CAFE BLISS, 201 MASSACHUSETTS AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 17, 2014 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jul 12, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 17, 2013 | Routine | 3 | 0 | Details / Comments |
|
Aug 01, 2012 | Routine | 1 | 1 | Details / Comments |
|
Feb 15, 2012 | Routine | 0 | 1 | Details / Comments |
Apr 17, 2014 (Routine)
Violations:
- Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTETNS (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 04/01/2014
If any question please call area supervisor Ms. Coleman at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (3-compartment sink) | 111.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Milk (Refrigerator - open display) (Cold Holding) | 40.0F |
Jul 12, 2013 (Follow-up)
Comments:CFPM: JUHYUN CHUNG 56395 EXP 05/28/2016. NOTICE ABATED FROM INSPECTION OF 06/17/2013.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - display) | 42.0F |
| Fruit - cut or sliced | 42.0F |
Jun 17, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE SOAP AT VISIT. HAND SINK MUST HAVE SOAP AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THE DISPLAY UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FRUIT SALADS AND SALADS IN THE DISPLAY UNIT MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
EMPLOYEE HAS TAKING NEW CLASS FOR CFPM CERTIFICATION AND IS AWAITING RESULTS.
ALL ITEMS MUST BE ABATED WTIHIN FIVE DAYS.
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 - reach-in) (Cold Holding) | 39.1F |
| (Reach-in Freezer) (Cold Holding) | 1.1F |
| (Refrigerator - display) (Cold Holding) | 45.5F |
| (Refrigerator - reach-in) (Cold Holding) | 37.5F |
| (Freezer - ice cream) (Cold Holding) | -3.5F |
Aug 01, 2012 (Routine)
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) - In-use utensils: properly stored
SCOOPS STORED INSIDE OF DIPPING WELL WITHOUT THE WATER RUNNING
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 115.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Pasta (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| TURKEY WRAP (Refrigerator - deli display) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - display) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Feb 15, 2012 (Routine)
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.(issued) (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerators in the rear. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - deli display) | 40.0F |
| Turkey Sandwich (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 40.0F |
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