THOMAS ELEMENTARY SCHOOL, 650 ANACOSTIA AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 03, 2014 | Routine | 0 | 2 | Details / Comments |
|
Mar 11, 2014 | Routine | 3 | 2 | Details / Comments |
|
Oct 04, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Mar 04, 2013 | Routine | 0 | 0 | Details / Comments |
|
Oct 15, 2012 | Routine | 1 | 3 | Details / Comments |
Nov 03, 2014 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips provided to measure the concentration of quaternary ammonium sanitizing solution. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulb) in the reach-in refrigerator across from the 2-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy for the prevention of foodborne illness is on file with DC Central Kitchen.
The refrigerator and freezer temperature logs are posted and up-to-date.
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 room) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Walk-in Refrigerator) | 40.0F |
| Turkey (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Grape Juice (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| (Walk-in Freezer) | 6.0F |
| Sausage (Oven) (Hot Holding) | 207.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Wash Solution (3-compartment sink) | 110.0F |
| (Reach-in Refrigerator) | 34.8F |
| (Reach-in Refrigerator) | 39.0F |
| Fish (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Greens (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Potatoes (Hot Holding Cabinet) (Hot Holding) | 145.0F |
Mar 11, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHINF SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
NO AIR GAP BENEATH THE SPRAY HOSE ATTACHED TO THE 3COMPARTMENTS SINK(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The SCHOOL has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Most recent pest control service date: 2/28/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Chicken (Steam Table) (Hot Holding) | 151.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 141.0F |
| Fish (Steam Table) (Hot Holding) | 145.0F |
| Corn (Steam Table) (Hot Holding) | 144.0F |
| Milk (Refrigerator - open display) (Cold Holding) | 40.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 39.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Oct 04, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Greens are held at an improper temperature in the reach-in refrigerator. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the walk-in refrigerator is above 41 degrees Fahrenheit and food items in the unit are held at temperatures above 41 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose attached to the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulb) in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with DC Central Kitchen.
CORRECT ITEM 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 (3-compartment sink) | 117.4F |
| Hot Water (2-compartment sink) | 114.0F |
| (Reach-in Refrigerator) | 44.0F |
| Hot Water (Handwashing Sink - toilet room) | 121.3F |
| Hot Water (Handwashing Sink - kitchen) | 121.8F |
| Mozzarella Cheese (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Greens (Reach-in Refrigerator) (Cold Holding) | 51.2F |
| Fish - Tilapia (Reach-in Refrigerator) (Cold Holding) | 37.4F |
| (Reach-in Refrigerator) | 36.0F |
| (Walk-in Refrigerator) | 46.0F |
| Apple Juice (Walk-in Refrigerator) (Cold Holding) | 45.7F |
| Southwest Chicken Strip (Oven) (Cooking) | 176.2F |
| Southwest Chicken Strip (Oven) (Cooking) | 119.3F |
| (Walk-in Refrigerator) | 40.0F |
| Skim Milk (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Mar 04, 2013 (Routine)
Comments:IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (2-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.5F |
| (Refrigerator - walk-in) | 39.0F |
| Hot Dog (Refrigerator) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 42.0F |
| Fish (Refrigerator) (Cold Holding) | 40.0F |
Oct 15, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Meatloaf in the reach-in refrigerator is held at improper temperatures.. (Corrected On Site) - Insects, rodents, & animals not present
There is a gap between the rear inner doors; the outer door is open. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips for quaternary ammonium provided. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS.
The employee health policy for the prevention of foodborne illness is on file with DC Central Kitchen.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (2-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - reach-in) | 49.0F |
| Peas (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Meatloaf (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Meatloaf (Refrigerator - reach-in) (Cold Holding) | 54.0F |
| (Refrigerator - walk-in) | 36.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Grape Juice (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Chicken Breast (Holding Oven) (Hot Holding) | 144.0F |
| Chicken Breast (Holding Oven) (Hot Holding) | 165.0F |
| Rice (Oven) (Cooking) | 195.0F |
| Chicken Breast (Steam Table) (Hot Holding) | 169.0F |
| Carrots (Steam Table) (Hot Holding) | 161.0F |
| Kale (Steam Table) (Hot Holding) | 162.0F |
| (Refrigerator - walk-in) | 40.0F |
| Cantaloupes (Refrigerator - walk-in) (Cooling) | 56.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
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