Food separated and protected Raw chicken and fish placed above cut vegetables in the reach-in referigrator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized Observed no sanitizing solution for sanitizing of utensils. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food properly labeled; original container Observed working containers like black peppers not labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices Observed garbage disposal not functioning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices No air gap under the 3 compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT THE ITEMS WITHIN 5 AND 45 DAY.
YONATAN TEKLE, FS-49839, EXP- 12/27/2014
RECENT PEST CONTROL INVOICE DATED 7/4/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNI TAYLOR AT 202-442-9037
Temperatures
Chicken (Refrigerator) (Cold Holding)
42.0F
Fish raw (Refrigerator) (Cold Holding)
39.0F
(Refrigerator)
39.0F
Hot Water (Handwashing Sink - Bar)
115.0F
Hot Water (Handwashing Sink - Dishwash area)
110.0F
Hot Water (Handwashing Sink - toilet/female)
115.0F
Hot Water (Handwashing Sink - toilet/male)
110.0F
Hot Water (3-compartment sink)
125.0F
Aug 29, 2012 (Follow-up)
Comments:
CERTIFIED FOOD MANAGER YONATAN TEKLE-FS-49839-EXPIRES-12/27/2014 5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 7/30/2012 45-DAY NOTICE PENDING. IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR AT 202-442-9037. HOT FOODS COOK TO ORDER.
Temperatures
Hot Water (3-compartment sink)
116.0F
Hot Water (Handwashing Sink - kitchen)
121.4F
Beef (Refrigerator - reach-in) (Cold Holding)
38.0F
Chicken raw (Refrigerator - reach-in) (Cold Holding)
40.2F
Jul 30, 2012 (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)
Adequate handwashing sinks properly supplied and accessible No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food separated and protected Observed raw meats stored above ready to eat foods. Ice scoop laying on ice and bottles stored in ice bin at bar.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized Unclean food-contact surfaces reach in freezers where meats and bags of ice are stored.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition No date marking on foods prepared and held over twenty -four (24) hours.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cooling methods used; adequate equipment for temperature control Refrigerated draws are not holding proper temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food properly labeled; original container No labels on condiment containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Insects, rodents, & animals not present Evidence of mice dropping seen on floor in kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Nonfood-contact surfaces clean Exterior of stove, burners and catch pan on stove grease and food residue.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices Air gap at spray arm between water inlet and flood level.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Toilet facilities: properly constructed, supplied, & cleaned No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Toilet facilities: properly constructed, supplied, & cleaned No self closing device on rest room door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Floor in kitchen soil.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate ventilation & lighting; designated areas used Lights in kitchen are not shielded.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 5-DAYS CORRECT ITEMS STATED WITHIN 45-DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
Temperatures
Hot Water (Handwashing Sink - kitchen)
116.0F
Hot Water (Handwashing Sink - toilet room)
116.0F
Hot Water (Handwashing Sink - Bar)
114.0F
(Refrigerator - reach-in)
40.0F
Chicken raw (Refrigerator - reach-in) (Cold Holding)
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