LIBRARY OF CONGRESS - I.L. CREATIONS CATERER, 101 INDEPENDENCE AVE SE, 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. | Dec 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 13, 2013 | Routine | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jul 24, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 12, 2013 | Routine | 6 | 12 | Details / Comments |
Dec 20, 2013 (Follow-up)
Comments:NOTE: ICE MACHING IS TO BE REMOVED FROM THE FACILITY. NSF APPROVED NEW CHOPPING BOARDS PROVIDED.
5-DAY AND 45-DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 12/13/2013.
Dec 13, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution in the 3-compartment sink was measured at 0 PPM. No sanitizer is pumping out of the automatic dispenser installed at the sink . (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Rust observed on ice machine drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item such as chicken tender held at improper temperature in service line. (Corrected On Site) - Proper cold holding temperatures
Cold food items such as beans held at improper temperature. (Corrected On Site) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service line area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in service line area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 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 (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Hot Water (Handwashing sink - coffee station) | 115.0F |
| Hot Water (3-compartment sink) | 145.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | -7.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 139.0F |
| Turkey (Oven) (Cooking) | 186.0F |
| (Refrigerator - reach-in) (Cold Holding) | 29.0F |
| (Refrigerator - under counter) (Cold Holding) | 27.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Refrigerator - open display) (Cold Holding) | 40.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 162.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 152.0F |
| Vegetables - cut (Hot Holding Cabinet) (Hot Holding) | 152.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 161.0F |
| Noodles (Hot Holding Display Unit) (Hot Holding) | 161.0F |
| Fish (Hot Holding Display Unit) (Hot Holding) | 146.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 105.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 148.0F |
| Beans (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tuna Salad (Refrigerator - open display) (Cold Holding) | 42.0F |
| (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| (Refrigerator - sushi display) (Cold Holding) | 34.0F |
| (Freezer) (Cold Holding) | 0.0F |
Jul 24, 2013 (Follow-up)
Comments:CFPM: FREDERICK ATUKORALA 56688 EXP 08/17/2015. NOTICE ABATED FROM INSPECTION OF 07/12/2013. UNFINISHED 45 DAY ITEMS( MISSING CEILING TILE AND DATA PLATE) PENDING.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - under counter) | 32.0F |
| (Freezer - walk-in) | -7.0F |
| (Freezer - walk-in) | -10.0F |
| Rice steamed | 138.0F |
| Chicken | 140.0F |
| Mixed Vegetables | 138.0F |
| Fish fried | 132.0F |
| Fruit - cut or sliced | 44.0F |
| Onions raw | 42.0F |
| Tomatoes sliced | 42.0F |
| Soup | 150.0F |
Jul 12, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Correct response to questions
No Certified Food Protection Manager is on duty. Scott Goldman: ServSafe Certificate Number 7231148; Exam Date 7/29/2010. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the sushi bar's handwashing sink and the handwashing sink across from the conveyor dishwash machine. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
In the Montpelier cafeteria kitchen, there is no sanitizer in the 3-compartment sink's sanitizing compartment. The items washed and sanitized in the dishwash machines and 3-compartment sink are not being sanitized due to inadequate final rinse temperatures of the dishwash machines. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution in the 3-compartment sink was measured at 0 ppm. No sanitizer is pumping out of the automatic dispenser installed at the sink so the sanitizer is added manually to the sink compartment. (Corrected On Site) - Proper hot holding temperatures
Various food items in the holding oven and the steam table are held at improper temperatures. Items were placed in the oven and reheated. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the reach-in freezer at the grill, dairy walk-in refrigerator, and meat walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There is an unlabeled plastic squeeze bottle of some type of oil on the table in the Montpelier cafeteria kitchen. (Corrected On Site) - Insects, rodents, & animals not present
There is an opening in the ceiling due to a missing tile in the Montpelier cafeteria kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
In the Montpelier cafeteria, the employee working at the griddle is wearing a watch on his wrist and another employee is wearing bracelets and a watch on her wrists (Corrected On Site) - Single-use/single-service articles: properly stored & used
Cases of disposable cups and other disposable containers are stored on the paper room floor. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
There is no data plate installed on the conveyor dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machines' final rinse cycle did not reach a minimum temperature of 180 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The conveyor dishwash machine's wash cycle did not reach a minimum temperature of 150 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The wash cycle temperatures of both dishwash machines were out of compliance and rinse cycle temperature of the converyor dishwash machine was out of compliance. The stationary rack dishwash machine's final rinse cycle pressure is not in compliance. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The final rinse cycle pressure of the stationary rack dishwash machine was measured at 0 p.s.i. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is a heavy accumulation of lime on the interior of the stationary rack dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose at the garbage disposal unit in the Montpelier cafeteria kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 12 p.s.i.; 23 p.s.i.; and 0 p.s.i.
