DON PEPE BAKERY CARRYOUT, 300 MORSE ST NE, 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. | Oct 28, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 22, 2014 | Routine | 6 | 8 | Details / Comments |
| No violation noted during this evaluation. | Sep 30, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 23, 2013 | Routine | 1 | 1 | Details / Comments |
|
Jan 23, 2013 | Routine | 1 | 2 | Details / Comments |
|
May 09, 2012 | Follow-up | 0 | 1 | Details / Comments |
|
May 07, 2012 | Routine | 6 | 8 | Details / Comments |
Oct 28, 2014 (Follow-up)
Comments:exterminater scheduled to give service on 10/29/2014 is confirmed on phone. notice abated from inspection of 10/22/2014.
| Temperatures | |
| Hot Water | 122.0F |
| (Reach-in Refrigerator) | 38.0F |
| Beans | 136.0F |
| Mixed Vegetables (Steam Table) | 136.0F |
Oct 22, 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. (Corrected On Site) - Hands clean and properly washed
Employees did not have soap at either handsink (prep and dish area). Soap was placed at each handsink and employees washed hands again. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (drying racks in dish area has heavy rust on them). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food in reach in refrigerators are not correctly labeled with name and date. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Cooling rice in bowl with fully covered Saran wrap. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerators. (Corrected On Site) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Rat droppings underneath 3-compartment sink and back corner of dry storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Knives left on countertops in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Small leaks in pipes under 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Toilet room does not have a self-closing door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in dish area has oil leaking through trash bags. Grease build up throughout kitchen on floors and baseboards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS
CFPM information: Yolanda Rodriguez, FS-55589, exp: 02/01/16.
If you have any questions, please contact Area Supervisor Mrs. Jackie Coleman 202-442-5928.
| Temperatures | |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Refrigerator) | 36.0F |
| Hot Water (3-compartment sink) | 149.5F |
| Hot Water (Handwashing Sink - Dishwash area) | 148.3F |
| Hot Water (Handwashing Sink - kitchen) | 147.8F |
| Raw Chicken (Reach-in Refrigerator) (Cold Holding) | 38.4F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 140.9F |
| Refried Beans (Hot Holding Display Unit) (Hot Holding) | 137.2F |
| Mixed Vegetables (Hot Holding Display Unit) (Hot Holding) | 139.7F |
| Hot Leche (Soup Warmer) (Hot Holding) | 160.6F |
Sep 30, 2013 (Follow-up)
Comments:CFPM; YOLANDA RODRIGUEZ FS-45692 EXP 11/11/2013. DISPOSER DRAIN REPAIRED. NOTICE ABATED FROM INSPECTION OF 09/23/2013.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Tomatoes sliced | 40.0F |
| Cucumbers | 40.0F |
| Salad | 38.0F |
| Chicken curried | 144.0F |
| Rice and Beans | 135.0F |
| Rice steamed | 136.0F |
| Beef Stew | 142.0F |
Sep 23, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
DEBRIS AND DIRT IN 2-COMP AND 3-COMP SINK.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
GREASY AT COOKING AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
DISPOSER DRAIN PIPE OPEN TO AMBIENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM; YOLANDA RODRIGUEZ FS-45692 EXP 11/11/2013. CORRECRT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Peppers | 38.0F |
| Tomatoes sliced | 40.0F |
| Cheese | 38.0F |
| Beef | 142.0F |
| Chicken curried (Steam Table) | 140.0F |
| Mixed Vegetables | 136.0F |
| Rice and Beans | 136.0F |
Jan 23, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Reach-in freezer contains an ice build-up (Corrected On Site) - Approved thawing methods used
Frozen fish sitting inside of a container of water (Corrected On Site)
Correct stated items with 45days if you have any questions,please contact area superviosr Mrs. Jacqueline coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Beef Stew (Steam Table) (Hot Holding) | 148.0F |
| Chicken Curry (Steam Table) (Hot Holding) | 149.0F |
| Fish fried (Steam Table) (Hot Holding) | 145.0F |
| Black Beans (Steam Table) (Hot Holding) | 188.0F |
| Yellow rice (Steam Table) (Hot Holding) | 148.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 38.3F |
May 09, 2012 (Follow-up)
Violations:
- Adequate ventilation & lighting; designated areas used
Replace blown light bulbs thru-out the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD PREPARATION (BOTTLING OF COLE SLAW)DISCONTINUED.
LICENSED RESTORED.
CORRECT ITEM STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - display) | 40.0F |
| Beef raw/ground (Refrigerator - display) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
May 07, 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) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.No paper towels at handwashing sink.No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
food stored on top of trash can(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(mold observed on cutting boards stored inside of the 3-comp sink - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cooked foods inside of the reachin refrigerator not dated or labeled - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)evidence of mice dropping in the rear by exit door. Provide effective extermination - Insects, rodents, & animals not present
Replce the flap at the back door to prevent rodent entrance(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Employees inside of the kitchen not wearing hair restraints - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)clean exterior of all equipment inside of the kitchen - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Replace mop sink with and NSF aprroved ceramic or stainless steel mop sink - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Repair hole in the wall above the 2-comp sink
Cfh: Yoland Rodriquez FS:11/11/2013 FS:45692
Correct stated items within 5 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) | 115.0F |
| Cabbage (Steam Table) (Hot Holding) | 167.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Fish (Steam Table) (Hot Holding) | 140.0F |
| Chicken baked (Steam Table) (Hot Holding) | 123.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
DON PEPE BAKERY CARRYOUT respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Name |
|---|
| CHINESE AND AMERICAN SALES COMPANY |
| DE- CATER- STREET (D) |
| DIVINE |
| DON PEPE BAKERY CARRYOUT |
| DON PEPE'S CASH & CARRY |
| OBENG INTERNATIONAL WHOLESALE, & RETAIL |
| SAM WANG PRODUCE |
| SUN OIL & RICE CAKE |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about DON PEPE BAKERY CARRYOUT, 300 MORSE ST NE, Washington, DC »