SUNRISE CAFE, 1102 17TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 19, 2013 | Routine | 1 | 3 | Details / Comments |
|
Mar 29, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Mar 22, 2012 | Routine | 6 | 1 | Details / Comments |
Sep 19, 2013 (Routine)
Violations:
- Proper date marking & disposition
cooked bacon and rice inside of the walkin unit not dated or labeled (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean food cart that the meat slicer is stored on - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under and around equipment contian debris
CFH:Sandra Rodriquez FS:50475 01/21/2015
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Lamb (Steam Table) (Hot Holding) | 144.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 166.0F |
| Rice (Steam Table) (Hot Holding) | 148.0F |
| Chili - Beef (Steam Table) (Hot Holding) | 167.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Yogurt Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Lentil Soup (Steam Table) (Hot Holding) | 188.0F |
| Bacon (Stove) (Reheating) | 168.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.4F |
| (Refrigerator - walk-in) | 40.5F |
| (Refrigerator - sandwich prep unit) | 38.0F |
Mar 29, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in cooler are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Sandra Rodriguez FS-50475 Exp. 01/21/2015
No Consumer advisory notice printed on the menu or posted, a copy is given to the PIC.
Most recent pest control service date: 03/12/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.6°F)
| Temperatures | |
| Hot Water (2-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - beverage) | 40.0F |
| Chicken roasted (Steam Table) (Hot Holding) | 166.0F |
| Rice steamed (Refrigerator - open display) (Hot Holding) | 144.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 40.0F |
| (Freezer - ice cream) | -6.0F |
| (Reach-in Freezer) | -9.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 46.0F |
| Rice (Steam Table) (Hot Holding) | 144.0F |
Mar 22, 2012 (Routine)
Violations:
- Hands clean and properly washed
ALL HAND SINKS MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES, TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
EMPLOYEES WERE OBSERVED USING BARE HAND CONTACT WITH READY TO EAT FOOD AT VISIT. - Food in good condition, safe, unadulterated
FOOD STORED IN THE WALK IN UNIT WAS UNSAFE FOR CONSUMPTION DUE TO EXTENDED TEMPERATURE ABUSE. FOOD WAS DISCARDED. (Corrected On Site) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. (Corrected On Site) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS WERE NOT IN COMPLIANCE AT VISIT. FOOD WAS DISCARDED FROM THESE UNITS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE COLD UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED FOOD PARTICLES AND DEBRIS. CEILING TILES WERE MISSING IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-SANDRA RODRIGUEZ FS 50475 EXP-1/21/15
ALL COLD UNITS WERE ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS WERE DISGARDED.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
PROVIDED INSTRUCTION ON HOW TO OBTAIN EMPLOYEE HEALTH INFORMATION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| (Refrigerator - walk-in) (Cold Holding) | 61.8F |
| (Refrigerator - reach-in) (Cold Holding) | 55.8F |
| (Reach-in Freezer) (Cold Holding) | -1.6F |
| (Freezer - ice cream) (Cold Holding) | -4.0F |
| Chicken baked (Refrigerator - walk-in) (Cold Holding) | 64.2F |
| Tuna (Refrigerator - walk-in) (Cold Holding) | 62.9F |
| Rice (Steam Table) (Hot Holding) | 135.8F |
| bbq sauce (Steam Table) (Hot Holding) | 140.4F |
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