GW DELI, 2133 G ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Nov 17, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 05, 2014 | Routine | 5 | 4 | Details / Comments |
|
Feb 25, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Feb 19, 2014 | Routine | 4 | 6 | Details / Comments |
|
Sep 13, 2013 | Routine | 1 | 1 | Details / Comments |
|
May 10, 2013 | Routine | 1 | 5 | Details / Comments |
Nov 17, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.(3 INCH DRAIN PROPERLY DRAINED AND FOOD CONTACT SURFACE.)
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Nov 05, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD PRODUCTS STORED ON FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME FOOD HANDLERS AT THE ESTABLISHMENT (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THERE IS NO AIR GAP AT THE 3-COMPARTMENT SINK'S SPRAY HOSE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
THERE IS NO AIR GAP AT THE 3COMPARTMENT SINK PIPES LEADING TO THE FLOOR DRAIN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has no written employee's health policy for food-borne illness, a DOH copy is given to the PIC.
Most recent pest control service date: 10/11/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.2°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Cook Line) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 44.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 46.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
Feb 25, 2014 (Follow-up)
Violations:
- Proper date marking & disposition
Date markings lacking for food items in refrigeration units.
Failure to comply with 5-day notice (25 DCMR 1007.1).
If you have any questions, please call supervisor Mrs. Coleman at 2024425928.
Feb 19, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food items unprotected from contamination at fron serving line. Potentially hazardous foods not seperated from ready to eat foods in small refrigerator in rear prep area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food contact surface. Cloth/towel stored under food at bottom inside refrigerator with blood from raw meats, also unclean shelves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Racks inside small refrigerator has rust, including soda machine under neath at front area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Inadequate cold holding foods, bacon, turkey sliced and ham. (Corrected On Site) - Proper date marking & disposition
All food containers are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled working containers observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Beverages not elevated 4 to 6 inches above floor at front serving area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed employee wearing jewerly while preping food. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Unclean floor in storage area, also clean where needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager John Ambrogi FS#56304 expire 6-4-16.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| Tomatoes sliced | 38.0F |
| Cheese | 39.0F |
| Mayonnaise | 39.0F |
| Bacon | 72.0F |
| Tuna | 37.0F |
| Seafood Pasta | 37.0F |
| (Refrigerator) | 37.0F |
| (Freezer) | -9.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator - display) | 37.0F |
| Egg Salad | 38.0F |
| Turkey | 47.0F |
| Ham | 51.0F |
Sep 13, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing sink(s) provided. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202)535-2180.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Eggs (Cold Holding) | 41.0F |
| Bacon (Cold Holding) | 40.0F |
| Tomatoes chopped (Cold Holding) | 35.0F |
May 10, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETER IN REACH IN UNIT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY EXTERIOR OF REFRIGERATION UNITS (Corrected On Site) - Physical facilities: installed, maintained, & clean
TEAR IN OVERHEAD CEILING(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
BURNT OUT BULB OVER STOVE (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - counter top) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 40.0F |
| Macaroni Salad (Refrigerator - deli display) (Cold Holding) | 43.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Eggs (Table) (Holding) | 44.0F |
| (Freezer) | 4.0F |
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