JOHN BURROUGHS EDUCATION CAMPUS, 1820 MONROE ST NE, 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. | Aug 29, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 28, 2013 | Renovation | 1 | 1 | Details / Comments |
|
Mar 19, 2013 | Routine | 1 | 0 | Details / Comments |
|
Sep 26, 2012 | Routine | 3 | 1 | Details / Comments |
|
Mar 16, 2012 | Routine | 1 | 1 | Details / Comments |
Aug 29, 2013 (Follow-up)
Comments:VIOLATIONNS ABATED FROM INSPECTION CONDUCTED ON 8/28/2013:
1809.1
2305.2
NO OBJECTION TO APPROVAL OF RENOVATION OF SCHOOL CAFETERIA
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 116.8F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 144.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 167.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 156.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 193.0F |
Aug 28, 2013 (Renovation)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash cycle is not maintaining a minimum temperature of 150 degrees Fahrenheit. - Hot & cold water available; adequate pressure
There is no hot water (at least 110 degrees Fahrenheit) at two (2) the handwashing sinks; this was corrected on site. There is no water coming out when you press the hot water lever at the dishwash area handwashing sink.
Dishwash machine final rinse cycle pressure: 20 p.s.i./20 p.s.i.
PLEASE CORRECT ALL OUTSTANDING VIOLATIONS PRIOR TO REQUEST FOR REINSPECTION.
RENOVATION OF SCHOOL CAFETERIA NOT APPROVED
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Mobile Refrigerator) | 37.0F |
| (Mobile Refrigerator) | 34.0F |
| (Reach-in Refrigerator) | 35.0F |
| (Reach-in Refrigerator) | 39.8F |
| (Walk-in Refrigerator) | 36.0F |
| (Walk-in Freezer) | -4.0F |
| Hot Water (3-compartment sink) | 147.2F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 138.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 189.0F |
| Hot Water (Handwashing Sink - Service Line) | 80.3F |
| Hot Water (Handwashing Sink - kitchen) | 79.3F |
| Hot Water (Handwashing Sink - Service Line) | 111.6F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 140.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.9F |
Mar 19, 2013 (Routine)
Violations:
- Sewage & waste water properly disposed
Garbage disposal is installed inside of a compartment at the 2-compartment sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS LISTED WITHIN OBSERVATIONS.
FOOD PREPARED ON-SITE BY CHARTWELLS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (2-compartment sink) | 123.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 40.0F |
| Rice (Hot Buffet) (Hot Holding) | 181.0F |
| Chicken (Hot Buffet) (Hot Holding) | 180.0F |
| Green Beans (Hot Buffet) (Hot Holding) | 165.0F |
| Salad (Cold Buffet) (Cold Holding) | 39.0F |
| (Warmer) | 190.0F |
Sep 26, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer for use in the 2-compartment sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at the kitchen handwashing sink. (CORRECT VIOLATION WITHIN 24 HOURS) - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the 2-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The employee health policy for the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM STATED WITHIN 24 HOURS
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEM STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-09037.
| Temperatures | |
| Hot Water (2-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink - kitchen) | 77.0F |
| Chicken Nuggets (Oven) (Reheating) | 184.0F |
| (Reach-in Freezer) | 2.0F |
| (Refrigerator - walk-in) | 36.0F |
| Broccoli (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Yogurt (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Mashed potatoes (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Freezer - walk-in) | 2.0F |
| (Mobile Refrigerator) | 36.0F |
| Chicken Nuggets (Steam Table) (Hot Holding) | 174.0F |
| Chicken Nuggets (Steam Table) (Hot Holding) | 168.0F |
| Hot Water (Handwashing Sink - toilet/female) | 125.0F |
Mar 16, 2012 (Routine)
Violations:
- Insects, rodents, & animals not present
Rodent droppings observed in storage room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Accumulation of mice droppings observed on floors of storage room.(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 MRS. JACQUELINE COLEMAN AT (202)535-2180
| Temperatures | |
| (Freezer) | 0.0F |
| (Freezer) | 10.0F |
| Sausage (Freezer) (Cold Holding) | 0.0F |
| Hot Water (2-compartment sink) | 112.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
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