LAFAYETTE ELEMENTARY SCHOOL, 5701 BROAD BRANCH RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 27, 2014 | Routine | 1 | 3 | Details / Comments |
|
Mar 19, 2014 | Routine | 1 | 3 | Details / Comments |
|
Sep 24, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Mar 12, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 28, 2013 | Routine | 1 | 2 | Details / Comments |
|
Oct 24, 2012 | Routine | 2 | 2 | Details / Comments |
Aug 27, 2014 (Routine)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The metal shelving units in the storage areas are rusted and need to be repainted. (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
The garbage disposal unit (food waste grinder) is connected to the drain at the bottom of one compartment of the 2-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
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) | 117.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| Collard Greens (Oven) (Cooking) | 201.0F |
| Collard Greens (Oven) (Cooking) | 196.0F |
| (Mobile Refrigerator) | 34.0F |
| (Reach-in Freezer) | 12.0F |
| (Walk-in Refrigerator) | 40.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (2-compartment sink) | 110.0F |
Mar 19, 2014 (Routine)
Violations:
- Single-use/single-service articles: properly stored & used
Old plastic containers that originally contained fruit or vegetables are being reused to store rice, flour, and seasonings. (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 WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit (food waste grinder) is connected to the drain at the bottom of one compartment of the 2-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
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) | 117.0F |
| Hot Water (Handwashing Sink - toilet room) | 116.0F |
| Hot Water (2-compartment sink) | 113.0F |
| Baked Chicken (Steam Table) (Hot Holding) | 137.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 156.0F |
| Sweet Potato Mash (Steam Table) (Hot Holding) | 162.0F |
| Baked Chicken (Oven) (Hot Holding) | 138.0F |
| (Walk-in Freezer) | 2.0F |
| (Mobile Refrigerator) | 39.0F |
| (Walk-in Refrigerator) | 43.0F |
| American Cheese (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| American Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Eggs boiled (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Romaine Lettuce (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Sep 24, 2013 (Routine)
Violations:
- Proper hot holding temperatures
Ravioli is held at an improper temperature on the steam table. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer available for use in the 2-compartment sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit (food waste grinder) is directly attached to the 2-compartment sink's drain. (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) | 117.1F |
| Hot Water (Handwashing Sink) | 117.3F |
| Hot Water (2-compartment sink) | 117.6F |
| (Mobile Refrigerator) | 40.0F |
| Fat Free Milk (Mobile Refrigerator) (Cold Holding) | 35.4F |
| Hamburger patty (Steam Table) (Hot Holding) | 138.4F |
| Ravioli (Steam Table) (Hot Holding) | 127.4F |
| (Reach-in Freezer) | -1.0F |
| (Walk-in Refrigerator) | 36.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) | 33.7F |
| Hard Boiled Eggs (Walk-in Refrigerator) (Cold Holding) | 32.6F |
Mar 12, 2013 (Follow-up)
Comments:5 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 2/28/2013:
25 DCMR 2602.1
45 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 2/28/2013:
25 DCMR 1601.4(b)(3)
25 DCMR 2911.1
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.3F |
| Hot Water (2-compartment sink) | 120.8F |
| (Freezer - walk-in) | 0.0F |
| (Mobile Refrigerator) | 38.0F |
| (Refrigerator - walk-in) | 42.0F |
Feb 28, 2013 (Routine)
Violations:
- 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) - Sewage & waste water properly disposed
The garbage disposal unit (food waste grinder) is directly connected to the 2-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Inspector Comments:
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
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) | 117.3F |
| Hot Water (Handwashing Sink - kitchen) | 117.1F |
| (Mobile Refrigerator) | 41.0F |
| 1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 37.4F |
| (Freezer - walk-in) | 6.0F |
| Hot Water (2-compartment sink) | 117.8F |
| (Refrigerator - walk-in) | 42.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 37.8F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 35.4F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 34.8F |
| Turkey Ham (Refrigerator - walk-in) (Cold Holding) | 35.1F |
Oct 24, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Pearl E. Murphy took a food safety course on August 20, 2012. (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) - 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) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
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 - toilet room) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| (Mobile Refrigerator) | 33.0F |
| 1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) | 49.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Cucumbers (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer - walk-in) | -1.0F |
| Hot Water (2-compartment sink) | 124.0F |
| Chicken Nuggets (Steam Table) (Hot Holding) | 176.0F |
| Chicken Nuggets (Holding Oven) (Hot Holding) | 180.0F |
| Carrots (Holding Oven) (Hot Holding) | 150.0F |
| Carrots (Steam Table) (Hot Holding) | 149.0F |
| Chicken (Steam Table) (Hot Holding) | 150.0F |
| Cucumber Tomato Salad (Refrigerator) (Cold Holding) | 42.0F |
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