AN UNCOMMON CAFE @PSB, 2 MASSACHUSETTS AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | May 28, 2014 | Restoration | 0 | 0 | Details / Comments |
|
May 27, 2014 | Follow-up | 3 | 1 | Details / Comments |
|
May 23, 2014 | Routine | 8 | 8 | Details / Comments |
|
Oct 29, 2013 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 05, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 31, 2013 | Routine | 5 | 0 | Details / Comments |
|
Dec 17, 2012 | Routine | 1 | 0 | Details / Comments |
|
Dec 01, 2011 | Follow-up | 1 | 0 | Details / Comments |
May 28, 2014 (Restoration)
Comments:LICENSE RESTORED
ESTABLISHMENT MUST CONTINUE A RIGEROUS PEST CONTROL PLAN AND DEVELOP A CLEANING SCHEDULE TO ENSURE REDUCTION OF HARBORAGE AREAS
DC CFPM: MICHAEL H ROSENBLATT FS-58891 08/07/2015
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
May 27, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on interior of ice machines in kitchen and in dry storage room. Unclean shelving was observed where rodent feces were present in dry storage room and clean equipment shelving in kitchen. - Insects, rodents, & animals not present
Rodent feces were observed on clean equipment shelving in kitchen, shelving in dry storage room, soda syrup shelving, underside of table where coffee units are stored and on flooring in dry storage rooms. Small flies were observed in various locations throughout. - Physical facilities: installed, maintained, & clean
Unclean flooring was observed in dry storage rooms.
SUMMARY SUSPENSION (In order to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH)
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
Michael H. Rosenblatt
FS-58891
08/07/15
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Freezer - walk-in) (Cold Holding) | -1.0F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.0F |
May 23, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Manager said that he has a certification, but not present with him at time of inspection. - 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. - Adequate handwashing sinks properly supplied and accessible
Food debris was observed in handsink in kitchen and grill prep area. - Adequate handwashing sinks properly supplied and accessible
Trash cans are lacking for use at handsinks in various locations. - Food separated and protected
Raw animal and seafood products were observed improperly stored (intermingling) in walk-in refrigeration unit in kitchen. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on interior of ice machine in kitchen and inside of ice chute on soda fountain. - Proper hot holding temperatures
Hot food item(s) in hot holding unit in kitchen were at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Insects, rodents, & animals not present
Rodent feces were observed on flooring in equipment storage room, dry food storage room, kitchen under prep table, on shelving where beverage soda syrup boxes are stored and in managers office located in kitchen. Small flies were observed in various locations throughout. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum and plastic was observed lining ingredient storage rack along cooking line in kitchen. - Warewashing facilities: installed, maintained, & used; test strips
Wash solution at 3 compartment sink was measured at 96 degrees. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean soda syrup storage shelving where rodent feces were observed and inside of cabinet where coffee is stored under salad bar. - Plumbing installed; proper backflow devices
Pipe under 3 compartment sink was observed leaking on to floor below. - Toilet facilities: properly constructed, supplied, & cleaned
Receptacle for sanitary napkins is lacking in ladies toilet room in kitchen. - Physical facilities: installed, maintained, & clean
Unclean flooring was observed in kitchen areas and unclean floor drain in soda syrup storage area. - Adequate ventilation & lighting; designated areas used
Light bulb in rear of walk-in freezer was not properly functioning.
SUMMARY SUSPENSION (In order to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH)
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Turkey (Holding Cabinet) (Hot Holding) | 146.0F |
| Mashed potatoes (Holding Cabinet) (Hot Holding) | 129.0F |
| Fried Rice (Hot Holding Cabinet) (Hot Holding) | 123.0F |
| Turkey (Steam Table) (Hot Holding) | 141.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 145.0F |
| Beef Stir Fry (Steam Table) (Hot Holding) | 143.0F |
| Soup (Soup Warmer) (Hot Holding) | 179.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 41.0F |
| Salad (Salad Bar) (Cold Holding) | 48.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator - under counter) (Cold Holding) | 35.0F |
| Cole slaw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken raw (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (3-compartment sink) | 110.0F |
Oct 29, 2013 (Routine)
Violations:
- Food properly labeled; original container
Unlabeled squeeze bottle observed in reach-in-refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Ice build in walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 117.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Freezer - walk-in) (Cold Holding) | -3.6F |
| (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 147.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 138.0F |
| Noodles (Hot Holding Display Unit) (Hot Holding) | 140.0F |
| Beans (Hot Holding Display Unit) (Hot Holding) | 150.0F |
| Beef (Hot Holding Display Unit) (Hot Holding) | 164.0F |
| Chicken salad (Refrigerator - display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
Jun 05, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| Shrimp raw (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| (Refrigerator - reach-in) (Cold Holding) | 35.7F |
| (Refrigerator - reach-in) (Cold Holding) | 22.1F |
May 31, 2013 (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) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Continue to increase pest control measures for dead insects located under beverage service machine under front service line. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Continue to clean under hood to remove heavy grease build up and clean cutting boards.
