COSI BREAKFAST LUNCH DINNER & CATERING, 1001 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 21, 2014 | Routine | 3 | 2 | Details / Comments |
|
Dec 13, 2013 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Apr 08, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 22, 2013 | Routine | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | Aug 07, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 14, 2012 | Routine | 2 | 4 | Details / Comments |
|
Feb 01, 2012 | Routine | 2 | 2 | Details / Comments |
May 21, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food items held at improper temperature. (Corrected On Site) - Proper date marking & disposition
No proper date marking for food items stored in walk-in-refrigerator. (Corrected On Site) - Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting board observed in the service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No air gap between 3-part sink under drain and floor drain. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) Per Mrs.Coleman approval.
Correct item stated within 45-Days
If you have any questions, please call area supervisor Mrs. jacqueline Coleman at 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 127.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
Dec 13, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(All cold food must be 41 or below Provide time/temp log.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Dishmachine not working utilize 3 compartment sink.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Seal base of wall under Dip well.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
CFPM JACOB KURIAKOSE FS- 51678 EXP.10/03/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 442-5298.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.7F |
| (Refrigerator - reach-in) (Cold Holding) | 60.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Carrots (Cold Holding) | 35.0F |
| Cheese (Cold Holding) | 34.0F |
| Onions raw (Cold Holding) | 31.0F |
Apr 08, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
CFPM JACOB KURIA KOSE FS 51678 EXP. 10/03/2014.
IF YOU HAVE ANY QUESTIONS, CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Salad Dressing (Cold Holding) | 41.0F |
| Tomatoes chopped (Cold Holding) | 35.0F |
| Lettuce (Cold Holding) | 35.0F |
| Chicken (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Mar 22, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
ICE MACHINE LOCATED AT THE SODA DISPENSING UNIT CONTAINED SLIME BUILD-UP IN THE ICE CHUTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-JACOB KURIAKOSE FS-51678 EXP-10/03/2014
ALL ITEMS MUST BE ABATED WITHIN 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) | 110.4F |
| (Refrigerator - walk-in) (Cold Holding) | 35.2F |
| (Refrigerator - beverage) (Cold Holding) | 35.4F |
| (Salad Prep Unit) (Cold Holding) | 34.2F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.7F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 35.9F |
| Lobster (Refrigerator - sandwich prep unit) (Cold Holding) | 36.5F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 35.9F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Italian Wedding Soup (Soup Warmer) (Hot Holding) | 166.2F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 177.2F |
| Tomato Basil Soup (Soup Warmer) (Hot Holding) | 148.8F |
Aug 07, 2012 (Follow-up)
Comments:CFPM: NERIL QUINTANILL FS-51241 EXP 02/26/2014. NOTICE ABATERD FROM INSPECTION OF 06/14/2012.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
| Soup | 162.0F |
Jun 14, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold food item(s) held at improper temperature(s). - Single-use/single-service articles: properly stored & used
Cups and lids are not inverted to prevent contamination of food and lip contact surfaces. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Hot water used inside of the 3-comp sink is 125 degrees. Sanitizer can be effective when the water is above 100 degrees.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
shelving inside of the walkin refrigerator contains mold and food debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
replace missing light covers inside of the kitchen
CFH: NERI I.QUINTANILL FS:51241 EXP:02/26/2014
Correct stated items within 5days
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tomato Basil soup (Soup Warmer) (Hot Holding) | 155.0F |
| Pollo Pasta (Soup Warmer) (Hot Holding) | 188.0F |
| Chicken&Cheese soup (Soup Warmer) (Hot Holding) | 165.0F |
| Turkey Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken grilled (Salad Prep Unit) (Cold Holding) | 60.0F |
| Eggs boiled (Salad Prep Unit) (Cold Holding) | 39.0F |
| Pesto Chicken (Salad Prep Unit) (Cold Holding) | 51.0F |
| shrimp salad (Salad Prep Unit) (Cold Holding) | 48.0F |
| Turkey sliced (Salad Prep Unit) (Cold Holding) | 51.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Salad Prep Unit) | 39.0F |
| (Reach-in Freezer) | -4.0F |
| (Salad Display Unit) | 43.0F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Corned Beef (Salad Prep Unit) (Cold Holding) | 43.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
Feb 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) - Adequate handwashing sinks properly supplied and accessible
Handsink inside of the kitchen blocked at time of call (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)Sanitizer not working at the dishmachine. Work order in place at time of call. Continue to wash dishes inside of the 3-comp sink until the unit is repaired. Gage on dishwasher also not working
SERVSAFE JACOB KURIAKOSE 10/03/2011 SCORE87.Bring original certificate with 2forms of id and a check or money order for 35.00 to the adress listed on the front page.
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928.
| Temperatures | |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chili - Turkey (Soup Warmer) (Hot Holding) | 155.0F |
| Chicken pasta Soup (Soup Warmer) (Hot Holding) | 166.0F |
| Eggs (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Olives (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Blue cheese dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Sausage and spinach soup (Soup Warmer) (Hot Holding) | 180.0F |
| Ranch dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
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