WHOLE FOODS MARKET - TENLEYTOWN, 4530 40TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 05, 2014 | RECALL | 0 | 5 | Details / Comments |
| No violation noted during this evaluation. | Apr 10, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 02, 2014 | Complaint | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 11, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 24, 2014 | Routine | 5 | 4 | Details / Comments |
|
Dec 06, 2013 | Routine | 1 | 3 | Details / Comments |
|
May 06, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 11, 2013 | Routine | 6 | 2 | Details / Comments |
|
Jun 11, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
May 17, 2012 | Follow-up | 3 | 1 | Details / Comments |
|
Feb 24, 2012 | Complaint | 3 | 6 | Details / Comments |
|
Dec 29, 2011 | Follow-up | 4 | 0 | Details / Comments |
|
Dec 13, 2011 | Complaint | 7 | 4 | Details / Comments |
Aug 05, 2014 (RECALL)
Violations:
- Contamination prevented during food preparation, storage, & display
FOOD PRODUCT AND CONTAINERS STORED ON FLOOR IN STORAGE ROOM (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Nonfood-contact surfaces clean
SHELVES IN STORAGE ROOM ARE DUSTY AND DIRTY (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOOR IN STORAGE ROOM (Corrected On Site) - Adequate ventilation & lighting; designated areas used
BURNT OUT LIGHT BULB OVER STOVE IN DELI SECTION (Corrected On Site)
NO PLUMS LOCATED IN THIS STORE AT CALL.
FOR QUESTIONS CALL MR TAYLOR AREA SUPERVISOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Pizza (Refrigerator - display) (Cold Holding) | 26.0F |
| Beef Patties (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Salmon (Refrigerator - walk-in deli) (Cold Holding) | 37.0F |
| Beef (Refrigerator - display) (Cold Holding) | 38.0F |
| Cole slaw (Refrigerator - display) (Cold Holding) | 26.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken Wings (Heat Lamp Display) (Holding) | 190.0F |
| Beef Stew (Hot Buffet) (Hot Holding) | 170.0F |
| Tofu (Hot Buffet) (Hot Holding) | 170.0F |
| (Freezer - walk-in) | 3.0F |
| Sausage (Refrigerator - deli display) (Cold Holding) | 26.0F |
Apr 10, 2014 (Follow-up)
Comments:5day notice abated
If you have any qyestions,please contact area supervisor Mr. Ronnie Taylor at(202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (2-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 118.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.0F |
| Hot Water (Handwashing Sink - toilet/male) | 116.0F |
| New england soup (Soup Warmer) (Hot Holding) | 167.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Fruit Salad (Salad Display Unit) (Cold Holding) | 40.0F |
| Chicken baked (Hot Buffet) (Hot Holding) | 166.0F |
| Chicken roasted (Hot Buffet) (Hot Holding) | 156.0F |
| Tofu (Hot Bar) (Hot Holding) | 145.0F |
| Meatloaf (Hot Bar) (Hot Holding) | 169.0F |
| Cabbage (Hot Buffet) (Hot Holding) | 157.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 37.0F |
| Shrimp raw (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Potato salad (Salad Display Unit) (Cold Holding) | 37.0F |
| Brown Rice (Steam Table) (Hot Holding) | 144.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Black Beans (Hot Buffet) (Hot Holding) | 166.0F |
| Kale (Hot Buffet) (Hot Holding) | 166.0F |
| Rice - Sushi (Rice Steamer) (Time As Public Health Control) | 167.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Refrigerator - sushi display) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in meat cutting) | 38.0F |
| (Refrigerator - walk-in seafood) | 39.5F |
Apr 02, 2014 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The floors of the walk-in freezers are unclean. There is excessive moisture of the produce walk-in refrigerator floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
There are broken thermometers in the shrimp freezer and produce walk-in refrigerator. The digital thermometer display in the open display refrigerator (produce) is blank. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Clams, mussels, and oysters are displayed on ice in the seafood section and the shellstock tags are not attached. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Most of the cutting boards have numerous grooves and discolorations. The yellow cutting board in the sushi area is shipped and the meat cutting area cutting board has a round cutout with jagged edges. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The floor drain under the 3-compartment sink in the produce prep area is clogged. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Grease is accumulated on the deli's ventilation hood filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service dates: 4/2/2014; 3/24/2014; 3/17/2014; 3/6/2014; 2/17/2014; 2/3/2014; and 1/27/2014.
