THE BREADLINE, 1751 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 12, 2014 | Routine | 2 | 2 | Details / Comments |
|
Mar 26, 2014 | Routine | 2 | 0 | Details / Comments |
|
Dec 16, 2013 | Routine | 2 | 2 | Details / Comments |
|
Jun 10, 2013 | Routine | 1 | 3 | Details / Comments |
|
Jan 15, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Nov 28, 2011 | Follow-up | 0 | 0 | Details / Comments |
Nov 12, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. Reach-in interior seals are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) in sandwich prep refrigerators next to ordering counter and walk-in.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Utensils are stored in sanitizer between uses. Utensils removed. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden top table in dish area is unsmooth. (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 Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing sink - coffee station) | 122.0F |
| (Refrigerator - beverage) (Cold Holding) | 41.0F |
| Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Mozzarella Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Tomato Basil Soup (Soup Warmer) (Hot Holding) | 140.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Sausage (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Onions cooked (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Turkey (Pan) (Preparation) | 158.0F |
| Sausage (Bain-marie) (Hot Holding) | 180.0F |
| Hummus (Refrigerator) (Cold Holding) | 41.0F |
| Sauce (Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Warewashing Machine - Sanitizing Cycle) | 120.0F |
Mar 26, 2014 (Routine)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST STORED IN A SEALED TIGHT CONTAINER IN ORDER TO BE PROTECTED FROM CONTAMINATION. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
ICE SCOOP EAS NOT STORED PROPERLY AT VISIT. ICE SCOOP MUST BE STORED IN THE ICE BUCKET AT ALL TIMES WHEN NOT IN USE. THE TOP OF THE ICE MACHINE IS NOT A SANITARY SURFACE. (Corrected On Site)
ALL ITEMS WERE CORRECTED ON SITE.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 106.2F |
| Tomato Basil Soup (Soup Warmer) (Hot Holding) | 144.8F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 155.9F |
| Lamb (Steam Table) (Hot Holding) | 155.2F |
| Sausage (Steam Table) (Hot Holding) | 155.8F |
| (Refrigerator - walk-in) (Cold Holding) | 41.9F |
| (Freezer) (Cold Holding) | 4.3F |
| (Salad Display Unit) (Cold Holding) | 40.1F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 40.1F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.3F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.6F |
| Salad Garden (Salad Display Unit) (Cold Holding) | 36.2F |
Dec 16, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECTED ON SITE) (Corrected On Site) - Insects, rodents, & animals not present
Penetrations to ceiling tiled surface. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards have markings and discolorations on the surface.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Wall cover panel is not secure to the wall surface. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS WITHIN 5-DAYS.
CORRECT 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 - Service Line) | 122.6F |
| Hot Water (Prep sink) | 128.6F |
| Chicken Chop (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| (Reach-in Refrigerator) | 28.0F |
| Salad Garden (Reach-in Refrigerator) (Cold Holding) | 44.4F |
| Salami (Reach-in Refrigerator) (Cold Holding) | 41.1F |
| Cole slaw (Reach-in Refrigerator) (Cold Holding) | 41.3F |
| Spinach (Reach-in Refrigerator) (Cold Holding) | 49.6F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| (Reach-in Refrigerator) | 28.0F |
| Mayonnaise (Reach-in Refrigerator) (Cold Holding) | 47.6F |
| Tomato Sauce (Steam Table) (Hot Holding) | 174.2F |
| Sausage (Steam Table) (Hot Holding) | 186.8F |
| (Reach-in Refrigerator) | 38.6F |
| Chard (Reach-in Refrigerator) (Cold Holding) | 35.6F |
| (Refrigerator - drawer) | 39.0F |
| Chicken (Grill) (Hot Holding) | 180.0F |
| Hot Water (Handwashing Sink) | 122.2F |
| (Display Refrigerator) | 40.1F |
| (Reach-in Refrigerator) | 23.9F |
| (Reach-in Refrigerator) | 35.8F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 6.0F |
Jun 10, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - In-use utensils: properly stored
Sanitary holder not provided for ice scoop. (Corrected On Site)
Certified Food Manager Nathaniel Conly FS#51554 expire 4-1-15.
