Correct response to questions NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct response to questions NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Management awareness; policy present The Business has NO written employee's health policy for food-borne illness, a DOH copy is given to the PIC. (Corrected On Site)
Hands clean and properly washed EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS (Corrected On Site)
Proper cold holding temperatures COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
Proper date marking & disposition PREPARED FOOD ITEMS IN CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Consumer advisory provided for raw or undercooked foods NO CONSUMER ADVISORY NOTICE POSTED OR PRINTED ON MENU, A DOH COPY IS GIVEN TO PIC (Corrected On Site)
Personal cleanliness NO HAIR RESTRAINTS WORN BY SOME CREW MEMBERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Wiping cloths: properly used & stored THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED 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)
Hot & cold water available; adequate pressure NO ADEQUATE HOT WATER AT 110 DEGREES F AT SOME HANDSINKS (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Plumbing installed; proper backflow devices THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
The Business has NO written employee's health policy for food-borne illness,a DOH copy is given to the PIC. NO CFPM ON DUTY Most recent pest control service date: 09/01/2014 Correct stated items within 5-Days and 45-Days If any question please call area supervisor Ms Coleman at 202-535-2180
Temperatures
Hot Water (Handwashing Sink)
111.0F
Hot Water (Handwashing Sink - kitchen)
90.0F
Hot Water (3-compartment sink)
85.0F
Hot Water (Handwashing Sink)
110.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - reach-in)
37.0F
(Handwashing Sink)
40.0F
Lettuce Greenleaf (Refrigerator - open display) (Cold Holding)
49.0F
Tomatoes sliced (Refrigerator - open display) (Cold Holding)
44.0F
Ham (Refrigerator - open display) (Cold Holding)
45.0F
Jan 14, 2014 (Routine)
Violations:
Proper cold holding temperatures Cold food item(s) held at improper temperature(s). Note: Milk and creamers stored at improper cold holding temperatures in the under-counter refrigerator at the serving line. Units temperature set to a lower temperature during inspection so TCS products are cold held at 41 degree F or below at all times. (Corrected On Site)
Thermometers provided & accurate No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Contamination prevented during food preparation, storage, & display Bottled drinks, etc stored onto the floor and raw wood pallets in the hallway. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Single-use/single-service articles: properly stored & used Single use items in cardboard boxes are stored on the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Floor areas in the storage room and in the service line (especially under and behind equipments) not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 45 DAYS. IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
Temperatures
Cheese (Refrigerator - reach-in) (Cold Holding)
38.0F
Deli meat (Refrigerator - reach-in) (Cold Holding)
37.0F
Milk (Refrigerator - under counter) (Cold Holding)
Food-contact surfaces: cleaned & sanitized INTERIOR OF REACH IN UNIT WHERE MILK IS STORED CONTAINED SPILLAGE. SEVERAL GASKETS CONTAINED FOOD PARTICLES AND DIRT. (Corrected On Site)
Proper date marking & disposition ALL PREPARED FOOD ITEMS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site)
Wiping cloths: properly used & stored WIPING CLOTHS WERE NOT STORED IN SANITIZER AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZER IN ORDER TO PREVENT BACTERIAL GROWTH. (Corrected On Site)
Comments:
ESTABLISHMENT MUST HAVE A CURRENT BUSINESS LICENSE AT NEXT VISIT. ITEMS WERE CORRECTED ON SITE. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
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