Management awareness; policy present NO EMPLOYEE HEALTH POLICY ON FILE (Corrected On Site)
Comments:
ALL ITEMS HAVE BEEN ABATED FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
Temperatures
Hot Water (Handwashing Sink - Dishwash area)
117.0F
(Refrigerator - walk-in)
40.0F
Beef (Refrigerator - walk-in) (Cold Holding)
40.0F
Chicken raw (Freezer - walk-in)
3.0F
Feb 10, 2014 (Routine)
Violations:
Food separated and protected ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. EGGS MUST BE STORED ON LOWER SHELVES IN ORDER TO PREVENT CONTAMINATION OF OTHER FOODS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper hot holding temperatures ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition ALL PREPARED FOOD MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Approved thawing methods used IMPROPER THAWING METHODS AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS. 1) BY COOKING 2) UNDER COLD RUNNING WATER 3) IN THE MICROWAVE 4)IN THE REFRIGERATOR
Contamination prevented during food preparation, storage, & display PLASTIC STORAGE CONTAINERS MUST BE PROTECTED FROM CONTAMINATION BY REMAINING IN THE PLASTIC SLEEVE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Nonfood-contact surfaces clean THE FOLLOWING AREAS WERE NOT IN COMPLIANCE AT VISIT. 1) STORAGE AREAS WERE UNCLEAN AND UNORGANIZED. 2) EXTERIOR OF ALL EQUIPMENT CONTAINED DUST, DIRT AND GREASE BUILD-UP. 3)SHELVES CONTAINED DUST AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices PLUMBING AT HAND SINK WAS NOT OPERABLE AT VISIT. (UPPER LEVEL)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Sewage & waste water properly disposed THE GROUNDS AROUND THE WALK IN UNITS CONTAINED TRASH AND DEBRIS AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean ALL FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED DIRT, DEBRIS, AND FOOD PARTICLES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS. PROVIDED EMPLOYEE HEALTH INFORMATION. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
Temperatures
Hot Water (Handwashing Sink - kitchen)
106.1F
Ribs (Stove) (Hot Holding)
116.0F
Shrimp raw (Prep Table) (Cold Holding)
36.3F
Chicken (Refrigerator - reach-in) (Cold Holding)
37.8F
(Refrigerator - reach-in) (Cold Holding)
37.5F
(Reach-in Freezer) (Cold Holding)
-6.3F
(Refrigerator - walk-in) (Cold Holding)
41.0F
(Freezer - walk-in) (Cold Holding)
-4.6F
Sep 10, 2013 (Routine)
Violations:
Proper date marking & disposition Provide a date and label for cooked chicken inside of the walkin box (Corrected On Site)
Nonfood-contact surfaces clean (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floor inside of the walkin freezer contains ice build-up
Physical facilities: installed, maintained, & clean (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors downstairs under equipment contain debris
Comments:
Correct stated items within 45 days No food prep being done at time of call If you have any questions,please contact area supervisor Mr.ronnie Taylor at (202)442-9037
Adequate handwashing sinks properly supplied and accessible No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food separated and protected Observed food on floor of walk in freezer. Observed raw food (hamburger) on shelf in walk in refrigeration stored above ready to eat foods.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized Unclean food-contact surfaces all refrigeration, freezers, roller food dollies, can opener and base and condiment containers. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition Observed no date marking on foods in walk in freezer or refrigeration.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Thermometers provided & accurate No thermometer in reach-in refrigerator. No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food properly labeled; original container Label condiment container. Put condiment in right label containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Insects, rodents, & animals not present Wall in rest room are in poor repair.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Insects, rodents, & animals not present Seal hole in cement in rear yard.(CORRECT VIOLATION WITHIN 5 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 Observed scratches on cutting boards.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Nonfood-contact surfaces clean Observed rusty shelving in walk in refrigeration unit, stove, catch to stove, light fixtures, pipes under hood, grill stand, vents on hood, filter holders and dry storage shelving and shelving where pots and pan are held thur out dirty with residue.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Plumbing installed; proper backflow devices Hand washing sink and commode in rest room dirty(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Hand washing sink in kitchen area is not working.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Walls are dirty with grease running down at stove area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate ventilation & lighting; designated areas used Light not adequate in kitchen area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate ventilation & lighting; designated areas used Some lights in kitchen are not shielded.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 5-DAYS CORRECT ITEMS STATED WITHIN 45-DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037
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