DREW ELEMENTARY SCHOOL, 5600 EADS ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Mar 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 20, 2013 | Routine | 2 | 5 | Details / Comments |
| No violation noted during this evaluation. | Mar 19, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 01, 2012 | Routine | 2 | 0 | Details / Comments |
Mar 15, 2013 (Follow-up)
Comments:5 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 2/20/2013:
25 DCMR 200.3
5 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 2/20/2013:
25 DCMR 2602.1
45 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 2/20/2013:
25 DCMR 1410.1
25 DCMR 1601.4(b)(3)
25 DCMR 2402.1
25 DCMR 4300.1
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Freezer - walk-in) | 1.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (2-compartment sink) | 118.0F |
Feb 20, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Deborah L. Lyles: ServSafe Certificate Number 9164250; Exam Date 6/1/2012. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage in the toilet room. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cabinets in the kitchen and the wooden storage shelves have peeling paint and the wood beneath the paint is exposed. The shelves inside the kitchen cabinets are warped and need to be coated or sealed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer for use in the 2-compartment sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Two (2) of the handwashing sinks in the toilet rooms have separate hot and cold water faucets and the third handwashing sink is spring loaded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the 2-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with DC Central Kitchen
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Freezer - walk-in) | 2.0F |
| (Mobile Refrigerator) | 41.0F |
| 1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (2-compartment sink) | 123.0F |
| (Refrigerator - walk-in) | 42.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Skim Milk (Refrigerator - walk-in) (Cold Holding) | 42.0F |
Mar 19, 2012 (Follow-up)
Comments:CFPM: SHERRY L. THURSTON #41267 EXP 08/10/2012. EXTERMINATER DID SERVED 2 TIME AFTER 03/01/2012 INSPECTION. NOTICE ABATED FROM INSPECTION OF 03/01/2012. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | 7.0F |
| Chicken baked | 140.0F |
| Fruit - cut or sliced | 42.0F |
Mar 01, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
AS MICE ACTIVITY PRESENTS ALL FOOD CONTACT SURFACES SHOULD BE CLEANED AND SANITIZED. - Insects, rodents, & animals not present
MICE DROPPING SEEN UNDER 3-COMPARTMENT SINK.
CFPM: SHERRY L THURSTON #41267 EXP 08/10/2012. PROVIDE EXTERMINATER SERVICE TO CONTROL MICE ACTIVITY. IF YOU HAVE ANY QUESTIONS PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5020.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Oven) | 150.0F |
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