Shellfish tags are on file dating back to 1/2/2014.
Sushi rice: pH 4.02
The establishment's employee health policy regarding the prevention of foodborne illness was provided and reviewed.
No employees have reported symptons of foodborne illness, foodborne infections, or absences from work due to foodborne illness in the last 3 weeks. The person in charge has not observed any employees exhibiting symptoms of foodborne illnesses in the last 3 weeks.
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 | |
| (Open Display Refrigerator) | 34.0F |
| (Open Display Refrigerator) | 37.6F |
| (Open Display Refrigerator) | 30.1F |
| (Open Display Freezer) | -2.5F |
| New England Clam Chowder (Soup Warmer) (Hot Holding) | 138.0F |
| (Open Display Refrigerator) | 42.0F |
| (Open Display Refrigerator) | 49.8F |
| (Refrigerator - walk-in produce) | 42.0F |
| Hot Water (Handwashing Sink - produce section) | 110.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - walk-in produce) | 34.0F |
| (Refrigerator - walk-in seafood) | 38.0F |
| Salmon (Refrigerator - walk-in seafood) (Cold Holding) | 36.0F |
| Fish - Tilapia (Refrigerator - walk-in seafood) (Cold Holding) | 35.0F |
| Hot Water (Handwashing Sink - seafood section) | 116.0F |
| Squid (Refrigerator - seafood display) (Cold Holding) | 42.0F |
| Scallops (Refrigerator - seafood display) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in seafood) | 37.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| (Display Refrigerator) | 26.0F |
| New York Strip Steak (Display Refrigerator) (Cold Holding) | 34.0F |
| Chicken Breast (Display Refrigerator) (Cold Holding) | 35.0F |
| Brown Rice (Rice Steamer) (Cooking) | 171.0F |
| Sushi Rice (Pan) (Holding) | 78.0F |
| (Reach-in Refrigerator) | 38.0F |
| Shrimp cooked (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Deli Display Refrigerator) | 29.2F |
| Cole slaw (Deli Display Refrigerator) (Cold Holding) | 42.0F |
| Potato salad (Deli Display Refrigerator) (Cold Holding) | 41.0F |
| Garlicky Greens (Deli Display Refrigerator) (Cold Holding) | 41.0F |
| Chicken Breast (Deli Display Refrigerator) (Cold Holding) | 41.0F |
| Chicken salad (Deli Display Refrigerator) (Cold Holding) | 36.0F |
| Tuna Cranberry Salad (Deli Display Refrigerator) (Cold Holding) | 37.0F |
| Sliced Tomatoes (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F |
| Roast Beef (Sandwich Prep Refrigerator) (Cold Holding) | 43.0F |
| Spinach (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 43.0F |
| Pizza (Heat Lamp Display) (Hot Holding) | 154.0F |
| Pizza (Heat Lamp Display) (Hot Holding) | 150.0F |
| (Under-counter Refrigerator) | 37.0F |
| (Walk-in Freezer) | 2.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | -4.0F |
| (Walk-in Refrigerator) | 35.0F |
| (Walk-in Refrigerator) | 48.0F |
| Black Beans (Bain-marie) (Reheating) | 189.0F |
| Chicken Noodle Soup (Bain-marie) (Reheating) | 198.0F |
| (Walk-in Refrigerator) | 43.0F |
| (Refrigerator - walk-in bakery) | -2.0F |
| (Display Refrigerator) | 48.0F |
| (Display Refrigerator) | 49.0F |
| Chicken (Salad Bar) (Cold Holding) | 41.0F |
| Salad Mix (Salad Bar) (Cold Holding) | 41.0F |
| Fruit Salad (Salad Bar) (Cold Holding) | 41.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 41.0F |
| Southwest Turkey (Salad Bar) (Cold Holding) | 43.0F |
| Waldorf Salad (Salad Bar) (Cold Holding) | 44.0F |
| Meatloaf (Hot Bar) (Cold Holding) | 153.0F |
| Macaroni and cheese (Hot Bar) (Hot Holding) | 138.0F |
| Cajun Chicken Pasta (Hot Bar) (Hot Holding) | 175.0F |
| Meatballs (Hot Bar) (Hot Holding) | 149.0F |
| Barbecue Seitan (Hot Bar) (Hot Holding) | 145.0F |
| Steamed Kale (Hot Bar) (Hot Holding) | 193.0F |
| (Display Freezer) | -20.0F |
| (Display Freezer) | -20.0F |
| Hot Water (Handwashing Sink - toilet/male) | 134.0F |
Feb 11, 2014 (Follow-up)
Comments:ALL ITEMS ARE ABATED
FOR QUESTIONS CALLMR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - seafood display) | 38.0F |
| (Refrigerator - walk-in) | 37.0F |
| Chicken Wings (Grill) (Preparation) | 165.0F |
| (Freezer - walk-in) | -12.0F |
