EINSTEIN BROS BAGELS, 50 MASSACHUSETTS AVE NE SPC 210, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 31, 2014 | Routine | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 10, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 30, 2014 | Routine | 3 | 0 | Details / Comments |
|
Mar 01, 2013 | Preoperational | 0 | 1 | Details / Comments |
Jul 31, 2014 (Routine)
Violations:
- Correct response to questions
Manager certificate from DC is expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Soda nozzles, ice chute on self serve beverage station, and interior of ice machine are unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Concentration of Chlorine concentration in triple sink is 0 ppm. (Corrected On Site) - Proper cold holding temperatures
Multiple food items on line temp above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handler observed wearing bracelet while preparing food. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Test strips for chlorine sanitizer is not available. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Water does not reach 100 degrees at any hand sink. Manager reset hot water heater. (Corrected On Site)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN THE NEXT 45 CALENDAR DAYS
VERIFIED INSPECTOR THERMOMETER AT 32.0 DEGREES F IN PRESENCE OF MANAGER
HOT WATER TEMPERATURE MUST BE MONITORED DAILY TO ENSURE 100 DEGREES F IS REACHED AT ALL HAND SINKS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT(202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 94.0F |
| Hot Water (Handwashing Sink) | 95.0F |
| Hot Water (Handwashing Sink) | 100.0F |
| Hot Water (3-compartment sink) | 94.0F |
| Hot Water (3-compartment sink) | 100.0F |
| Milk (Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator) | 39.0F |
| Turkey (Refrigerator) (Cooling) | 45.0F |
| Cream Cheese (Refrigerator) (Cold Holding) | 44.0F |
| Cream Cheese (Refrigerator) (Cold Holding) | 43.0F |
| Tuna Salad (Refrigerator) (Cold Holding) | 43.0F |
| Chicken salad (Refrigerator) (Cold Holding) | 45.0F |
| Sausage (Refrigerator) (Cold Holding) | 44.0F |
| Tomatoes chopped (Refrigerator) (Cooling) | 51.0F |
| Chicken (Refrigerator) (Cold Holding) | 42.0F |
| (Refrigerator) | 39.0F |
| (Reach-in Freezer) | 9.0F |
| (Reach-in Refrigerator) | 38.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 168.0F |
Feb 10, 2014 (Follow-up)
Comments:CFPM: VADA SMITH 58973 EXP 05/04/2014. lEARNED TO ESTABLISH EMPLOYEES' DISEASE FILE BY INSTRUCTION. NOTICE ABATED FROM INSPECTION OF 01/30/2014.
| Temperatures | |
| Hot Water | 20.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Onions raw | 38.0F |
| Tomatoes sliced | 40.0F |
| Mayonnaise | 40.0F |
| Cheese | 40.0F |
Jan 30, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| Lettuce (Cold Holding) | 36.0F |
| Mayonnaise (Cold Holding) | 35.0F |
| Chicken (Cold Holding) | 40.0F |
| Tuna Salad (Cold Holding) | 35.0F |
| Onions raw (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
Mar 01, 2013 (Preoperational)
Violations:
- Contamination prevented during food preparation, storage, & display
No splash guard between mop sink and prep sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM Gokham Kilinc FS-50518 exp. 01/14/2015
Correct stated items within 45 days
NO OBJECTION TO ISSUANCE OF RESTAURANT LICENSE
If you have any questions,please contact the Area Supervisor Jacqueline Coleman on 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - open display) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | 2.0F |
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