VIOLATIONS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUEPRVISOR ON (202)442-9037.
| Temperatures | |
| Chicken curried | 40.0F |
| Lentils | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Hummus | 40.0F |
| Tomato Sauce | 152.0F |
| Sausage | 166.0F |
| (Refrigerator - drawer) | 39.0F |
| Salmon | 40.0F |
| (Refrigerator) | 38.0F |
| (Salad Display Unit) | 39.0F |
| Tuna Salad | 61.0F |
| Hot Water | 125.0F |
| (Refrigerator - walk-in) | 40.0F |
Jan 15, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Two(2)compartment sink used for other purposes, behind front serving area. (Corrected On Site) - Food separated and protected
Large amounts of food not covered or wrapped in side refrigerator. (Corrected On Site) - Food separated and protected
Bread on display shelvings must be protected from contamination, also remove breade from top shelf. (Corrected On Site)
Temperatures Pasta mayo 38 degrees, peanut soup 195 degrees and lamb sauage 40 degrees.
Certified Food Manager Nathaniel Conly FS#51554 expire 4-11-15.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Egg Salad | 34.0F |
| Tuna Salad | 37.0F |
| Hot Water | 118.0F |
| Tomatoes sliced | 38.0F |
| Mozzarella Cheese | 39.0F |
| Vegetable Soup | 175.0F |
| Pastrami | 40.0F |
| Salmon | 41.0F |
| Hummus | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 0.0F |
Nov 28, 2011 (Follow-up)
Comments:CFPM-ASSAN,FS-44049, EXPIRATION DATE-05/26/2013
5 AND 45 DAY VIOLATIONS CORRECTED, NO NEED FOR FURTHER ACTION.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
8). 3207.1-SERVICE LINE HANDSINK REPAIRED.
8). 2406.1-HANDWASHING SINK INSTALLED IN THE COFFE/ESPRESSO STATION.
14). 1900.1-FOOD CONTACT SURFACES CLEANED; SUCH AS THE ICE MACHINE, AND HOBART MIXERS.
20). 1005.1-COLD FOOD TEMPERATURES FOUND WITHIN NORMAL RANGE DURING THE INSPECTION.
31). 1004.2-COOLING METHODS AND TEMPERATURES FOUND WITHIN THE NORMAL RANGE DURING THE INSPECTION.
31). 1800.1-REFRIGERATION UNITS SERVICED AND TEMPERATURES WITHIN NORMAL RANGE.
37). 820.1-OBSERVED FOOD ITEMS SUCH AS LOAVES OF BREAD PROPERLY PROTECTED FROM CONTAMINATION.
45). 1502.1-CUTTING BOARDS REPLACED THROUGHOUT.
54). 3203.1-HOOD UNIT CLEANED OF GREASE BUILD-UP PRESENT.
COOLING
FOOD ITEMS PREPARED 11/28/2011, MORNING HOURS
CURRY CHICKEN SALAD-42F, 44.3F
POTATO SALAD-48F
BEAN SALAD-38.3F
SALAD DISPLAY UNIT-39F
CURRY CHICKEN SALAD-40.4F
ORZO SALAD-37.8F
BEAN SALAD-38F
| Temperatures | |
| Salmon (Grill) (Cooking) | 148.0F |
| Hot Water (Handwashing Sink - Service Line) | 123.0F |
| Meatloaf (Grill) (Reheating) | 164.0F |
| (Refrigerator - drawer) | 40.1F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) | 32.1F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.5F |
| (Refrigerator - sandwich prep unit) | 41.2F |
| (Refrigerator - walk-in) | 36.1F |
| (Freezer - walk-in) | -0.2F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Potato salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.2F |
| Chicken Strips (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Holding Oven) | 140.0F |
| Sweet Potatoes (Holding Oven) (Hot Holding) | 148.2F |
| Turkey (Holding Oven) (Hot Holding) | 147.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Prep sink) | 122.1F |
| Hot Water (Handwashing Sink - Dishwash area) | 130.0F |
| Hot Water (Handwashing sink - coffee station) | 126.0F |
| Sausage (Steam Table) (Hot Holding) | 189.0F |
| Pork (Steam Table) (Hot Holding) | 178.9F |
| (Salad Display Unit) | 39.0F |
| Chicken Kabob (Refrigerator - reach-in) | 41.6F |
| (Refrigerator - display) | 40.5F |
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