A BLOOMIN SANDWICH CAFE, 2141 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 19, 2014 | Routine | 3 | 7 | Details / Comments |
|
May 27, 2014 | Follow-up | 2 | 4 | Details / Comments |
|
May 19, 2014 | Routine | 6 | 8 | Details / Comments |
|
Aug 27, 2012 | Ownership change | 2 | 1 | Details / Comments |
Nov 19, 2014 (Routine)
Violations:
- Correct response to questions
DC Issued Certified Food Protection manager license ISNOT conspicuously posted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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. ( ISSUED) (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) at sandwich preparation refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in under counter refrigerator.( sandwich preparation unit) (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers in the sandwich preparation are not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Potato (in sack) put in a floor near the refrigerator at the rear side of the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(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) - Physical facilities: installed, maintained, & clean
Mop is not placed in a position for air dry( placed inside a mop sink)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment (chopping boards) stored in the establishment.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS.
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER - RACHEL PARK, FS -52348, EXP_ 07/05/2015
RECENT PEST CONTROL INVOICE DATED - 10/15/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Corned Beef (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Ham (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Pastrami (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Potatoes (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 32.0F |
| Sliced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Cheese (Refrigerator - sandwich prep unit) | 43.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 172.0F |
| Bacon (Grill) (Reheating) | 170.0F |
| Hot Water (3-compartment sink) | 143.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| (Walk-in Refrigerator) | 34.0F |
| (Walk-in Freezer) | 12.0F |
| (Under-counter Refrigerator) | 34.0F |
May 27, 2014 (Follow-up)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Uncovered employee beverage on a food prep table. (Corrected On Site) - Proper cold holding temperatures
Cold food item (eggs) held at improper temperature. Product not promptly refrigerated after receiving. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Refrigeration unit broken. (45 day notice pending) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (45 day notice pending) - Plumbing installed; proper backflow devices
Hand sink near dish has inoperable hot water handle. Owner presented parts/work order for repair. (45 day notice pending) - Physical facilities: installed, maintained, & clean
Walls and floors have improved from previous inspection but more cleaning is required. (45 day notice pending)
45-day notice pending from inspection conducted on 5/19/14: DCMR: 812.2, 2402.1, 3201.1, 1800.1.
5-day and 45-day notice abated: DCMR: 500.2, 802.1, 1005.1, 1007.1, 3210.1, 816.1, 502.1, 813.1, 1900.3.
If you have any questions please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Eggs (Ice) (Cold Holding) | 43.0F |
| Chicken (Ice) (Cold Holding) | 43.0F |
| Steak raw (Ice) (Cold Holding) | 43.0F |
| Eggs (Room) (Holding) | 59.0F |
| Hot Water (Handwashing Sink) | 110.0F |
May 19, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Uncovered employee beverages on a food prep table. (Corrected On Site) - Food separated and protected
Raw foods (chicken, eggs, beef) stored above ready to eat prepared foods. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Multiple refrigeration units are dirty inside. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No dates on prepared foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Refrigeration unit broken.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Mice droppings under cold holding sandwich prep unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on a cutting board on the mop sink. (Corrected On Site) - Personal cleanliness
Employee not wearing hair restraint while preparing food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Gloves used properly
Employee not changing gloves between tasks. (Corrected On Site) - Nonfood-contact surfaces clean
The sides of equipment are dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No hot water at the hand sink in the kitchen. Knob is inoperable. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The walls and floors under equipment are dirty. Dirty floors may contribute to violation DCMR: 3210.1c (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: Rachel Park, FS-52348, Exp 7/5/15
Last pest service 3/25/14.
Correct items stated within 5-days or 45-days.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Chicken (Pan) (Cooking) | 165.0F |
| Eggs (Room) (Receiving Food) | 54.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Eggs (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Roast Beef (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Eggs (Table) (Holding) | 60.0F |
| Chicken (Pan) (Holding) | 56.0F |
| Turkey (Hot Holding Cabinet) (Hot Holding) | 140.0F |
| Soup (Soup Warmer) (Hot Holding) | 146.0F |
| Soup (Soup Warmer) (Hot Holding) | 160.0F |
| Eggs (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F |
| Tomatoes chopped (Sandwich Prep Refrigerator) (Cold Holding) | 44.0F |
| Mayonnaise (Sandwich Prep Refrigerator) (Cold Holding) | 44.0F |
| Ham (Countertop) (Holding) | 70.0F |
Aug 27, 2012 (Ownership change)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE (Corrected On Site)
NO OBJECTIONS TO THE BUSINESS LICENSE ISSUANCE
The Business has a written employee's health policy for food-borne illness.
CFPM RACHEL PARK FS- 52348 Exp. 07/05/2015
Most recent pest control service date: 07/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 102.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 41.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 42.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
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