Name: DUTCH MILL CATERING CLUB RIO
Type: RESTAURANT TOTAL
Address: 2335 BLADENSBURG RD NE, 20018, Washington DC
Total inspections: 4
Last inspection: Sep 02, 2014
Adequate handwashing sinks properly supplied and accessible Hand washing sink blocked by cart. (Corrected On Site)
Adequate handwashing sinks properly supplied and accessible No paper towel for hand washing sinks in the kitchen. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized Ice machine dripping panel is not clean as needed. (Corrected On Site)
Food properly labeled; original container Unlabeled plastic squeeze bottle observed in prep-refrgirator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Sewage & waste water properly disposed Garbage disposal unit connected directly to 2-part sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 5 DAYS CORRECT ITEMS STATED WITHIN 45 DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
Proper date marking & disposition PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Wiping cloths: properly used & stored THE WIPING CLOTHS ARE LEFT ON COUNTER AND NOT STORED IN A SANITZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Nonfood-contact surfaces clean UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT/FLOOR/WALLS/CEILING(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
The Business has A written employee's health policy for food-borne illness. CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS Thermocouple in ice & water: 32°f Most recent pest control service date: 1/05/2014 If any question please call area supervisor MS.COLEMAN at 202-442-9037 Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 120.3°F
Temperatures
Hot Water (3-compartment sink)
111.0F
Hot Water (Handwashing Sink)
116.0F
Hot Water (Handwashing Sink - kitchen)
119.0F
Hot Water (Handwashing Sink)
116.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - walk-in)
39.0F
(Refrigerator - reach-in)
41.0F
Tuna (Refrigerator - open display) (Cold Holding)
39.0F
Lettuce Greenleaf (Refrigerator - open display) (Cold Holding)
45.0F
Potatoes (Refrigerator - open display) (Cold Holding)
40.0F
Mixed Vegetables (Refrigerator - open display) (Cold Holding)
39.0F
Green Peppers (Refrigerator - open display) (Cold Holding)
41.0F
Lettuce spring mix (Refrigerator - open display) (Cold Holding)
40.0F
Feb 15, 2013 (Routine)
Violations:
Food separated and protected ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. ALL DRY STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)ICE MACHINE CONTAINED SLIGHT MOLD BEHIND THE DRIP PANEL IN THE ICE CHUTE. 2)INTERIOR OF PASTRY FREEZER CONTAINED FOOD PARTICLES. 3)SLICER LOCATED IN REAR AREA WAS NOT CLEAN ON ALL SURFACES. SLICER MUST BE DISMANTLED IN ORDER TO CLEAN ALL SURFACES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition ALL ITEMS STORE IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS. NO PRODUCTION WAS IN PROCESS AT TIME OF VISIT. EMPLOYEE HEALTH POLICY WAS PROVIDED. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
Temperatures
(Refrigerator - walk-in) (Cold Holding)
39.2F
(Refrigerator - walk-in) (Cold Holding)
35.4F
(Reach-in Freezer) (Cold Holding)
9.9F
(Refrigerator - reach-in) (Cold Holding)
35.7F
Hot Water (Handwashing Sink - kitchen)
109.8F
Oct 12, 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.(issued) (Corrected On Site)
Comments:
Observed temperature logs: protein=161, 159 F; startch=149, 168 F. IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
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