Jan 24, 2014 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK WAS BLOCKED AT VISIT. HAND SINK MUST NOT BE BLOCKED. SINK MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Food separated and protected
FAN COVERS IN SEVERAL WALK IN UNITS CONTAINED DUST BUILD-UP. FAN COVERS MUST BE CLEAN AT ALL TIMES IN ORDER TO PREVENT POSSIBLE CONTAMINATION OF FOODS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL FOOD STORE IN THE WALK IN AND REACH IN UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION. DENTED CANS MAY NOT BE USED IN ORDER TO PREVENT BOTULISM. ALL EXPIRED FOOD PRODUCTS MUST BE REMOVED FROM THE SHELVES. SEVERAL EXPIRED FOOD PRODUCTS WERE OBSERVED. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)CRUSHED ICE MACHINES HAD SLIGHT MOLD AROUND THE HOUSE CHUTES. 2) SEVERAL CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
SEVERAL ITEMS STORED IN THE WALK-IN AND REACH IN UNITS WERE NOT DATED AND LABELED. ALL PREPARED ITEMS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN SANITIZER AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. - Warewashing facilities: installed, maintained, & used; test strips
THE LARGE DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE SANITIZING METHOD UNTIL MACHINE IS ADJUSTED OR REPAIRED IN ORDER TO ENSURE PROPER SANITATION OF ALL ITEMS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
THE RECEPTACLES IN THE LADIES RESTROOMS DID NOT HAVE COVERS AT VISIT. ESTABLISHMENT MUST PROVIDE COVERED RECEPTACLES FOR WOMEN TO PROPERLY DISPOSE OF PERSONAL ITEMS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
SEVERAL FLOOR DRAINS THROUGH OUT WERE LOOSE AND CONTAINED FOOD PARTICLES AND DEBRIS. FLOOR DRAINS MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST. LOOSE DRAINS MUST BE REPAIRED IN ORDER TO REDUCE TRIP FACTOR FOR EMPLOYEES. FLOOR IN THE DAIRY WALK-IN UNIT WAS UNCLEAN AT VISIT.
CFPM-FERNANDO GIACOMINI-EXP12/14/14 FS-50045
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in dairy) (Cold Holding) | 34.5F |
| (Refrigerator - walk-in bakery) (Cold Holding) | 35.6F |
| (Freezer - walk-in bakery) (Cold Holding) | -0.1F |
| (Refrigerator - walk-in produce) (Cold Holding) | 35.2F |
| (Refrigerator - walk-in produce) (Cold Holding) | 36.7F |
| (Refrigerator - walk-in seafood) (Cold Holding) | 35.1F |
| Hot Water (Handwashing Sink - kitchen) | 106.7F |
| Fish (Ice) (Cold Holding) | 27.9F |
| Shrimp raw (Ice) (Cold Holding) | 30.2F |
| Tuna (Open Display Refrigerator) (Cold Holding) | 34.6F |
| (Refrigerator - walk-in) (Cold Holding) | 36.5F |
| Turkey Breast (Oven) (Hot Holding) | 192.6F |
| (Soup Warmer) (Hot Holding) | 172.0F |
| (Refrigerator - open display) (Cold Holding) | 37.7F |
| Chicken salad (Refrigerator - deli display) (Cold Holding) | 35.1F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 34.1F |
| Beets (Salad Bar) (Cold Holding) | 38.6F |
| Fruit Salad (Salad Bar) (Cold Holding) | 37.9F |
| Eggs (Salad Bar) (Cold Holding) | 38.1F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 33.2F |
| Chicken salad (Salad Bar) (Cold Holding) | 38.4F |
| Meatloaf (Hot Buffet) (Hot Holding) | 152.2F |
| Rice (Hot Buffet) (Hot Holding) | 142.0F |
| Fish - Tilapia (Hot Buffet) (Hot Holding) | 173.1F |
| Chicken (Rotisserie) (Hot Holding) | 151.1F |
| Beans (Hot Buffet) (Hot Holding) | 142.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 36.2F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 34.2F |
Dec 06, 2013 (Routine)
Violations:
- Nonfood-contact surfaces clean
DIRTY STORAGE CONTAINERS (Corrected On Site) - Plumbing installed; proper backflow devices
NON WORKING GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
DIRTY FLOORS (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-44209037
May 06, 2013 (Follow-up)
Violations:
- Compliance with variance, specialized process, and HACCP plan
No Approved HACCP plan has been obtained for the use of vinegar in sushi rice as a preservative. (REPEAT)
FAILURE TO COMPLY WITH 5-DAY NOTICE, CITED ON 4/11/13, AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE COTNACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037.
