FAMILY DINETTE, 511 G ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 12, 2014 | Follow-up | 1 | 5 | Details / Comments |
|
May 08, 2014 | Routine | 12 | 14 | Details / Comments |
|
Feb 21, 2014 | Complaint | 4 | 4 | Details / Comments |
|
Jan 08, 2014 | Routine | 2 | 5 | Details / Comments |
|
Sep 05, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 29, 2013 | Routine | 5 | 1 | Details / Comments |
May 12, 2014 (Follow-up)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Three of the four knobs on the gas grill are missing. - Plumbing installed; proper backflow devices
Plastic laundry tub installed. - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the vegetable. - Physical facilities: installed, maintained, & clean
Walls in the food prep area are broken and not smooth and easily cleanable. - Physical facilities: installed, maintained, & clean
Ceiling above preparation area is not constructed of an easily cleanable surface. - Adequate ventilation & lighting; designated areas used
There are no shields on the light fixtures located above the preparation area.
Chom Funk CFPM FS -60473 exp. date 09/29/2016
The following items have been abated from the inspection conducted on May 8,2014: 203.1,300.1,500.2,800.2,802.1,1900.1,1005.1,1007.1,1600.1,1606.1,1524.1,3210.1(c),2203.1,1800.1,1815.1,1903.1,2305.1 and 2401.1
Correct stated violations and contact the Area Supervisor when ready to schedule the inspection.An additional re-inspection fee must be paid.
SUMMARY SUSPENSION STILL IN EFFECT.Do not open for business.
If you have any questions,pleas contact the Area Supervisor Jacqueline R. Coleman on (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 110.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | -2.0F |
May 08, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. - 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. - Proper eating, tasting, drinking, or tobacco use
Employee (manager) was drinking from open cup and the cup was put on top of the lids covering ready-to-eat food that was being hot held in the hot holding unit. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Bare hand contact with ready-to-eat foods observed. Employee observed assembling sandwiches with bare hands. - Food separated and protected
Foods stored in uncovered containers in refrigerators. - Food-contact surfaces: cleaned & sanitized
Inside of the ice making machine is not clean to sight. - Food-contact surfaces: cleaned & sanitized
Food contact surfaces not properly cleaned and sanitized. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) in reach-in refrigerators. - Proper date marking & disposition
Foods prepared on site not date marked. - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerators not able to keep food internal temperature at 41 degree F or below. - Thermometers provided & accurate
No thermometer provided to check food temperatures. - Thermometers provided & accurate
No thermometer provided inside the display refrigerator and reach-in refrigerator to monitor the ambient air temperature. - Insects, rodents, & animals not present
Several dead cockroaches observed on the glue trap placed under the 3-compartment sink. - Utensils, equipment & linens: properly stored, dried, & handled
Single use items stored on floor in the upstairs storage room. - Utensils, equipment & linens: properly stored, dried, & handled
Cleaned utensils and equipment were not properly stored to protect from contamination. - Utensils, equipment & linens: properly stored, dried, & handled
Bottled drinks stored on steps in the stairwell. Several bottled drinks stored unsanitarily stacked up in the upstairs storage room. No adequate shelving units are provided to properly store items in the storage room. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The plastic panel inside the ice making machine not in good repair. Motor oil drippage observed on the back surface of the ice making machine. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The gas stove missing knobs. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided. - Nonfood-contact surfaces clean
Non-food contact surfaces are not clean to preclude solid resdidues build-up. - Hot & cold water available; adequate pressure
No adequate running cold water under sufficient pressure provided at the hand washing sink faucet in the unisex employee restroom. - Plumbing installed; proper backflow devices
No air gap provided at the drainlines of the 3-compartment sink. The drainlines originating from 3-compartment sink are connected directly to the receiving sewer line. - Plumbing installed; proper backflow devices
The mop sink has been removed. The plumbing for the mop sink has been dismantled. - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the vegetable preparation sink. - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in unisex toilet room. - Physical facilities: installed, maintained, & clean
Employee belongings stored on top of bottled drink cases. - Physical facilities: installed, maintained, & clean
Missing/unfinished ceiling tiles in the upstair storage room. - Physical facilities: installed, maintained, & clean
The floor areas in the upstair room not cleaned to preclude dust and debri accumulation. The upstair storage room was not properly organised. Several clutter observed.
Last pest extermination date: 04/08/2014
Chom Funk, ServSafe #10395180, Exam date: 09/29/2013
Restoration procedure provided to PIC.
Manager told the inspector that wastewater generated after cleaning the floor will be dumped at the nearest storm water drainage outside the facility. The facility didn't have a working mop sink at visit.
