Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
---|---|---|---|---|---|
No violation noted during this evaluation. | Oct 28, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 22, 2014 | Routine | 6 | 8 | Details / Comments |
No violation noted during this evaluation. | Sep 30, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 23, 2013 | Routine | 1 | 1 | Details / Comments |
|
Jan 23, 2013 | Routine | 1 | 2 | Details / Comments |
|
May 09, 2012 | Follow-up | 0 | 1 | Details / Comments |
|
May 07, 2012 | Routine | 6 | 8 | Details / Comments |
Temperatures | |
Hot Water | 122.0F |
(Reach-in Refrigerator) | 38.0F |
Beans | 136.0F |
Mixed Vegetables (Steam Table) | 136.0F |
Temperatures | |
(Reach-in Refrigerator) | 39.0F |
(Reach-in Refrigerator) | 36.0F |
Hot Water (3-compartment sink) | 149.5F |
Hot Water (Handwashing Sink - Dishwash area) | 148.3F |
Hot Water (Handwashing Sink - kitchen) | 147.8F |
Raw Chicken (Reach-in Refrigerator) (Cold Holding) | 38.4F |
Chicken (Hot Holding Display Unit) (Hot Holding) | 140.9F |
Refried Beans (Hot Holding Display Unit) (Hot Holding) | 137.2F |
Mixed Vegetables (Hot Holding Display Unit) (Hot Holding) | 139.7F |
Hot Leche (Soup Warmer) (Hot Holding) | 160.6F |
Temperatures | |
Hot Water | 118.0F |
(Refrigerator - reach-in) | 40.0F |
(Refrigerator - sandwich prep unit) | 38.0F |
Tomatoes sliced | 40.0F |
Cucumbers | 40.0F |
Salad | 38.0F |
Chicken curried | 144.0F |
Rice and Beans | 135.0F |
Rice steamed | 136.0F |
Beef Stew | 142.0F |
Temperatures | |
Hot Water | 118.0F |
(Refrigerator - reach-in) | 40.0F |
(Refrigerator - reach-in) | 38.0F |
(Refrigerator - reach-in) | 40.0F |
(Refrigerator - sandwich prep unit) | 38.0F |
Peppers | 38.0F |
Tomatoes sliced | 40.0F |
Cheese | 38.0F |
Beef | 142.0F |
Chicken curried (Steam Table) | 140.0F |
Mixed Vegetables | 136.0F |
Rice and Beans | 136.0F |
Temperatures | |
Hot Water (Handwashing Sink - kitchen) | 118.0F |
Rice (Steam Table) (Hot Holding) | 155.0F |
Beef Stew (Steam Table) (Hot Holding) | 148.0F |
Chicken Curry (Steam Table) (Hot Holding) | 149.0F |
Fish fried (Steam Table) (Hot Holding) | 145.0F |
Black Beans (Steam Table) (Hot Holding) | 188.0F |
Yellow rice (Steam Table) (Hot Holding) | 148.0F |
salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
(Reach-in Freezer) | 0.0F |
(Refrigerator - reach-in) | 38.0F |
(Refrigerator - sandwich prep unit) | 39.0F |
(Refrigerator - reach-in) | 38.3F |
Temperatures | |
Hot Water (Handwashing Sink) | 110.0F |
(Refrigerator - display) | 40.0F |
Beef raw/ground (Refrigerator - display) (Cold Holding) | 40.0F |
(Refrigerator - walk-in) | 38.0F |
Temperatures | |
Hot Water (Handwashing Sink) | 115.0F |
Cabbage (Steam Table) (Hot Holding) | 167.0F |
Rice (Steam Table) (Hot Holding) | 155.0F |
Fish (Steam Table) (Hot Holding) | 140.0F |
Chicken baked (Steam Table) (Hot Holding) | 123.0F |
Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
(Refrigerator - reach-in) | 39.0F |
(Reach-in Freezer) | -10.0F |
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Name |
---|
CHINESE AND AMERICAN SALES COMPANY |
DE- CATER- STREET (D) |
DIVINE |
DON PEPE BAKERY CARRYOUT |
DON PEPE'S CASH & CARRY |
OBENG INTERNATIONAL WHOLESALE, & RETAIL |
SAM WANG PRODUCE |
SUN OIL & RICE CAKE |
Restaurant representatives - add corrected or new information about DON PEPE BAKERY CARRYOUT, 300 MORSE ST NE, Washington, DC »