ARNOLD & PORTER CAFETERIA(001), 555 13TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 23, 2013 | Routine | 4 | 3 | Details / Comments |
|
Aug 22, 2013 | Routine | 4 | 3 | Details / Comments |
|
Apr 02, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Dec 10, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 30, 2012 | Routine | 2 | 4 | Details / Comments |
|
Feb 02, 2012 | Routine | 2 | 5 | Details / Comments |
Dec 23, 2013 (Routine)
Violations:
- Food separated and protected
Salmon and chicken are unprotected from contamination. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food containers inside reach in refrigerator are not date marked. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Salad bar not capable of holding proper cold holding foods. (NOTE: More ice was provided to ensure proper cold holding temperature. (Corrected On Site) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
Certified Food Manager Stefano Frigerio FS#55419 expire 2-9-15.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -7.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator) | 40.0F |
| Tuna | 36.0F |
| Beans | 37.0F |
| Red Onions - sliced | 37.0F |
| Ham | 50.0F |
| Salmon (Cold Buffet) (Cold Holding) | 54.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 60.0F |
| Beef Stew | 134.0F |
| Potatoes | 110.0F |
| Stew | 152.0F |
| (Hot Holding) | 170.0F |
Aug 22, 2013 (Routine)
Violations:
- Food separated and protected
THE ESTABLISHMENT WAS NOT IN COMPLIANCE IN THE FOLLOWING AREAS. 1) FOOD ON DISPLAY WAS NOT COVERED AND PROTECTED BAGELS WERE EXPOSED. THEY MUST BE INDIVIDUALLY WRAPPED OR UNDER SNEEZE GUARD IN ORDER TO PREVENT CONTAMINATION. 2) SALAD BAR DOES NOT HAVE AN ADAQUATE SNEEZE TO PREVENT CONTAMINATION. 3) ALL FOOD STORED IN THE WALK-IN FREEZER MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES. 4) ALL OPENED DRY FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) CAN OPENER AND BASE CONTAINED FOOD PARTICLES AND DEBRIS. 2) SLICER CONTAINED FOOD PARTICLES UNDER THE BLADE SLICER MUST BE DISMANTLED IN ORDER TO CLEAN ALL SURFACES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT. THE OPEN DISPLAY UNIT WHERE GRAB AND GO ITEMS ARE STORED DID NOT HAVE A CONSISTENT TEMPERATURE THROUGH OUT THE UNIT. IT WAS 41.7 DEGREES IN ONE AREA AND 50.0 DEGREES IN ANOTHER AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN SANITIZER AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE FAILED THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE ALL ITEMS UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-VALENTINA KEYZMAN FS-56146 EXP 2/09/2015
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Open Display Refrigerator) (Cold Holding) | 41.7F |
| (Refrigerator - open display) (Cold Holding) | 50.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.8F |
| (Freezer - walk-in) (Cold Holding) | -23.4F |
| (Refrigerator - reach-in) (Cold Holding) | 36.6F |
| (Reach-in Freezer) (Cold Holding) | 7.7F |
| Chicken (Salad Bar) (Cold Holding) | 48.9F |
| Eggs (Salad Bar) (Cold Holding) | 56.8F |
| Tuna (Salad Bar) (Cold Holding) | 60.0F |
| (Freezer - ice cream) (Cold Holding) | -2.4F |
| Greens (Steam Table) (Hot Holding) | 131.0F |
| Fish - Cod (Steam Table) (Hot Holding) | 123.0F |
| Bacon (Steam Cooking Boiler) (Holding) | 141.9F |
| (Warmer) (Hot Holding) | 175.1F |
| Chicken (Rack) (Hot Holding) | 94.4F |
| Minestrone (Soup Warmer) (Hot Holding) | 154.7F |
| Potato Leek Soup (Soup Warmer) (Hot Holding) | 171.6F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Steak & Cheese (Grill) (Hot Holding) | 193.0F |
Apr 02, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean inside interior of ice machine and delime dishmahine.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Eggs (Hot Holding) | 140.0F |
| (Handwashing Sink) | 115.0F |
| (Reach-in Freezer) (Cold Holding) | 5.0F |
| Chicken (Hot Holding) | 140.0F |
| Bacon (Hot Holding) | 156.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
Dec 10, 2012 (Follow-up)
Comments:FOOD MANAGER: STEFANO FRIGERIO WITH SERVSAFE CERTIFICATE OF 02/09/2012. CONTACT THE OFFICE (202-535-2180) TO BE AUTHORIZED BY DC GOVERNMENT. NOTICE ABATED FROM INSPECTION OF 11/30/2012.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - deli display) | 36.0F |
| Vegetables - cut | 40.0F |
| Tomatoes sliced | 40.0F |
Nov 30, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO SOAP OR TOWELS AT THE HANDSINKS/ HANDSINK BLOCKED INSIDE OF THE DISHMACHINE/No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CAN OPENER CONTIANS DRIED FOOD PARTICLES/Unclean food-contact surfaces (Corrected On Site) - Proper cold holding temperatures
SALADS ON THE DELI LINE AND ON THE SALAD BAR ABOVE 41 DEGREES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
NO SNEEZE GUARD FOR PIZZA'S OR VEGETABLE PLATE AT THE SALAD BAR (Corrected On Site) - Contamination prevented during food preparation, storage, & display
FOOD STORED ON THE FLOOR INSIDE OF THE FREEZER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS UNDERNEATH COOKIN UNITS CONTIAN DEBRIS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:STEFANO FRIGERIO SERVSAFE 02/09/2017
CORRECT STATED ITEMS WITHIN 5DAYS
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS.JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 48.3F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 50.1F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 70.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 46.6F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.5F |
| Chicken baked (Steam Table) (Hot Holding) | 156.0F |
| Salmon (Steam Table) (Hot Holding) | 155.0F |
| Greens (Steam Table) (Hot Holding) | 146.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 188.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 48.0F |
| Chicken salad (Salad Bar) (Cold Holding) | 49.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 40.3F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
Feb 02, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Interior of dishwasher has old soil and residue. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Improper cooling process. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Pipe under hand sink leaks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Jay Cox FS#43332 expire 1-21-13.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON 442-5928.
| Temperatures | |
| Tuna Salad | 57.0F |
| Potato salad | 158.0F |
| Chicken | 154.0F |
| Fish baked | 117.0F |
| Lasagna | 160.0F |
| (Hot Holding Display Unit) | 180.0F |
| Meatballs | 133.0F |
| Egg Salad | 44.0F |
| (Refrigerator) | 39.0F |
| Chicken salad | 41.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | 0.0F |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
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