CROWELL & MORING CAFE, 1001 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 28, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
May 21, 2014 | Routine | 4 | 11 | Details / Comments |
|
Sep 25, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 08, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 29, 2013 | Routine | 3 | 2 | Details / Comments |
|
Jul 25, 2012 | Routine | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | Mar 02, 2012 | Preoperational | 0 | 0 | Details / Comments |
May 28, 2014 (Follow-up)
Violations:
- Sewage & waste water properly disposed
Not adequate air gap provided between the drain pipes originating from the 3-compartment sink and the receiving sewer line. Handout that shows the proper indirect drainage plumbing for the 3-compartment sink has been given to the person-in-charge at visit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
5 DAY NOTICES HAVE BEEN ABATED FROM INSPECTION CONDUCTED ON 05/21/2014 EXCEPT ABOUT THE 3-COMPARTMENT SINK DRAINS - MINIMUM OF 1 INCH AIR GAP NOT PROVIDED BETWEEN DRAINS ORIGINATE FROM 3-COMPARTMENT SINK AND RECEIVING SEWER.
CORRECT ITEM AS STATED WITHIN 5 DAYS.
45 DAY NOTICES ARE PENDING TO BE CORRECTED FROM INSPECTION CONDUCTED ON 05/21/2014.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 140.0F |
May 21, 2014 (Routine)
Violations:
- Food separated and protected
Dry rice was stored in opened (unprotected) original package in dry storage room. (Corrected On Site) - Proper hot holding temperatures
Hot food items(chicken) held at improper temperature(s) in the hot holding unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready-to-eat foods stored in reach-in refrigerator at the 'kiosk' station have not been date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (Corrected On Site) - Food properly labeled; original container
Bulk containers were not labeled for contents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Foods such as bagles and other items in their original packages stored on floor in walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Breads and crumbs are not properly protected from potential contaminants at consumer self-service area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
In-use utensils such as knives, spatula, etc were observed being stored in standing sanitizer solution between use. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Cleaned metal bowls stored face up and uncovered on rack. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves or covered or invereted in dry storage room and at serving line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Ice build up and melting observed on condensate water line in walk-in refrigerator. Convered boxes holding lettuce were stored under those condensate water pipe lines. (CORRECT VIOLATION WITHIN 45 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) - Sewage & waste water properly disposed
The drain pipes orginating from 3-compartment sink (wash and rinse compartments) are directly connected to the receiving sewer line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor squeegees stored together with cleaned food-contact surfaces such as cutting boards that were stored on the grease box under the 3-compartment sink. (Corrected On Site)
-CFPM: JEFFERY C. OLNHANSEN, FS-50374, EXP: 02/09/2015
- PERSON IN CHARGE (PIC) STATED THAT FACILITY SOME TIMES DOES REDUCED OXYGEN PACKAGING (ROP) FOR COOKED FOODS TO COLD HOLD IN REFRIGERATOR OR FREEZER FOR LONGER PERIOD OF TIME. INSPECTOR INFORMED THE PIC THAT SPECIALIZED PROCESSES, SUCH AS ROP, CAN BE PERFORMED AT THE FACILITY ONLY AFTER HACCP REVIEW IS DONE AND APPROVAL IS GRANTED BY THE DC DOH. NO ON-SITE ROPed PRODUCT OBSERVED TO ORDER EMBARGO AT VISIT.
- UNKNOWN PIPE LINE DIRECTLY CONNECTED TO THE SEWER LINE THAT IS DIRECTLY CONNECTED TO THE GREASE TRAP BOX.
- COOLING SHALL TAKE PLACE IN WALK-IN UNITS BEFORE PRODUCTS ARE PUT ON COLD PLATES AT THE SERVING LINE OR IN THE SMALLER REACH-IN OR FOOD PREPARATION REFRIGERATORS.
- PIC TOLD INSPECTOR AT VISIT THAT THE HAND WASHING SINK BEHIND THE SERVING LINE HAS NOT BEEN USED BY EMPLOYEES TO WASH THEIR HANDS. THE HAND WASHING SINK AT THE SERVING LINE HAS BEEN BLOCKED AT VISIT.