CORRECT ALL ITEMS WITHIN 5-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Chicken (Cold Holding) | 120.0F |
| (Cold Holding) | 37.0F |
| (Hot Holding) | 180.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tuna (Cold Holding) | 40.0F |
| Broccoli (Cold Holding) | 40.0F |
| Cucumbers (Cold Holding) | 41.0F |
| (Handwashing Sink) | 112.0F |
Dec 17, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
OLD DIRT ON CAN OPENER, FOOD DEBRIS AND STAIN ON CUTTING BOARD. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
STUFFS, TOOLS, AND A PLASTIC PACKAGED DOOD ON CUTTING BOARD. (Corrected On Site)
CFPM: WENEESLAO A RAMOS FS-46483 EXXP 02/16/2014. CORRECT ITEMS ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -10.0F |
| Cucumbers | 42.0F |
| Lettuce | 40.0F |
| Fruit - cut or sliced | 40.0F |
| Beef | 44.0F |
| Mixed Vegetables | 138.0F |
| Chicken fried | 147.0F |
| Rice steamed | 144.0F |
Dec 01, 2011 (Follow-up)
Violations:
- Proper cold holding temperatures
AS cited on 11/23/2011,cold food item(s) located on the cold food buffet held at improper temperature(s).
CFPM-L. GREGG PEOPLES, FS-49096, EXPIRATION DATE-09/22/2014
CORRECTED VIOLATIONS
300.1 EMPLOYEE HEALTH POLICY FORMS PROVIDED
1900.1 FOOD CONTACT SURFACES THROUGHOUT ESTABLISHMENT CLEANED
1003.1 PROPER COOLING OF SALMON CAKES AND PROPER COOLING METHODS OBSERVED IN THE WALK-IN REFRIGERATION UNIT, DATED 11/30/2011
1800.1 OBSERVED WALK-IN REFRIGERATION UNITS MAINTAINING PROPER TEMPERATURES DURING THE INSPECTION, 26.9F AND 41.3F
3210.1(C) FRUIT FLY ACTIVITY MINIMIZED THROUGH EXTERMINATION SERVICE, FLUSHING AND CLEANING FLOOR DRAINS
THROUGHOUT ESTABLISHMENT
824.1 TRASH CANS USED AS PREP TABLES NOT OBSERVED DURING THE INSPECTION
812.2 OBSERVED WIPING CLOTHS STORED IN SANITIZING BUCKETS
1502.1 CUTTING BOARDS RESURFACED AND REPLACED
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing sink - deli section) | 113.0F |
| (Refrigerator - walk-in) | 26.9F |
| (Refrigerator - walk-in) | 41.3F |
| Eggs (Cold Buffet) (Cold Holding) | 57.0F |
| Tuna Salad (Cold Buffet) (Cold Holding) | 55.0F |
| Bean Sprouts (Cold Buffet) (Cold Holding) | 49.0F |
| (Refrigerator - beverage) | 31.5F |
| (Refrigerator - beverage) | 32.9F |
| (Refrigerator - beverage) | 35.0F |
| (Refrigerator - beverage) | 40.6F |
| (Refrigerator - beverage) | 22.3F |
| Chicken (Grill) (Cooking) | 206.0F |
| Macaroni and cheese (Hot Buffet) (Holding) | 141.0F |
| Chicken (Hot Buffet) (Holding) | 144.0F |
| Beef (Hot Buffet) (Hot Holding) | 142.0F |
| Rice steamed (Hot Buffet) (Hot Holding) | 140.0F |
| Seafood Pasta (Hot Buffet) (Hot Holding) | 165.0F |
| Fried Rice (Hot Buffet) (Hot Holding) | 166.0F |
| Spinach (Hot Buffet) (Hot Holding) | 147.0F |
| Green Beans (Hot Buffet) (Hot Holding) | 153.0F |
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