GEORGETOWN MARKET, 201 MASSACHUSETTS AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 29, 2014 | Routine | 2 | 2 | Details / Comments |
|
Jan 27, 2014 | Routine | 3 | 1 | Details / Comments |
|
Jan 27, 2014 | Follow-up | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jun 24, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 17, 2013 | Routine | 1 | 0 | Details / Comments |
|
Mar 23, 2012 | Routine | 1 | 0 | Details / Comments |
Sep 29, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
CLEANED DISHES ARE STORED IN A MANNER THAT DOES NOT ALLOW AIR DRY(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 110DEGREES F IN SOME HANDSINKS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 08/30/2014
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) | 114.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 65.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 40.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
Jan 27, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food container not date marked in side refrigerator. (Corrected On Site) - Food properly labeled; original container
Labels not provided on plastic squeeze bottles. (Corrected On Site) - Plumbing installed; proper backflow devices
Gargabe disposal is install inside three(3)compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Jung Choe FS#47488 expire 4-5-14.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator) | 40.0F |
| Tuna Salad | 44.0F |
| Chicken salad | 44.0F |
| Tomatoes sliced | 41.0F |
| Cheese | 41.0F |
| Turkey sliced | 41.0F |
| Lettuce | 40.0F |
| Mayonnaise | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 0.0F |
| (Freezer) | 0.0F |
Jan 27, 2014 (Follow-up)
Violations:
- Sewage & waste water properly disposed
Garbage disposal unit connected directltly to 3-part sink.
Establishment working on to move the garbage disposal unit from 3-part sink to proper connection.(Correct within 45-Days)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
Jun 24, 2013 (Follow-up)
Comments:CFPM: JUNG CHOE FS-47488 EXP 04/05/2014. NOTICE ABATED FROM INSPECTION OF 06/17/2013.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Mayonnaise | 42.0F |
| Pepperoni | 42.0F |
| Turkey sliced | 40.0F |
Jun 17, 2013 (Routine)
Violations:
- Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ITEM MUST BE ABATED WITHIN FIVE DAYS.
PROVIDED EMPLOYEE HEALTH INFORMATION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 124.2F |
| (Refrigerator - walk-in) | 41.7F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 7.9F |
| (Reach-in Freezer) (Cold Holding) | 3.7F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 41.2F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 39.7F |
Mar 23, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Salads on the sandwich unit above 40 degrees (Corrected On Site)
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 33.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Reach-in Freezer) | -10.0F |
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