COSI BREAKFAST LUNCH DINNER DESSERT & CATERING, 5252 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 16, 2013 | Follow-up | 6 | 1 | Details / Comments |
|
Dec 27, 2012 | Complaint | 4 | 3 | Details / Comments |
|
Aug 22, 2012 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 22, 2012 | Follow-up | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 22, 2012 | 1 | 0 | Details / Comments | |
|
Jul 31, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Jul 23, 2012 | Routine | 3 | 0 | Details / Comments |
| No violation noted during this evaluation. | Nov 28, 2011 | Follow-up | 0 | 0 | Details / Comments |
Jan 16, 2013 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER/ICE BOX(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
NO Consumer advisory notice posted,a copy is given to the PIC
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/29/2012
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 114.5°F
| Temperatures | |
| Hot Water (Refrigerator - open display) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| Avocado (Refrigerator - open display) (Cold Holding) | 43.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 43.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Pastrami (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 45.0F |
| Sausage (Refrigerator - open display) (Cold Holding) | 43.0F |
Dec 27, 2012 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Clogged drain and leaking pipe on handsink in kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Ice machine door is broken.(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 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator - walk-in) | 43.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Chicken (Ice) (Cold Holding) | 41.0F |
| Chicken (Refrigerator) (Cold Holding) | 43.0F |
| Shrimp cooked (Ice) (Cold Holding) | 46.4F |
| Onions raw (Ice) (Cold Holding) | 54.0F |
| Chicken (Ice) (Cold Holding) | 41.0F |
| Roast Beef (Ice) (Cold Holding) | 56.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 40.0F |
| Cheese (Ice) (Cold Holding) | 59.0F |
| Lettuce (Ice) (Cold Holding) | 57.0F |
| Tomato Soup (Steam Table) (Hot Holding) | 139.0F |
| Cheese sauce (Steam Table) (Hot Holding) | 140.0F |
Aug 22, 2012 (Follow-up)
Violations:
- Correct response to questions
NO CERTIFIED FOOD SUPERVISOR ON DUTY - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT. (Corrected On Site)
SUMMARY CLOSURE .MUST PAY $100.00 TO THE HEALTH DEPARTMENT FOR A RESISPECTION. CALL MS COLEMAN AT 202-535-2180
Aug 22, 2012 (Follow-up)
Violations:
- Correct response to questions
NO CERTIFIED FOOD SUPERVISOR ON DUTY. - Nonfood-contact surfaces clean
DIRTY STOVE AND EXTERIOR REFRIGERATION UNITS (Corrected On Site)
SUMMARY CLOSURE. ESTABLISHMENT MUST PAY $100.00 TO THE HEALTH DEPARTMENT FOR A REINSPECTION.
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer) | 12.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Aug 22, 2012 ()
Comments:SUMMARY CLOSURE .MUST PAY $100.00 TO THE HEALTH DEPARTMENT FOR A REINSPECTION. CALL MS COLEMAN AT 202-535-2180
Jul 31, 2012 (Follow-up)
Violations:
- Correct response to questions
NO CFPM CERTIFICATE POSTED (Corrected On Site) - Correct response to questions
NO CFPM ON DUTY (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM MUSTAFA NDIONG FS- 49493 2XP 03/15/2014
Most recent pest control service date: 07/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 103.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 44.0F |
Jul 23, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
EVIDENCE OF OLD MICE DROPPINGS IN REAR KITCHEN PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Shrimp raw (Cold Holding) | 41.0F |
| Sausage (Cold Holding) | 38.0F |
| Bacon | 40.0F |
| (Handwashing Sink) | 112.0F |
Nov 28, 2011 (Follow-up)
Comments:FOOD MANAGER,MOUSTAPHA NDIONG, HAS CERTIFICATE FROM SERVSED, EXAMED ON03/26/2011. COMPLETE ESTABLISHMENT OF EMPLOYEES' HEALTH FILE AND PRACTICE EXCLUSION POLICY, GET DC GOVERNMENT AUTHORIZATION TO FOOD MANAGER. DISPOSER EXISTS AT OTHER SEPARATE SINK. 5 DAY EXTENSION TO COMPLETE ITEMS WHICH HAVEN'T BEEN COMPLETED. BE WARNED, REPEATED VIOLATION OR IGNORANCE WILL LEAD TO FURTHER ACTION OR SUSPENSION OF LICENSE. QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - reach-in) | 43.0F |
| Mayonnaise | 42.0F |
| Ham sliced | 42.0F |
| Tomatoes sliced | 44.0F |
| Eggs boiled | 50.0F |
| Tomato Soup | 156.0F |
| Onions raw | 51.0F |
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