| Temperatures | |
| (Freezer - walk-in bakery) | 10.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - open display) | 39.0F |
| Chicken Stuffed (Refrigerator - deli display) (Cold Holding) | 47.0F |
| Cole slaw (Refrigerator - deli display) (Cold Holding) | 42.0F |
| Pasta Salad (Refrigerator - deli display) (Cold Holding) | 42.0F |
| Steak raw (Refrigerator - display) (Cold Holding) | 39.0F |
| (Refrigerator - display) | 30.0F |
| Potatoes (Hot Buffet) (Hot Holding) | 154.0F |
| Chicken (Hot Buffet) (Hot Holding) | 160.0F |
| Eggplant (Salad Bar) (Cold Holding) | 38.0F |
| Cous Cous Salad (Salad Bar) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 112.0F |
Apr 11, 2013 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Shell stock tag separated from a lot of oysters that are on display for sale. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
No parasite destruction letter is provided for fish used in sushi.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
No HACCP plan has been approved by the DOH for the use of vinegar as a preservative in sushi rice.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Frozen foods found thawed in the bakery walk-in freezer, meat department open display freezer, and in the seafood open display freezer. (shrink) (Corrected On Site) - In-use utensils: properly stored
Knife stored between the wall and prep sink inside of the prepared foods walk-in. (Corrected On Site) - Plumbing installed; proper backflow devices
The faucet at the 3-compartment sink located in the meat service department is leaking water from the neck and the hot water has to be turned off by employees at the bottom of the sink to keep from running continuously.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CEASE AND DESIST USE OF VINEGAR IN SUSHI RICE AS A PRESERVATIVE (MAY BE USED FOR FLAVOR ONLY), UNTIL A HACCP PLAN THAT OUTLINES THE PROCEDURES FOR MEASURING pH OF RICE IS APPROVED BY THE DOH. USE OF TIME AS A PUBLIC HEALTH CONTROL MUST BE IMPLEMENTED AS A PUBLIC HEALTH CONTROL SHOULD YOU CHOOSE TO CONTINUE TO SERVE SUSHI RICE IN THIS MANNER.
