COSI, 1350 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 25, 2014 | Routine | 1 | 4 | Details / Comments |
|
Sep 27, 2013 | Complaint | 1 | 1 | Details / Comments |
|
Sep 06, 2013 | Follow-up | 4 | 0 | Details / Comments |
|
Aug 22, 2013 | Routine | 2 | 3 | Details / Comments |
|
May 21, 2013 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Apr 07, 2012 | Restoration | 0 | 0 | Details / Comments |
|
Apr 05, 2012 | Complaint | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Mar 22, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 06, 2012 | Complaint | 4 | 3 | Details / Comments |
|
Dec 05, 2011 | Restoration | 1 | 0 | Details / Comments |
|
Dec 02, 2011 | Complaint | 6 | 6 | Details / Comments |
Aug 25, 2014 (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. Policy Issued. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
An employee was not wearing a hair restraint while preparing food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
There are cutting boards that are deeply scored and discolored. (CORRECT VIOLATION WITHIN 45 CALENDAR 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) | 110.0F |
| Hot Water (3-compartment sink) | 141.0F |
| (Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator) (Cold Holding) | 39.0F |
| (Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken Noodle Soup (Bain-marie) (Hot Holding) | 151.0F |
| Tomato Soup (Bain-marie) (Hot Holding) | 135.0F |
| Rice (Bain-marie) (Hot Holding) | 141.0F |
| Sauce (Refrigerator) (Cold Holding) | 41.0F |
| Tuna Salad (Refrigerator) (Cold Holding) | 42.0F |
| salsa (Refrigerator) (Cold Holding) | 42.0F |
Sep 27, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food separated and protected
Food items at front line not covered. (Corrected On Site)
Certified Food Manager Joanne Wilson FS47040 expire 2-26-14.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Tomatoes sliced | 39.0F |
| Lettuce | 29.0F |
| Chicken | 40.0F |
| Tuna | 40.0F |
| Vegetables - cut | 38.0F |
| Ham sliced | 40.0F |
| Chicken Noodle Soup | 166.0F |
| Clam Chowder | 174.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 40.0F |
Sep 06, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/25/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.5°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Bain-marie) | 115.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Avocado (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
Aug 22, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date mark all food containers. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Theremometers not provided in all refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator not capable of maintaining proper cold temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean food contact surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Joanna Wilson FS#47090 expire 2-26-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chicken (Refrigerator - sandwich prep unit) | 50.0F |
| BBQ Chicken (Refrigerator - deli display) | 50.0F |
| Shrimp cooked | 49.0F |
| Tuna Salad | 44.0F |
| Cheese | 41.0F |
| Chili | 158.0F |
| Tomato Sauce | 161.0F |
| Chicken (Refrigerator - walk-in) | 41.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 45.0F |
| Hot Water | 128.0F |
May 21, 2013 (Routine)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). (Corrected On Site) - Personal cleanliness
Observed employee not wearing hair restraint in food prep. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Service refrigerator at front serving area. (49 degrees). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor has standing water behind serving counter. (Corrected On Site)
Certified Food Manager Joanna G. Wilson FS#47040 expire 2-26-14.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTINS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Chicken | 50.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| Tuna | 44.0F |
| Feta Cheese | 41.0F |
| Rice | 144.0F |
| Chicken | 129.0F |
| Pork | 148.0F |
| Tomato Soup | 154.0F |
| Lentil Soup | 152.0F |
| Hot Water | 120.0F |
Apr 07, 2012 (Restoration)
Comments:LICENSE RESTORED
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 123.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator) | 35.0F |
| (Refrigerator) | 47.0F |
| (Refrigerator) | 31.0F |
| (Refrigerator - walk-in) | 45.0F |
| (Refrigerator - walk-in) | 45.0F |
Apr 05, 2012 (Complaint)
Violations:
- Insects, rodents, & animals not present
Active vermin activity observed in lower level food prep and storage area, Vermin feces observed below storage racks right side of the walkin refrigeration unit. Also feces observed adjacent to the water heater on the right side of placed bait stations. - Physical facilities: installed, maintained, & clean
Clean the floor below storage racks in lower level with attention to corners and baseboards below and adjacent equipment.
