DEPT OF EDUCATION CAFETERIA, 400 MARYLAND AVE SW, Washington, DC - Restaurant inspection findings and violations
Business Info
Ratings Summary
Based on 1 vote
| Overall Rating: |   | 2.8 |
| Ratings in categories: | ||
| Food: |   | 3.0 |
| Service: | | 2.0 |
| Price: |   | 3.0 |
| Ambience: | | 4.0 |
| Cleanliness: | | 2.0 |
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 09, 2014 | Routine | 4 | 4 | Details / Comments |
| No violation noted during this evaluation. | May 21, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 27, 2012 | Routine | 6 | 3 | Details / Comments |
Jan 09, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Reheated to the required temperature immediately). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) over the counter around the salad bar. Relocated to the refrigerator or to put them on ice so products temperature stay at 41 degree F or below at all times. (Corrected On Site) - Time as a public health control: procedures & records
Cut vegetables kept at room temperature over the counter. No time log was kept for them. Time log is to be created by the manager to control the potentially hazardous foods such as the cut vegetables (lettuce, onions, mushrooms, etc) for safety. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Foods are stored on the floor in the walk-in freezer. (Corrected On Site) - Sewage & waste water properly disposed
The garbage disposal unit at the 3-compartment sink area not functional. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mold observed on caulk around the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light bulb cover missing at the walk-in freezer and hot holding unit for the heat lamp. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: STEVEN QUEEN, FS-48455, EXP: 2/23/2014
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 (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| Sushi (Refrigerator - display) (Cold Holding) | 40.0F |
| Milk (Refrigerator - display) (Cold Holding) | 40.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 127.0F |
| Cucumbers (Ice) (Cold Holding) | 50.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 38.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 150.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 155.0F |
| Lettuce (Salad Bar) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cooling) | 50.0F |
May 21, 2012 (Follow-up)
Comments:FOOD MANAGER: JEFFREY CLEMENT (SERVSAFE 05/18/2011 CERTIFICATE) NEEDS GO TO THE OFFICE TO BE AUTHORIZED BY dc GOVERNMENT. NOTICE ABATED FROM INSPECTION OF 04/27/2012.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| Rice | 140.0F |
| Chicken | 144.0F |
| Beans | 142.0F |
| Vegetables - cut | 48.0F |
| Tuna | 40.0F |
| OLIVES | 44.0F |
Apr 27, 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) - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Have sushi company provide your company with a parasite destruction letter - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Foods on the hot bar - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Provide time and temp logs for foods on the hot bar - In-use utensils: properly stored
Remvoe container from sugar bin that does not have a handle(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter.Invert lids at the soda station to prevent contamination(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean all floor drains through out the kitchen and behind the line
CFH:JEFFREY CLEMENT 5/18/2014 SERVSAFE
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Cauliflower (Steam Table) (Hot Holding) | 155.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken baked (Steam Table) (Hot Holding) | 155.0F |
| Pasta (Steam Table) (Hot Holding) | 146.0F |
| Squash (Steam Table) (Hot Holding) | 167.0F |
| Meatballs (Hot Buffet) (Hot Holding) | 123.0F |
| Spaghetti (Hot Buffet) (Hot Holding) | 120.0F |
| Chicken curried (Hot Buffet) (Hot Holding) | 128.0F |
| Rice (Handwashing Sink - Service Line) (Hot Holding) | 132.0F |
| Mayonnaise (Table) (Cold Holding) | 57.0F |
| Tartar Sauce (Table) (Cold Holding) | 56.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham (Salad Bar) (Cold Holding) | 39.0F |
| Imitation Crabmeat (Salad Bar) (Cold Holding) | 40.0F |
| Tomatoes chopped (Salad Bar) (Cold Holding) | 40.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Freezer - walk-in) | -12.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
1 User Review:
Alix Echeverri
Added on Jul 21, 2016 1:06 PM
Visited on Jul 21, 2016 12:03 PM
Shredded carrots being served in the salad bar were sour, slimy and running. I approached the "manager" and showed the carrots on my plate and her response was defensive and offensive. She couldn't care less about my remarks and suggestion. I indicated to her that I wasn't asking for my money back but to remove the carrots as they were a threat to the pubic. She ignored me and proceeded to go into the kitchen totally adamant to the customer. Not professional at all!
Would you recommend DEPT OF EDUCATION CAFETERIA to others? No
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