Recent pest control service dates: 6/28/2013, 6/17/2013, 5/24/2013, 5/16/2013, 4/16/2013, and 4/12/2013.
The establishment's employee health policy for the prevention of foodborne illness was available for review electronically and is in compliance.
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 | |
| Hot Water (Handwashing Sink - Dishwash area) | 137.1F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 140.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 170.0F |
| (Refrigerator - display) | 40.0F |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 40.7F |
| Chicken salad (Refrigerator - display) (Cold Holding) | 34.8F |
| Tuna Salad (Refrigerator - display) (Cold Holding) | 36.4F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 150.0F |
| Hot Water (3-compartment sink) | 139.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -3.0F |
| (Refrigerator - walk-in) | 34.0F |
| Fish - Tilapia (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 58.4F |
| Beef (Refrigerator - walk-in) (Cooling) | 62.0F |
| Spinach (Refrigerator - walk-in) (Cold Holding) | 31.9F |
| Lettuce romaine (Refrigerator - walk-in) (Cold Holding) | 32.1F |
| Beef Roast (Refrigerator - walk-in) (Cold Holding) | 39.2F |
| Whole Turkey (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Egg Salad (Refrigerator - walk-in) (Cooling) | 57.3F |
| (Refrigerator - walk-in produce) | 42.0F |
| (Refrigerator - walk-in) | 34.1F |
| (Freezer - walk-in) | -11.0F |
| Hot Water (Handwashing Sink - kitchen) | 132.9F |
| Mashed potatoes (Kettle) (Hot Holding) | 148.8F |
| Greens (Kettle) (Hot Holding) | 186.0F |
| Chili Mac (Holding Oven) (Hot Holding) | 136.0F |
| Fish - Tilapia (Holding Oven) (Hot Holding) | 128.4F |
| Rice (Holding Oven) (Hot Holding) | 152.0F |
| Pizza (Holding Oven) (Hot Holding) | 139.4F |
| Jambalaya (Holding Oven) (Hot Holding) | 148.7F |
| Fish (Holding Oven) (Hot Holding) | 126.0F |
| Macaroni and cheese (Holding Oven) (Hot Holding) | 139.1F |
| Fish - Tilapia (Deep Fryer) (Cooking) | 228.0F |
| (Refrigerator - reach-in) | 29.0F |
| (Reach-in Freezer) | 4.0F |
| (Refrigerator - under counter) | 45.0F |
| (Refrigerator - under counter) | 42.0F |
| (Refrigerator - under counter) | 30.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 34.0F |
| Chicken baked (Steam Table) (Hot Holding) | 138.8F |
| Chicken baked (Steam Table) (Hot Holding) | 145.4F |
| Yellow Rice (Steam Table) (Hot Holding) | 153.6F |
| Fish - Tilapia (Steam Table) (Hot Holding) | 151.3F |
| Chicken and Broccoli (Steam Table) (Hot Holding) | 142.2F |
| Fried Rice (Steam Table) (Hot Holding) | 153.8F |
| Egg Salad (Salad Bar) (Cold Holding) | 41.7F |
| Watermelon (Salad Bar) (Cold Holding) | 41.7F |
| Lettuce romaine (Salad Bar) (Cold Holding) | 36.0F |
| Spinach (Salad Bar) (Cold Holding) | 35.2F |
| Chicken Tenders (Hot Holding Display Unit) (Hot Holding) | 162.0F |
| (Reach-in Freezer) | -13.0F |
| (Reach-in Freezer) | -13.0F |
| Hamburger patty (Griddle) (Cooking) | 158.1F |
| American Cheese (Ice) (Cold Holding) | 43.2F |
| Egg Salad (Ice) (Cold Holding) | 38.8F |
| Chicken salad (Ice) (Cold Holding) | 39.3F |
| Tuna Salad (Ice) (Cold Holding) | 41.4F |
| Hot Water (Handwashing Sink - toilet/male) | 100.0F |
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