MAC A LICIOUS, 443 KENNEDY ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 01, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Apr 17, 2013 | Routine | 3 | 0 | Details / Comments |
|
Jul 31, 2012 | Routine | 1 | 1 | Details / Comments |
May 01, 2013 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY (Corrected On Site) - Correct response to questions
NO CFPM CERTIFICATE POSTED (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.0°F
| Temperatures | |
| Chicken (Refrigerator - open display) (Cold Holding) | 37.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 35.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 39.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
Apr 17, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/15/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.8°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 40.0F |
Jul 31, 2012 (Routine)
Violations:
- Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
unneeded stored items on the sales floor(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM CYR MARIE ALAM FS- 46855 EXP 03/11/2013
Most recent pest control service date: 07/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
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