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) | 130.0F |
| (Refrigerator - display) | 39.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Freezer - walk-in) | 54.0F |
| Hot Water (3-compartment sink) | 127.0F |
| (Refrigerator - open display) | 36.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - open display) | 52.2F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - open display) | 32.0F |
| (Refrigerator - open display) | 37.0F |
| (Refrigerator - open display) | 42.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 36.0F |
| (Refrigerator - under counter) | 24.0F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Pasta Salad (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 37.0F |
| (Refrigerator - under counter) | 41.0F |
| Onions raw (Refrigerator - pizza prep unit) (Cold Holding) | 58.0F |
| Tomatoes sliced (Refrigerator - pizza prep unit) (Cold Holding) | 60.0F |
| Chicken grilled (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Rice - Sushi (Table) (Holding) | 107.0F |
| (Refrigerator - open display) | 36.0F |
| Pasta Salad (Salad Bar) (Cold Holding) | 45.0F |
| Cous Cous (Salad Bar) (Cold Holding) | 45.0F |
| Soup (Soup Warmer) (Hot Holding) | 183.0F |
| Soup (Soup Warmer) (Hot Holding) | 165.0F |
| Pork (Hot Buffet) (Hot Holding) | 156.0F |
| Chicken Pot Pie (Hot Buffet) (Hot Holding) | 165.0F |
| Collard Greens (Hot Buffet) (Hot Holding) | 155.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cooling) | 52.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 42.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | 6.0F |
| Chicken fried (Deep Fryer) (Cooking) | 185.0F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Chicken roasted (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| (Refrigerator - walk-in) | 45.0F |
| (Refrigerator - walk-in) | 40.0F |
| Steak raw (Refrigerator - walk-in meat) (Cold Holding) | 46.0F |
| Beef raw/ground (Refrigerator - walk-in meat) (Cold Holding) | 49.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Freezer - open display) | 23.4F |
| (Freezer - open display) | 40.0F |
| Salmon (Ice) (Cold Holding) | 39.0F |
| Scallops (Ice) (Cold Holding) | 42.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - open display) | 48.0F |
| (Refrigerator - open display) | 49.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - under counter) | 40.0F |
| (Refrigerator - under counter) | 40.0F |
Jun 11, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM TAMARA COOK FS- 48462 EXP. 07/18/2014
Thermocouple in ice & water: 32°F
Most recent pest control service date: 05/01/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.9°F
| Temperatures | |
| Hot Water (Handwashing Sink - Sushi bar) | 122.0F |
| Hot Water (Handwashing sink - deli section) | 125.0F |
| Hot Water (Handwashing sink - bakery) | 126.0F |
| Hot Water (Handwashing Sink - seafood section) | 121.0F |
| (Refrigerator - walk-in bakery) | 39.0F |
| (Refrigerator - walk-in dairy) | 38.0F |
| (Refrigerator - walk-in meat) | 40.0F |
| (Refrigerator - walk-in produce) | 41.0F |
| Fish (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 42.0F |
| Green Beans (Steam Table) (Hot Holding) | 154.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Olive Salad (Refrigerator - open display) (Cold Holding) | 42.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 151.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Scallops (Refrigerator - open display) (Cold Holding) | 42.0F |
May 17, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the walk-in coolers are not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°F
Most recent pest control service date: 05/01/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - seafood section) | 122.0F |
| Hot Water (Handwashing sink - deli section) | 113.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - deli display) | 40.0F |
| (Refrigerator - seafood display) | 40.0F |
| (Refrigerator - display) | 38.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| Fruit (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef Patties (Steam Table) (Hot Holding) | 166.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 47.0F |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken (Steam Table) (Hot Holding) | 171.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 155.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Fruit Salad (Refrigerator - open display) (Cold Holding) | 44.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 45.0F |
Feb 24, 2012 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Food debris and ice are on the walk-in freezer floors. The display frezer holding the frozen shrimp and frozen crab legs needs to be defrosted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
The pizzas and Buffalo Chicken Calzone are held at improper temperature at the heat lamp display. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the display freezer holding the frozen shrimp and frozen crab legs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The digital readout on the thermometers in the open display refrigerator holding salad dressings and the meat display refrigerator are blank. The dial thermometer outside the deli walk-in refrigerator is broken - the unit is reading below -40 degrees Fahreneheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
An employee slicing tomatoes in the deli prep area and an employee in the kitchen are wearing watches on their wrists. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum foil is lining the shelf beneath the grill. (Corrected On Site) - Nonfood-contact surfaces clean
There is a heavy buildup of smoke particulate matter on the ventilation hood filters above the grill. The spray arms inside the dishwash machine have a buildup of lime. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no hot water at the handwashing sink at the sushi/pizza prep stations. (Corrected On Site) - Plumbing installed; proper backflow devices
The pipe beneath the handwashing sink in the seafood section is leaking. (Corrected On Site)
The employee health policy forms for the prevention of foodborne illnesses are in the personnel files.
Sushi rice logs were reviewed.
Thermocouple in ice & water: 32.1 degrees Fahrenheit
No birds or evidence of bird activiy (droppings, feathers, or carcasses) were found in the establishment.
