GFS CATERING, 700 V ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 17, 2014 | Follow-up | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 18, 2014 | Routine | 0 | 0 | Details / Comments |
|
Jun 12, 2013 | Routine | 1 | 1 | Details / Comments |
|
Sep 18, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Sep 18, 2012 | Follow-up | 2 | 1 | Details / Comments |
|
Sep 13, 2012 | Routine | 2 | 4 | Details / Comments |
Jul 17, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD UNIT WAS NOT IN COMPLIANCE AT VISIT. ALL FOOD STORED IN THIS UNIT WAS DISCARDED. FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (Corrected On Site) - Wiping cloths: properly used & stored
ALL LINENS USED TO WIPE FOOD CONTACT SURFACES MUST BE STORED IN A SANITIZER WHEN NOT IN USE. (Corrected On Site) - Physical facilities: installed, maintained, & clean
ESTABLISHMENT MUST CONTINUE TO CLEAN FLOORS UNDER AND BEHIND EQUIPMENT TO REMOVE GREASE AND DIRT BUILD-UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-LISA ANN EADY FS-600099 EXP-2/23/2017
MOST ITEMS HAVE BEEN ABATED. ALL ITEMS MUST BE ABATED PRIOR TO NEXT REGULAR VISIT.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE ARE SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Steam Table) (Hot Holding) | 168.9F |
| (Refrigerator - reach-in) (Cold Holding) | 50.1F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| (Refrigerator - walk-in) (Cold Holding) | 39.3F |
| Potatoes (Steam Table) (Hot Holding) | 163.1F |
| Grits (Steam Table) (Hot Holding) | 162.4F |
| Sausage (Steam Table) (Hot Holding) | 159.0F |
Jun 18, 2014 (Routine)
Comments:CFPM-LISA ANN EADY FS-600099 EXP 2/23/2017
GFS CATERING USES THE KITCHEN OF TORRIES RESTAURANT. PLEASE REFER TO TORRIES RESTAURANT INSPECTION FOR ALL VIOLATIONS THAT WERE CITED.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
QUESTIONS: CONTACT MR. TAYLOR SUPERVISOR AT 202-535-2180.
Jun 12, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine. (Corrected On Site) - Nonfood-contact surfaces clean
The top and bottom of the catering work table needed cleaning.(Correct violation within 45 days) The inside bottom of the catering reach-in refrigerator needed cleaning. (Corrected On Site)
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 32.2F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 43.3F |
| (Refrigerator - walk-in) | 43.6F |
| Dressing (Oven) (Cooking) | 291.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
Sep 18, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared cold food items are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 09/11/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 108.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Handwashing Sink - Service Line) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 42.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken salad (Refrigerator - open display) (Cold Holding) | 41.0F |
| Hamburger patty (Refrigerator - open display) (Cold Holding) | 40.0F |
| Fish (Refrigerator - open display) (Cold Holding) | 43.0F |
| Greens (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Rice (Steam Table) (Hot Holding) | 151.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 43.0F |
Sep 18, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS 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.
CFPM EDITH A STEVENS FS- 51380 EXP. 04/17/2015
Most recent pest control service date: 09/11/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 102.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Lamb (Steam Table) (Hot Holding) | 149.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 43.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 40.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 149.0F |
| Seafood (Refrigerator - open display) (Cold Holding) | 41.0F |
| Greens (Steam Table) (Hot Holding) | 155.0F |
| Sausage (Refrigerator - open display) (Cold Holding) | 41.0F |
Sep 13, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting board with scratches.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Interior of oven and food warmer dried food spillage.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Inadequate (low) water pressure at sink(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light not shielded in food prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER EDITH A. STEVENS-FS-51580-EXPIRES 4/17/2015
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 103.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
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