COSI BREAKFAST LUNCH DINNER, 1700 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 06, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Oct 27, 2014 | Routine | 7 | 5 | Details / Comments |
|
Mar 27, 2014 | Routine | 2 | 3 | Details / Comments |
|
Dec 06, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Dec 05, 2013 | Routine | 2 | 3 | Details / Comments |
|
Jan 15, 2013 | Routine | 2 | 4 | Details / Comments |
Nov 06, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
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 VICTOR VIDES ALAS FS-55856 EXP. 01/26/2016
Most recent pest control service date: 10/01/2014
If any question please call area supervisor Ms. Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - open display) | 41.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 40.0F |
| Avocado (Refrigerator - open display) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 42.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 39.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 46.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 41.0F |
Oct 27, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEES HEALTH POLICY FOR FOOD BORNE ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES: UNCLEAN ICE BOXES, WITH MOLD BUILT UP(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY THE PIC FOOD HANDLER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
CLEANED DISHES AND POTS ARE NOT STORED IN A MANNER THAT ALLOWS AIR DRY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - 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(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN KITCHEN FLOOR AND EQUIPMENTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F AT SOME HANDWASHING SINKS(CORRECT VIOLATION WITHIN 24HRS) - Sewage & waste water properly disposed
THERE IS NO AIR GAP AT THE 3COMPARTMENT SINK PIPES LEADING TO THE FLOOR DRAIN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a DOH copy is given to the PIC.
CFPM VICTOR VIDES ALAS FS-55856 EXP. 01/26/2016
Most recent pest control service date: 10/01/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms. Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 81.0F |
| Hot Water (Handwashing Sink - kitchen) | 91.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 49.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 51.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
Mar 27, 2014 (Routine)
Violations:
- Food separated and protected
Remove wiping clothe placed on top of bread. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Personal cleanliness
Obsserved food handler not wearing hair restraint. (Corrected On Site) - In-use utensils: properly stored
Ice scoop placed directly on top of ice. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Shield not provided for light in side walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
Certified Food Manager Victor Vides Alas FS#55856 expire 1-26-16.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 111.0F |
| Turkey | 41.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Cheese | 40.0F |
| Chicken | 41.0F |
| Lettuce | 43.0F |
| Tomatoes sliced | 45.0F |
| (Refrigerator) | 39.0F |
| Mushrooms | 36.0F |
| Blue Cheese | 40.0F |
| Rice | 156.0F |
| Mixed Vegetables | 154.0F |
| Tomato Sauce | 169.0F |
Dec 06, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(stuffing) held at improper temperature(44 degree F, measured) on the counter top refrigerator. Note: The product was iced down immediately. (Corrected On Site)
CFPM: VOCTOR VIDES
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Cheese (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 33.0F |
| Tandori Chicken (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Onion Rings (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Salad Dressing (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomato Sauce (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Stuffing (Refrigerator - counter top) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
Dec 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items(chicken, cheese, chopped onions and tomatoes, etc) held at improper temperatures in the open display sandwich making refrigerators. Note: Products were iced down so they stay at 41 degree F or below at all times. The units shall be repaired within 24 hours and compliance will be determined with a follow up inspection. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Open display sandwich prep refrigerators not keeping the required 41 degree F or below temperature.(CORRECT VIOLATION WITHIN 24 HOURS) - Single-use/single-service articles: properly stored & used
Single use plastic cup used to scoop out ice from ice bin for drink. Note: Cup discarded. Ice discarded. Use only approved ice scoop. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Unshielded bulb in walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: VICTOR A. VIDES ALAS, FS-55856, EXP: 01/26/2016.
NOTE: YOU ARE GIVEN 24 HOURS TO REPAIR THE SANDWICH MAKING REFRIGRATORS SO THEY MAINTAIN 41 DEGREE F OR BELOW AT ALL TIMES. ICE WILL BE USED TO COOL DOWN PRODUCTS IN THE MEAN TIME.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Soup (Hot Water Bath) (Reheating) | 176.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Fetta Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Cream Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 47.0F |
| Ranch dressing (Refrigerator - under counter) | 40.0F |
| Pesto Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 60.0F |
| BBQ Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| (Walk-in Refrigerator) | 38.0F |
Jan 15, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food storage container not date marked. (Corrected On Site) - Thermometers provided & accurate
No thermometer provided in all reach-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board has is worn, deep cutts and scratches. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Facuet on mop sink leaks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Hector Soriano FS#52475 expire 2-26-14.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPRVISOR ON (202)442-9037.
| Temperatures | |
| Rice | 167.0F |
| Chicken | 43.0F |
| Turkey sliced | 39.0F |
| Chicken | 35.0F |
| Ham sliced | 41.0F |
| Tomatoes sliced | 38.0F |
| Tuna Salad | 36.0F |
| Pork | 177.0F |
| Chicken | 151.0F |
| Lentil Soup | 187.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
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