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 | |
| (Refrigerator - open display) | 43.3F |
| (Refrigerator - open display) | 34.1F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - open display) | 42.0F |
| (Refrigerator - open display) | 45.3F |
| (Refrigerator - open display) | 34.1F |
| (Freezer - open display) | 10.0F |
| (Refrigerator - open display) | 36.5F |
| Hot Water (Handwashing Sink - seafood section) | 49.2F |
| Fish - Rock Fish (Refrigerator - seafood display) (Cold Holding) | 38.6F |
| Chilean Sea Bass (Refrigerator - seafood display) (Cold Holding) | 39.3F |
| Hot Water (3-compartment sink) | 99.4F |
| (Refrigerator - open display) | 28.1F |
| Hot Water (3-compartment sink) | 114.3F |
| (Refrigerator - display) | 24.0F |
| (Refrigerator - display) | 20.0F |
| (Refrigerator - under counter) | 42.0F |
| Pizza (Heat Lamp Display) (Hot Holding) | 100.6F |
| Pizza (Heat Lamp Display) (Hot Holding) | 129.4F |
| Pizza (Heat Lamp Display) (Hot Holding) | 110.0F |
| Buffalo Chicken Calzone (Heat Lamp Display) (Hot Holding) | 107.3F |
| (Refrigerator - pizza prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 24.0F |
| (Refrigerator - deli display) | 24.2F |
| Hot Water (Handwashing Sink) | 87.4F |
| Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - pizza prep unit) (Cold Holding) | 41.3F |
| Chicken salad (Refrigerator - under counter) (Cold Holding) | 38.2F |
| Egg Salad (Refrigerator - under counter) (Cold Holding) | 37.1F |
| (Freezer - walk-in) | 16.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 12.0F |
| (Freezer - walk-in) | -10.0F |
| Hot Water (3-compartment sink) | 122.8F |
| Hot Water (Handwashing Sink - kitchen) | 113.3F |
| Vegan Chicken (Oven) (Cooking) | 183.0F |
| Pork Sausage (Oven) (Cooking) | 185.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| (Refrigerator - walk-in) | 36.0F |
| Hot Water (3-compartment sink) | 116.3F |
| (Refrigerator - walk-in produce) | 36.0F |
| Hot Water (Handwashing Sink - seafood section) | 110.0F |
| New England Clam Chowder (Soup Warmer) (Hot Holding) | 162.8F |
| Seafood Gumbo (Soup Warmer) (Hot Holding) | 151.0F |
Dec 29, 2011 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates and contents (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves, they need to be replaced or resurfaced (Corrected On Site) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose at the 3-compartment sink in the warewashing area. (Corrected On Site)
The Business has a written employee health policy for foodborne illness,completed and signed by all employees.
The consumer advisory notice printed and posted
CFPM Cesia Sanchez FS-48465 Exp. 7/18/2014
Last Steritech Pest Control inspection dated 12/19/2011
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
Thermocouple calibration: 32.1 degrees F
| Temperatures | |
| Hot Water (Handwashing Sink - produce section) | 121.0F |
| Hot Water (Handwashing Sink) | 128.0F |
| Hot Water (Handwashing sink - deli section) | 126.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in dairy) | 35.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in bakery) | 39.0F |
| (Refrigerator - walk-in meat) | 40.0F |
| Pasta (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 43.0F |
| Egg Salad (Refrigerator - open display) (Cold Holding) | 42.0F |
| Fruit Salad (Refrigerator - open display) (Cold Holding) | 41.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Steak cooked (Steam Table) (Hot Holding) | 171.0F |
| Chicken baked (Steam Table) (Hot Holding) | 166.0F |
| Salmon (Steam Table) (Hot Holding) | 167.0F |
| Rice (Steam Table) (Hot Holding) | 165.0F |
| Fish (Steam Table) (Hot Holding) | 169.0F |
Dec 13, 2011 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The mesh covering the walk-in refrigerator's compressor fan guard is covered with dust. Various food items are spilled on the floor of the walk-in freezers and ice is building up on the floor of the units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The temperature sensitive strip did not register at least 160 degrees Fahrenheit during the dishwash machine's final rinse cycle. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium wiping cloth solution was held at 63.6 degrees Fahrenheit. (Corrected On Site) - Thermometers provided & accurate
The thermometers in the display freezer (shrimp and crabs), open display freezer, walk-in refrigerator, and walk-in freezer are broken. Some of the thermometers are reading below -40 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There was no thermometer in the pizza prep refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
The rice bin for the sushi rice is not labeled. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have numerous grooves and are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The temperature of the dishwash machine's wash cycle was measured at a maximum of 108 degrees Fahrenheit and the data plate requirement is 150 degrees minimum. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The handwashing sink in the seafood section is clogged. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose at the 3-compartment sink in the warewashing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The employee health policy forms for foodborne illness are in the personnel files, are completed and signed, and were reviewed.
