Name: COSI BREAKFAST LUNCH DINNER DESSERT & CATERING
Type: RESTAURANT TOTAL
Address: 5252 WISCONSIN AVE NW, 20004, Washington DC
Total inspections: 8
Last inspection: Jan 16, 2013
Proper cold holding temperatures SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition PREPARED FOOD ITEMS 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 (Corrected On Site)
Warewashing facilities: installed, maintained, & used; test strips NO CHEMICAL TEST STRIPS(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Comments:
The Business has a written employee's health policy for food-borne illness. NO CFPM ON DUTY NO Consumer advisory notice posted,a copy is given to the PIC Thermocouple in ice & water: 32°f Most recent pest control service date: 12/29/2012 CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037 Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 114.5°F
Temperatures
Hot Water (Refrigerator - open display)
120.0F
Hot Water (Handwashing Sink - Service Line)
119.0F
Hot Water (3-compartment sink)
113.0F
Hot Water (Handwashing Sink)
116.0F
(Refrigerator - reach-in)
43.0F
(Refrigerator - reach-in)
41.0F
(Refrigerator - walk-in)
39.0F
Avocado (Refrigerator - open display) (Cold Holding)
43.0F
Bacon (Refrigerator - open display) (Cold Holding)
41.0F
American Cheese (Refrigerator - open display) (Cold Holding)
42.0F
Chicken (Refrigerator - open display) (Cold Holding)
43.0F
Swiss Cheese (Refrigerator - open display) (Cold Holding)
43.0F
Pastrami (Refrigerator - open display) (Cold Holding)
44.0F
Lettuce (Refrigerator - open display) (Cold Holding)
42.0F
Mayonnaise (Refrigerator - open display) (Cold Holding)
45.0F
Sausage (Refrigerator - open display) (Cold Holding)
43.0F
Dec 27, 2012 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Proper cold holding temperatures Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Cutting boards in poor repair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Plumbing installed; proper backflow devices Clogged drain and leaking pipe on handsink in kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Ice machine door is broken.(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. RONNIE TAYLOR AT 202-535-2180
Temperatures
Hot Water (Handwashing Sink - kitchen)
117.0F
Hot Water (Handwashing Sink - Service Line)
110.0F
(Refrigerator - walk-in)
43.0F
Chicken (Refrigerator - walk-in) (Cold Holding)
44.0F
Carrots (Refrigerator - walk-in) (Cold Holding)
42.0F
Lettuce (Refrigerator - walk-in) (Cold Holding)
44.0F
Chicken (Ice) (Cold Holding)
41.0F
Chicken (Refrigerator) (Cold Holding)
43.0F
Shrimp cooked (Ice) (Cold Holding)
46.4F
Onions raw (Ice) (Cold Holding)
54.0F
Chicken (Ice) (Cold Holding)
41.0F
Roast Beef (Ice) (Cold Holding)
56.0F
Tomatoes sliced (Ice) (Cold Holding)
40.0F
Cheese (Ice) (Cold Holding)
59.0F
Lettuce (Ice) (Cold Holding)
57.0F
Tomato Soup (Steam Table) (Hot Holding)
139.0F
Cheese sauce (Steam Table) (Hot Holding)
140.0F
Aug 22, 2012 (Follow-up)
Violations:
Correct response to questions NO CERTIFIED FOOD SUPERVISOR ON DUTY
Personal cleanliness EMPLOYEES NOT WEARING A HAIR RESTRAINT. (Corrected On Site)
Comments:
SUMMARY CLOSURE .MUST PAY $100.00 TO THE HEALTH DEPARTMENT FOR A RESISPECTION. CALL MS COLEMAN AT 202-535-2180
Aug 22, 2012 (Follow-up)
Violations:
Correct response to questions NO CERTIFIED FOOD SUPERVISOR ON DUTY.
Nonfood-contact surfaces clean DIRTY STOVE AND EXTERIOR REFRIGERATION UNITS (Corrected On Site)
Comments:
SUMMARY CLOSURE. ESTABLISHMENT MUST PAY $100.00 TO THE HEALTH DEPARTMENT FOR A REINSPECTION.
Temperatures
Hot Water (Handwashing Sink)
113.0F
(Refrigerator - reach-in)
37.0F
(Refrigerator - walk-in)
39.0F
(Freezer)
12.0F
Beef (Refrigerator - reach-in) (Cold Holding)
39.0F
Eggs (Refrigerator - walk-in) (Cold Holding)
40.0F
Aug 22, 2012 ()
Comments:
SUMMARY CLOSURE .MUST PAY $100.00 TO THE HEALTH DEPARTMENT FOR A REINSPECTION. CALL MS COLEMAN AT 202-535-2180
Jul 31, 2012 (Follow-up)
Violations:
Correct response to questions NO CFPM CERTIFICATE POSTED (Corrected On Site)
Correct response to questions NO CFPM ON DUTY (Corrected On Site)
Proper cold holding temperatures SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
Comments:
The Business has a written employee's health policy for food-borne illness. CFPM MUSTAFA NDIONG FS- 49493 2XP 03/15/2014 Most recent pest control service date: 07/15/2012 If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037 Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 103.1°F
Temperatures
Hot Water (Handwashing Sink - kitchen)
112.0F
Hot Water (Handwashing Sink)
115.0F
Hot Water (3-compartment sink)
116.0F
Hot Water (Handwashing Sink - Service Line)
115.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator)
39.0F
(Refrigerator - open display)
40.0F
(Refrigerator - reach-in)
38.0F
American Cheese (Refrigerator - open display) (Cold Holding)
44.0F
Bacon (Refrigerator - open display) (Cold Holding)
43.0F
Ham (Refrigerator - open display) (Cold Holding)
42.0F
Lettuce Greenleaf (Refrigerator - open display) (Cold Holding)
42.0F
Mayonnaise (Refrigerator - open display) (Cold Holding)
44.0F
Jul 23, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Insects, rodents, & animals not present EVIDENCE OF OLD MICE DROPPINGS IN REAR KITCHEN PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
A 5-DAY NOTICE GIVEN. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
Temperatures
(Handwashing Sink)
115.0F
Shrimp raw (Cold Holding)
41.0F
Sausage (Cold Holding)
38.0F
Bacon
40.0F
(Handwashing Sink)
112.0F
Nov 28, 2011 (Follow-up)
Comments:
FOOD MANAGER,MOUSTAPHA NDIONG, HAS CERTIFICATE FROM SERVSED, EXAMED ON03/26/2011. COMPLETE ESTABLISHMENT OF EMPLOYEES' HEALTH FILE AND PRACTICE EXCLUSION POLICY, GET DC GOVERNMENT AUTHORIZATION TO FOOD MANAGER. DISPOSER EXISTS AT OTHER SEPARATE SINK. 5 DAY EXTENSION TO COMPLETE ITEMS WHICH HAVEN'T BEEN COMPLETED. BE WARNED, REPEATED VIOLATION OR IGNORANCE WILL LEAD TO FURTHER ACTION OR SUSPENSION OF LICENSE. QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
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