HEALTHY BEAN, 700 2ND 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. | Nov 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 28, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Oct 16, 2014 | Follow-up | 7 | 0 | Details / Comments |
|
Feb 27, 2014 | Routine | 7 | 7 | Details / Comments |
|
May 29, 2013 | Routine | 2 | 0 | Details / Comments |
|
Jun 05, 2012 | OWNERSHIP CHANGE | 1 | 1 | Details / Comments |
Nov 14, 2014 (Follow-up)
Comments:Hand washing sink has been installed at the back kitchen next to the mop sink.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| (Refrigerator - reach-in) | 30.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
Oct 28, 2014 (Follow-up)
Violations:
- Gloves used properly
Employee observed tending cash register with gloved hands and went straight back to kitchen and handled food contact surfaces without removing the hand gloves. (Corrected On Site)
OPERATOR PRODUCED COPY OF THE BUSINESS LICENSE AND RECENT LOCAL HEALTH DEPARTMENT INSPECTION REPORT OF THE BUSINESS WHERE FOODS GET PREPARED BEFORE BROUGHT TO THIS SITE.
OPERATOR REQUESTED AN EXTENSION OF TIME TO INSTALL HAND WASHING SINK IN THE KITCHEN. THE AREA SUPERVISOR MS. JACQUELINE COLEMAN IS WORKING ON THAT WITH THE BUILDING MANAGEMENT AND FACILITY OPERATOR.
OTHER 5 DAY ITEMS ABATED FROM INSPECTION CONDUCTED ON 10/16/2014.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 160.0F |
| Pasta (Hot Holding Unit) (Hot Holding) | 161.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 114.0F |
Oct 16, 2014 (Follow-up)
Violations:
- Hands clean and properly washed
Employee not washing hands between switching tasks. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Employee handled ready-to-eat foods with bare hands during inspection. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No hand washing facility provided in the food preparation room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food obtained from approved source
Person in charge stated that food items (i.e. tuna salad, chicken salad, cooked chicken breast etc.) are prepared at his other location in the Kaiser building in Springfield, VA. Documentation (i.e. copy of most recent inspection report, receipts/invoces for where food is purchased and a copy of current business licesne) should be made avaible on site during next inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw eggs stored on rack above ready-to-eat foods in reach-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
No (0 ppm) sanitizing chemical observed (measured with paper test strips) in the sanitizer compartment in the 3-part dish washing sink. (Corrected On Site) - Proper date marking & disposition
Ready-to-eat foods not date marked while being stored for over 24 hours. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
5 DAY ITEMS NOT ABATED FROM INSPECTION CONDUCTED ON 02/27/2014.
FAILURE TO CORRECT VIOLATIONS WITHIN STATED TIME MAY RESULT IN FURTHER ACTION TO BE TAKEN.
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 143.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 156.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Freezer) | 0.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Feb 27, 2014 (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 handwashing sink(s) provided in rear prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food obtained from approved source
Person in charge stated that food items (i.e. tuna salad, chicken salad, cooked chicken breast etc.) are prepared at his other location in the Kaiser building in Springfield, VA. Documentation (i.e. copy of most recent inspection report, receipts/invoces for where food is purchased and a copy of current business licesne) should be made avaible on site during next inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on interior of ice machine and meat slicer. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometers in reach-in refrigerators. (Corrected On Site) - Food properly labeled; original container
Labeling lacking on food items in refrigeration units in prep area and for fruit cup in customer self service area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths observed not stored in sanitizing solution between uses. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard observed lining shelving in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Sponge was observed being used to clean food equipment at 3 compartment sink. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Concentration of sanitizing solution was measured at 10 ppm. (Corrected On Site) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
An adequate air gap is lacking at piping under 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clothing stored on food storage shelving units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT ARE SUPERVISOR MRS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Eggs (Rack) | 58.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Cheese (Prep Table) (Cold Holding) | 51.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 94.0F |
| Hot Water (3-compartment sink) | 124.0F |
May 29, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
STORAGE CARRY OUT CONTAINERS MUST BE PROTECTED FROM CONTAMINATION AT ALL TIMES CONTAINERS CONTAINED DUST AND DEBRIS AT VISIT. (Corrected On Site) - Proper date marking & disposition
ALL ITEMS STORED IN THE REACH IN UNITS MUST BE DATED AND LABELED. (Corrected On Site)
ITEMS WERE CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 35.9F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 35.3F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Refrigerator - beverage) (Cold Holding) | 38.2F |
| (Refrigerator - beverage) (Cold Holding) | 36.2F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
Jun 05, 2012 (OWNERSHIP CHANGE)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES' HEALTH FILE. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
PROVIDE SIGNS OF FUNCTION AT 3-COMPARTMENT SINK. (Corrected On Site)
CFPM: ALEXANDER K. HO FS-51718 EXP 03/11/2015. NO OBJECTION AGAINST OWNERSHIP CHANGE.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tomatoes sliced | 41.0F |
| Lettuce | 42.0F |
| Tuna | 42.0F |
| Milk (Refrigerator - display) | 40.0F |
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