ANACOSTIA SENIOR HIGH SCHOOL, 1601 16TH ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 20, 2014 | Routine | 2 | 6 | Details / Comments |
|
Mar 05, 2014 | Routine | 1 | 2 | Details / Comments |
|
Sep 18, 2013 | Routine | 1 | 4 | Details / Comments |
|
Feb 21, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 23, 2012 | Preoperational | 0 | 0 | Details / Comments |
Oct 20, 2014 (Routine)
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. - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the handwashing sinks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no trash receptacles at the handwashing sinks in the kitchen and dishwash area. (Corrected On Site) - Proper cold holding temperatures
Sliced tomatoes and tuna salad are held at improper temperatures at the sandwich prep station. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of an open display refrigerator is not in compliance; the temperature was measured at 75.4 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There are missing ceiling tiles in the ,op sink room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoops are stored unprotected on top of the ice maker. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
A ceiling light fixture cover is missing in the kitchen and the ceiling light tubes are exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
There are no temperature logs posted for the reach-in refrigerator and open display refrigerators.
Thermocouple in ice & water: 33 degrees Fahrenheit
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) | 143.0F |
| Hot Water (3-compartment sink) | 150.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 144.0F |
| Brown Rice (Steam Cooker) (Cooking) | 212.0F |
| Brown Rice (Steam Cooker) (Cooking) | 211.0F |
| (Display Refrigerator) | 35.0F |
| Teriyaki Chicken (Oven) (Hot Holding) | 211.0F |
| Hot Water (Handwashing Sink - kitchen) | 141.0F |
| (Walk-in Freezer) | -4.0F |
| (Walk-in Refrigerator) | 32.0F |
| Provolone Cheese (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Hard Boiled Eggs (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| Hot Water (Handwashing Sink - kitchen) | 137.0F |
| (Open Display Refrigerator) | 75.4F |
| (Open Display Refrigerator) | 31.6F |
| Hot Water (Handwashing Sink - Service Line) | 142.0F |
| Brown Rice (Hot Holding Unit) (Hot Holding) | 182.0F |
| (Open Display Refrigerator) | 39.7F |
| Hot Water (Handwashing Sink - Service Line) | 138.0F |
| Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) | 50.0F |
| Chicken salad (Under-counter Refrigerator) (Cold Holding) | 41.0F |
| Tuna Salad (Under-counter Refrigerator) (Cold Holding) | 45.0F |
| (Under-counter Refrigerator) | 39.0F |
Mar 05, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
WIPING CLOTH IN HAND SINK. (Corrected On Site) - Insects, rodents, & animals not present
MOUSE DROPPING SEEN IN THE ROOM WITH MOP SINK. - Physical facilities: installed, maintained, & clean
MOUSE DROPPING IN THE ROOM WITH MOP SINK AND CHEMICAL STORAGE.
CFPM: CURTIS VEST 63628 EXP 09/20/2015. CORRECT ITEMS STATED. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 130.0F |
| (Refrigerator - walk-in) | 39.0F |
| Corn (Steam Table) | 136.0F |
| Rice | 140.0F |
| Salad | 42.0F |
| Milk (Refrigerator - deli display) | 42.0F |
Sep 18, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at any of the handwashing sinks in the establishment. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no trash receptacles at the kitchen and service line handwashing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of both the under-counter refrigerator on the service line and a reach-in refrigerator outside the kitchen was measured at 71 degrees Fahrenheit or above. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
A reach-in refrigerator, under-counter refrigerator, and ice maker are out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (at least 110 degrees Fahrenheit) at the kitchen and service line handwashing sinks. (CORRECT VIOLATION WITHIN 24 HOURS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM STATED WITHIN 24 HOURS
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 (3-compartment sink) | 143.8F |
| Hot Water (Handwashing Sink - Dishwash area) | 80.6F |
| Hot Water (Handwashing Sink - kitchen) | 80.8F |
| Chicken Nuggets (Oven) (Reheating) | 204.0F |
| Chicken Nuggets (Oven) (Reheating) | 209.0F |
| Sweet Potatoes (Oven) (Cooking) | 194.0F |
| Sweet Potatoes (Oven) (Cooking) | 206.0F |
| (Reach-in Refrigerator) | 35.0F |
| (Walk-in Freezer) | 18.0F |
| (Walk-in Refrigerator) | 34.0F |
| Sliced Turkey (Walk-in Refrigerator) (Cold Holding) | 28.0F |
| Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) | 27.2F |
| Fat Free Milk (Walk-in Refrigerator) (Cold Holding) | 31.4F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 30.8F |
| Hot Water (Handwashing Sink - kitchen) | 80.4F |
| (Open Display Refrigerator) | 40.8F |
| (Open Display Refrigerator) | 40.1F |
| (Under-counter Refrigerator) | 74.4F |
| Yellow Cling Peaches (Refrigerator) (Cold Holding) | 51.1F |
| Chicken Nuggets (Heat Lamp Display) (Hot Holding) | 154.3F |
| Hot Water (Handwashing Sink - Service Line) | 98.7F |
| (Reach-in Refrigerator) | 71.8F |
| Green Beans (Steam Cooker) (Cooking) | 193.0F |
Feb 21, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
Mice droppings observed in storage room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Mice droppings on floor of storage room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WTIHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hamburger cooked (Oven) (Cooking) | 199.0F |
| Hot Water (3-compartment sink) | 161.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator) | 36.0F |
| (Hot Holding Unit) | 142.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | 0.0F |
| Carrots (Freezer - walk-in) (Cold Holding) | -8.0F |
| Chicken (Freezer - walk-in) (Cold Holding) | 0.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| Meatballs (Freezer - walk-in) (Cold Holding) | -5.0F |
| Sausage (Freezer - walk-in) (Cold Holding) | -9.0F |
Aug 23, 2012 (Preoperational)
Comments:CERTIFIED FOOD PROTECTION MANAGER: Curtis Vest (#41509; Expiration Date 10/28/2012)
The employee health forms for the prevention of foodborne illnesses are on file with Chartwells
NO OBJECTION TO ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Dishwashing Machine - Wash Cycle) | 166.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 191.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (3-compartment sink) | 148.0F |
| (Refrigerator - display) | 36.0F |
| (Refrigerator - open display) | 20.9F |
| (Refrigerator - open display) | 28.9F |
| (Freezer - walk-in) | 4.0F |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (2-compartment sink) | 148.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| (Refrigerator - open display) | 41.2F |
| (Refrigerator - open display) | 35.2F |
| (Refrigerator - under counter) | 38.0F |
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