HOWARD UNIVERSITY HOSPITAL CAFETERIA, 2041 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 17, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Oct 04, 2013 | Routine | 2 | 4 | Details / Comments |
|
Apr 03, 2013 | Routine | 1 | 3 | Details / Comments |
|
Jun 13, 2012 | Complaint | 6 | 11 | Details / Comments |
Oct 17, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER IN SOME HANDSINKS AT THE CAFETERIA (Corrected On Site) - Plumbing installed; proper backflow devices
THE WALK-IN COOLER IS OUT OF ORDER/VERBALLY TALK TO THE ENGINEERING GUYS TO FIX IT WITHIN 5DAYS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/05/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.5°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 89.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 49.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
Oct 04, 2013 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink (Cafeteria grill area). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Noted items discarded and engineering was contacted to adjust temperatures where required).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Patient eating utensils are not inverted at the service assembly line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in the Magic Johnson Sub area found worn and stained throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Debris and soil residue observed on some areas of the floor underneath shelving in the dry storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: (SERVSAFE) IGODAN E. OSAMUEDE - EXAM DATE: 5/10/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180)
| Temperatures | |
| (Refrigerator - open display) | 32.0F |
| Hot Water (Handwashing Sink) | 107.0F |
| (Refrigerator - open display) | 33.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 35.0F |
| (Refrigerator - under counter) | 38.0F |
| Yogurt (Refrigerator - counter top) (Cold Holding) | 34.0F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Onions cooked (Refrigerator - counter top) (Cold Holding) | 34.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 56.0F |
| Chicken (Salad Bar) (Cold Holding) | 41.0F |
| Eggs (Salad Bar) (Cold Holding) | 44.0F |
| Soup (Soup Warmer) (Hot Holding) | 188.0F |
| Hot Water (Handwashing Sink) | 104.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 2.0F |
| Cabbage (Hot Holding Unit) (Hot Holding) | 164.0F |
| (Hot Holding Unit) | 136.0F |
| Mushrooms (Hot Holding Unit) (Hot Holding) | 145.0F |
| Pasta (Hot Holding Unit) (Hot Holding) | 140.0F |
| Fish - Cod (Hot Holding Unit) (Hot Holding) | 146.0F |
| Lasagna (Hot Holding Unit) (Hot Holding) | 168.0F |
| Hot Water (Handwashing Sink) | 109.0F |
| (Refrigerator - under counter) | 35.0F |
| Hot Water (Handwashing Sink) | 127.0F |
| (Refrigerator - reach-in) | 31.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 163.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 200.0F |
| Soup (Steam Table) (Hot Holding) | 185.0F |
| Rice (Steam Table) (Hot Holding) | 186.0F |
| Salisbury Steak (Steam Table) (Hot Holding) | 197.0F |
| Fish (Steam Table) (Hot Holding) | 160.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - walk-in dairy) | 35.0F |
| (Refrigerator - walk-in) | 34.0F |
| Macaroni Salad (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Macaroni Salad (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Cole slaw (Refrigerator - walk-in) (Cold Holding) | 48.0F |
| (Refrigerator - walk-in) | 48.0F |
| Minced Garlic (Refrigerator - walk-in) (Cold Holding) | 51.0F |
| Lasagna (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Pork Chop (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - walk-in) (Cold Holding) | 43.0F |
Apr 03, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
There were fruit flies on paper goods boxes adjacent to the dish wash area.(in-house extermination) (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unused equipment(cooking units) stored in the establishment(cafeteria).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There is a hole in the baseboard behind the unused cooking units in the cafeteria.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.9F |
| (Salad Bar) | 34.9F |
| Rice - Sushi (Table) (Holding) | 74.5F |
| (Refrigerator - sushi display) | 28.9F |
| (Refrigerator - sushi display) | 15.1F |
| (Refrigerator - reach-in) | 34.7F |
| (Refrigerator - reach-in) | 40.9F |
| Mashed potatoes (Warmer) (Hot Holding) | 192.0F |
| (Soup Warmer) | 147.0F |
| (Refrigerator - deli display) | 26.8F |
| (Refrigerator - beverage) | 29.6F |
| Soup (Soup Warmer) (Hot Holding) | 180.0F |