SUMMARY SUSPENSION (In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH)
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Watermelon (Refrigerator - display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 43.7F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 43.7F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) | 45.0F |
| (Refrigerator - reach-in) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.7F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Potatoes (Refrigerator - reach-in) (Cold Holding) | 44.7F |
| Grits (Hot Holding Unit) (Hot Holding) | 182.0F |
Feb 21, 2014 (Complaint)
Violations:
- Correct response to questions
FOOD MANAGRTZ: CHOM FUNK ONLY HAVE SERVSAFE CERTIFICATE, NOT RECOGNIZED BY DC GOVERNMENT. - Proper use of restriction and exclusion
NO DOCUMENTATION FOR PRACTICING REPORTING, EXCLUSION POLICY. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
MOLD IN ICE MAKER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ONE REACH-IN REFRIGERATOR DISPLAY NEXT TO THE ENTRANCE OF KITCHEN IS OUT OF TEMPERATURE (T=46) SO AS FOOD IN IT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
SODA BOTTLE STORE ON FLOOR.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
ICE SCOOP STORE ON SHELF. (Corrected On Site) - Single-use/single-service articles: properly stored & used
SINGLE USE PLASTIC BOX OPENED AND EXPOSED. (Corrected On Site) - Nonfood-contact surfaces clean
HOOD AND COOKING AREA GREASY AND DIRD.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD MANAGER: CHOM FUNK HAS SERVSAFE CERTIFICATE BUT NOT RECOGNIZED BY DC GOVERNMENT. CORRECT ITEMS STATED WITHIN 5 DAYS AND 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 46.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Reach-in Freezer) | 20.0F |
| Tomatoes sliced | 40.0F |
| Beef raw/ground | 40.0F |
| Beef raw/ground | 46.0F |
| Eggs | 46.0F |
| Lettuce | 40.0F |
| Peppers | 40.0F |
Jan 08, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Observed large amounts of food unprotected from contamination. Raw meat not seperated from ready to eat food items. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Knives stored inbetween racks. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Boxes of food items are not elevated 4 to 6 inches above floor (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed food handler not wearing hair restraint while preping food. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Food grade containers are not used to store food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Chom Funk Exam date 9-29-13.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| Ham | 40.0F |
| Hot Dog | 38.0F |
| Tuna Salad | 38.0F |
| Lettuce | 43.0F |
| Salmon | 38.0F |
| Tomatoes sliced | 41.0F |
| Onions raw | 50.0F |
| Cheese | 48.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
Sep 05, 2013 (Follow-up)
Violations:
- Insects, rodents, & animals not present
Provide a Licensed Pest Control Company.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
Aug 29, 2013 (Routine)
Violations:
- Correct response to questions
NO CERTIFIED FOOD PROTECTION MANAGER WAS ON PREMISES AT TIME OF VISIT. OWNER STATED SHE DID NOT RENEW HER CERTIFIED FOOD MANAGER'S CARD DUE TO SHE HAD PLANS TO SELL THE ESTABLISHMENT. SHE WAS INFORMED SHE MUST OBTAIN A CURRENT DC FOOD MANAGER'S CARD IN ORDER TO OPERATE. SHE DID ANSWER QUESTIONS CORRECTLY.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
NO HAND SINKS IN THE ESTABLISHMENT HAD SOAP AND DISPOSABLE TOWELS AT TIME OF VISIT. PREP AREA HAND SINK OR RESTROOM. ALL HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL FOOD AND CONDIMENTS MUST BE REMOVED FROM CANS ONCE OPENED AND STORED IN A FOOD GRADE CONTAINER. FOOD WAS NOT PROTECRTED FROM CONTAMINATION AT VISIT. CANS OF RAID WERE CITED THROUGH OUT THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) TONGS WERE NOT STORED PROPERLY. TONGS MUST BE STORED IN AN AREA WHERE THEY WILL NOT BE CONTAMINATED. 2) ICE SCOOP WAS NOT STORED PROPERLY. ICE SCOOP MUST BE STORED IN A CONTAINER OR RACK. THE DRY STORAGE SHELF IS NOT A SANITARY SURFACE. 3) INTERIOR OF REACH IN UNITS AND STORAGE CABINET CONTAINED FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 39.0 DEGREES OR BELOW AT ALL TIMES. ONE UNIT WAS NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF ROACHES AND FLIES AT VISIT. INCREASE PEST CONTROL MEASURES IN ORDER TO ADDRESS THIS ISSUE. YOU MUST OBTAIN A LICENSED PEST CONTROL COMPANY TO PERFORM THESE SERVICES. A COPY OF A CONTRACT FROM A LICENSE PEST CONTROL COMPANY MUST BE PRESENTED AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM- CHOM O. FUNK MUST RENEW.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Reach-in Freezer) (Cold Holding) | 9.0F |
| (Refrigerator - display) (Cold Holding) | 39.5F |
| Steak & Cheese (Grill) (Hot Holding) | 184.0F |
| (Reach-in Freezer) (Cold Holding) | 5.2F |
| (Refrigerator - beverage) (Cold Holding) | 39.2F |
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