JOHNNY'S CARRYOUT, 501 KENNEDY ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 14, 2014 | Complaint | 5 | 5 | Details / Comments |
|
Apr 15, 2014 | RESTORATION | 1 | 1 | Details / Comments |
|
Apr 14, 2014 | Routine | 6 | 1 | Details / Comments |
|
Dec 30, 2013 | Routine | 5 | 9 | Details / Comments |
|
Sep 23, 2013 | Complaint | 4 | 4 | Details / Comments |
|
Apr 30, 2013 | Follow-up | 4 | 0 | Details / Comments |
|
Apr 12, 2013 | Routine | 6 | 2 | Details / Comments |
|
May 11, 2012 | Follow-up | 3 | 2 | Details / Comments |
|
Apr 26, 2012 | Complaint | 7 | 20 | Details / Comments |
Oct 14, 2014 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. - No bare hand contact with ready-to-eat foods or approved
Observed bare hand contact with ready to eat food. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels and soap at handwashing sink. - Adequate handwashing sinks properly supplied and accessible
Observed no hand washing sink in the preparation area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Observed prepared food not marked in the refrigerator. (Corrected On Site) - Insects, rodents, & animals not present
Observed live roaches in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed employee not wore hair restraint. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Observed no proper washing procedure followed. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Observed no air gap under the two compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS.
RECENT PEST CONTROL INVOICE DATED _ 09/11/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Egg Roll (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Pork (Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator - counter top) | 38.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (2-compartment sink) | 118.0F |
| Cucumbers (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Carrots (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - toilet room) | 114.0F |
Apr 15, 2014 (RESTORATION)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. ESTABLISHMENT MUST PROVIDE LARGE FOOD GRADE CONTAINERS TO STORE LARGE BAGS OF FLOUR ONCE OPENED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
ALL HOLES THROUGH OUT ESTABLISHMENT MUST BE SEALED IN ORDER TO PREVENT RODENT ENTRY. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ESTABLISHMENT WAS NOT IN COMPLIANCE AT INITIAL RESTORATION. THEY WERE GIVEN ADDITIONAL TIME TO MAKE SOME NECESSARY CORRECTIONS DUE TO 4/16/2014 IS A GOVERNMENT HOLIDAY.
ITEM MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.4F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - walk-in) (Cold Holding) | 34.6F |
Apr 14, 2014 (Routine)
Violations:
- Food separated and protected
ALL FOOD MUST BE PROTECTED FROM CONTAMINATION AT ALL TIMES. FOOD IN THE WALK IN UNIT WAS NOT COVERED AND PROTECTED AT VISIT. - Food-contact surfaces: cleaned & sanitized
INTERIOR OF REACH IN UNITS CONTAINED CONTAINED SPILLAGE. - Proper hot holding temperatures
IMPROPER HOT HOLDING TEMPERATURES AT VISIT. ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. - Proper date marking & disposition
ALL FOOD MUST STORED IN THE WALK-IN UNIT MUST BE DATED AND LABELED AT ALL TIMES. - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF MICE THROUGH OUT. DROPPINGS WERE OBSERVED IN CORNERS IN THE RESTROOM AND UNDER AND BEHIND EQUIPMENT.PROVIDE A METAL WEATHER STRIP ALONG THE BOTTOM OF THE REAR DOOR IN ORDER TO PREVENT ENTRY OF PEST.
THIS ROUTINE VISIT RESULTED IN A SUMMARY SUSPENSION.
PROVIDED INFORMATION ON EMPLOYEE HEALTH.
ALL ITEMS MUST BE ABATED PRIOR TO RE-OPENING. WHEN ALL ITEMS HAVE BEEN CORRECTED YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR TO ARRANGE A REINSPECTION.
| Temperatures | |
| Hot Water (Handwashing Sink) | 101.1F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 55.8F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 66.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 66.1F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 63.4F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 64.4F |
| Carrots (Refrigerator - reach-in) (Cold Holding) | 66.3F |
| Chicken (Pan) (Hot Holding) | 93.9F |
| Sauce (Soup Warmer) (Hot Holding) | 130.0F |
| Chicken Chop (Pan) (Hot Holding) | 74.2F |
| (Refrigerator - walk-in) (Cold Holding) | 39.3F |
| (Walk-in Freezer) (Cold Holding) | -1.4F |
Dec 30, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. A copy of the DC Food Code employee interview, reporting agreement and the medical referral forms were distributed at the time of the inspection. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at hand washing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Cheese and other prepared food items observed in reach in refrigerator unit not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Squeeze bottles containing sauces not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Water damaged wall and ceiling surfaces.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Rat droppings on the floor under the 2-compartment sink and in the basement. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employee observed walking on the roof wearing the kitchen apron and then returned to the kitchen to cook food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items reused for storage of food items.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Boxes of food stored in the walk-in freezer stored on the floor surface. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No detergent-sanitizer for use in 2-compartment sink(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS WITHIN 5 DAYS.
