HARRIS TEETER, 1201 1ST ST NE, 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. | Aug 06, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 30, 2013 | Complaint | 2 | 2 | Details / Comments |
Aug 06, 2013 (Follow-up)
Comments:5 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 7/30/2013:
25 DCMR 1005.1
5 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 7/30/2013:
25 DCMR 1502.1
45 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 7/30/2013:
25 DCMR 1900.3
25 DCMR 3213.1
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 116.6F |
| (Refrigerator - open display) | 37.8F |
| Garden Salad (Salad Bar) (Cold Holding) | 40.3F |
| Spinach (Salad Bar) (Cold Holding) | 39.1F |
| Lettuce romaine (Salad Bar) (Cold Holding) | 42.2F |
Jul 30, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
Lettuce at the salad bar is held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Some of the cutting boards in the food preparation areas are not smooth. There are numerous grooves along the edges of the cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is an accumulation of grease on the interior of the ventilation hood and the sprinklers under the hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
A dishwash machine is out of order and will not be repaired. The unit needs to be be discarded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Thermocouple in ice and water: 31.6 degrees Fahrenheit
The establishment's employee health policy for the prevention of foodborne illness is on file.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.1F |
| (Refrigerator - under counter) | 39.2F |
| Crab meat (Refrigerator - sushi display) (Cold Holding) | 42.4F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.8F |
| Meatballs (Refrigerator - sandwich prep unit) (Cold Holding) | 42.3F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.6F |
| Sausage and Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 41.6F |
| (Refrigerator - sandwich prep unit) | 41.1F |
| (Refrigerator - deli display) | 43.0F |
| Cole slaw (Refrigerator - deli display) (Cold Holding) | 57.3F |
| Chicken (Refrigerator - deli display) (Cold Holding) | 41.1F |
| Potato salad (Refrigerator - deli display) (Cold Holding) | 38.3F |
| Hot Water (Handwashing sink - deli section) | 110.0F |
| (Refrigerator - walk-in) | 48.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| Hot Water (3-compartment sink) | 131.0F |
| (Refrigerator - under counter) | 31.0F |
| (Freezer - walk-in) | 22.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 142.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 148.1F |
| Watermelon (Salad Bar) (Cold Holding) | 42.0F |
| Cantaloupes (Salad Bar) (Cold Holding) | 43.0F |
| (Hot Buffet) (Hot Holding) | 157.4F |
| Sesame Chicken (Hot Buffet) (Hot Holding) | 154.0F |
| Spinach (Salad Bar) (Cold Holding) | 46.0F |
| Lettuce spring mix (Salad Bar) (Cold Holding) | 40.0F |
| Chicken salad (Salad Bar) (Cold Holding) | 42.4F |
| Potato salad (Salad Bar) (Cold Holding) | 44.0F |
| Egg Salad (Salad Bar) (Cold Holding) | 40.6F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in produce) | 41.4F |
| Fish - Grouper (Ice) (Cold Holding) | 35.9F |
| Salmon (Ice) (Cold Holding) | 33.9F |
| Salmon (Ice) (Cold Holding) | 40.3F |
| Fish - Cod (Ice) (Cold Holding) | 36.8F |
| Bay Scallops (Ice) (Cold Holding) | 36.9F |
| (Refrigerator - open display) | 32.0F |
| (Freezer - walk-in) | 11.0F |
| (Refrigerator - walk-in) | 44.0F |
| (Refrigerator - display) | 40.0F |
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