ATRIUM CAFE, 1201 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 24, 2014 | Routine | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jul 19, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 06, 2012 | Routine | 3 | 0 | Details / Comments |
Mar 24, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee observed eating in preparation area. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Employee observed hand-tearing lettuce post-washing without wearing gloves. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Items stored in handsink. Items removed. (Corrected On Site) - Food separated and protected
Eggs stored above ready-to-eat food. Eggs moved to another location. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution. - Physical facilities: installed, maintained, & clean
Multiple missing ceiling tiles.
CFPM: Deok Lee, FS-52955, Exp: 5/20/15
Last pest service 3/14/14.
Correct items stated within 45-days.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 109.9F |
| Chicken Noodle Soup (Stove) (Hot Holding) | 176.0F |
| Chili (Stove) (Cooking) | 120.0F |
| Eggs (Salad Prep Unit) (Cooling) | 60.0F |
| Turkey (Hot Holding Unit) (Hot Holding) | 135.0F |
| Roast Beef (Hot Holding Unit) (Hot Holding) | 135.0F |
| Clam Chowder (Stove) (Cooking) | 115.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 29.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Cream of Broccoli (Soup Warmer) (Hot Holding) | 162.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Salad (Refrigerator - open display) (Cold Holding) | 41.0F |
Jul 19, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Jul 06, 2012 (Routine)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. TWO UNITS WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE COLD UNITS MUST BE DATED AND LABELED AT ALL TIMES. ALL DRY STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-SRA LEE FS-51933 EXP-5/20/2015
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Grits (Soup Warmer) (Hot Holding) | 140.0F |
| Oatmeal (Soup Warmer) (Hot Holding) | 143.6F |
| (Refrigerator - walk-in) (Cold Holding) | 41.2F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 55.2F |
| (Refrigerator - walk-in) (Cold Holding) | 51.0F |
| (Refrigerator - open display) (Cold Holding) | 39.3F |
| Turkey (Warmer) (Hot Holding) | 143.9F |
| (Warmer) (Hot Holding) | 156.0F |
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