ITALIAN GOURMET MARKET DELI, 1212 NEW YORK AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 14, 2014 | Routine | 1 | 3 | Details / Comments |
|
Feb 07, 2014 | Routine | 0 | 3 | Details / Comments |
|
Jul 29, 2013 | Routine | 2 | 1 | Details / Comments |
|
Oct 09, 2012 | Routine | 2 | 1 | Details / Comments |
Aug 14, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Food properly labeled; original container
Labels not provided on plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESSTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - deli display) | 34.0F |
| (Refrigerator) | 38.0F |
| Tuna Salad | 37.0F |
| Chicken salad | 45.0F |
| Tomatoes sliced | 37.0F |
| Turkey sliced | 41.0F |
| Onions raw | 39.0F |
| Sausage | 162.0F |
| Tomato Sauce | 153.0F |
| (Refrigerator - walk-in) | 34.0F |
| (Freezer) | -10.0F |
Feb 07, 2014 (Routine)
Violations:
- Wiping cloths: properly used & stored
Wiping cloths not kept in sanitizer solution between uses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Lids for the sandwich prep refrigerator are stored on floor. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
The door for the restroom not equiped with self closing system. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928.
| Temperatures | |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| Cheese (Refrigerator - display) (Cold Holding) | 40.0F |
| Turkey (Refrigerator - display) (Cold Holding) | 40.0F |
| Meatballs (Steam Table) (Hot Holding) | 158.0F |
| Steak cooked (Hot Holding Unit) (Cold Holding) | 158.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 152.0F |
| Steak cooked (Grill) (Cooking) | 175.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Refrigerator - display) | 40.0F |
Jul 29, 2013 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEE RESTROOM MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
FRUIT CUPS WERE NOT DATED AND LABELED AT VISIT. ALL FRUIT CUPS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
FOOD MAY NOT BE THAWED AT ROOM TEMPERATURE. THAWING METHODS ARE AS FOLLOWS 1)BY COOKING 2)UNDER COLD RUNNING WATER 3)IN THE REFRIGERATOR. 4) IN THE MICROWAVE.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESITONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 41.9F |
| (Refrigerator - reach-in) (Cold Holding) | 40.9F |
| (Refrigerator - open display) (Cold Holding) | 41.2F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.6F |
| Lunchmeat (Refrigerator - sandwich prep unit) (Cold Holding) | 36.9F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 40.8F |
| Meatballs (Hot Holding) | 152.9F |
| Steak cooked (Grill) (Hot Holding) | 297.6F |
Oct 09, 2012 (Routine)
Violations:
- Food separated and protected
RAW MEATS STORED ON THE MIDDLE SHELF (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).COOKED CHICKEN AND STEAK SITTIN GON THE TABLE NEXT TO GRILL. REHEAT FOODS TO 165 DEGREES FOR 15 SEC AND TRANSFER TO THE WARMER UNIT (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
SHEVING INSIDE OF THE WALKIN BOX NOT EASILY CLEANABLE SURFACE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANYQUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 120.0F |
| (Refrigerator - walk-in) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken grilled (Table) (Hot Holding) | 115.0F |
| Steak cooked (Table) (Hot Holding) | 101.0F |
| Meatballs (Warmer) (Hot Holding) | 165.0F |
| Chicken Noodle Soup (Warmer) (Hot Holding) | 150.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
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