BANQUET KITCHEN & EMPLOYEE CAFETERIA @ WASHINGTON, 525 NEW JERSEY AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 24, 2014 | Routine | 5 | 3 | Details / Comments |
|
Aug 09, 2013 | Routine | 2 | 1 | Details / Comments |
|
Nov 05, 2012 | Routine | 0 | 1 | Details / Comments |
|
Jul 05, 2012 | Routine | 0 | 4 | Details / Comments |
Jun 24, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food observed stored under refrigeration, marked with dates that exceed 7-days. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
Chicken and other items (olives) observed stored using reduced oxygen packing methods (CEASE AND DESIST - ITEMS DISCARDED WHILE ON-SITE) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
A variance has not been requested for the use of reduced oxygen packaging methods. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored unprotected in the walk-in refrigerator. (Corrected On Site) - Plumbing installed; proper backflow devices
The garbage disposal at the 3-compartment sink is leaking water.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap provided a the pipe coming from the ware washing machine leading to the floor drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CEASE AND DESIST USE OF REDUCED OXYGEN PACKAGING METHODS UNTIL A HACCP PLAN HAS BEEN SUBITTED AND AN APPROVED VARIANCE HAS BEEN RECIEVED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| (Walk-in Refrigerator) | 42.0F |
| Roast Beef (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Sauce (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (2-compartment sink) | 112.0F |
| Onions cooked (Stove) (Hot Holding) | 142.0F |
| (Reach-in Refrigerator) | 39.0F |
| Lettuce (Salad Bar) (Cold Holding) | 55.0F |
| Cottage Cheese (Salad Bar) (Cold Holding) | 51.0F |
| Rice (Steam Table) (Hot Holding) | 179.0F |
| Fish - Tilapia (Steam Table) (Hot Holding) | 167.0F |
Aug 09, 2013 (Routine)
Violations:
- Food separated and protected
ROASTED CHICKEN EXPOSED IN REFRIGERATER. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
MOLD AT CORNER IN ICE MAKER LOCATED AT THE WAREWASHER SIDE. (Corrected On Site) - In-use utensils: properly stored
ICE SCOOP STORED ON A CHAIR FRAME. (Corrected On Site)
CFPM: MARIO A RAYMOND FS-48290 EXP 04/26/2014. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tomatoes sliced | 40.0F |
| Onions raw | 40.0F |
| Cheese | 38.0F |
| Greens | 40.0F |
| Potatoes | 142.0F |
Nov 05, 2012 (Routine)
Violations:
- Thermometers provided & accurate
No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The 2013 Presidential Inauguration Food Safety Questionnaire issued.
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Fruit - cut or sliced (Salad Bar) (Cold Holding) | 43.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 43.0F |
| Ham sliced (Salad Bar) (Cold Holding) | 44.0F |
| Turkey w/Gravy (Salad Bar) (Cold Holding) | 44.0F |
| Rice (Steam Table) (Hot Holding) | 162.0F |
| Bean Soup (Soup Warmer) (Hot Holding) | 163.0F |
| Black Beans/Garbonzo Beans (Steam Table) (Hot Holding) | 150.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 0.0F |
Jul 05, 2012 (Routine)
Violations:
- Thermometers provided & accurate
No thermometer found in under counter refrigerator in the employee cafeteria.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
White ingredient bins found unlabeled. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of reach in freezer. (Corrected On Site) - In-use utensils: properly stored
Ice scoop stored inside of ice machine. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED IN OBSERVATIONS.
SHOULD YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - walk-in) | 32.0F |
| Hot Water (Handwashing Sink) | 119.8F |
| (Refrigerator - reach-in) | 39.0F |
| Potato salad (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Seafood Pasta Salad (Salad Bar) (Cold Holding) | 45.0F |
| Cucumber Salad (Salad Bar) (Cold Holding) | 40.0F |
| Turkey sliced (Salad Bar) (Cold Holding) | 42.0F |
| Chicken (Hot Buffet) (Hot Holding) | 150.0F |
| Rice (Hot Buffet) (Hot Holding) | 186.0F |
| Corn (Hot Buffet) (Hot Holding) | 156.0F |
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