LE PAIN QUOTIDIEN, 975 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 19, 2014 | Routine | 5 | 9 | Details / Comments |
| No violation noted during this evaluation. | Feb 04, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 15, 2014 | Routine | 2 | 0 | Details / Comments |
|
Oct 09, 2013 | Routine | 1 | 2 | Details / Comments |
|
Oct 16, 2012 | Routine | 1 | 2 | Details / Comments |
|
Jun 05, 2012 | Routine | 0 | 1 | Details / Comments |
Jun 19, 2014 (Routine)
Violations:
- Food separated and protected
Uncovered breads were observed displayed on wall at front counter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) in refrigerated drawers and refrigerated counter top in kitchen were held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date markings were observed lacking on containers of prepped food items in double door refrigeration unit in kitchen and in self service display on front counter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Expired containers of milk were observed in reach-in refrigeration unit at front counter. (Corrected On Site) - Insects, rodents, & animals not present
Small flies were observed on surface and flying in establishment during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Wiping cloth buckets were observed stored on prep tables in kitchen in areas were open food items were observed. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Multi use utensil (i.e. plates, bowls, utensils, ramekins, etc) in kitchen on shelving and prep areas were not stored in manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single use items (i.e. plates, bowls and lids) on storage shelving in kitchen were not stored in manner to prevent from contamination. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use were observed worn, scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Wash temperate at warewashing machine was measured at 117 degrees per data plate minimum wash temperature is 125 degrees. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean shelving and interior bottom of reach-in refrigeration unit were observed at front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Covered receptacles were lacking for ladies sanitary napkins in restrooms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Brooms were stored on floor next to handsink in kitchen near mop sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring was observed under warewashing equipment in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any question, please call area supervisor Mrs. Coleman at 202-44-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Tuna (Refrigerator - drawer) (Cold Holding) | 50.0F |
| Tomatoes sliced (Refrigerator - drawer) (Cold Holding) | 46.0F |
| Eggs (Stove) (Cooking) | 150.0F |
| Quiche (Refrigerator - drawer) (Cold Holding) | 61.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Cantaloupes (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator - drawer) (Cold Holding) | 45.0F |
| Eggs boiled (Refrigerator - drawer) (Cold Holding) | 49.0F |
| Ham (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Soup (Soup Warmer) (Hot Holding) | 135.0F |
| (Refrigerator - under counter) (Cold Holding) | 36.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.0F |
Feb 04, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 01/15/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Prep sink) | 112.0F |
| Tomatoes chopped (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Chili (Hot Holding) | 157.0F |
| Chicken Chop (Refrigerator - drawer) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jan 15, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean cutting boards must be cleaned and or sanitized where needed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(Cheese 51F Ham 53F)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| Eggs (Cold Holding) | 41.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 126.0F |
| Chorizo Sausage (Cold Holding) | 45.6F |
| Cheese (Cold Holding) | 51.0F |
| Ham (Cold Holding) | 53.0F |
| Soup (Hot Holding) | 155.0F |
Oct 09, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand washing sink located in the kitchen blocked. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Cutting board is not in a good repair. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in lady's toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45-days
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Oatmeal (Hot Holding Unit) (Hot Holding) | 140.0F |
| (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) (Cold Holding) | 35.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) (Cold Holding) | 36.0F |
Oct 16, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink not easy accessible to at all times. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
Certified Food Manager Youssef Kittir FS#51613 expire 5-1-15.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (2020442-5928.
| Temperatures | |
| Hot Water | 115.0F |
| (Freezer - walk-in) | 34.0F |
| (Freezer) | -7.0F |
| Eggs boiled | 45.0F |
| Ham | 40.0F |
| Mushrooms | 40.0F |
| Shrimp raw | 43.0F |
| (Refrigerator - drawer) | 40.0F |
| Turkey sliced | 38.0F |
| (Refrigerator) | 38.0F |
Jun 05, 2012 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
Temperature of hot water mixed wit sanitizer should be between 70 and 100 degrees. Water temperature to high making the sanitizer ineffective (Corrected On Site)
CFH:Jean O Ndzana Prometric 02/23/2011 #000-10-6918
If you have any questions,please contact area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken Chop (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Hummus (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ricotta Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - walk-in) | 33.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - under counter) | 38.0F |
| (Refrigerator - drawer) | 39.0F |
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