F |
| Hamburger cooked (Oven) (Hot Holding) | 101.2F |
Mar 19, 2013 (Routine)
Violations:
- Food received at proper temperature
Potentially hazardous foods received at incorrect temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) | 39.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Cheese shredded (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Lettuce (Table) (Receiving Food) | 57.0F |
| Carrots (Table) (Receiving Food) | 51.0F |
| Chicken (Table) (Receiving Food) | 33.0F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| Beans (Steam Table) (Hot Holding) | 132.0F |
Sep 27, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Cartons of food are stored on the walk-in refrigerator floor. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Chlorine test strips are available however quaternary ammonium is used as a sanitizer. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer for use in the 2-compartment sinks. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit is directly connected ot the 2-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The empolyee health policy for the prevention of foodborne illness is on file with Chartwells.
No refrigerator temperature logs are maintained; temperatures should be recorded twice a day (in the morning and at approximately noon.
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 (2-compartment sink) | 110.0F |
| Hot Water (2-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Broccoli (Refrigerator) (Cold Holding) | 40.0F |
| Turkey sliced (Steam Table) (Hot Holding) | 171.0F |
| Gravy (Steam Table) (Hot Holding) | 160.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 163.0F |
| Mashed potatoes (Oven) (Reheating) | 77.0F |
| Mashed potatoes (Oven) (Reheating) | 78.0F |
| (Refrigerator - walk-in) | 36.0F |
| Fat Free Milk (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Tomato Sauce (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Yogurt (Refrigerator - walk-in) (Cold Holding) | 40.0F |
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