WHEATLEY EDUCATION CAMPUS, 1299 NEAL ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 02, 2014 | Routine | 0 | 2 | Details / Comments |
|
Feb 27, 2014 | Routine | 1 | 2 | Details / Comments |
|
Oct 09, 2013 | Routine | 0 | 3 | Details / Comments |
|
Mar 22, 2013 | Routine | 1 | 1 | Details / Comments |
|
Aug 31, 2012 | Routine | 0 | 2 | Details / Comments |
|
Mar 09, 2012 | Routine | 0 | 1 | Details / Comments |
Sep 02, 2014 (Routine)
Violations:
- Insects, rodents, & animals not present
There are holes in the wall above the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips available to measure the concentration of quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| (Mobile Refrigerator) | 30.0F |
| 1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (3-compartment sink) | 141.0F |
| Hot Water (Handwashing Sink) | 138.0F |
| Wash Solution (3-compartment sink) | 110.0F |
| Macaroni and cheese (Oven) (Cooking) | 144.0F |
| Macaroni and cheese (Oven) (Cooking) | 143.0F |
| (Walk-in Refrigerator) | 41.0F |
| American Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Turkey Ham (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Brown Rice (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Diced Chicken (Walk-in Refrigerator) (Cooling) | 54.0F |
| (Walk-in Freezer) | -2.0F |
| Hot Water (Handwashing Sink - toilet room) | 100.0F |
| Fish - Pollock (Oven) (Cooking) | 189.0F |
Feb 27, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER (Corrected On Site) - Wiping cloths: properly used & stored
SOME WIPING CLOTHS ARE NOT IN A SANITIZED SOLUTION (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM PEGGY SELLERS FS- 48409 EXP. 03/08/2014
Most recent pest control service date: 2/27/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
CATERER: SYSCO
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| Fish (Steam Table) (Hot Holding) | 151.0F |
| Corn (Steam Table) (Hot Holding) | 145.0F |
| Rice (Steam Table) (Hot Holding) | 141.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 39.0F |
| Milk (Refrigerator - open display) (Cold Holding) | 40.0F |
Oct 09, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
There are holes in the wall adjacent to the detergent dispenser above the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
AA case of napkins on the floor is being used to prop the storage room door open. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
There is no exhaust uptake at the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| 1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 40.5F |
| Meatballs (Table) (Preparation) | 178.0F |
| Hot Water (3-compartment sink) | 115.2F |
| Hot Water (Handwashing Sink - kitchen) | 113.8F |
| Chicken salad (Table) (Preparation) | 37.2F |
| Meatballs (Hot Holding Cabinet) (Hot Holding) | 160.4F |
| Broccoli (Steam Cooker) (Cooking) | 182.6F |
| (Walk-in Refrigerator) | 40.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 35.7F |
| Turkey Ham (Walk-in Refrigerator) (Cold Holding) | 35.8F |
| American Cheese (Walk-in Refrigerator) (Cold Holding) | 37.8F |
| (Walk-in Freezer) | 1.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
Mar 22, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
There are holes left in the wall from a detergent dispenser that was installed above the 3-compartment sink but later removed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at the toilet room handwashing sink, 3-compartment sink, and kitchen handwashing 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 WITHIN 24 HOURS
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) | 92.0F |
| Hot Water (3-compartment sink) | 93.0F |
| (Refrigerator - walk-in) | 41.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Lettuce romaine (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) | -3.0F |
| Hot Water (Handwashing Sink - toilet room) | 103.0F |
Aug 31, 2012 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
There are no test strips provided to measure the concentration of the quaternary ammonium sanitizing solution. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no rinse water set up in the 3-compartment sink and the washed utensils are being improperly rinsed under running water before being placed in the sanitizing solution. (Corrected On Site)
The employee health policy regarding the prevention of foodborne illnesses 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, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 141.0F |
| Hot Water (3-compartment sink) | 127.0F |
| (Refrigerator - walk-in) | 40.0F |
| Red Onions - sliced (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Broccoli (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Spinach (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Tofu (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) | -8.0F |
| (Mobile Refrigerator) | 31.0F |
| Fish - Tilapia (Holding Oven) (Hot Holding) | 144.0F |
| Fish - Pollock (Holding Oven) (Cold Holding) | 161.0F |
| Peas and Rice (Steam Table) (Hot Holding) | 140.0F |
| Peas and Rice (Steam Table) (Hot Holding) | 138.0F |
| Green Beans (Steam Table) (Hot Holding) | 193.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
Mar 09, 2012 (Routine)
Violations:
- Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Continue to clean exterior of of equipment inside of the kitchen
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Pizza (Pizza Oven) (Hot Holding) | 145.0F |
| Cheeseburger (Warmer) (Hot Holding) | 148.0F |
| CHICKEN AND BROCCOLI (Steam Table) (Holding) | 155.0F |
| Green Beans (Steam Table) (Hot Holding) | 155.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Reach-in Freezer) | -12.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
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