CARVINGS, 2021 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 13, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Nov 12, 2014 | Routine | 12 | 6 | Details / Comments |
|
May 22, 2014 | Routine | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 13, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 08, 2013 | Routine | 3 | 2 | Details / Comments |
|
Apr 26, 2013 | Routine | 0 | 3 | Details / Comments |
|
Aug 20, 2012 | Routine | 1 | 3 | Details / Comments |
Nov 13, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 11/08/2014
If any question please call area supervisor Ms. Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 41.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 41.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Bologna (Refrigerator - open display) (Cold Holding) | 41.0F |
Nov 12, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM CERTIFICATE POSTED - Correct response to questions
NO CFPM ON DUTY - Management awareness; policy present
THE BUSINESS DOES NOT HAVE AN EMPLOYEE HEALTH POLICY FOR FOOD-BORNE ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS - Food separated and protected
UNCOVERED FOOD ITEMS FOUND INSIDE ALL REACH-IN COOLERS IN THE KITCHEN - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS - Contamination prevented during food preparation, storage, & display
FOOD PRODUCTS ARE STORED ON FLOOR EVERYWHERE IN THE ESTABLISHMENT - Personal cleanliness
NO HAIR RESTRAINTS WORN BY THE FOOD HANDLERS - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F IN THE ESTABLISHMENT
SUMMARY SUSPENSION ISSUED DUE TO CIRCUMSTANCES THAT MAY ENDANGER PUBLIC HEALTH
the Business has NO written employee's health policy for food-borne illness, a DOH copy is given to the PIC.
NO CFPM ON DUTY
Most recent pest control service date: 11/01/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 115.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 61.0F |
| Hot Water (3-compartment sink) | 49.0F |
| Hot Water (Handwashing Sink - kitchen) | 53.0F |
| Hot Water (Handwashing Sink) | 65.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 49.0F |
| Anchovies (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 49.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 51.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 52.0F |
| Bologna (Refrigerator - open display) (Cold Holding) | 48.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 47.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 53.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 49.0F |
| Lettuce spring mix (Refrigerator - open display) (Cold Holding) | 51.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 49.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 53.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 48.0F |
May 22, 2014 (Routine)
Violations:
- Correct response to questions
DC CERTIFIED FOOD CARD WAS EXPIRED AT VISIT. CFPM HAS A CURRENT SERVE SAFE SHE WILL OBTAIN A CURRENT DC CARD.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
INTERIOR OF ICE MACHINE CONTAINED SLIGHT MOLD BEHIND THE DRIP PANEL. - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW. - Proper date marking & disposition
ALL PREPARED FOOD MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
WALLS CONTAINED FOOD SPLATTER AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
PROVIDED EMPLOYEE HEALTH INFORMATION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 54.1F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 52.1F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 50.4F |
| (Ice Cream Freezer) (Cold Holding) | -1.4F |
| (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| (Refrigerator - reach-in) (Cold Holding) | 46.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.4F |
Aug 13, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Chicken (Cold Holding) | 41.0F |
| Mayonnaise (Cold Holding) | 35.0F |
| (Handwashing Sink) | 115.0F |
Aug 08, 2013 (Routine)
Violations:
- Management awareness; policy present
Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handsink not accessible for emplyoee use.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces. Continue to clean and or defrost freezer. Continue to clean can opener and base.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Provide adequate ventillation on premise. Establishment had minimal AC.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 113.0F |
| Eggs (Cold Holding) | 42.0F |
| Chicken (Cold Holding) | 42.0F |
| Mayonnaise (Cold Holding) | 41.0F |
| Cheese (Cold Holding) | 0.0F |
Apr 26, 2013 (Routine)
Violations:
- Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT. (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Single-use/single-service articles: properly stored & used
SINGLE SERVICE ITEMS, CUPS STORED LESS THAN 6 INCHES ABOVE THE FLOOR WHERE THEY ARE EXPOSED TO DUST AND SPLASH. (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| (Mobile Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 157.0F |
| Beef (Refrigerator - display) (Cold Holding) | 40.0F |
| Chicken fried (Stove) (Preparation) | 167.0F |
| (Freezer - walk-in) | 13.0F |
Aug 20, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Can opener and ice machine contains mold and dried food particles (Corrected On Site) - Insects, rodents, & animals not present
fly strips hanging over food prep area (Corrected On Site) - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Employee not wearing hair restraints behind the line - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Chicken grilled (Warmer) (Hot Holding) | 166.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Rice steamed (Warmer) (Hot Holding) | 155.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
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