CAPITOL SUPERMARKET, 1231 11TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 27, 2014 | Routine | 3 | 5 | Details / Comments |
|
Jun 10, 2014 | Follow-up | 5 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 03, 2013 | Routine | 3 | 2 | Details / Comments |
|
Mar 05, 2013 | Routine | 2 | 1 | Details / Comments |
Aug 27, 2014 (Routine)
Violations:
- Management awareness; policy present
No health policy. Policy issued. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. Cleaned. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
No prepared sanitation buckets for cleaning/sanitation process. I made a sanitation solution and described the importance. (Corrected On Site) - Insects, rodents, & animals not present
Trash cans have flies. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Foil lined shelves. Removed. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chlorine test strips. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Trash can lids are open. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Air vents are dusty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items as stated within 5 or 45 days.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 106.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Beef (Refrigerator) (Cold Holding) | 36.0F |
| Chicken (Refrigerator) (Cold Holding) | 39.0F |
| Ham (Refrigerator) (Cold Holding) | 32.0F |
| (Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Heat Lamp Display) (Hot Holding) | 159.0F |
Jun 10, 2014 (Follow-up)
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) - Required records available: shellstock tags, parasite destruction
No shellstock tags for clams on display for self service.(clams discarded) (Corrected On Site) - Food separated and protected
Mildew on metal plate inside both ice machines in the basement.(removed) (Corrected On Site) - Plumbing installed; proper backflow devices
No air gap at pipes under the 3 compartment sink in the basement.(lifted) (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal in the basement was not attached to the drain board.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors under shelves thru-out the basement and area leading to the basement needed cleaning. Opening at the baseboard in front of the cheese display.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Walk-in Freezer) | 12.3F |
| Chicken Rotisserie (Rotisserie) (Cooking) | 184.0F |
| Shrimp raw (Ice) (Cold Holding) | 43.4F |
| Fish (Ice) (Cold Holding) | 34.4F |
| Beef raw/ground (Refrigerator - display) (Cold Holding) | 34.5F |
| Chicken raw (Refrigerator - display) (Cold Holding) | 34.6F |
| Ice Cream (Display Freezer) (Cold Holding) | 8.4F |
May 09, 2013 (Follow-up)
Comments:5 day notice abated
If you have any questions,please contact area superviosr Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - seafood section) | 116.0F |
| (Freezer - walk-in) | -5.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - display) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| Chicken raw (Refrigerator - display) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - display) (Cold Holding) | 39.0F |
| Fish - Flounder (Refrigerator - display) (Cold Holding) | 38.0F |
May 03, 2013 (Routine)
Violations:
- Food in good condition, safe, unadulterated
Rotten tomatoe on display open refrigeration. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold and old residue buildup inside ice machine located downstairs. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination in meat department (sty foam containers). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace worn cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in rear storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Yong K. yun FS#52587 expire 7-7-15.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Meat (Refrigerator - open display) | 34.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - display) | 40.0F |
| Meat (Refrigerator - open display) | 38.0F |
| Shrimp raw | 38.0F |
| Fish | 34.0F |
| Hot Water | 123.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Reach-in Freezer) | -9.0F |
| (Freezer) | 0.0F |
Mar 05, 2013 (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) - Required records available: shellstock tags, parasite destruction
The shellstock tag(s) was not attached to the oyster container in the self-serve seafood area.(attached) (Corrected On Site) - Physical facilities: installed, maintained, & clean
There was ice build-up on the floor inside the walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - deli display) | 29.5F |
| (Refrigerator - walk-in) | 32.8F |
| (Freezer - walk-in) | -2.9F |
| Produce Display (Refrigerator - open display) (Cold Holding) | 36.3F |
| Eggs (Refrigerator - open display) (Cold Holding) | 40.1F |
| Milk (Refrigerator - open display) (Cold Holding) | 39.4F |
| Cheese (Refrigerator - open display) (Cold Holding) | 28.3F |
| Lunchmeat (Refrigerator - open display) (Cold Holding) | 36.1F |
| Fish (Ice) (Cold Holding) | 39.4F |
| Shrimp raw (Ice) (Cold Holding) | 41.1F |
| Pork (Refrigerator - open display) (Cold Holding) | 36.6F |
| Meat (Refrigerator - open display) (Cold Holding) | 39.8F |
| (Refrigerator - walk-in meat) | 32.8F |
| Pizza (Freezer - walk-in) (Receiving Food) | 0.0F |
| Ice Cream (Freezer - walk-in) (Receiving Food) | 0.0F |
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