| Mushrooms (Steam Table) (Hot Holding) | 146.8F |
| (Refrigerator - reach-in) | 32.5F |
| Shrimp cooked (Refrigerator - under counter) (Cold Holding) | 33.4F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 34.3F |
| Pasta (Warmer) (Hot Holding) | 178.0F |
| Chicken (Warmer) (Hot Holding) | 180.0F |
| Soup (Soup Warmer) (Hot Holding) | 179.6F |
| Chicken fried (Deep Fryer) (Cooking) | 145.0F |
| Pasta (Warmer) (Hot Holding) | 155.0F |
| Chicken baked (Oven) (Hot Holding) | 171.0F |
| Fish baked (Oven) (Hot Holding) | 151.1F |
| Chicken baked (Oven) (Cooking) | 233.7F |
| Gravy (Kettle) (Hot Holding) | 170.4F |
| (Refrigerator - walk-in) | 26.7F |
| Turkey (Refrigerator - walk-in) (Cold Holding) | 36.7F |
| Chicken baked (Refrigerator - walk-in) (Cold Holding) | 29.9F |
| Cooked Apples (Refrigerator - walk-in) (Cold Holding) | 31.3F |
| (Refrigerator - walk-in produce) | 34.6F |
| Carrots (Refrigerator - walk-in produce) (Cold Holding) | 35.8F |
| (Refrigerator - walk-in meat) | 27.9F |
| Zucchini (Refrigerator - walk-in produce) (Cold Holding) | 36.1F |
| Eggs (Refrigerator - walk-in meat) (Cold Holding) | 34.8F |
| Shrimp raw (Refrigerator - walk-in meat) (Cold Holding) | 25.4F |
| Chicken raw (Refrigerator - walk-in meat) (Cold Holding) | 29.4F |
| (Freezer - walk-in) | -17.0F |
| Chili (Freezer - walk-in) (Cooling) | 17.0F |
| (Refrigerator - reach-in) | 32.9F |
| Fruit - cut or sliced (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in dairy) | 31.9F |
| Juice (Refrigerator - walk-in) (Cold Holding) | 33.1F |
| Ice Cream (Freezer - ice cream) (Cold Holding) | -5.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
Jun 13, 2012 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Elma J. Crudup: ServSafe Certificate No. 8182704; Exam Date 7/1/2011 (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment did not provide any written documentation of an employee health policy for the prevention of foodborne illnesses. I provided the establishment with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy regarding the prevention of foodborne illnesses was communicated or provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the temporary handwashing sink on the cafeteria service line. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The compressor fan guard in walk-in refrigerator #7 has a buildup of dust. The walk-in refrigerator floors are sticky and the floors beneath the shelving units in the walk-in refrigerators need to be cleaned. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Milk and orange juice in the reach-in refrigerator, milk in the walk-in dairy refrigerator, and sausage patties in the meat walk-in refrigerator are held at improper temperatures. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
Rice vinegar is added to the sushi rice and the establishment does not have a variance or an approved HACCP plan for its sushi rice. The rice is cooled at room temperature; also the sushi rice pH logs are not being maintained. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Rolling bins of sugar and flour are not labeled. (Corrected On Site) - Insects, rodents, & animals not present
There is an opening in the ceiling tile above the fire suppression system in the sushi prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
The disposable plates and bowls on the cafeteria's service line are stored with the food-contact surfaces exposed. These items should be inverted and remain in their original containers. (Corrected On Site) - Nonfood-contact surfaces clean
There is a buildup of lime and minerals on the interior of the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
The hot water at the handwashing sink in the dishwash area has very low pressure and is trickling out of the faucet. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Water from the handwashing sink in the sushi prep area overflowed and the sink is draining slowly. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The men's locker room door was propped open. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Crumbs and other food debris are on the shelves beneath the cafeteria steam table. Debris is on the floor beneath the storage room shelving units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no exhaust uptake at the ventilation hood above the deep frying units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NOTE: Although the toilet room doors do not open directly into the kitchen, the doors which house the locker rooms open directly into the kitchen. Upon further consultation. I will follow up with the establishment regarding this observation.
