HOWARD UNIVERSITY BETHUNE CAFÉ, 2225 4TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 27, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Feb 24, 2012 | SWEEP | 3 | 6 | Details / Comments |
Mar 27, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items found in the reach-in cooler. (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in coolers and walk-in coolers are not labeled for dates and contents (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves, they need to be replaced or resurfaced (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
No Consumer advisory notice printed or posted, a copy is given to the PIC
Most recent pest control service date: 03/22/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 110.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink - Service Line) | 121.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Freezer - walk-in) | -9.0F |
| (Refrigerator - walk-in) | 38.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Steamed Rice (Steam Table) (Hot Holding) | 155.0F |
| Chicken (Steam Table) (Hot Holding) | 167.0F |
| Cabbage (Steam Table) (Hot Holding) | 154.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 147.0F |
Feb 24, 2012 (SWEEP)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces food roller carts, ice machine shut, can opener and base, ice cream unit and refrigeration unit at grill area. Mineral buildup inside ice machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter at pastry self service unit. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards at grill and sandwich prep area need resurfacing.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Vent inside of refrigeration unit at grill area has accumulation of debris which obstructs circulation. Roller cart used to carry dishware soiled by food waste. Catch pan on stove has accumulation of dried food and grease. Blodgett oven soiled by residue buildup.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Inadequate (low) water pressure at sink(s) cold water faucet at hot food area. No hot water (110 degrees Fahrenheit or above) at handwashing sink(s) at grill area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Repair handwashing sink in dishwashing area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in storage area soil. Ceiling tile and vent inside of kitchen dust. Mold on wall in warewashing room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light shield over open sandwich prep unit is broken in grill area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Rice and Beans (Hot Holding Display Unit) (Hot Holding) | 158.0F |
| Potatoes (Hot Holding Display Unit) (Hot Holding) | 148.0F |
| Mixed Vegetables (Hot Holding Display Unit) (Hot Holding) | 170.0F |
| Fish (Hot Holding Display Unit) (Hot Holding) | 150.0F |
| Broccoli (Hot Holding Display Unit) (Hot Holding) | 173.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Ham sliced (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - display) (Cold Holding) | 42.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Freezer - walk-in) (Cold Holding) | -10.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
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