DUNBAR SENIOR HIGH SCHOOL, 101 N ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 05, 2014 | Routine | 1 | 3 | Details / Comments |
|
Feb 27, 2014 | Routine | 3 | 1 | Details / Comments |
|
Aug 13, 2013 | Preoperational | 0 | 2 | Details / Comments |
Sep 05, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage in the toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the dishwash area handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The concentration of the quaternary ammonium sanitizing solution in the 3-compartment sink is not in compliance. (Corrected On Site)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 104.0F |
| Hot Water (Handwashing Sink - kitchen) | 103.0F |
| (Walk-in Freezer) | 0.0F |
| (Walk-in Refrigerator) | 35.0F |
| American Cheese (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Sliced Tomatoes (Walk-in Refrigerator) (Cooling) | 50.0F |
| Turkey Ham (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Diced Chicken (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| (Walk-in Refrigerator) | 37.0F |
| Diced Chicken (Walk-in Refrigerator) (Thawing) | 29.0F |
| Hot Water (Handwashing Sink - kitchen) | 103.0F |
| (Walk-in Refrigerator) | 34.0F |
| Hot Water (Handwashing Sink - Service Line) | 105.0F |
| (Display Refrigerator) | 30.0F |
| Buffalo Chicken Wrap (Oven) (Cooking) | 182.0F |
| (Open Display Refrigerator) | 40.0F |
| Pizza (Oven) (Cooking) | 206.0F |
| Black Beans (Steam Table) (Hot Holding) | 179.0F |
| Hot Water (Handwashing Sink - toilet room) | 100.0F |
Feb 27, 2014 (Routine)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTANIER IN ORDER TO PEVENT 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. ONE UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM THIS UNIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN SANITIZER AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
GARBADGE DISPOSAL WAS NOT FUNCTIONING PROPERLY AT VISIT. GARBADGE DISPOSAL MUST BE FUNCTIONING PROPERLY IN ORDER TO DISPOSE OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-MINNIE JACKSON FS-51753 EXP-5/7/2015
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLSHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 100.0F |
| Corn (Hot Holding Unit) (Hot Holding) | 176.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 34.1F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 41.7F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 41.4F |
| (Hot Holding Display Unit) (Hot Holding) | 189.6F |
| (Refrigerator - reach-in) (Cold Holding) | 38.7F |
| (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| (Refrigerator - walk-in) (Cold Holding) | 35.7F |
| Rice (Hot Holding Unit) (Hot Holding) | 154.6F |
| Fish - Pollock (Hot Holding Unit) (Hot Holding) | 166.2F |
| (Refrigerator - reach-in) (Cold Holding) | 45.2F |
Aug 13, 2013 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage in the toilet rooms. (Corrected On Site) - Thermometers provided & accurate
The permanently affixed LED thermometers on the under-counter refrigerators are possibly short circuiting because the full numerical display is not visible. Thermometers were placed inside the units. (Corrected On Site)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
Dishwash machine final rinse cycle pressure: 20 p.s.i.
NO OBJECTION TO ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) | 110.0F |
| (Refrigerator - walk-in) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 113.8F |
| Hot Water (3-compartment sink) | 131.6F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 155.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 170.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Freezer - walk-in) | -2.0F |
| (Refrigerator - walk-in) | 37.0F |
| Hot Water (Prep sink) | 110.0F |
| (Freezer) | 8.4F |
| (Refrigerator - walk-in) | 34.0F |
| (Refrigerator - under counter) | 33.8F |
| (Refrigerator - open display) | 37.0F |
| (Refrigerator - under counter) | 34.1F |
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