DUNKIN DONUTS, 1700 K ST 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. | Mar 18, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 28, 2014 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 30, 2013 | Preoperational | 0 | 0 | Details / Comments |
Mar 18, 2014 (Follow-up)
Comments:Certified Food Safety Manager: Esther Jung FS-59017 , Expiration Date: 5/28/16
5-day and 45-day notice abated from inspection on 1/28/2014
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Eggs (Refrigerator - drawer) (Cold Holding) | 26.0F |
| Chicken fried (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Sausage (Oven) (Cooking) | 206.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Bacon (Hot Holding Unit) (Hot Holding) | 178.0F |
| Eggs (Hot Holding Unit) (Hot Holding) | 135.0F |
| Sausage (Hot Holding Unit) (Hot Holding) | 160.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 36.0F |
| Eggs (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Jan 28, 2014 (Routine)
Violations:
- Correct response to questions
THE MANAGER HAS A SERV SAFE CERTIFICATE. IN ORDER TO OBTAIN THE DC CERTIFIED FOOD MANAGER'S CARD YOU MUST BRING THE FOLLOWING ITEMS TO 899 NORTH CAPITOL STREET NE MONDAY-FRIDAY 8:30 AM- 4:30 PM 1) ORGINIAL SERVE SAFE CERTIFICATE AND TEST SCORE. 2) CHECK OR MONEY ORDER FOR 35.00 DOLLARS 3) TWO FORMS OF ID.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
ONE HAND SINK DID NOT HAVE SOAP AT VISIT. ALL HAND SINKS MUST HAVE SOAP AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
ICE SCOOP WAS NOT STORED PROPERLY AT VISIT. ICE SCOOP MAY NOT BE STORED IN THE ICE. (Corrected On Site)
CFPM-ESTER JUNG SERVE SAFE CERTIFICATE.
ITEM MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| (Handwashing Sink - kitchen) | 100.0F |
| Hash Browns (Deep Fryer) (Hot Holding) | 332.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 39.2F |
| (Refrigerator - drawer) (Cold Holding) | 38.7F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Lunchmeat (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 33.5F |
May 30, 2013 (Preoperational)
Comments:Facility is in compliance with 25 DCMR - DC Food Code.
If there are any questions contact Mr. Taylor, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (DELICATESSEN)
| Temperatures | |
| (3-compartment sink) | 114.0F |
| (Handwashing Sink - Dishwash area) | 110.0F |
| (Reach-in Freezer) (Cold Holding) | 21.0F |
| (Reach-in Freezer) (Cold Holding) | 4.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| (Refrigerator - under counter) (Cold Holding) | 34.0F |
| (Refrigerator - under counter) (Cold Holding) | 37.0F |
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