CORNER BAKERY CAFE, 1828 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 28, 2014 | Routine | 0 | 6 | Details / Comments |
| No violation noted during this evaluation. | Feb 12, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 04, 2013 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 03, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 14, 2012 | Routine | 2 | 1 | Details / Comments |
Aug 28, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
A refrigeration unit is inoperable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Establishment thaws batter at room temperature. (CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - In-use utensils: properly stored
Utensils were stored in water that did not meet the temperature requirement. Utensils were relocated. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Personal items are stored on top of food storage containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Kitchen floors have cardboard liners. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 134.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 190.0F |
| Chicken (Walk-in Refrigerator) (Cooling) | 74.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Batter (Walk-in Refrigerator) (Cold Holding) | 65.0F |
| Sauce (Bain-marie) (Hot Holding) | 169.0F |
| Peppers (Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - toilet room) | 121.0F |
| Soup (Bain-marie) (Hot Holding) | 157.0F |
| Broccoli & Cheese Soup (Bain-marie) (Hot Holding) | 146.0F |
Feb 12, 2013 (Follow-up)
Comments:VIOLATONS CITED ON 1-4-13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON @202)442-9037.
| Temperatures | |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 0.0F |
| Hot Water | 110.0F |
Jan 04, 2013 (Routine)
Violations:
- Gloves used properly
EMPLOYEE WAS NOT USING PROPER GLOVE USAGE AT VISIT. OBSERVED TOUCHING FOOD CONTACT SURFACES THEN A TRASH CAN.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE DISH MACHINE DID NOT PASS THE HEAT STRIP TEST AT VISIT. WATER WAS IN TEMPERATURE COMPLIANCE. JETS MAY BE CLOGGED OR NOT ANGLED PROPERLY. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY DAYS
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) | 165.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 183.0F |
| Chili (Soup Warmer) (Hot Holding) | 155.9F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - drawer) (Cold Holding) | 35.0F |
| (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Chicken salad (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Tuna (Refrigerator - drawer) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Aug 03, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jun 14, 2012 (Routine)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINTATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
GARBAGE DOSPOSAL HAD A LEAK AT VISIT. DISPOSAL MUST BE OPERABLE AT ALL TIMES TO ENSURE PROPER DISPOSAL OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED FOOD PARTICLES AND DEBRIS AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
BUSINESS LICENSE WAS EXPIRED AT VISIT. ESTABLISHMENT MUST OBTAIN A CURRENT LICENSE PRIOR TO NEXT VISIT.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 121.8F |
| (Refrigerator - walk-in) (Cold Holding) | 41.4F |
| (Freezer - walk-in) (Cold Holding) | 2.2F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 33.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Salad Prep Unit) (Cold Holding) | 39.2F |
| Oatmeal (Soup Warmer) (Hot Holding) | 140.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 150.0F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 140.0F |
| Potato Soup (Soup Warmer) (Hot Holding) | 140.8F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 145.0F |
| Sausage (Steam Cooker) (Hot Holding) | 140.0F |
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