B1409559 - TONY'S BREAKFAST, 1387 H ST 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. | Oct 15, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 18, 2014 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 02, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 25, 2014 | Routine | 4 | 7 | Details / Comments |
| No violation noted during this evaluation. | Dec 27, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 20, 2013 | Complaint | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jul 25, 2013 | Preoperational | 0 | 0 | Details / Comments |
Oct 15, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 09/18/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken (Cooking) | 167.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Potatoes (Hot Holding) | 140.0F |
Sep 18, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Keep all food items covered/wrapped to prevent contamination. (Corrected On Site) - Proper date marking & disposition
All food containers are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Provided labels on dry food storage containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Justine Choe FS#54381 expire 2-16-15.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator) | 36.0F |
| Tuna Salad (Refrigerator) | 37.0F |
| Fish - Whiting (Refrigerator) | 31.0F |
| Potato salad (Refrigerator) | 32.0F |
| Turkey Salad (Refrigerator) | 31.0F |
| Potato Soup | 32.0F |
| Chicken (Hot Holding) | 140.0F |
| Rice (Warmer) | 159.0F |
| Gravy - Chicken | 153.0F |
May 02, 2014 (Follow-up)
Comments:The Business has written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/26/2014
If any question please call area supervisor Ms. Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 38.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 41.0F |
| Bacon (Steam Table) (Hot Holding) | 144.0F |
| Chicken (Steam Table) (Hot Holding) | 146.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
Apr 25, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS ARE LEFT IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS THROUGHOUT THE ESTABLISHMENT/SEVERAL PLASTIC BINS OF PREPARED FOOD/SHRIMP/MEET/CHICKEN/PREPARED EGGROLLS/(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
MULTIPLE UNLABELED PLASTIC SQUEEZE BOTTLES OF SPICES, HERBS, SAUCES ON THE PREP TABLE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
MULTIPLE FOOD PRODUCTS BINS STORED ON FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME FOOD HANDLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/11/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.8°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 47.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Bacon (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 49.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 49.0F |
Dec 27, 2013 (Follow-up)
Comments:CFPM: JUSTINE CHOE 54381 02/16/2015. NOTICE ABATED FROM INSPECTION OF 12/20/2013.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Reach-in Freezer) | 20.0F |
| Tomatoes sliced | 40.0F |
| Lettuce | 40.0F |
| Cheese | 40.0F |
| Potatoes | 142.0F |
| Chicken fried | 148.0F |
Dec 20, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO DETERGENT AND PAPER TOWEL AT HAND SINK WICH LOCATED CLOSE TO ENTRANCE OF KITCHEN. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
DEBRIS, DIRT AND MOLD ON BOTTOM LEVEL OF REACH IN FREEZER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
MANY RAW EGGS STORED IN ROOM TEMPERATURE WAITING FOR USE. (KEEP LESS IN ROOM, MOST OF THEM SHOULD BE STORED IN REFRIGERATOR.) (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRT BEHIND WALK-IN REFRIGERATOR. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: JUSTINE M. CHOE 54381 EXP 02/16/2015. CORRECT ITEMS WITHIN 5 DAY AND 45 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Reach-in Freezer) | 16.0F |
| Tomatoes sliced | 41.0F |
| Lettuce | 40.0F |
| Cheese | 42.0F |
| Chicken | 40.0F |
| Chicken fried | 138.0F |
| Potatoes | 138.0F |
Jul 25, 2013 (Preoperational)
Comments:Facility is in compliance with 25 DCMR - DC Food Code.
No food present at the time of the inspection.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (DELICATESSEN)
| Temperatures | |
| (Reach-in Freezer) (Cold Holding) | 17.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (3-compartment sink) | 124.0F |
| (Prep sink) | 120.0F |
| (Handwashing Sink) | 115.0F |
| (Handwashing Sink - toilet room) | 114.0F |
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