CAFÉ PHILLIPS, 50 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 19, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jun 10, 2014 | Routine | 1 | 3 | Details / Comments |
|
May 15, 2013 | Routine | 5 | 1 | Details / Comments |
|
Nov 19, 2012 | Routine | 0 | 3 | Details / Comments |
|
Jun 11, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
May 22, 2012 | Complaint | 6 | 4 | Details / Comments |
Jun 19, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cut vegetables (peppers and onions) and raw shelled eggs stored over counter top at room temperature. Relocated to the refrigerator. Don't not put cut vegetables and raw shell eggs at room temperature over countertops. (Corrected On Site)
DC CFPM: YUNI CHOI, FS-58846 EXP: 10/02/2016
DO NOT STORE FOODS THAT NEED TIME AND TEMPERATURE CONTROL AT ROOM TEMPERATURE OVER COUNTERTOPS AND ON THE METAL SHELF UNDER THE FLAT GRILL.
ALL ITEMS ABATED FROM INSPECTION CONDUCTED ON 06/10/2014.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Cream Cheese (Refrigerator - sandwich prep unit) (Cooling) | 50.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Walk-in Freezer) | 0.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
Jun 10, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food items (chicken, tuna, lunchmeat, cheese, etc) held at improper temperature(s) in reach-in sandwich making refrigerator. Products were iced down at visit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Proper cooling technique not used to cool down chili-beef at visit. Beef-chili observed being cooled down in deep metal pan over counter top at room temperature. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The reach-in sandwich preparation refrigerator not keeping the required 41 degree F or below temperature at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Chemical test strips not provided to measure the concentration of sanitizer solution. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
DC CFPM: YUNI CHOI, FS-58846 EXP: 10/02/2016
LAST PEST EXTERMINATION DATE: 06/03/2014
FACILITY HAS WRITTEN EMPLOYEE HEALTH POLICY.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 134.0F |
| Hot Water (Handwashing Sink - Service Line) | 135.0F |
| Hot Water (Handwashing Sink - kitchen) | 132.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 173.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| (Refrigerator - sandwich prep unit) | 60.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| (Refrigerator - display) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chili - Beef (Countertop) (Cooling) | 93.0F |
| (Refrigerator - reach-in) | 38.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 38.0F |
May 15, 2013 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEE WAS EATING IN THE CUSTOMER SERVING AREA. EMPLOYEES MAY NOT EAT IN THE CUSTOMER SERVING AREA. EMPLOYEES MUST EAT IN A SEPERATE AREA WASH HANDS AND USE NEW GLOVES PROIR TO SERVING CUSTOMERS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. ALL CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.KNIVES WERE NOT STORED PROPERLY AT VISIT. A KNIFE HOLDER MUST BE PROVIDED. KNIFE WAS STORED ON THE COUNTER NEXT TO WRAPS AT VISIT.(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. ITEMS UNDER THE HEAT LAMP WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLINACE AT VISIT. ITEMS WERE STORED ON ICE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
GARBAGE DISPOSAL WAS NOT FUNCTIONING PROPERLY AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ESTABLISHMENT MUST HAVE A CURRENT BUSINESS LICENSE AT NEXT VISIT.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
PROVIDED EMPLOYEE HEALTH POLICY INFORMATION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.2F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 57.8F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 57.5F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 56.6F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 52.1F |
| (Salad Prep Unit) (Cold Holding) | 49.5F |
| (Refrigerator - walk-in) (Cold Holding) | 41.9F |
| (Freezer - walk-in) (Cold Holding) | 2.4F |
| Chicken (Heat Lamp Display) (Hot Holding) | 78.4F |
| Roast Beef (Heat Lamp Display) (Hot Holding) | 67.2F |
| Turkey (Heat Lamp Display) (Hot Holding) | 77.3F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 153.0F |
Nov 19, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Knives stored inside of handwashing sink in rear near 3-compartment sink. (Corrected On Site) - Thermometers provided & accurate
No visible thermometer inside of under-counter refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in freezer. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
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) | 112.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Soup (Soup Warmer) (Hot Holding) | 150.0F |
| Soup (Soup Warmer) (Hot Holding) | 152.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 42.0F |
| (Freezer - walk-in) | 10.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 50.0F |
Jun 11, 2012 (Follow-up)
Violations:
- Food separated and protected
Raw shell eggs and poultry stored above ready to eat foods in the walk-in refrigerator. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Pasteurized eggs used where required
Food employees have cracked and pooled raw shell eggs.
FAILURE TO COMPLY WITH 5-DAY NOTICES CITED ON 5/22/12 AT PREVIOUS INSPECTION. (25 DCMR 802.1,804.1, 1005.1)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180)
| Temperatures | |
| (Freezer - walk-in) | 20.0F |
| (Refrigerator - walk-in) | 42.0F |
| Hot Water (Handwashing Sink) | 117.8F |
| Potatoes (Steam Table) (Hot Holding) | 146.4F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 52.3F |
| Ham sliced (Refrigerator - counter top) (Cold Holding) | 54.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 47.8F |
May 22, 2012 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Proper use of restriction and exclusion
The establishment does not have an employee health policy or can not provide proof of policy that includes exclusion of food employees when diagnosed with an infectious agent listed in section 300.3 of the DC Food Code. (Corrected On Site) - Food separated and protected
Raw shell eggs stored above ready to eat foods in walk-in.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Dishwasher observed not sanitizing dishes. (Corrected On Site) - Proper hot holding temperatures
Roasted chicken breasts and other meats held under the heat lamp display not held to proper hot holding temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Pasteurized eggs used where required
Food employees have cracked and pooled raw shell eggs.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Thermometers found installed in the rear of the under counter refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items (cups) not stored in plastic sleeves. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED IN OBSERVATIONS.
COMPLAINT GENERATED REGARDING USE OF RESTROOMS CONFIRMED.
EMPLOYEE HEALTH POLICY ISSUED (SPANISH AND ENGLISH).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Sink) | 112.6F |
| (Refrigerator - under counter) | 38.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink) | 118.1F |
| Soup (Soup Warmer) (Hot Holding) | 162.7F |
| Soup (Soup Warmer) (Hot Holding) | 153.7F |
| Chili (Soup Warmer) (Hot Holding) | 166.3F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| (Refrigerator - under counter) | 40.0F |
| Chicken roasted (Heat Lamp Display) (Hot Holding) | 111.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 64.0F |
| (Freezer - walk-in) | 19.0F |
| (Refrigerator - walk-in) | 41.0F |
| Hot Water (3-compartment sink) | 112.5F |
| (Refrigerator - open display) | 36.0F |
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