UNION MARKET, 1246 4TH ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 03, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Oct 21, 2014 | Routine | 6 | 11 | Details / Comments |
Nov 03, 2014 (Follow-up)
Violations:
- Management awareness; policy present
No employee health policy.
Failure to correct 5-Day notice( Further action shall be taken.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Oct 21, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Food handler/employee was observed eating and drinking in a food preparation area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Some of the meats stored inside of the freezers and the walk-in refrigerator are not wrapped or covered to prevent contamination (cross-contamination). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Meat cutting tables/electric blades observed unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Bottle of window cleaner observed above open food. (Corrected On Site) - Toxic substances properly identified, stored, used
Bottle of unlabled chemical cleaner observed in the food preparation area. (Corrected On Site) - Thermometers provided & accurate
No visible working thermometers observed inside of the reach-in and walk-in freezers/refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food employees observed working with open food while not wearing hair restraints.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knives stored between equipment against the wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Shelves inside of the walk-in refrigerator are lined with cardboard, some food is sitting on unfinished wooden pallets. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Floors inside the walk-in refrigerator observed unclean. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Doors missing/broken on the reach in freezers for consumer self-service. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light bulbs are not shielded in the food preparation areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (3-compartment sink) | 149.0F |
| Hot Water (Handwashing Sink) | 137.0F |
| Chicken (Sink) (Preparation) | 40.0F |
| Hot Water (Handwashing Sink) | 138.0F |
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