CORRECT ITEMS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 56.0F |
| Egg Roll (Refrigerator - counter top) (Cold Holding) | 58.0F |
| Fried Chicken (Countertop) (Holding) | 97.0F |
| Sweet and Sour Chicken (Refrigerator - counter top) (Holding) | 54.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 46.0F |
| (Walk-in Refrigerator) | 40.0F |
| Sweet and Sour Soup (Steam Table) (Hot Holding) | 140.0F |
| (Reach-in Refrigerator) | 50.0F |
| (Reach-in Refrigerator) | 46.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 43.0F |
| (Walk-in Freezer) | 4.0F |
| Rice (Slow Cooker) (Hot Holding) | 170.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (2-compartment sink) | 125.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 46.0F |
| (Refrigerator - counter top) | 46.0F |
| (Reach-in Refrigerator) | 50.0F |
Sep 23, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO HANDWASHING SIGNAGE IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
No hair restraints worn by some crew members(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Complaint Notes: Discussed with the owner about the complaint, he did acknowledge that the place is dirty, but their aprons were cleaned. I found 5critical violations and 3 non critical violations. I ordered them to correct all the critical violations within 5days.
No immediate safety concerns were seen.
The Business has written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 9/09/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 47.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 48.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 49.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 42.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken Wings (Refrigerator - open display) (Cold Holding) | 47.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
Apr 30, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (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: 4/16/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 47.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 156.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 44.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 45.0F |
Apr 12, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE HANDWASHING IS CLOGGED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
CORRECT STATED ITEMS WITH IN 5DAYS AND 45DAYS
Most recent pest control service date: 4/10/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 120.9°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 37.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 49.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mozzarella Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cauliflower (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 46.0F |
May 11, 2012 (Follow-up)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Food handler handling food with bare hands. (Corrected On Site) - Food separated and protected
Raw eggs stored above ready to eat food in walk in refrigerator. (Corrected On Site) - Approved thawing methods used
Chicken sitting out on top of counter for thawing. (Corrected On Site) - In-use utensils: properly stored
Knives stored between equipment at cook line. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Square cutting board not smooth had inclusion and scratches. (Corrected On Site)
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON APRIL 26, 2012
SOME 45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON APRIL 26, 2012.
SOME 45-DAY NOTICE PENDING
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| Hot Water (2-compartment sink) | 120.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Steak raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Bean Sprouts (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Rice (Rice Steamer) (Hot Holding) | 151.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Apr 26, 2012 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illness. 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
The establishment does not have an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
No handwashing was observed. The handwashing sinks in the dishwash area and service line are dry and utensils are stored in one of the sinks. The sinks are unclean and apparently not being used by the cooking staff. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The handwashing sinks in the cooking area and dishwash area are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
A bowl and scoop are resting in the handwashing sink in the cooking area at the front of the store. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the handwashing sink in the dishwash area. (Corrected On Site) - Food separated and protected
Egg rolls and a bucket of raw chicken drumsticks are uncovered in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The walk-in refrigerator's compressor fan guard has a heavy buildup of dust. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Partially cooked or pre-cooked fried chicken is held on a table at room temperature between the cooking units. Items are being removed and placed in one of the refrigeration units. (Corrected On Site) - Proper cold holding temperatures
None of the food items in the sandwich prep refrigerator are held at the proper temperature. All items were removed from the unit and placed in a refrigerator which had the proper ambient air temperature. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The sandwich prep refrigerator was not holding the potentially hazardous foods at the proper temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There are no thermometers in the under counter refrigerator, sandwich prep refrigerator, coffin style freezer, and reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There are holes in the basement walls and ceiling. There is a large opening in the basement toilet room ceiling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Cases of food are stored on the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wet wiping cloths are stored on the counters and no sanitizing solution has been prepared. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Paint is chipped on the wooden shelves and the wood beneath is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
A round cutting board is badly chipped and has a hole in the center and another cutting board is chipped and has numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The latches on the under counter refrigerator and sandwich prep refrigerator doors are broken and the left door of the sandwich prep refrigerator is not forming a tight seal when closed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chlorine test strips are provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The establishment is not using its 3-compartment sink and does not have its use approved or is utilizing a detergent sanitizer. The sink is unclean, needs to be delimed, and is blocked by a table. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The 1st floor toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
The outdoor trash receptacles and receptacle for recycles are resting on a dirt/grass surface. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Tires, ceiling fan, air mattresses, a child car seat, old deep fryer, and other equipment that are not in use are stored in the basement. A deep fryer and other old equipment is stored outside the establishment. The toilet room in the basement is not in use therefore all the fixtures need to be removed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
A patina of flour rests on the shelving units above the 3-compartment sink. Dust and debris are covering the toilet facilities in the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The toilet in the basement toilet room is out of order. The handwashing sink is not in use. This toilet room is not in use. Paint is peeling from the walls in the dishwash area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clothing items and a backpack are hung from hooks and cords in the establishment and no lockers are provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light in the bathroom in the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service dates: 4/25/2012, 3/7/2012, 1/25/2012, and 12/14/2011.
NOTE: Egg Shade FD&C Yellow #5, #6, Red #40
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 (2-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 126.0F |
| (Freezer - walk-in) | -2.0F |
| Hot Water (Handwashing Sink - toilet room) | 122.0F |
| (Refrigerator - walk-in) | 43.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Rib-eye Steak (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| American Cheese Product (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| American Cheese Product (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Hamburger patty (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Hamburger patty (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Chicken fried (Table) (Holding) | 104.0F |
| Fried Rice (Rice Steamer) (Cold Holding) | 162.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Rice (Rice Steamer) (Hot Holding) | 163.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| Mumbo Sauce (Table) (Holding) | 51.0F |
| (Refrigerator - beverage) | 24.0F |
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