JUICE JOINT CAFE, 1025 VERMONT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 04, 2014 | Routine | 0 | 4 | Details / Comments |
|
Feb 03, 2014 | Routine | 4 | 3 | Details / Comments |
|
Mar 11, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Jan 30, 2013 | Routine | 2 | 1 | Details / Comments |
|
Mar 26, 2012 | Preoperational | 2 | 0 | Details / Comments |
Nov 04, 2014 (Routine)
Violations:
- Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Some working containers in 2nd dry storage area and brownies on countertop. Manager labeled all food in presence of inspector. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Vegetables in sandwich prep refrigerator did not have a cover. Employee placed lid on containers. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are worn down from cutting vegetables (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/female) | 126.4F |
| Hot Water (Handwashing Sink - produce section) | 152.4F |
| (Walk-in Refrigerator) | 37.0F |
| Sliced Pineapples (Walk-in Refrigerator) (Cold Holding) | 39.3F |
| Cream Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.8F |
| (Refrigerator - sandwich prep unit) | 36.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 131.0F |
| Hot Water (3-compartment sink) | 136.8F |
| Hot Water (Handwashing Sink - Dishwash area) | 132.9F |
| Tofu (Ice) (Holding) | 45.0F |
| Chili (Stove) (Hot Holding) | 160.1F |
| Hot Water (Handwashing Sink - kitchen) | 124.4F |
| Hot Water (Handwashing sink - deli section) | 135.7F |
| Red Peppers Roasted (Refrigerator - sandwich prep unit) (Cold Holding) | 38.6F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
| Hot Water (Handwashing Sink - Bar) | 109.1F |
Feb 03, 2014 (Routine)
Violations:
- Hands clean and properly washed
Employees observed frequently touching face and proceeding to food service and not washing the exposed portions of their arms. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Chlorine sanitizer does indicate 50 ppm inside the dish washing machine. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Squeeze bottles are not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Hot & cold water available; adequate pressure
Hot running water through out does not reach the minimum required temperature of 110 degrees Fahrenheit to all faucet fixtures in the kitchen. Note: The hot running water was restored during the inspection to 110 degrees minimum. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
CORRECT ITEMS STATED WITHIN 45 DAYS
| Temperatures | |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 52.0F |
| Romaine Lettuce (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Salmon (Countertop) (Holding) | 92.0F |
| Tuna Salad (Countertop) (Holding) | 52.0F |
| Chicken Chop (Countertop) (Holding) | 72.0F |
| Tofu (Ice) (Cold Holding) | 44.0F |
| Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 174.0F |
| Black Beans (Steam Table) (Hot Holding) | 174.0F |
| Beans (Soup Warmer) (Hot Holding) | 145.0F |
| Rice (Steam Table) (Hot Holding) | 195.0F |
| (Refrigerator - drawer) | 40.0F |
| Salmon (Grill) (Cooking) | 157.0F |
| Chicken Chop (Grill) (Cooking) | 170.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Refrigerator) | 42.0F |
| Hot Water (Handwashing Sink) | 73.0F |
| Hot Water (Handwashing Sink - kitchen) | 91.0F |
| Hot Water (Handwashing Sink - kitchen) | 92.0F |
| Hot Dog (3-compartment sink) | 96.0F |
| (Refrigerator - walk-in) | 40.0F |
Mar 11, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 2/24/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
Jan 30, 2013 (Routine)
Violations:
- 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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Food properly labeled; original container
Common names not provided on working containers and bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager James Holland FS#50589 expire 2-28-15.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 114.0F |
| Rice and Beans | 141.0F |
| Lentil Soup | 158.0F |
| Curry Sauce | 145.0F |
| Rice | 147.0F |
| Black Beans | 157.0F |
| Chicken | 145.0F |
| Tomatoes sliced | 40.0F |
| Chicken | 40.0F |
| Cheese | 40.0F |
| Salmon | 40.0F |
| Hamburger patty | 41.0F |
| Fish - Catfish | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Salad Prep Unit) | 38.0F |
Mar 26, 2012 (Preoperational)
Violations:
- Management awareness; policy present
No Employee’s health policy for Food borne Illness 2 The establishment did not provide proof of an employee health policy for food-borne illness. I provided the person in charge with a copy of the DC Food Code Employee Medical referral, interview, and reporting agreement forms. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates or contents. (Corrected On Site)
NO OBJECTIONS TO BUSINESS LICENSE ISSUANCE
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
CFPM James M. Holland FS-50589 Exp. 02/29/2015
Consumer advisory notice printed on the menu
Most recent pest control service date: 03/26/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -5.0F |
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