DEPT OF LABOR CAFETERIA, 200 CONSTITUTION AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 14, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 07, 2014 | Routine | 8 | 4 | Details / Comments |
| No violation noted during this evaluation. | Sep 30, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 24, 2013 | Routine | 3 | 0 | Details / Comments |
|
May 15, 2012 | Routine | 2 | 1 | Details / Comments |
Apr 14, 2014 (Follow-up)
Violations:
- Compliance with variance, specialized process, and HACCP plan
The establishment does not have an approved HACCP plan and variance from the DOH for the use of vinegar in its sushi rice as a preservative. (REPEAT)
FAILURE TO COMPLY WITH 5-DAY NOTICE AS LISTED WITHIN OBSERVATIONS. (25 DCMR 1010.1)
OTHER 5-DAY NOTICES HAVE BEEN ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 4/7/14.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 144.0F |
| Greens (Steam Table) (Hot Holding) | 191.0F |
| Cabbage (Steam Table) (Hot Holding) | 198.0F |
| Okra (Steam Table) (Hot Holding) | 195.0F |
| Black Beans (Steam Table) (Hot Holding) | 177.0F |
| Stuffed Pasta Shells (Steam Table) (Hot Holding) | 177.0F |
| (Refrigerator - display) | 40.0F |
| Hot Water (3-compartment sink) | 141.0F |
| (Hot Holding Cabinet) | 166.0F |
| (Walk-in Refrigerator) | 42.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 42.0F |
Apr 07, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS ARE LEFT IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
THE SUSHI CHEF WAS UNABLE TO PROVIDE A COPY OF ITS PARASITE DESTRUCTION LETTER FROM ITS SUSHI RICE SUPPLIER (Corrected On Site) - Food separated and protected
UNCOVERED FOOD ITEMS CONTAINERS IN THE WALK-IN COOLERS AND REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER/MOLD BUILT UP IN ICE BOX (Corrected On Site) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
THE ESTABLISHMENT IS ADDING RICE VINEGAR TO ITS SUSHI RICE AND DOES NOT HAVE A VARIANCE FROM DC DOH(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
THE ESTABLISHMENT DOES NOT HAVE A VARIANCE OR A HACCP PLAN APPROVED BY DC DOH FOR ITS SUSHI RICE PROCESS(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(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SUEFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM FRANCIS T DO FS-49872 EXP. 11/20/2014
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Most recent pest control inspection dated:03/25/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 49.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 51.0F |
| Beef (Steam Table) (Hot Holding) | 113.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 113.0F |
| Shrimp cooked (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 50.0F |
| Rice (Steam Table) (Hot Holding) | 151.0F |
| Chicken fried (Refrigerator - open display) (Cold Holding) | 48.0F |
| Salmon (Refrigerator - open display) (Cold Holding) | 49.0F |
Sep 30, 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 | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.4F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
Sep 24, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
Continue to increase pest control measures for roach activity.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Continue to clean filters and ice-machine where needed. - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Hot Holding) | 154.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.5F |
| Rice (Cold Holding) | 40.0F |
| (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Sushi (Cold Holding) | 30.0F |
May 15, 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) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Salads on the deli display above 41degrees (Corrected On Site) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)clean floors underneath the grill station inside of the kitchen
CFH:FRANCIS DO FS:49872 EXP:11/12/2014
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline coleman at (202)442-5928
| Temperatures | |
| Chicken baked (Hot Buffet) (Hot Holding) | 155.0F |
| Black Beans (Hot Buffet) (Hot Holding) | 158.0F |
| Ground Beef (Hot Buffet) (Hot Holding) | 178.0F |
| Turkey Roasted (Hot Buffet) (Hot Holding) | 176.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 148.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 40.0F |
| Mashed potatoes (Hot Buffet) (Hot Holding) | 167.0F |
| Steamed Rice (Hot Buffet) (Hot Holding) | 148.0F |
| Rice - Sushi (Sushi Bar) (Hot Holding) | 91.0F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 49.0F |
| Seafood Salad (Refrigerator - deli display) (Cold Holding) | 50.0F |
| Plantains (Hot Buffet) (Hot Holding) | 188.0F |
| Salmon (Hot Buffet) (Hot Holding) | 155.0F |
| okra (Hot Buffet) (Holding) | 175.0F |
| Chicken salad (Refrigerator - deli display) (Cold Holding) | 48.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing sink - deli section) | 126.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| Chicken fried (Hot Buffet) (Hot Holding) | 144.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - seafood display) | 40.0F |
| (Refrigerator - deli display) | 50.0F |
| (Freezer - walk-in) | -8.0F |
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