Most recent pest control service dates: 6/6/2012; 5/5/23/2012; 16/2012; 5/15/2012; 5/7/2012; 5/2/2012; 4/25/2012; 4/18/2012; 4/11/2012; 4/4/2012; 3/21/2012; 3/7/2012; and 3/14/2012.
Dishwash machine final rinse cycle pressure 20 p.s.i.; 19 p.s.i.
Sushi rice: pH 3.9
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 157.0F |
| (Refrigerator - reach-in) | 37.0F |
| Orange Juice (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| (Refrigerator - reach-in) | 42.4F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Green Beans (Steam Table) (Hot Holding) | 190.0F |
| Noodles (Steam Table) (Hot Holding) | 165.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 178.0F |
| Rice (Steam Table) (Hot Holding) | 185.0F |
| Hot Water (Handwashing Sink - kitchen) | 185.0F |
| Chicken Wings (Deep Fryer) (Cooking) | 214.0F |
| Chicken Wings (Table) (Preparation) | 55.0F |
| Hot Water (3-compartment sink) | 142.0F |
| (Refrigerator - walk-in) | 34.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Lasagna (Refrigerator - walk-in) (Cold Holding) | 28.0F |
| (Refrigerator - walk-in produce) | 40.0F |
| Onions raw (Refrigerator - walk-in produce) (Cold Holding) | 43.0F |
| Lettuce spring mix (Refrigerator - walk-in produce) (Cold Holding) | 43.0F |
| Chicken baked (Oven) (Reheating) | 180.0F |
| Chicken baked (Oven) (Reheating) | 184.0F |
| Chutney Salmon (Oven) (Hot Holding) | 147.0F |
| Eggplant Parmesan (Oven) (Reheating) | 135.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Freezer - walk-in) | -11.0F |
| Corned Beef (Refrigerator - walk-in meat) (Cold Holding) | 47.0F |
| Genoa Salami (Refrigerator - walk-in meat) (Cold Holding) | 41.0F |
| Sausage Patty (Refrigerator - walk-in meat) (Cold Holding) | 47.0F |
| (Refrigerator - walk-in) | 35.0F |
| Tuna (Refrigerator - walk-in) (Cooling) | 49.0F |
| Tuna (Refrigerator - walk-in) (Cooling) | 49.0F |
| (Refrigerator - walk-in dairy) | 43.0F |
| Reduced Fat Milk (Refrigerator - walk-in dairy) (Cold Holding) | 47.0F |
| Hot Water (Handwashing Sink - kitchen) | 163.0F |
| Hot Water (Handwashing Sink - toilet/male) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 113.0F |
| Hot Water (Handwashing Sink) | 158.0F |
| Rice - Sushi (Table) (Holding) | 148.0F |
| (Refrigerator - under counter) | 30.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 132.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 164.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 182.0F |
| (Refrigerator - beverage) | 34.0F |
| (Refrigerator - open display) | 42.0F |
| Black Bean Turkey Chili (Soup Warmer) (Hot Holding) | 168.0F |
| Cuban Black Bean Soup (Soup Warmer) (Hot Holding) | 168.0F |
| (Refrigerator - open display) | 39.0F |
| Eggplant Parmesan (Steam Table) (Hot Holding) | 142.0F |
| Chutney Salmon (Steam Table) (Hot Holding) | 151.0F |
| Peas and Rice (Steam Table) (Hot Holding) | 162.0F |
| Gravy (Steam Table) (Hot Holding) | 150.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
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