IMF CAFETERIA, 1900 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 03, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jun 26, 2014 | Routine | 6 | 4 | Details / Comments |
Jul 03, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Potentially hazardous foods on salad bar in ice temp above 41 degrees F. (repeat) (Corrected On Site)
ALL VIOLATIONS, INCLUDING 45 DAY NOTICES, HAVE BEEN ABATED FROM LAST INSPECTION INCLUDING:
25 DCMR 3004.1
25 DCMR 2002.1
25 DCMR 1005.1
25 DCMR 3210.1(C)
25 DCMR 820.1
25 DCMR 2306.1
PEST CONTROL APPLICATION: 6/27/14
NO OBJECTION TO ISSUANCE OF RESTAURANT LICENSE
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 138.0F |
| (Warewashing Machine - Rinse Cycle) | 188.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Cantaloupes (Ice) (Cold Holding) | 52.0F |
| Honeydew Melons (Ice) (Cold Holding) | 40.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 45.0F |
| Watermelon (Ice) (Cold Holding) | 46.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) | 39.0F |
Jun 26, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Reminder sign not present at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Shellstock tags are not affixed to shell stock bags or present with clams on line. Manager discards on site. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dish machine rinse temperature is 160 degrees F. High temperature dish machine must be 180 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Potentially hazardous foods on hot bar and in hot hold units temp below 135 degrees F. (Corrected On Site) - Proper cold holding temperatures
Potentially hazardous foods in multiple areas temp above 41 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
Time is used as a control for sandwiches. No logs or labels are present indicating time/temperature when removed from temperature control. (Corrected On Site) - Food properly labeled; original container
Common name labels not present on foods removed from original containers. (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies observed in back of house. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Foods on display are not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Cold water is not available at hand sink in kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 CALENDAR DAYS
ESTABLISHMENT SHALL SUBMIT CORRECTIONS/REVISIONS TO SUSHI RICE HACCP PLAN FOR DC DOH REVIE4R - PER J COLEMAN
AREA SUPERVISOR MRS. COLEMAN (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Crab cake (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Fish - Mahi Mahi (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Tomatoes chopped (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| (Warewashing Machine - Rinse Cycle) | 162.0F |
| (Dishwashing Machine - Wash Cycle) | 155.0F |
| (Walk-in Refrigerator) | 41.0F |
| (Hot Holding Unit) | 155.0F |
| (Hot Holding Unit) | 95.0F |
| (Reach-in Refrigerator) | 42.0F |
| (Reach-in Refrigerator) | 47.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Hot Holding Unit) | 140.0F |
| (Reach-in Refrigerator) | 37.0F |
| Soup (Ice) (Cooling) | 93.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 151.0F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| Sour Cream (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 128.0F |
| Shrimp raw (Hot Holding Unit) (Hot Holding) | 132.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 113.0F |
| Steamed Vegetable (Hot Holding Unit) (Hot Holding) | 110.0F |
| Hummus (Reach-in Refrigerator) (Cooling) | 73.0F |
| Lettuce (Countertop) (Cold Holding) | 64.0F |
| Cantaloupes (Ice) (Cold Holding) | 57.0F |
| Chicken (Ice) (Cold Holding) | 44.0F |
| Chicken salad (Ice) (Cold Holding) | 46.0F |
| Salmon (Reach-in Refrigerator) (Cold Holding) | 42.0F |
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