KETCHAM ELEMENTARY SCHOOL, 1919 15TH ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 20, 2014 | Routine | 3 | 3 | Details / Comments |
|
Nov 19, 2013 | Routine | 2 | 3 | Details / Comments |
|
Sep 18, 2013 | Routine | 1 | 1 | Details / Comments |
|
Apr 10, 2013 | Routine | 2 | 1 | Details / Comments |
|
Feb 27, 2013 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Mar 21, 2012 | Routine | 0 | 0 | Details / Comments |
Oct 20, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Dust is accumulating on the walk-in refrigerator's compressor especially around the fan. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board is chipped and has numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips available to measure the concentration of quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer for use in the 2-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
There is no garbage disposal unit (food waste grinder) installed in the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
An old drainboard is stored in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
Refrigerator and freezer temperature logs are posted and up-to-date.
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 (Handwashing Sink - kitchen) | 135.0F |
| Hot Water (2-compartment sink) | 141.0F |
| Hot Water (Handwashing Sink - toilet room) | 70.0F |
| Hot Water (2-compartment sink) | 139.0F |
| (Reach-in Refrigerator) | 34.8F |
| Turkey Ham (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| Sliced Turkey (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Cheese sauce (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Brown Rice (Steam Table) (Hot Holding) | 166.0F |
| Asian Chicken (Steam Table) (Hot Holding) | 162.0F |
| Vegetable Fried Rice (Steam Table) (Hot Holding) | 139.0F |
| (Reach-in Freezer) | 5.9F |
| Asian Chicken (Oven) (Reheating) | 211.0F |
| (Walk-in Freezer) | -6.0F |
| (Walk-in Refrigerator) | 31.0F |
| Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| (Mobile Refrigerator) | 39.0F |
Nov 19, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The concentration of the quaternary ammonium sanitizing solution is not in compliance. (Corrected On Site) - Personal cleanliness
The employee that is preparing the sandwich wraps is wearing a watch on her wrist. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer available for use in the 2-compartment sinks. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
There is no garbage disposal unit (food waste grinder) installed in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulb) in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 132.6F |
| Hot Water (Handwashing Sink - kitchen) | 133.3F |
| Hot Water (2-compartment sink) | 133.1F |
| (Mobile Refrigerator) | 39.0F |
| 1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 40.8F |
| (Reach-in Refrigerator) | 35.7F |
| Sliced Turkey (Reach-in Refrigerator) (Cold Holding) | 40.8F |
| (Reach-in Freezer) | -7.6F |
| (Reach-in Freezer) | -6.0F |
| Hot Water (2-compartment sink) | 135.8F |
| (Walk-in Refrigerator) | 28.0F |
| Fat Free Milk (Walk-in Refrigerator) (Cold Holding) | 33.2F |
| Diced Chicken (Walk-in Refrigerator) (Cold Holding) | 31.6F |
Sep 18, 2013 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer available for use in the 2-compartment sinks. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
There is no garbage disposal unit (food waste grinder) installed in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM STATED WITHIN 5 DAYS
CORRECT ITEM STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (2-compartment sink) | 135.2F |
| Hot Water (Handwashing Sink - kitchen) | 133.7F |
| Hot Water (Handwashing Sink - toilet room) | 132.4F |
| Hot Water (2-compartment sink) | 133.6F |
| (Walk-in Refrigerator) | 38.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 40.3F |
| Yogurt (Walk-in Refrigerator) (Cold Holding) | 42.8F |
| (Walk-in Freezer) | 12.0F |
| (Reach-in Freezer) | -3.6F |
| (Reach-in Refrigerator) | 31.0F |
| Diced Chicken (Reach-in Refrigerator) (Cold Holding) | 32.9F |
Apr 10, 2013 (Routine)
Violations:
- Proper cold holding temperatures
MIlk is held at improper temperatures in the mobile refrigerator. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer for use in the 2-compartment sinks. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
There is no garbage disposal unit (food waste grinder) installed in the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM STATED WITHIN 5 DAYS
CORRECT ITEM STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 135.0F |
| Hot Water (Handwashing Sink - kitchen) | 136.0F |
| Hot Water (2-compartment sink) | 135.0F |
| (Mobile Refrigerator) | 42.0F |
| 1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 49.0F |
| Fat Free Milk (Mobile Refrigerator) (Cold Holding) | 46.0F |
| Rice and Beans (Steam Table) (Hot Holding) | 182.0F |
| Collard Greens (Steam Table) (Hot Holding) | 179.0F |
| Collard Greens (Steam Table) (Hot Holding) | 164.0F |
| BBQ Turkey (Steam Table) (Hot Holding) | 167.0F |
| (Refrigerator - reach-in) | 40.1F |
| Mozzarella Cheese (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) | -7.6F |
| Hot Water (2-compartment sink) | 142.0F |
| (Freezer - walk-in) | 5.0F |
| Chicken baked (Oven) (Reheating) | 161.0F |
| Chicken baked (Oven) (Reheating) | 158.0F |
| (Refrigerator - walk-in) | 43.0F |
Feb 27, 2013 (Routine)
Violations:
- Approved thawing methods used
FROZEN FISH SITTING ON THE 2-COMP SINK (Corrected On Site) - Physical facilities: installed, maintained, & clean
2-COMP SINK IN THE KITCHEN IS LEAKING(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please contact area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Broccoli (Steam Table) (Hot Holding) | 160.0F |
| Fish (Steam Table) (Hot Holding) | 137.0F |
| RAVIOLI (Steam Table) (Hot Holding) | 149.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 115.0F |
| PEARS (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -6.5F |
| (Freezer - walk-in) | -4.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 42.0F |
Mar 21, 2012 (Routine)
Comments:IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) | 25.0F |
| (Freezer - walk-in) | 0.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 33.0F |
| Cheese shredded (Refrigerator) (Cold Holding) | 21.0F |
| Onions raw (Refrigerator) (Cold Holding) | 40.0F |
| Carrots (Refrigerator) (Cold Holding) | 36.0F |
| Eggs boiled (Refrigerator) (Cold Holding) | 42.0F |
| Pasta (Steam Table) (Hot Holding) | 140.0F |
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