CAFÉ AT SKAADEN, ARPS, SLATE (10TH AND 11TH FLOOR, 1440 NEW YORK AVE NW, 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 27, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
May 21, 2014 | Routine | 3 | 5 | Details / Comments |
| No violation noted during this evaluation. | Jan 06, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 30, 2013 | Routine | 1 | 14 | Details / Comments |
|
Oct 09, 2012 | Routine | 1 | 1 | Details / Comments |
May 27, 2014 (Follow-up)
Comments:FOOD CODES, 1900.3, 3201 AND 1801.1 WAS ABATED.
Five day notice still pending for dish machine leaky pipe, recommend re-check on next visit for 45 day notice pending.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
May 21, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on interior of ice machines. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
A consumer advisory was lacking on menu for flank steak. (Corrected On Site) - Thermometers provided & accurate
Temperature gauges at warewashing machine were observed inoperable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Bulk food containers in storage room and squeeze bottles along service line were lacking labeling. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Multiple cutting board were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Sheet pans used for storage in storage room were observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Piping under warewashing machine was observed leaking onto floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor was observed under cooking equipment. Unclean floor (standing water) and walls were observed in warewashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Prep sink) | 106.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Hot Holding Cabinet) (Hot Holding) | 157.0F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| (Hot Holding Cabinet) (Hot Holding) | 140.0F |
| Tomato Sauce (Prep Table) (Cooling) | 110.0F |
| (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| Hot Water (Handwashing sink - deli section) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| (Reach-in Freezer) (Cold Holding) | 5.0F |
| Hot Water (Handwashing Sink - Service Line) | 108.0F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Freezer) (Cold Holding) | -12.0F |
| (Refrigerator - open display) (Cold Holding) | 42.0F |
| (Refrigerator - open display) (Cold Holding) | 38.0F |
| Peas (Steam Table) (Hot Holding) | 135.0F |
| Chicken Patty (Steam Table) (Hot Holding) | 141.0F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 137.0F |
| Soup (Steam Table) (Hot Holding) | 148.0F |
| Soup (Steam Table) (Hot Holding) | 150.0F |
| Turkey (Rack) (Holding) | 41.0F |
| Chicken (Rack) (Holding) | 41.0F |
| Salad Dressing (Rack) (Holding) | 40.0F |
| Cucumbers (Rack) (Holding) | 42.0F |
Jan 06, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Dec 30, 2013 (Routine)
Violations:
- Correct response to questions
No DC certified manager present during evaluation.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
TCS foods are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Foods observed cooling in containers that are tightly wrapped in walk in cooler and in reach in coolers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Bread crumbs and flour in bulk containers are not labeled with common name. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Ice on display has insufficient sneeze guard.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - In-use utensils: properly stored
Utensils are stored in dirty drawer in prep kitchen. Ice scoops are stored in dirty container in main kitchen. Knives are stored in crushed ice on cold well when not in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Stacks of pans stored wet in multiple areas of kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single use, unwrapped plastic ware are not stored with handles facing same direction for self service.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Sheet pans housing foods are lined with paper in dry storage area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Multiple cutting boards have heavy ware, staining and burns that make the surfaces no longer easily cleanable.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Date plate on dish machine is illegible.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Ice machines that dispense ice for cooling have mineral deposits and mold growth.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Soap dispensers at hand sink in dishwashing area are damaged. Walls and grout in dish area have mold growth. Floors beneath fryers have grease buildup.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mop left in bucket after use. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
Candice J. Futrell has ServSafe Certificate number 8771533 which expires 05/31/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE COTNACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 95.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Prep sink) | 52.0F |
| Hot Water (Prep sink) | 122.0F |
| Onions cooked (Reach-in Refrigerator) (Cooling) | 50.0F |
| Fruit - cut or sliced (Reach-in Refrigerator) (Cold Holding) | 43.8F |
| Roast Beef (Reach-in Refrigerator) (Cold Holding) | 39.3F |
| Salmon (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Tomato Soup (Bain-marie) (Hot Holding) | 184.6F |
| Tomato Sauce (Grill) (Reheating) | 152.3F |
| Tomatoes sliced (Ice) (Cold Holding) | 51.8F |
| (Ice) (Cold Holding) | 54.0F |
| Salmon (Steam Table) (Hot Holding) | 144.0F |
| Turkey Diced (Cold Buffet) (Cold Holding) | 43.0F |
| Spinach (Cold Buffet) (Cold Holding) | 60.0F |
| Corn (Ice) (Cold Holding) | 47.0F |
| (Reach-in Freezer) | 10.0F |
| (Reach-in Refrigerator) | 37.0F |
| (Walk-in Freezer) | -10.0F |
| (Walk-in Refrigerator) | 35.0F |
| (Walk-in Refrigerator) | 37.0F |
| Rice (Steam Table) (Hot Holding) | 200.0F |
| Spaghetti Squash (Steam Table) (Hot Holding) | 180.0F |
| Three Bean Salad (Cold Buffet) (Cold Holding) | 43.0F |
| Brussle Sproutsc (Cold Buffet) (Cold Holding) | 51.0F |
Oct 09, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.Mineral buildup inside ice machine. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
ice bucket uncovered downstairs at the self serve station(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:ARVELL JACKSON FS:47890 EXP:04/28/2014
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 |
| Shrimp cooked (Warmer) (Hot Holding) | 156.0F |
| Mashed potatoes (Warmer) (Hot Holding) | 168.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pasta (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 36.7F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
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