COSI, 1501 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 07, 2014 | Complaint | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Apr 11, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 04, 2014 | Complaint | 5 | 2 | Details / Comments |
|
Sep 25, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Sep 20, 2013 | Routine | 6 | 2 | Details / Comments |
|
Mar 12, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Mar 07, 2013 | Complaint | 3 | 4 | Details / Comments |
| No violation noted during this evaluation. | Apr 23, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 21, 2012 | Routine | 4 | 1 | Details / Comments |
Aug 07, 2014 (Complaint)
Violations:
- Hands clean and properly washed
Wiping face without changing gloves; no hand washing before putting on new gloves.(hand washed before putting on new gloves) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Food particles in the hand sink on the front line.(removed) (Corrected On Site) - Food separated and protected
Can of soda inside the ice machine.(removed) (Corrected On Site) - Personal cleanliness
All food handlers were not wearing hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Walk-in Refrigerator) | 40.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 32.3F |
| Chicken Chop (Walk-in Refrigerator) (Cold Holding) | 43.1F |
| Soup (Walk-in Refrigerator) (Thawing) | 30.3F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 36.6F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 148.9F |
| Beef (Steam Table) (Hot Holding) | 153.3F |
| Rice (Steam Table) (Hot Holding) | 141.7F |
Apr 11, 2014 (Follow-up)
Comments:5 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 4/4/2014:
25 DCMR 1005.1(b)
5 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 4/4/2014:
25 DCMR 300.6
25 DCMR 1005.1(a)
25 DCMR 1900.1
45 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 4/4//2014:
25 DCMR 1608.1
25 DCMR 2908.1
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 133.0F |
| Tuna Salad (Ice) (Cold Holding) | 37.0F |
| Chicken (Ice) (Cold Holding) | 38.0F |
| Sliced Tomatoes (Ice) (Cold Holding) | 38.0F |
| Chicken Tema (Bain-marie) (Hot Holding) | 138.0F |
| BBQ Pork (Bain-marie) (Hot Holding) | 141.0F |
| Rice (Bain-marie) (Hot Holding) | 147.0F |
| Romaine Lettuce (Ice) (Cold Holding) | 49.0F |
| Lettuce spring mix (Ice) (Cold Holding) | 50.0F |
| Salmon (Ice) (Cooking) | 61.0F |
| Steak cooked (Ice) (Cold Holding) | 48.0F |
Apr 04, 2014 (Complaint)
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) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's ice chute.Unclean food-contact surfaces/can-opener/standing water inside of the reach-in unit - Proper reheating procedures for hot holding
soups not reheated to 165 for 15 secs in the warmer (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).soups and rice on the warmer below 140 degrees - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)salsa and guacamole on the sandwich unit above 41 degrees - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s). - Adequate ventilation & lighting; designated areas used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)missing lightcover inside of the kitchen.
Correct stated items wihtin5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - reach-in) | 39.6F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - open display) | 38.0F |
| (Salad Display Unit) | 38.0F |
| (Salad Prep Unit) | 38.0F |
| (Salad Display Unit) | 37.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Rice (Warmer) (Hot Holding) | 122.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 38.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Brown Rice (Warmer) (Hot Holding) | 155.0F |
| Bacon (Refrigerator - sandwich prep unit) (Cold Holding) | 53.0F |
| Bleu Cheese Dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| 3 Bean Salad (Refrigerator - open display) (Cold Holding) | 38.0F |
| BBQ Chicken (Salad Display Unit) (Cold Holding) | 39.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken curried (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Caesar Dressing (Salad Bar) (Cold Holding) | 37.0F |
Sep 25, 2013 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink (coffee area). (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies/gnats observed heavily throughout the establishment (but particularly heavy in the beverage/coffee area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS AS LISTED WITHIN OBSERVATIONS.
ALL 5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 9/20/13.
CFPM: VERONICA ECHEVERRIA (52851) EXP. 5/7/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 154.0F |
| Chicken (Ice) (Cold Holding) | 36.0F |
| Cucumbers (Ice) (Cold Holding) | 37.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 33.0F |
| Ham sliced (Ice) (Cold Holding) | 40.0F |
| Tuna Salad (Ice) (Cold Holding) | 35.0F |
| Rice (Steam Table) (Hot Holding) | 154.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 143.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - walk-in) | 38.0F |
Sep 20, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/ICE BOX(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTAINTS WORN BY SOME CREW MEMBERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - 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 RESUFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/SERVICES LINE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE HANDWASHING SINK AT THE SERVICE LINE IS LEAKING(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CFPM VERONICA ECHEVERRIA FS- 52851 EXP. 05/07/2015
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 9/16/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - open display) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Avocado (Refrigerator - open display) (Cold Holding) | 47.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mozzarella Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 44.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 47.0F |
Mar 12, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS 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 (Corrected On Site)
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: 2/24/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 115.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 41.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 44.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Hollandaise Sauce (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions cooked (Steam Table) (Hot Holding) | 147.0F |
Mar 07, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food items not date marked in walk in cooler and reach in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Theremometer broken inside reach in refrigerator at fron line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on condiments. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed food handler preparing food not wearing hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board is worn and have deep cutts. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS). - Nonfood-contact surfaces clean
Unclean filters on exterior of ice machine, (accumulation of dust). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Nelson Castillo FS#52855 expire 8-7-15.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR ON (202)442-9037.
| Temperatures | |
| Roast Beef | 40.0F |
| shrimp salad | 34.0F |
| Lobster | 36.0F |
| Turkey sliced | 38.0F |
| Chicken | 54.0F |
| Tomato Sauce | 51.0F |
| Rice | 155.0F |
| Vegetables - cut | 145.0F |
| Chicken | 41.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 40.0F |
Apr 23, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 03/21/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Mar 21, 2012 (Routine)
Violations:
- Food separated and protected
ALL FOOD ON DISPLAY MUST BE COVERED AND PROTECTED AT ALL TIMES TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (1) UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOOD MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE COLD UNITS MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARD IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
VENTS OUT SIDE OF ICE MACHINE CONTAINED DUST BUILD UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 - reach-in) (Cold Holding) | 54.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.2F |
| (Freezer) (Cold Holding) | 5.4F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 40.2F |
| (Salad Prep Unit) (Cold Holding) | 39.2F |
| Turkey (Salad Prep Unit) (Cold Holding) | 38.2F |
| Tuna (Salad Prep Unit) (Cold Holding) | 40.4F |
| Ham (Salad Prep Unit) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 39.8F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 171.0F |
| Oatmeal (Soup Warmer) (Hot Holding) | 151.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
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