GIANT FOOD STORE #382, 4303 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 04, 2014 | Routine | 1 | 2 | Details / Comments |
|
Feb 11, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Feb 04, 2014 | Complaint | 1 | 4 | Details / Comments |
|
Nov 19, 2013 | Routine | 0 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jul 31, 2013 | with sushi | 0 | 0 | Details / Comments |
|
Jan 29, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Jan 08, 2013 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jun 26, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 19, 2012 | Routine | 4 | 0 | Details / Comments |
Sep 04, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sinks.(provided) (Corrected On Site) - Plumbing installed; proper backflow devices
Faucet for hot/cold water at the hand sink in the deli section had low water pressure.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (work order submitted) - Physical facilities: installed, maintained, & clean
The floors needed cleaning in the rear storage/prep area under palettes and along baseboards.
The DC CFM is Calvin Parker: FS51995 will expire 5/16/2015.
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 - deli section) | 110.0F |
| Hot Water (Handwashing Sink - seafood section) | 110.0F |
| Chicken Rotisserie (Rotisserie) (Cooking) | 174.3F |
| (Warmer) | 134.8F |
| Fried Chicken (Deep Fryer) (Cooking) | 243.0F |
| (Refrigerator - deli display) | 40.0F |
| (Refrigerator - deli display) | 38.6F |
| (Refrigerator - under counter) | 38.6F |
| Spinach Cake (Refrigerator - deli display) (Cold Holding) | 43.0F |
| Seafood Salad (Refrigerator - deli display) | 37.3F |
| (Freezer) | 10.0F |
| (Walk-in Refrigerator) | 39.2F |
| (Walk-in Refrigerator) | 40.0F |
| (Refrigerator - seafood display) | 37.0F |
| Shrimp raw (Refrigerator - seafood display) (Cold Holding) | 38.1F |
| Tuna (Refrigerator - seafood display) (Cold Holding) | 38.3F |
| White Fish (Refrigerator - seafood display) (Cold Holding) | 40.1F |
| (Walk-in Refrigerator) | 40.3F |
| Shrimp raw (Oven) (Cooking) | 148.0F |
| (Refrigerator - display) | 40.3F |
| (Refrigerator - open display) | 37.9F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - walk-in meat) | 40.0F |
| Chicken roasted (Hot Holding Display Unit) (Hot Holding) | 138.5F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 162.3F |
| Watermelon (Cold Buffet) (Cold Holding) | 43.4F |
Feb 11, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
GARBAGE DISPOSAL NOT LOCATED IN DRAIN BOARD(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
45 DAYS EXTENSION FOR GARBAGE DISPOSAL
ALL OTHER ITEMS ABATED
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 4.0F |
| Beef (Open Display Freezer) (Holding) | 3.0F |
Feb 04, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handwash sinks in the produce and bake shop blocked(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelving inside of the walkin box in the prepared food section contains debris - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed in the prepared food section. The supermarket has a garbage disposal at the rear of the store in produce prep area - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors underneath the equipment in the food prep area
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing sink - deli section) | 110.0F |
| Hot Water (Handwashing Sink - seafood section) | 116.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.0F |
| (Handwashing Sink - toilet/male) | 110.0F |
| Chicken Rotisserie (Rotisserie) (Cooking) | 169.0F |
| Chicken Wings (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - display) (Cold Holding) | 39.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 177.0F |
| Maryland Crab Soup (Soup Warmer) (Hot Holding) | 177.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 174.0F |
| Potato salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Beef Stew (Refrigerator - deli display) (Cold Holding) | 40.5F |
| Egg Salad (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Waldorf Chicken Salad (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Macaroni Salad (Refrigerator - deli display) (Cold Holding) | 39.5F |
| Salmon (Refrigerator - seafood display) (Cold Holding) | 39.0F |
| Raw Shrimp (Refrigerator - seafood display) (Cold Holding) | 39.0F |
| Scallops (Refrigerator - seafood display) (Cold Holding) | 38.0F |
| Fish - Snapper (Refrigerator - seafood display) (Cold Holding) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in bakery) | 39.0F |
| (Refrigerator - seafood display) | 38.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in dairy) | 39.0F |
