Proper cold holding temperatures SOME COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site)
Proper date marking & disposition PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
Comments:
NO OBJECTIONS TO THE CATERER BUSINESS LICENSE ISSUANCE The Business has Awritten employee's health policy for food-borne illness. CFPM MICHAEL STOKES FS- 48714 EXP. 02/12/2014 Most recent pest control service date: 06/O2/2012 If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037 Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 104.9°F
Temperatures
Hot Water (Handwashing Sink)
122.0F
Hot Water (Handwashing Sink - kitchen)
126.0F
Hot Water (Handwashing Sink - Bar)
121.0F
Hot Water (Handwashing Sink - kitchen)
123.0F
(Refrigerator - reach-in)
41.0F
(Refrigerator - walk-in)
40.0F
(Refrigerator - under counter)
39.0F
(Handwashing Sink - Service Line)
41.0F
Lettuce Greenleaf (Refrigerator - open display) (Cold Holding)
44.0F
Tomatoes chopped (Refrigerator - open display) (Cold Holding)
42.0F
Peppers (Refrigerator - open display) (Cold Holding)
Restaurant representatives - add corrected or new information about ACRE 121 (N), 1400 IRVING ST NW STE 310, Washington, DC »