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEM STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 100.0F |
| Hot Water (Handwashing Sink) | 100.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 0.0F |
| Turkey Salad (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Chick Peas (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Mushrooms (Refrigerator - reach-in) (Cooling) | 44.0F |
| (Refrigerator - reach-in) | 38.0F |
| Soup (Crock Pot) (Hot Holding) | 170.0F |
| Fruit - cut or sliced (Refrigerator - display) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 70.0F |
| Lunchmeat (Refrigerator - reach-in) (Cold Holding) | 45.0F |
Sep 25, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on the ice machine. (Corrected On Site) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (2-compartment sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 26.0F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 29.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Freezer - walk-in) (Cold Holding) | -31.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Eggs boiled (Refrigerator - sandwich prep unit) (Cold Holding) | 34.7F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.9F |
| Vegetable Soup (Hot Holding Unit) (Hot Holding) | 148.0F |
May 08, 2013 (Follow-up)
Comments:CFPM: JRFFREY OLNHAUSEN 50372 EXP 2015. NOTICE ABATED FROM INSPECTION OF 04/29/2013.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Beans | 40.0F |
| Vegetables - cut | 42.0F |
| Cheese | 40.0F |
| Onions raw | 40.0F |
| Beef | 40.0F |
| Tuna | 40.0F |
| Soup | 152.0F |
Apr 29, 2013 (Routine)
Violations:
- Food separated and protected
PREPARED FOOD WAS STORED NEXT TO THE HAND SINK AT VISIT. THE FOOD MAY BECOME CONTAMINATED IF NOT COVERED AND PROTECTED. FOOD ON DISPLAY WAS NOT COVERED AND PROTECTED IT MUST BE UNDER SNEEZE GUARD OR INDIVIDUALLY WRAPPED IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
INTERIOR OF ICE MACHINE CONTAINED SLIGHT MOLD BEHIND THE DRIP PANEL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK IN AND REACH IN DISPLAY UNITS MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ALL FOOD MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES. (Corrected On Site) - Wiping cloths: properly used & stored
ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION AT ALL TIMES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-JEFFREY C. OLNHAUSEN FS-50372 EXP-2015
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Vegetables - cut (Grill) (Hot Holding) | 182.0F |
| Beef Stew (Hot Holding Unit) (Hot Holding) | 154.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.3F |
| (Refrigerator - reach-in) (Cold Holding) | 34.3F |
| (Refrigerator - reach-in) (Cold Holding) | 35.4F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| (Salad Prep Unit) (Cold Holding) | 36.5F |
| Tuna (Salad Prep Unit) (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 140.0F |
| Salmon (Hot Holding Display Unit) (Hot Holding) | 153.6F |
| (Warmer) (Hot Holding) | 149.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 36.2F |
| Eggs (Refrigerator - sandwich prep unit) (Cold Holding) | 41.2F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Jul 25, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - In-use utensils: properly stored
knife stored in between refrigerators on the line (Corrected On Site) - 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)
CFH:JEFFREY C OLNHAUSEN FS:50374 EXP:02/09/2015
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 41.0F |
| Eggs boiled (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken grilled (Warmer) (Hot Holding) | 140.0F |
| Lasagna (Warmer) (Hot Holding) | 159.0F |
| Pork (Warmer) (Hot Holding) | 125.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Potatoes (Warmer) (Hot Holding) | 156.0F |
| Rice (Warmer) (Hot Holding) | 145.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| Turkey Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Black bean soup (Soup Warmer) (Hot Holding) | 188.0F |
| Crab cake (Warmer) (Hot Holding) | 150.0F |
| (Reach-in Freezer) | -6.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
Mar 02, 2012 (Preoperational)
Comments:Certified Food Manager - Jeffery C. Olnhausen FS#50374 expire 2-9-15.
NO OBJECTION TO ISSUANCE OF BUSINESS LICENSE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)5928.
| Temperatures | |
| (Refrigerator - walk-in) | 32.0F |
| (Freezer - walk-in) | -2.0F |
| (Refrigerator) | 38.0F |
| Hot Water | 112.0F |
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