FRANCIS L. CARDOZO EDUCATION CAMPUS, 1200 CLIFTON ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 29, 2014 | Routine | 1 | 1 | Details / Comments |
|
Jan 09, 2014 | Routine | 2 | 6 | Details / Comments |
|
Aug 15, 2013 | Preoperational | 0 | 2 | Details / Comments |
|
Feb 26, 2013 | Routine | 0 | 5 | Details / Comments |
|
Oct 04, 2012 | Routine | 0 | 2 | Details / Comments |
Aug 29, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The concentration of the quaternary ammonium sanitizing solution in the 3-compartment sink is not in compliance. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The display refrigerators on the service line are out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
Refrigerator and freezer temperatures are posted and up-to-date.
CORRECT ITEM 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 - kitchen) | 107.0F |
| (Reach-in Refrigerator) | 36.0F |
| (Reach-in Refrigerator) | 39.0F |
| Yucca (Hot Holding Cabinet) (Hot Holding) | 153.0F |
| Brown Rice (Hot Holding Cabinet) (Hot Holding) | 163.0F |
| (Display Refrigerator) | 37.0F |
| (Display Refrigerator) | 33.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Open Display Refrigerator) | 70.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Turkey Ham (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) | 38.0F |
| Sliced Turkey (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Corn (Walk-in Refrigerator) (Thawing) | 32.0F |
| Grape Juice (Walk-in Refrigerator) (Cold Holding) | 32.0F |
| (Walk-in Freezer) | -3.0F |
| (Mobile Refrigerator) | 41.0F |
| (Mobile Refrigerator) | 42.0F |
Jan 09, 2014 (Routine)
Violations:
- Correct response to questions
Neither the certified food protection manager certificate nor the establishment's business license are posted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the kitchen, service line, and dishwash area handwashing sinks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no trash receptacles at the handwashing sinks in the dishwash area and kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper hot holding temperatures
Sweet potatoes are held at improper temperatures. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle temperature exceeded 194 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips available to measure the concentration of quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Dust is accumulating on the ventilation hood filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 20 p.s.i./21 p.s.i.
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM 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 (2-compartment sink) | 140.2F |
| Hot Water (Handwashing Sink - kitchen) | 110.8F |
| Hot Water (Handwashing Sink - kitchen) | 111.2F |
| (Walk-in Freezer) | 9.0F |
| (Walk-in Refrigerator) | 35.0F |
| Deli Meats Cold Cuts (Walk-in Refrigerator) (Cold Holding) | 38.8F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 37.3F |
| Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 39.5F |
| American Cheese (Walk-in Refrigerator) (Cold Holding) | 38.5F |
| Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) | 39.8F |
| Brown Rice (Hot Holding Cabinet) (Hot Holding) | 138.2F |
| Chicken (Hot Holding Cabinet) (Hot Holding) | 136.4F |
| Hamburger patty (Oven) (Hot Holding) | 164.3F |
| Hamburger patty (Table) (Preparation) | 113.3F |
| (Reach-in Refrigerator) | 34.0F |
| (Reach-in Refrigerator) | 36.0F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 129.4F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 122.6F |
| Hot Water (Handwashing Sink - Dishwash area) | 108.6F |
| Hot Water (3-compartment sink) | 140.4F |
| Hot Water (Handwashing Sink - Service Line) | 116.4F |
| Hot Water (Handwashing Sink - Service Line) | 101.0F |
| Chicken (Steam Table) (Hot Holding) | 151.7F |
| Brown Rice (Steam Table) (Hot Holding) | 164.3F |
| Hot Water (Handwashing Sink - Dishwash area) | 140.6F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 151.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 142.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 199.0F |
Aug 15, 2013 (Preoperational)
Violations:
- Thermometers provided & accurate
The thermometer attached to the display refrigerator on the service line is defective and was replaced with another thermometer. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet rooms' doors are not self-closing. Self-closing devices are being installed. (Corrected On Site)
LIGHT INTENSITY: Prep table (1187 lux); 2-compartment sink (1291 lux); Serving counter (530 lux); stove (491 lux); toilet room (459 lux); storage room (825 lux); 3-compartment sink (722 lux); dishwash machine (1413 lux); and drainboard at dishwash machine (962 lux)
Dishwash machine final rinse cycle pressure: 20 p.s.i.
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
NO OBJECTION TO ISSUANCE OF SCHOOL CAFETERIA LICENSE
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Mobile Refrigerator) | 40.0F |
| (Mobile Refrigerator) | 38.0F |
| (Freezer - walk-in) | 9.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.2F |
| (Refrigerator - walk-in) | 37.0F |
| Hot Water (2-compartment sink) | 130.2F |
| Hot Water (Prep sink) | 1127.3F |
| (Refrigerator - reach-in) | 32.0F |
| (Refrigerator - reach-in) | 28.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - open display) | 59.0F |
| (Refrigerator - open display) | 40.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (3-compartment sink) | 140.6F |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 173.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 189.0F |
| (Refrigerator - display) | 40.0F |
| (Refrigerator - display) | 35.2F |
Feb 26, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
There is an opening around the conduit in the kitchen wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Two (2) of the countertop refrigerators are out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The slow closing hot water faucet at the toilet room handwashing sink remains on for less than one second before shutting off. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) inside the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy for the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| Hot Water (2-compartment sink) | 123.0F |
| Hot Water (3-compartment sink) | 122.0F |
| (Freezer - walk-in) | -9.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 42.0F |
| Cheddar Cheese (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Mozzarella Cheese (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Mobile Refrigerator) | 40.0F |
| (Reach-in Freezer) | -1.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - counter top) | 52.0F |
| (Refrigerator - counter top) | 60.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
Oct 04, 2012 (Routine)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden shelves in the storage room are chipped and the wood beneath the paint is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The employee health policy for the prevention of foodborne illness is on file with Chartwells.
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 - kitchen) | 122.0F |
| Hot Water (2-compartment sink) | 141.0F |
| Hot Water (3-compartment sink) | 139.0F |
| (Freezer - walk-in) | -8.0F |
| (Refrigerator - reach-in) | 38.0F |
| Rice (Holding Oven) (Hot Holding) | 159.0F |
| Steamed Vegetables (Holding Oven) (Hot Holding) | 143.0F |
| Teriyaki Chicken (Holding Oven) (Hot Holding) | 152.0F |
| (Mobile Refrigerator) | 42.0F |
| (Reach-in Freezer) | -1.0F |
| (Refrigerator - reach-in) | 42.0F |
| Cheddar Cheese (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Mozzarella Cheese (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 25.0F |
| (Refrigerator - walk-in) | 38.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - counter top) | 20.0F |
| 1% Lowfat Milk (Refrigerator) (Cold Holding) | 42.0F |
| Teriyaki Chicken (Steam Table) (Hot Holding) | 155.0F |
| Hot Water (Handwashing Sink - toilet room) | 121.0F |
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