LENFANT CAFÉ AND BAR(N), 2000 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 04, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 07, 2013 | Routine | 2 | 5 | Details / Comments |
|
Apr 02, 2013 | Routine | 0 | 3 | Details / Comments |
|
Jul 31, 2012 | Routine | 1 | 0 | Details / Comments |
|
May 01, 2012 | Routine | 0 | 1 | Details / Comments |
Sep 04, 2013 (Follow-up)
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.(issued) (Corrected On Site)
5 day notice abated from the inspection conducted on 8/07/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Ham sliced (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 38.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 133.0F |
Aug 07, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food prepared on premises not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on working containers(plastic bottles). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Small refrigerator not capable of maintaining proper cold holding temperature (45 degrees). - Warewashing facilities: installed, maintained, & used; test strips
No checical test strips provided. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Pipe under garbage disposal leaks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Temperatures onion soup 140 degrees and veggie broth soup 140 degrees.
Certified Food Manager Deepark Sapkota FS#56221 expire 12-10-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 128.0F |
| Cheese shredded | 50.0F |
| Ham sliced | 43.0F |
| Lettuce | 40.0F |
| Chicken | 38.0F |
| Steak raw | 38.0F |
| Red Peppers Roasted | 51.0F |
| Tuna (Refrigerator) | 39.0F |
| Chicken | 143.0F |
Apr 02, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)employees not wearing hair restraint - 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)
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| French Onion Soup (Soup Warmer) (Hot Holding) | 145.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Blue Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Eggplant (Warmer) (Hot Holding) | 167.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Jul 31, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(REACHIN UNIT IN THE KITCHEN CONTAINS FOOD DEBRIS (Corrected On Site)
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| French Onion Soup (Warmer) (Hot Holding) | 166.0F |
| Eggplant (Warmer) (Hot Holding) | 147.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
May 01, 2012 (Routine)
Violations:
- Wiping cloths: properly used & stored
NO SANITIZING SOLUTION (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
CFM MARY NOONAN 40269
| Temperatures | |
| (Refrigerator - counter top) | 38.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Cheese (Refrigerator) (Cold Holding) | 40.0F |
| (Freezer) | 13.0F |
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