CFPM Mr. Erwin Logan FS-
Provide professional vermin control outline form licensed company which outlines eradication procedures and measures to eliminate access to establsihment. Bring the report to 899 North Capitol St. N.E. as outlined in restoration procedure document at the time of request for re-inspection. Area Supervisor, Ronnie Taylor, 202-442-9037.
Mar 22, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION.
CFPM ERWIN F. LOGAN FS-47039 02/26/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| Tomatoes sliced (Cold Holding) | 39.0F |
| Cheese (Cold Holding) | 38.0F |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken (Cold Holding) | 38.0F |
| Chicken (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Feb 06, 2012 (Complaint)
Violations:
- Hands clean and properly washed
HAND SINK ON LOWER LEVEL DID NOT HAVE A PAPER TOWEL DISPENSER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CLEAN AND SANITIZE INTERIOR OF REACH IN UNIT UPPER LEVEL NEAR STAIRCASE, CONTAINED SPILLAGE AND FOOD PARTICLES AT VISIT. ICE MACHINE LOCATED AT THE SODA DISPENSER UNIT CONTAINED MOLD AND SLIME BUILD UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT. 1)SANDWICH PREP UNIT-50.8. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
SEVERAL ITEMS STORED IN THE REACH IN UNITS WERE NOT DATED AND LABELED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
EVIDENCE OF RODENTS WERE CITED AT VISIT. ESTABLISHMENT IS WORKING WITH CONNOR PEST CONTROL COMPANY WEEKLY TO ADDRESS THIS ISSUE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Gloves used properly
EMPLOYEE WAS OBSERVED TALKING ON A CELL PHONE WITH GLOVES THEN CUTTING LETTUCE WITHOUT WASHING HANDS AND CHANGING GLOVES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
MOPS WERE NOT STORED PROPERLY AT VISIT. A MOP RACK MUST BE PROVIDED TO ENSURE PROPER AIR DRYING OF MOPS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATES WITHIN 5 OR 45 DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 119.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 50.8F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 41.4F |
| (Refrigerator - under counter) (Cold Holding) | 50.3F |
| (Refrigerator - under counter) (Cold Holding) | 55.8F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 35.9F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 55.4F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 55.3F |
| Chicken (Cold Holding) | 49.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 55.3F |
| (Soup Warmer) (Hot Holding) | 159.0F |
| Chicken and Pasta (Soup Warmer) (Cold Holding) | 158.6F |
| Tomato Basil Soup (Soup Warmer) (Hot Holding) | 155.8F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 38.4F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
Dec 05, 2011 (Restoration)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair.
LICENSE RESTORED
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
Dec 02, 2011 (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. - Hands clean and properly washed
No handwashing observed. - Adequate handwashing sinks properly supplied and accessible
Handwashing sink near mixer is not working. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Insects, rodents, & animals not present
Rodent droppings observed throughout the establishment. - Insects, rodents, & animals not present
Several dead rats observed in the basement area. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair. - Nonfood-contact surfaces clean
Floors, shelves and counters dirty with dust, dirt and rodent droppings.
SUMMARY SUSPENSION (In order for licesne to be restored a reinspection fee of $100 normal business or $400 non business hours must be paid and all items must be abated and approved by the DOH)
If you have any questions, please call area supervisor Mr. Ronnie Taylor at (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 124.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Chicken (Refrigerator) (Cold Holding) | 45.3F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 50.0F |
| Lettuce (Refrigerator) (Cold Holding) | 49.2F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 35.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 45.0F |
| Chicken (Steam Table) (Hot Holding) | 148.0F |
| clam chowder (Steam Table) (Hot Holding) | 140.0F |
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