KENNEDY CENTER (ROOFTOP TERRACE REST/KC CAFE/EMPLY, 2700 F ST 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. | Jul 11, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 01, 2014 | Follow-up | 4 | 0 | Details / Comments |
|
Jun 23, 2014 | Routine | 10 | 8 | Details / Comments |
|
Feb 18, 2014 | Routine | 2 | 1 | Details / Comments |
|
Dec 04, 2012 | Follow-up | 1 | 1 | Details / Comments |
|
Nov 19, 2012 | Routine | 4 | 5 | Details / Comments |
|
Jan 04, 2012 | Routine | 2 | 6 | Details / Comments |
Jul 11, 2014 (Follow-up)
Comments:ALL 5-DAY NOTICE VIOLATIONS FROM THE PREVIOUS INSPECTION ON 07/01/14 HAVE BEEN ABATED.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing sink - coffee station) | 112.0F |
| Soup (Soup Warmer) (Hot Holding) | 178.0F |
| Lettuce (Ice) (Cold Holding) | 42.0F |
| Lettuce (Ice) (Cold Holding) | 50.0F |
| Chicken (Salad Bar) (Cold Holding) | 40.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 41.0F |
| Cucumbers (Salad Bar) (Cold Holding) | 42.0F |
| Mixed Vegetables (Salad Bar) (Cold Holding) | 41.0F |
| Salad Greek (Salad Bar) (Cold Holding) | 40.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 39.0F |
| Chicken (Salad Bar) (Cold Holding) | 41.0F |
| Grape Tomatoes (Salad Bar) (Cold Holding) | 39.0F |
| Beets (Salad Bar) (Cold Holding) | 41.0F |
Jul 01, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) on salad bar. Some salad bar items were discarded during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
The establishment has implemented time temp logs, but during inspection logs were observed not being maintained consistently from day to day. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
A consumer advisory was lacking in grill area informing customers of the risks of consuming raw and undercooked foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Small flies were observed in coffee prep area during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928
| Temperatures | |
| Lettuce (Salad Bar) (Holding) | 57.0F |
| Lettuce (Salad Bar) (Holding) | 56.0F |
| Pasta Salad (Salad Bar) (Cold Holding) | 41.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 46.0F |
| Salmon Salad (Salad Bar) (Cold Holding) | 47.0F |
| Pasta Salad (Salad Bar) (Cold Holding) | 40.0F |
| Fruit Salad (Ice) (Cold Holding) | 40.0F |
| Soup (Ice) (Cold Holding) | 42.0F |
| Soup (Soup Warmer) (Hot Holding) | 148.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 38.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Ratatouille (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken baked (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chili (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Ground Turkey (Steam Table) (Hot Holding) | 138.0F |
| Steak cooked (Steam Table) (Hot Holding) | 143.0F |
| Cheese shredded (Ice) (Cold Holding) | 51.0F |
| Sour Cream (Ice) (Cold Holding) | 53.0F |
| (Dishwashing Machine - Wash Cycle) | 158.0F |
| (Warewashing Machine - Rinse Cycle) | 192.0F |
Jun 23, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employees beverage were observed stored on prep table in kitchen. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels provided at the hand washing sink in the employee cafeteria and at hand sink along grill line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Mussels were observed inside of a bucket without shellstock tags attached. Mussels discarded at time of call. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Shellstock tags were not in chronological order. (Corrected On Site) - Food separated and protected
Provide a sneeze guard for yogurt station on front. Raw eggs were observed stored over ready-to-eat food items, food item were observed stored in water and water was leaking onto food items in undercounter reach-in refrigeration unit it kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold was observed on ice machine's plastic drip panel in various ice machines. Unclean surfaces were observed on interior of under counter reach-in refrigeration units in grill prep area and in kitchen where water build-up was observed inside of unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling time & temperatures
Food items stored in metal pans in various refrigeration units kitchen area were observed improperly cooling. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s) (Chicken in Employee Cafeteria). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Various food items on salad bar, cold salads in refrigeration unit and meat items in walk-in box were above 41 degrees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Potentially hazardous food items inside of the walk-in unit and various refrigeration units in prep areas were not dated or labeled. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Thermometers were observed missing in reach-in refrigerators in various locations in kitchen, prep areas and employee cafeteria.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottles were observed in prep areas and in refrigeration units in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fly control devices were observed installed over coffee prep area and sitting on produce storage shelving in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit fly activity was observed in prep and kitchen areas during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board in use and stored on shelving in kitchen were observed worn, scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Door gasket was observed defective on undercounter refrigeration unit in kitchen where water was observed leaking. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in ladies toilet room in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring was observed under food equipment. Unclean walls (mold build-up) were observed in kitchen warewashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (2-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.6F |
| Hamburger cooked (Grill) (Hot Holding) | 167.0F |
| Roast Beef (Walk-in Refrigerator) (Cold Holding) | 58.0F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 47.7F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Fish raw (Refrigerator - walk-in) (Cold Holding) | 38.4F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 41.6F |
| Salad Greek (Salad Display Unit) (Cold Holding) | 40.6F |
| Beets (Salad Bar) (Cold Holding) | 45.0F |
| Rice (Walk-in Refrigerator) (Hot Holding) | 155.0F |
| Chicken baked (Warmer) (Hot Holding) | 155.0F |
| Carrots (Warmer) (Hot Holding) | 147.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 137.0F |
| Soup (Soup Warmer) (Hot Holding) | 148.0F |
| Lettuce Iceberg (Salad Bar) (Holding) | 69.0F |
| Lettuce spring mix (Salad Bar) (Holding) | 69.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 41.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 45.0F |
| Pasta Salad (Salad Bar) (Cold Holding) | 57.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Lettuce spring mix (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Sausage & Beans (Refrigerator - under counter) (Cold Holding) | 45.0F |
| Cream cheese sauce (Refrigerator - under counter) (Cold Holding) | 54.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
| (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - toilet/female) | 113.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| Hummus (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Rice (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Pork Meatballs (Steam Table) (Hot Holding) | 164.0F |
| Rice (Steam Table) (Hot Holding) | 170.0F |
| Chicken (Steam Table) (Hot Holding) | 116.0F |
| Lettuce (Salad Bar) (Cold Holding) | 38.0F |
| Soup (Soup Warmer) (Hot Holding) | 150.0F |
| Chili (Soup Warmer) (Hot Holding) | 151.0F |
Feb 18, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.No paper towels at handwashing sink.(cos) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean cutting boards thru-out where needed.) (Corrected On Site) - Physical facilities: installed, maintained, & clean
Repair or replace overhead ceiling tiles where needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS CORRECTED ON SITE.
