FINNEGAN CAFE, 901 NEW YORK AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 31, 2014 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jan 04, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 28, 2012 | Routine | 5 | 5 | Details / Comments |
Jan 31, 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. Issued instructions. (CORRECT VIOLATION WITHIN 45 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. Issued policy. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Chicken and wine stored on walk-in refrigerator floor. Utensils stored in lexan on dry storage floor. (Corrected On Site) - Plumbing installed; proper backflow devices
Hand sink in open cook line has leaking hot water pipe.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45-days.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 130.4F |
| (Refrigerator - reach-in) | 41.9F |
| (Refrigerator - reach-in) | 37.4F |
| (Dishwashing Machine - Wash Cycle) | 189.0F |
| (Warewashing Machine - Rinse Cycle) | 142.0F |
| (Refrigerator - reach-in) | 34.5F |
| (Refrigerator - walk-in) | 31.1F |
| (Freezer - walk-in) | -4.7F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
Jan 04, 2013 (Follow-up)
Comments:Cookies, bagels, and loaves of bread are left in the dining area on Fridays for customers to take home. Also, the person in charge stated that they set salads out on Friday at 11:30 AM and discard them by 2:00 PM. The time(s) that the salads are removed from temperature control and placed on display are not documented and no timers are used. The person in charge was informed that if they intend to continue this practice, then must display the time that the salad is placed on display and how long it will remain before it has to be or will be discarded in order to use ''time as a public health control.''
5-day notice abated from inspection conducted on 12/28/2012:
25 DCMR 300.1
45-day notice abated from inspection conducted on 12/28/2012:
25 DCMR 302.2
5-day notice pending from inspection conducted on 12/28/2012:
25 DCMRR 1502.1
45-day notices pending from inspection conducted on 12/28/2012:
25 DCMR 1812.1
25 DCMR 1903.1
25 DCMR 2912.1(a)
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 151.0F |
| Hot Water (Handwashing Sink - Service Line) | 148.0F |
| Chicken raw (Refrigerator - reach-in) (Cooling) | 50.0F |
| Chicken Wings (Refrigerator - reach-in) (Cooling) | 44.0F |
Dec 28, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the person in charge with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide proof of its employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw shell eggs are stored above raw vegetables in the reach-in refrigerator on the service line. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The temperature of the quaternary ammonium sanitizing solution was measured at 57 degrees Fahrenheit. (Corrected On Site) - Proper cold holding temperatures
Lettuce, sliced tomatoes, and salad dressing at the salad bar are held at improper temperatures. (Corrected On Site) - Food properly labeled; original container
There are unlabeled plastic bins of sugar, almond, and rice in the storage room. (Corrected On Site) - Insects, rodents, & animals not present
There is a missing ceiling tile above the mop sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board at the sandwich prep refrigerator is chipped on the corners. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle pressure was measured at 32 p.s.i. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The interior of the dishwash machine needs to be delimed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 32 p.s.i.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is posted at the service counter/line.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 139.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 152.0F |
| (Freezer - walk-in) | -3.0F |
| (Refrigerator - walk-in) | 36.0F |
| Mozzarella Cheese (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Capicola Ham (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Pepperoni (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Flank Steak (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) | 42.0F |
| Hot Water (Handwashing Sink - Service Line) | 141.0F |
| Hot Water (2-compartment sink) | 151.0F |
| (Refrigerator - reach-in) | 37.9F |
| Shrimp raw (Deep Fryer) (Cooking) | 214.0F |
| Scallops (Deep Fryer) (Cooking) | 219.0F |
| (Reach-in Freezer) | -18.0F |
| (Refrigerator - sandwich prep unit) | 28.0F |
| Red Onions - sliced (Salad Bar) (Cold Holding) | 43.0F |
| Turkey sliced (Salad Bar) (Cold Holding) | 42.0F |
| Turkey sliced (Salad Bar) (Cold Holding) | 42.0F |
| Egg Salad (Salad Bar) (Cold Holding) | 43.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 40.0F |
| Sweet and Crunchy Chicken Salad (Salad Bar) (Cold Holding) | 42.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 54.0F |
| Chicken salad (Salad Bar) (Cold Holding) | 39.0F |
| Lettuce Greenleaf (Salad Bar) (Cold Holding) | 42.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 184.0F |
| Chicken grilled (Heat Lamp Display) (Hot Holding) | 154.0F |
| Wild Rice (Heat Lamp Display) (Hot Holding) | 172.0F |
| Red Rice (Steam Table) (Hot Holding) | 152.0F |
| Corn (Steam Table) (Hot Holding) | 170.0F |
| (Refrigerator - reach-in) | 35.0F |
| Hot Water (Handwashing Sink - Service Line) | 148.0F |
| (Refrigerator - open display) | 33.8F |
| Lettuce romaine (Salad Bar) (Cold Holding) | 59.0F |
| Spinach (Salad Bar) (Cold Holding) | 55.0F |
| Cheddar Cheese (Salad Bar) (Cold Holding) | 54.0F |
| Cucumbers (Salad Bar) (Cold Holding) | 56.0F |
| Red Onions - sliced (Salad Bar) (Cold Holding) | 58.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 56.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 52.0F |
| Ranch dressing (Salad Bar) (Cold Holding) | 55.0F |
| Sweet Potato and Pumpkin Bisque (Soup Warmer) (Hot Holding) | 176.0F |
| Cream of Celery Soup (Soup Warmer) (Hot Holding) | 162.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 157.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 187.0F |
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