LE PAIN QUOTIDIEN, 800 17TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 23, 2014 | Routine | 3 | 7 | Details / Comments |
|
Nov 02, 2012 | Routine | 0 | 3 | Details / Comments |
Apr 23, 2014 (Routine)
Violations:
- Hands clean and properly washed
Observed the employees handling food throughout inspection. No handwashing done. - Adequate handwashing sinks properly supplied and accessible
Observed food in the hand sink in the kitchen area and coffee bar. (Corrected On Site) - Insects, rodents, & animals not present
Presence of fruit flies in dish cleaning area and parts of catering/dry storage. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food unprotected in bakery area and cold storage reach in refrigerators in kitchen area. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter (Bowls and catering storage containers not inverted before sent out for service) - Gloves used properly
Observed prep cooks not changing gloves between tasks and not changing gloves in after using wiping clothes. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards worn down, stained, and has deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room for feminine sanitary products. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Baseboards, walls (near reach-in units), and floor (Kitchen) in back of house were unclean.
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS.
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
CFPM information: Kyle A. Arkie, CFPM# FS-53248, expiration: 4/25/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.1F |
| Hot Water (Handwashing Sink) | 115.3F |
| (Reach-in Refrigerator) | 41.0F |
| Sauce (Reach-in Refrigerator) (Cold Holding) | 40.9F |
| (Refrigerator - drawer) | 38.0F |
| (Walk-in Refrigerator) | 41.5F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 40.1F |
| Oatmeal (Walk-in Refrigerator) (Cold Holding) | 41.5F |
| Soup (Hot Holding Unit) (Hot Holding) | 182.4F |
| Chicken Soup (Hot Holding Unit) (Hot Holding) | 189.0F |
| Mushrooms (Reach-in Refrigerator) (Cold Holding) | 38.4F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 40.4F |
| (Refrigerator - beverage) | 39.0F |
| (Refrigerator - beverage) | 38.0F |
| (Refrigerator) | 39.0F |
Nov 02, 2012 (Routine)
Violations:
- Personal cleanliness
EMPLOYEES SERVING FOOD MUST WEAR AND ADAQUATE HAIR RESTRAINT OR HAVE HAIR PULLED UP OR BACK TO PREVENT CONTAMINATION OF FOOD.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT PROPERLY STORED AT VISIT. WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Gloves used properly
EMPLOYEES WERE OBSERVED WEARING GLOVES FOR AN EXTENDED PERIOD OF TIME DURING SERVICE. EMPLOYEES MUST CHANGE GLOVES MORE FREQUENTLY AND WASH HANDS WHEN GLOVES ARE REMOVED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED PRIOR TO NEXT SCHEDULED VISIT.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.8F |
| (Refrigerator - reach-in) (Cold Holding) | 39.8F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| (Refrigerator - drawer) (Cold Holding) | 40.6F |
| (Refrigerator - drawer) (Cold Holding) | 36.2F |
| (Refrigerator - drawer) (Cold Holding) | 39.3F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.8F |
| Soup (Soup Warmer) (Hot Holding) | 165.9F |
| Soup (Soup Warmer) (Hot Holding) | 140.8F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
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