HOLOCAUST MUSEUM, 100 RAOUL WALLENBERG PL SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 18, 2014 | Routine | 3 | 1 | Details / Comments |
|
Jun 09, 2014 | Routine | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 28, 2014 | Preoperational | 0 | 0 | Details / Comments |
|
Dec 02, 2013 | Routine | 3 | 3 | Details / Comments |
|
Jul 30, 2012 | Routine | 2 | 1 | Details / Comments |
Nov 18, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink blocked in back of house. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold growth observed in ice machine. (Corrected On Site) - Proper hot holding temperatures
Knishes on display temp below 135 degrees F. (Corrected On Site) - Proper cold holding temperatures
Temperature Control for Safety Food (TCS) inside reach in cooler temp above 41 degrees F. Reach in cooler temperature reads 50 degrees. Foods are removed from unit. (Corrected On Site)
ALL VIOLATIONS OBSERVED ARE CORRECTED ON SITE.
DC CFPM: PAULA A JONES
FS-62007
6/10/17
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 113.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | -6.0F |
| Pizza (Table) (Preparation) | 26.0F |
| Mozzarella Cheese (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| Fruit (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| (Reach-in Refrigerator) | 39.0F |
| Potatoes (Reach-in Refrigerator) (Cooling) | 64.0F |
| (Walk-in Refrigerator) | 40.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Tuna (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Pizza (Holding Cabinet) (Hot Holding) | 137.0F |
| Knish (Hot Holding Cabinet) (Hot Holding) | 127.0F |
| Knish (Hot Holding Cabinet) (Hot Holding) | 137.0F |
| Cooked Vegetables (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| Drink Mix (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| (Reach-in Refrigerator) | 50.0F |
Jun 09, 2014 (Routine)
Violations:
- Single-use/single-service articles: properly stored & used
Single use plastic stirer at the customer self serve coffee station area not displayed in a manner that contamination from customers' hands is prevented. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The sanitizer solution concentratin has been measured and read at 0ppm at visit in the dish washing machine. Dish washing operation has been switched to the 3-compartment sink at visit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Sanitary box not provided at the unisex restrooms. The trash cans in the restrooms are not equiped with tightly fitting covers. Provide covers for the trash cans or sanitary boxes in the unisex restrooms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: MITCHELLE R. BELL HUNTER, FS-55970, EXP: 09/27/2015
CORRECT ITEMS WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Sandwich (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 32.0F |
| (Reach-in Freezer) | 0.0F |
| Knish (Hot Holding Unit) (Hot Holding) | 150.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 150.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 190.0F |
| (Salad Display Unit) | 30.0F |
| Ice Cream (Reach-in Freezer) (Cold Holding) | 0.0F |
Feb 28, 2014 (Preoperational)
Comments:Facility is in compliance with 25 DCMR - DC Food Code.
No food present at the time of the inspection.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
FACILITY APPROVED TO RESUME FOOD SERVICE OPERATIONS AFTER RENOVATIONS.
| Temperatures | |
| (3-compartment sink) | 122.0F |
| (Handwashing Sink - Dishwash area) | 112.0F |
| (Handwashing Sink - kitchen) | 122.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Freezer - walk-in) (Cold Holding) | -2.1F |
| (Handwashing Sink - Service Line) | 115.0F |
Dec 02, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES IN THE KITCHEN/CAN OPENER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE LEFT ON COUNTER, NOT IN A SANITIZER SOLUTION(CORRECT VIOLATION WITHIN 45 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.
CFPM PAULA A JONES FS-46427 EXP. 11/28/2013
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
CONSUMER ADVISORY POSTED IN THE SALES FLOOR
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/30/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.5°F
| Temperatures | |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 39.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 37.0F |
| Salmon (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 39.0F |
| Soup (Steam Table) (Hot Holding) | 141.0F |
| Soup (Steam Table) (Hot Holding) | 143.0F |
Jul 30, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).TUNA FISH ABOVE 41 DEGREES (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:CHAR F BROADUS FS:48310 EXP:05/17/2014
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVIOSR MRS.JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Tuna Salad (Table) (Cold Holding) | 50.0F |
| Tomato Basil Soup (Soup Warmer) (Hot Holding) | 167.0F |
| mATZO bALLSOUP (Soup Warmer) (Hot Holding) | 153.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Reach-in Freezer) | 40.0F |
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