CFPM SAVUTH CAAN FS-57927 EXP.09/29/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Warewashing Machine - Rinse Cycle) | 192.0F |
| (Hot Holding) | 400.0F |
| Hot Dog (Cold Holding) | 42.0F |
| Chicken (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Hot Holding) | 180.0F |
| Hot Dog (Cold Holding) | 35.0F |
Dec 04, 2012 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Reach-in refrigerator contains build-up of ice (work-order in place at time of call)Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5DAY NOTICE ABATED
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Lamb (Warmer) (Hot Holding) | 155.0F |
| Lasagna (Warmer) (Hot Holding) | 149.0F |
| Cous Cous (Final Rinse Cycle - Warewashing Machine) (Hot Holding) | 154.0F |
| Pasta Salad (Salad Bar) (Cold Holding) | 37.0F |
| Potato salad (Salad Bar) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
Nov 19, 2012 (Routine)
Violations:
- Food separated and protected
Large bowl of macaroni and cheese sitting on top trash can in the kitchen(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces/Defrost and clean reachin unit underneath the line at the grill station - Proper hot holding temperatures
foods inside of the warmer box not at 140 degrees or above(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Container of dressings sitting on the floor inside of the reach-in unit next to the ice machine(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
clean exterior of equipment at the grill station and all closed stations out front - Toilet facilities: properly constructed, supplied, & cleaned
Replace door to female bathroom stall and clean handsinks in the restrooms(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
floors under and around equipment inside of the kitchen and out front behind the line contains debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:Benjamin Oryl FS:45998 EXP:02/23/2013
Correct stated items within 5days
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Beef Patties (Grill) (Hot Holding) | 155.0F |
| Tomatoes sliced (Refrigerator - deli display) (Cold Holding) | 36.0F |
| Chicken grilled (Grill) (Hot Holding) | 168.0F |
| Hot Dog (Grill) (Hot Holding) | 148.0F |
| chipotle Mayonnaise (Refrigerator - deli display) (Cold Holding) | 37.0F |
| Pasta Salad (Salad Bar) (Cold Holding) | 38.0F |
| Potato salad (Salad Bar) (Cold Holding) | 39.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 38.0F |
| Tomato Soup (Warmer) (Hot Holding) | 178.0F |
| Chicken Veg Soup (Soup Warmer) (Hot Holding) | 176.0F |
| Brussel Sprouts (Warmer) (Hot Holding) | 124.0F |
| Mashed potatoes (Warmer) (Hot Holding) | 126.0F |
| Chicken grilled (Warmer) (Hot Holding) | 124.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
Jan 04, 2012 (Routine)
Violations:
- Food separated and protected
Raw eggs were stored above other food items(pastry).(Removed) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The stove top and inside the ovens of the cooking units needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machines. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
There was insufficent shelving for frozen food items inside the walk-in refrigerator. - Contamination prevented during food preparation, storage, & display
Terry cloth was used to cover food stored in the walk-in refrigerator.(Removed) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The inside bottom and gaskets of refrigerated and holding units needed cleaning. The stainless steel wire shelves inside the holding units needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The rubber-maid carts needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The female employees rest room needed cleaning.(Cleaned) (Corrected On Site)
The DC CFM is Paul Witt: FS42644 will expire 02/22/2013.
The vaccum pack machine is used for storage only.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Chicken (Grill) (Hot Holding) | 155.0F |
| Hot Dog (Grill) (Cooking) | 154.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - deli display) | 35.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Bain-marie) | 200.0F |
| Salad (Cold Buffet) (Cold Holding) | 38.0F |
| Milk (Refrigerator - deli display) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in meat) | 33.0F |
| (Refrigerator - walk-in produce) | 43.0F |
| Chicken raw (Refrigerator - walk-in meat) (Cold Holding) | 40.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| Cabbage (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| Ham sliced (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken (Steam Table) (Hot Holding) | 160.0F |
| Chili (Soup Warmer) (Hot Holding) | 160.0F |
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