IFC CAFETERIA, 2121 PENNSYLVANIA AVE NW, 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. | May 08, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
May 02, 2012 | Routine | 2 | 3 | Details / Comments |
May 08, 2012 (Follow-up)
Comments:CFPM RODNEY SALINAS 40716 EXP. 05/15/2012.
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| Sushi (Cold Holding) | 37.0F |
| Sushi (Cold Holding) | 38.0F |
| Sushi (Cold Holding) | 39.0F |
| (Handwashing Sink) | 112.0F |
May 02, 2012 (Routine)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THE SUSHI DISPLAY UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ALL FOOD ON DISPLAY MUST BE COVERED AND PROTECTED UNDER ADAQUATE SNEEZE GUARD AT ALL TIMES TO PREVENT CONTAMINATION. FOOD ON DISPLAY WAS EXPOSED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
SEVERAL CUTTING BOARDS WERE IN POOR CONDITION AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CEILING TILE WAS MISSING AT VISIT. MANAGER STATED FACILITIES IS AWARE AND ITEM IS ON THE LIST TO BE REPAIRED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-RODNEY SALINAS FS-40716 EXP-5/15/2012
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 39.2F |
| (Refrigerator - walk-in) (Cold Holding) | 40.4F |
| (Freezer - walk-in) (Cold Holding) | 3.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| (Refrigerator - reach-in) (Cold Holding) | 38.4F |
| (Refrigerator - reach-in) (Cold Holding) | 40.8F |
| (Refrigerator - reach-in) (Cold Holding) | 37.6F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.2F |
| (Salad Bar) (Cold Holding) | 37.2F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 35.1F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 36.4F |
| Chicken Soup (Soup Warmer) (Hot Holding) | 158.0F |
| Cream of Broccoli (Soup Warmer) (Hot Holding) | 164.0F |
| French Onion Soup (Soup Warmer) (Hot Holding) | 144.3F |
| (Refrigerator - beverage) (Cold Holding) | 37.2F |
| (Refrigerator - beverage) (Cold Holding) | 38.1F |
| (Refrigerator - beverage) (Cold Holding) | 37.4F |
| (Warmer) (Hot Holding) | 150.0F |
| (Warmer) (Hot Holding) | 168.0F |
| (Warmer) (Hot Holding) | 164.0F |
| (Warmer) (Hot Holding) | 157.0F |
| Fish - Tilapia (Warmer) (Hot Holding) | 160.0F |
| Vegetables - cut (Hot Holding Display Unit) (Hot Holding) | 156.0F |
| Potatoes (Hot Holding Display Unit) (Hot Holding) | 146.0F |
| (Refrigerator - sushi display) (Cold Holding) | 63.0F |
| Peas and Rice (Hot Holding Display Unit) (Hot Holding) | 147.0F |
| Chicken curried (Hot Holding Display Unit) (Hot Holding) | 162.0F |
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