WEST EDUCATION CAMPUS, 1338 FARRAGUT ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 22, 2014 | Routine | 0 | 4 | Details / Comments |
|
Mar 20, 2014 | Routine | 2 | 1 | Details / Comments |
|
Dec 18, 2013 | Routine | 0 | 2 | Details / Comments |
|
Feb 26, 2013 | Routine | 2 | 1 | Details / Comments |
|
Nov 01, 2012 | Routine | 1 | 0 | Details / Comments |
|
Mar 05, 2012 | Routine | 2 | 3 | Details / Comments |
Oct 22, 2014 (Routine)
Violations:
- Single-use/single-service articles: properly stored & used
Plastic containers that originally contained cut fruit are reused to store rice and sugar. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The shelving units in the storage room are rusted and the paint is peeling from the shelves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light inside the old reach-in refrigerator that is now used for dry storage. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Ceiling light tubes above the 3-compartment sink and prep table are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
Refrigerator temperature logs are posted and up-to-date.
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 room) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| (Walk-in Refrigerator) | 43.0F |
| Meat sauce (Walk-in Refrigerator) (Thawing) | 31.0F |
| American Cheese (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Walk-in Refrigerator) (Thawing) | 29.0F |
| (Reach-in Refrigerator) | 30.0F |
| Hot Water (3-compartment sink) | 110.0F |
Mar 20, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
SHELVES IN THE DRY STORAGE ROOM WERE HEAVILY RUSTED. THIS IS A REPEAT VIOLATION. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT. ALL COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREEES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CEILING TILES MISSING IN THE EMPLOYEE RESTROOM.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FVIE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 100.8F |
| Peaches (Cold Buffet) (Cold Holding) | 50.3F |
| Cheese (Cold Buffet) (Cold Holding) | 50.2F |
| (Refrigerator - open display) (Cold Holding) | 41.2F |
| Turkey (Hot Buffet) (Hot Holding) | 140.1F |
| Beans (Hot Buffet) (Hot Holding) | 140.3F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 1.7F |
Dec 18, 2013 (Routine)
Violations:
- Nonfood-contact surfaces clean
DIRTY SHELVES (Corrected On Site) - Physical facilities: installed, maintained, & clean
KITCHEN CEILING PEELING OFF(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | 12.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Feb 26, 2013 (Routine)
Violations:
- Proper hot holding temperatures
The BBQ Chicken in the holding oven is held at an improper temperature. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The shelving units in the storage room are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at the 3-compartment sink. (CORRECT VIOLATION WITHIN 24 HOURS)
The establishment's employee health policy for the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM STATED WITHI 24 HOURSS
CORRECT ITEM 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) | 110.0F |
| Hot Water (3-compartment sink) | 97.0F |
| BBQ Chicken (Holding Oven) (Hot Holding) | 126.0F |
| BBQ Chicken (Holding Oven) (Hot Holding) | 134.0F |
| Sweet Potatoes (Holding Oven) (Hot Holding) | 126.0F |
| (Freezer - walk-in) | 9.0F |
| Rice (Steam Table) (Hot Holding) | 159.0F |
| Kidney Beans (Steam Table) (Hot Holding) | 175.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 160.0F |
| (Mobile Refrigerator) | 45.0F |
| 1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) | 42.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
Nov 01, 2012 (Routine)
Violations:
- Plumbing installed; proper backflow devices
The center compartment of the 3-compartment sink is leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The employee health policy for the prevention of foodborne illness is on file with Chartwells.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| (Reach-in Freezer) | 20.0F |
| (Oven) (Hot Holding) | 166.0F |
| Hot Water (Handwashing Sink - toilet room) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| (Refrigerator - walk-in) | 38.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| Swiss Cheese (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Provolone Cheese (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Rice (Steam Table) (Hot Holding) | 177.0F |
| Kidney Beans (Steam Table) (Hot Holding) | 160.0F |
| (Steam Table) (Hot Holding) | 152.0F |
| Chicken Salad Sandwich (Steam Table) (Hot Holding) | 138.0F |
| Kidney Beans (Steam Table) (Hot Holding) | 190.0F |
Mar 05, 2012 (Routine)
Violations:
- Insects, rodents, & animals not present
Mice droppings observed at canned goods storage shelves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Rusty storage shelves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean canned goods storage shelves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Cold water faucet on 3-compartment sink in need of repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning at storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS 03/12/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (04/19/12)
NOTE: LUNCH SERVICE COMPLETED AT TIME OF INSPECTION - CLEAN-UP IN PROGRESS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Freezer) (Cold Holding) | 16.0F |
| (Holding Oven) (Hot Holding) | 230.0F |
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