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. (Corrected On Site)
Adequate handwashing sinks properly supplied and accessible No paper towels at handwashing sink (Men's employee restroom). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Proper date marking & disposition Food held over 24 hours in reach in refrigerators not labeled. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cooling methods used; adequate equipment for temperature control Starting the cooling process while there. Rice in a bowl was fully covered with Saran wrap. Prep cook removed wrapping and placed rice in a protected area. (Corrected On Site)
Thermometers provided & accurate No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food properly labeled; original container Working containers not labeled properly. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Insects, rodents, & animals not present Rodent droppings and fruit fly present behind bar. (CORRECT VIOLATION WITHIN 5 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)
Nonfood-contact surfaces clean Outside of pans and inside of reach in units are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices No air gap at 3 compartment sink (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Plumbing installed; proper backflow devices Garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Mops left in mop bucket. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Grease on walls and build up on floors in kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
If you have any questions, please contact Area Supervisor Mr. Ronnie Taylor at 202-442-9037.
Temperatures
Hot Water (Handwashing Sink - Bar)
102.7F
Hot Water (Handwashing Sink - Dishwash area)
124.1F
Hot Water (3-compartment sink)
125.9F
Hot Water (Handwashing Sink - toilet/male)
105.4F
Hot Water (Handwashing Sink - toilet/female)
104.9F
(Reach-in Refrigerator)
38.0F
(Reach-in Refrigerator)
34.0F
Chicken (Reach-in Refrigerator) (Cold Holding)
36.5F
Chicken and Vegetables (Reach-in Refrigerator) (Cold Holding)
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.(issued) (Corrected On Site)
Proper hot holding temperatures Hot food item(s)white rice on the steam table held at improper temperature(s). (Corrected On Site)
Physical facilities: installed, maintained, & clean Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate ventilation & lighting; designated areas used Blown bulb (inadequate lighting) in reach-in refrigerator with glass doors in the rear.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
Correct items 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
(Refrigerator - reach-in)
34.1F
Shrimp raw (Refrigerator - reach-in) (Cold Holding)
30.6F
(Refrigerator - reach-in)
38.1F
(Refrigerator - reach-in bakery)
38.9F
Chicken (Stove) (Cooking)
188.6F
Chicken (Steam Table) (Holding)
140.9F
Gravy - Beef (Steam Table) (Hot Holding)
142.9F
Rice (Steam Table) (Holding)
109.1F
Rice (MIcrowave Oven) (Reheating)
165.0F
Feb 01, 2012 (Follow-up)
Comments:
The Business has a written employee's health policy for foodborne illness. CFPM Luz DM Lopes FS-49941 Exp. 01/03/2015 Most recent pest control service date: 1/19/2012 If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Temperatures
Hot Water (Handwashing Sink)
122.0F
Hot Water (Handwashing Sink - kitchen)
123.0F
Hot Water (Handwashing Sink - Bar)
126.0F
Hot Water (Handwashing Sink)
127.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - under counter)
43.0F
Black Beans (Steam Table) (Hot Holding)
144.0F
American Cheese (Refrigerator - open display) (Cold Holding)
41.0F
Tomatoes sliced (Refrigerator - open display) (Cold Holding)
39.0F
Mushrooms (Refrigerator - open display) (Cold Holding)
41.0F
Peppers (Refrigerator - open display) (Cold Holding)
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