Nov 19, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handsinks blocked in deli,bakery and vegetable prep area(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelving inside of the walkin refrigerator in the produce section contains dried food particles
Correct stated items within 45days
if you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - seafood section) | 110.0F |
| Hot Water (Handwashing sink - deli section) | 108.0F |
| Hot Water (Handwashing sink - bakery) | 109.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 105.0F |
| Seafood Salad (Salad Bar) (Cold Holding) | 39.0F |
| Potato salad (Salad Bar) (Cold Holding) | 39.0F |
| Chicken grilled (Salad Bar) (Cold Holding) | 40.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 38.0F |
| Cottage Cheese (Salad Bar) (Cold Holding) | 40.5F |
| Seafood Pasta (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Potato salad (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Pasta Salad (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Chicken Rotisserie (Warmer) (Time As Public Health Control) | 110.0F |
| Chicken Wings (Warmer) (Time As Public Health Control) | 120.0F |
| Baked Chicken (Warmer) (Time As Public Health Control) | 123.0F |
| Maryland Crab Soup (Soup Warmer) (Hot Holding) | 188.0F |
| Shrimp CornChowder (Soup Warmer) (Hot Holding) | 183.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Salmon (Refrigerator - seafood display) (Cold Holding) | 39.0F |
| Clams (Refrigerator - seafood display) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - seafood display) (Cold Holding) | 38.0F |
| Fish - Tilapia (Refrigerator - seafood display) (Cold Holding) | 39.5F |
| Fish - Sword (Refrigerator - seafood display) (Cold Holding) | 37.0F |
| Fish - Trout (Refrigerator - seafood display) (Cold Holding) | 35.0F |
| (Reach-in Freezer) | -10.0F |
| (Freezer - walk-in) | -12.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 37.5F |
| (Freezer - walk-in) | -10.0F |
| Scallops (Refrigerator - seafood display) (Cold Holding) | 39.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
Jul 31, 2013 (with sushi)
Comments:See license notes.
Jan 29, 2013 (Follow-up)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Hot & cold water available; adequate pressure
NSOME HANDWASHING SINK HAVE NO ADEQUATE HOT WATER AT 110DEGREES F (CORRECT VIOLATION WITHIN 24HRS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed and posted.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.6°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (3-compartment sink) | 102.0F |
| Hot Water (Handwashing Sink - Service Line) | 100.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 37.0F |
| Chicken and Pasta (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 41.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 40.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 38.0F |
| Cottage Cheese (Refrigerator - open display) (Cold Holding) | 37.0F |
| Fish (Refrigerator - open display) (Cold Holding) | 40.0F |
| Eggplant (Refrigerator - open display) (Cold Holding) | 41.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Shrimp and Pasta (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 41.0F |
Jan 08, 2013 (Routine)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS A HELD @ IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOO ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
NO Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/30/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 122.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink - seafood section) | 122.0F |
| Hot Water (Handwashing Sink - produce section) | 126.0F |
| Hot Water (Handwashing sink - deli section) | 121.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 47.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 47.0F |
| Beef Patties (Steam Table) (Hot Holding) | 166.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 42.0F |
| French Onion Soup (Steam Table) (Hot Holding) | 143.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 42.0F |
| Cabbage (Refrigerator - open display) (Cold Holding) | 42.0F |
| Imitation Crabmeat (Refrigerator - open display) (Cold Holding) | 42.0F |
Jun 26, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jun 19, 2012 (Routine)
Violations:
- 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT VIOLATIONS WITHIN 5-DAYS.
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| Chicken | 167.0F |
| (Hot Holding) | 350.0F |
| Salmon (Cold Holding) | 39.0F |
| Shrimp raw (Cold Holding) | 40.0F |
| Crab meat (Cold Holding) | 41.0F |
| Olive Salad (Cold Holding) | 50.0F |
| Ham sliced (Cold Holding) | 50.0F |
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