Proper cold holding temperatures Cold food item(s) held at improper temperature(s). (Corrected On Site)
Warewashing facilities: installed, maintained, & used; test strips No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
Comments:
ALL ITEMS CORRECTED ON SITE. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
Temperatures
(Handwashing Sink)
116.0F
Rice (Cold Holding)
41.0F
(Refrigerator - reach-in) (Cold Holding)
36.0F
Beef (Cold Holding)
40.0F
Tomatoes chopped (Cold Holding)
60.0F
Lettuce (Cold Holding)
60.0F
Sep 20, 2012 (Follow-up)
Comments:
ALL 5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 8/22/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN:202-535-2180).
Temperatures
Hot Water (Handwashing Sink)
117.0F
Eggs scrambled (Hot Buffet) (Hot Holding)
140.3F
Potatoes (Hot Buffet) (Hot Holding)
135.0F
Grits (Hot Buffet) (Hot Holding)
174.0F
(Refrigerator - reach-in)
42.0F
(Refrigerator - walk-in)
40.0F
Chicken (Refrigerator - walk-in) (Cold Holding)
42.0F
Hot Water (2-compartment sink)
114.0F
(Holding Oven)
153.0F
Cottage Cheese (Ice) (Cold Holding)
39.0F
Aug 22, 2012 (Routine)
Violations:
Food-contact surfaces: cleaned & sanitized unclean ice machine, especially at top. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Proper date marking & disposition Food container not date marked. (Corrected On Site)
Personal cleanliness Observed food handler not wearing hair restrain. (Corrected On Site)
Nonfood-contact surfaces clean Remove card board from bottom shelf of stainless steel table. (Corrected On Site)
Comments:
Certified Food Manager Jin Seo J00 FS#52051 expire 6-7-15. CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRTICAL VIOLATON WITHIN 45 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Temperatures
Fish
180.0F
Rice
143.0F
Chicken grilled
157.0F
Noodles
150.0F
Macaroni and cheese
165.0F
Chicken baked
145.0F
Ribs
154.0F
Chicken Wings
145.0F
Tuna Salad
40.0F
Seafood Salad
40.0F
Egg Salad
41.0F
Noodles
40.0F
Chicken and Pasta
38.0F
Roast Beef
40.0F
(Refrigerator)
40.0F
(Freezer)
0.0F
(Refrigerator - walk-in)
40.0F
(Hot Holding)
148.0F
Hot & Sour Soup
114.0F
May 10, 2012 (Complaint)
Violations:
Food separated and protected Ready to eat food items improperly stored in side freezer. (Corrected On Site)
Food separated and protected Food items not protected from contamination. (Corrected On Site)
Proper hot holding temperatures Hot food item(s) held at improper temperature(s). (Corrected On Site)
Food properly labeled; original container Common names not provided on seasonal containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
Certified Food Manager - Choi Kim FS#42937 expire 2-1-13. CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Restaurant representatives - add corrected or new information about MARKET TO MARKET, 740 5TH ST NW, Washington, DC »