Sushi rice: pH 3.9 @ 100.7 degrees Fahrenheit
Thermocouple in ice & water: 31.9 degrees Fahrenheit
Dishwash machine final rinse cycle pressure: 17 p.s.i./17 p.s.i.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is posted on the sushi refrigerator.
Parasite destruction letter (sushi fish): Uoriki Fresh Inc. - January 1, 2011
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 | |
| (Refrigerator - open display) | 39.5F |
| (Refrigerator - open display) | 36.0F |
| (Refrigerator - open display) | 33.0F |
| (Freezer - open display) | 2.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 34.1F |
| (Refrigerator - open display) | 32.5F |
| (Freezer - open display) | -2.5F |
| Hot Water (3-compartment sink) | 110.0F |
| Salmon (Refrigerator - display) (Cold Holding) | 43.9F |
| Yellowfin Tuna (Refrigerator - display) (Cold Holding) | 36.9F |
| Fish - Rock Fish (Ice) (Cold Holding) | 38.8F |
| Sea Bass (Ice) (Cold Holding) | 38.8F |
| Chick Pea and Tuna Salad (Cold Buffet) (Cold Holding) | 40.2F |
| shrimp salad (Cold Buffet) (Cold Holding) | 35.2F |
| Salmon Salad (Cold Buffet) (Cold Holding) | 39.0F |
| New England Clam Chowder (Soup Warmer) (Hot Holding) | 191.1F |
| Seafood Gumbo (Soup Warmer) (Hot Holding) | 173.6F |
| (3-compartment sink) | 34.1F |
| (Refrigerator - open display) | 28.5F |
| Chicken baked (Cold Buffet) (Cold Holding) | 40.6F |
| Red Onions - sliced (Cold Buffet) (Cold Holding) | 43.0F |
| Onions raw (Salad Bar) (Cold Holding) | 42.2F |
| Cucumbers (Salad Bar) (Cold Holding) | 40.0F |
| Spinach (Salad Bar) (Cold Holding) | 40.7F |
| Fruit Salad (Salad Bar) (Cold Holding) | 38.7F |
| Eggs boiled (Salad Bar) (Cold Holding) | 40.3F |
| Mediterranean Chicken Salad (Salad Bar) (Cold Holding) | 43.5F |
| Beef and Gorgonzola Salad (Salad Bar) (Cold Holding) | 42.7F |
| Potato Leek Soup (Soup Warmer) (Hot Holding) | 153.5F |
| White Balsam Rice (Steam Table) (Hot Holding) | 157.8F |
| Pasta and Cheese (Steam Table) (Hot Holding) | 158.0F |
| Carolina BBQ Chicken (Steam Table) (Hot Holding) | 145.1F |
| Brown Basmati Rice (Steam Table) (Hot Holding) | 158.1F |
| Cheese Lasagna (Steam Table) (Hot Holding) | 138.7F |
| Hot Water (Handwashing Sink - Sushi bar) | 110.0F |
| Meatballs (Refrigerator - deli display) (Hot Holding) | 36.8F |
| Herb Roasted Turkey (Refrigerator - deli display) (Cold Holding) | 42.0F |
| Cole slaw (Refrigerator - deli display) (Cold Holding) | 33.7F |
| Egg Salad (Refrigerator - deli display) (Cold Holding) | 36.6F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 35.1F |
| Calzone (Heat Lamp Display) (Hot Holding) | 144.1F |
| Rice - Sushi (Table) (Holding) | 100.7F |
| (Refrigerator - walk-in dairy) | 34.0F |
| (Freezer - walk-in) | 15.0F |
| Hot Water (3-compartment sink) | 111.7F |
| (Refrigerator - under counter) | 34.0F |
| (Refrigerator - walk-in meat cutting) | 42.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 104.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 176.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 186.0F |
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