CANAL CAFE, 1055 THOMAS JEFFERSON ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 18, 2014 | Routine | 4 | 3 | Details / Comments |
|
Jan 24, 2013 | Routine | 2 | 2 | Details / Comments |
Aug 18, 2014 (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) - Food separated and protected
raw food stored over top of vegetables (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) on the salad bar above 41 degrees (Corrected On Site) - Single-use/single-service articles: properly stored & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Plastic ware not covered at the front counter - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)cardboard on the shelving inside of the kitchen - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)walls behind the equipment contain grease and debris
Correct stated itmes within 45days
If youhave any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.6F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken baked (Hot Buffet) (Hot Holding) | 166.0F |
| Egg Salad (Salad Bar) (Cold Holding) | 51.0F |
| Pasta Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Potato salad (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.4F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Meatballs (Hot Buffet) (Hot Holding) | 166.0F |
| Spaghetti (Hot Buffet) (Hot Holding) | 158.0F |
| Ribs (Hot Buffet) (Hot Holding) | 148.0F |
| Mashed potatoes (Hot Buffet) (Hot Holding) | 155.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.5F |
| (Refrigerator - reach-in) | 39.5F |
| (Refrigerator - reach-in) | 40.3F |
Jan 24, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).egg salad and pasta on the salad bar above 41 degrees (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) Clean utensils stored on dirty sheet pans
Correct state items within 45 days
If you have any questions,please conatact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Mashed potatoes (Hot Buffet) (Hot Holding) | 155.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Egg Salad (Salad Bar) (Cold Holding) | 50.0F |
| Pasta Salad (Salad Bar) (Cold Holding) | 39.0F |
| Pork and Sausage (Hot Buffet) (Hot Holding) | 166.0F |
| Green Beans (Hot Buffet) (Hot Holding) | 178.0F |
| BBQ Chicken (Hot Buffet) (Hot Holding) | 174.0F |
| Stuffing (Hot Buffet) (Hot Holding) | 148.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.5F |
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