GEORGETOWN UNIVERSITY HOSPITAL MAIN KIT, 3800 RESERVOIR RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 08, 2013 | Routine | 1 | 0 | Details / Comments |
|
Dec 07, 2012 | Follow-up | 1 | 1 | Details / Comments |
|
Oct 03, 2012 | Routine | 3 | 0 | Details / Comments |
|
May 16, 2012 | Routine | 0 | 4 | Details / Comments |
Apr 08, 2013 (Routine)
Violations:
- Proper hot holding temperatures
Bbq chicken below at 135 degrees on the serving line for patients (Corrected On Site)
CFH:Corey J Darby FS:09/28/2014 49060
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Macaroni and cheese (Steam Table) (Hot Holding) | 155.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 153.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| Peach Cup (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Peas (Steam Table) (Hot Holding) | 143.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 147.0F |
| Beef (Steam Table) (Hot Holding) | 166.0F |
| Broccoli (Steam Table) (Hot Holding) | 144.0F |
| (Reach-in Freezer) | 0.0F |
| (Freezer - walk-in) | -12.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - walk-in) | 39.0F |
Dec 07, 2012 (Follow-up)
Violations:
- Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/26/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F
| Temperatures | |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 41.0F |
| Bean Sprouts (Refrigerator - open display) (Cold Holding) | 39.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 121.0F |
Oct 03, 2012 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. HAND SINK MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
ICE MACHINE CONTAINED SLIGHT MOLD BEHIND THE DRIP PANEL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-JAMES T. CONLEY FS48750 EXP-2/28/2014
ITEM MUST BE ABATED WITHIN FIVE DAYS
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 35.6F |
| (Refrigerator - walk-in meat) (Cold Holding) | 38.2F |
| (Refrigerator - walk-in) (Cold Holding) | 35.4F |
| (Freezer - walk-in) (Cold Holding) | -6.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.6F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.1F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 146.8F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 143.6F |
| Chicken (Steam Table) (Hot Holding) | 141.9F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| Tomato Soup (Soup Warmer) (Hot Holding) | 150.0F |
| (Freezer - ice cream) (Cold Holding) | 4.0F |
May 16, 2012 (Routine)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
Gasket on hot holding unit poor repair.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Warewashing dish machine leaks(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards surfaces have scrathes.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean roller carts, exterior of oven and accumulation of grease on side of deep fat fryer. At retail line underneath counter unclean. (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 - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.6F |
| Meat (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Juice (Refrigerator - reach-in) (Cold Holding) | 32.6F |
| Chicken Noodle Soup (Steam Table) (Hot Holding) | 194.3F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 174.0F |
| Rice (Steam Table) (Hot Holding) | 207.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 183.0F |
| Spinach (Steam Table) (Hot Holding) | 184.0F |
| Clam Chowder (Steam Table) (Hot Holding) | 204.0F |
| Pork slice (Steam Table) (Hot Holding) | 196.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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