DEPT OF JUSTICE CAFÉ, 950 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | May 01, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 24, 2013 | Routine | 2 | 1 | Details / Comments |
|
Jul 19, 2012 | Routine | 3 | 3 | Details / Comments |
May 01, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Turkey (Cold Holding) | 35.0F |
| Ham (Cold Holding) | 40.0F |
| Tuna (Cold Holding) | 38.0F |
| Green Peppers (Cold Holding) | 40.0F |
| Mayonnaise (Cold Holding) | 35.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
Apr 24, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
SEVERAL CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH. INTERIOR OF TWO REACH IN UNITS CONTAINED SPILLAGE AND FOOD PARTICLES. CONTINUE TO DESCALE AND DELIME DISH MACHINE TO REMOVE HEAVY CALCIUM BUILD-UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SANDWICH PREP UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE. SERVICE TECHNICIAN WAS ON PREMISES AT TIME OF VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
INTERIOR OF STORAGE CABINET CONTAINED SPILLAGE. INTERIOR OF CABINETS MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY 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) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.2F |
| (Freezer - walk-in) (Cold Holding) | -20.3F |
| (Refrigerator - beverage) (Cold Holding) | 34.1F |
| (Refrigerator - beverage) (Cold Holding) | 33.6F |
| (Refrigerator - reach-in) (Cold Holding) | 33.2F |
| (Refrigerator - reach-in) (Cold Holding) | 34.6F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 49.8F |
| (Salad Bar) (Cold Holding) | 36.2F |
| Chicken salad (Salad Bar) (Cold Holding) | 34.7F |
| Tuna Salad (Salad Bar) (Cold Holding) | 40.8F |
| Fruit Salad (Salad Bar) (Cold Holding) | 39.9F |
| Spinach (Salad Bar) (Cold Holding) | 39.9F |
| Hamburger cooked (Grill) (Hot Holding) | 180.0F |
| Turkey Burger (Grill) (Hot Holding) | 174.2F |
| Chicken grilled (Grill) (Hot Holding) | 178.5F |
| (Warmer) (Hot Holding) | 147.0F |
| Greens (Steam Table) (Hot Holding) | 150.0F |
| Veal (Steam Table) (Hot Holding) | 144.7F |
| Pork Chop (Steam Table) (Hot Holding) | 158.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 146.2F |
| Beans (Steam Table) (Hot Holding) | 142.8F |
| Pizza - Pepperoni (Heat Lamp Display) (Hot Holding) | 145.2F |
Jul 19, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).Fried chicken on the hot bar below 140 degrees (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Cold salads on the salad bar and sandwich units above 41 degrees (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Not enough sanitizer in the sani buckets concentration less than 100ppm(CORRECT VIOLATION WITH 45 CALENDAR DAYS) (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)cabinet spaces on the line contain spillage - Physical facilities: installed, maintained, & clean
Wall next to handsink contains spillage(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 - kitchen) | 155.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 51.0F |
| Beef Patties (Grill) (Hot Holding) | 155.0F |
| Chicken Patty (Grill) (Hot Holding) | 156.0F |
| Turkey Burger (Grill) (Hot Holding) | 169.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Chicken fried (Hot Buffet) (Hot Holding) | 125.0F |
| Chicken Parmesan (Hot Buffet) (Hot Holding) | 154.0F |
| Squash (Hot Buffet) (Hot Holding) | 148.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Noodles (Hot Buffet) (Hot Holding) | 165.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 36.4F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Macaroni Salad (Salad Prep Unit) (Cold Holding) | 50.0F |
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