Adequate handwashing sinks properly supplied and accessible No soap for hand washing sink located in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Thermometers provided & accurate No thermometer in reach-in refrigerator and freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food properly labeled; original container Unlabeled plastic squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Personal cleanliness No hair restraints for employee handling foods. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Scratched cutting boards observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
Certified food protection manager : Varon Moore FS-54287 EXP:12/14/2015. CORRECT ITEMS STATED WITHIN 45 DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
Management awareness; policy present INSTRUCTED TO ESTABLISH EMPLOYEES' DISEASE RECORD AND TO DOCUMENT PRACTICING REPORTING-EXCLUSION POLICY. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized TOO MUCH FOOD DEBRIS ON CUTTING BOARD (CUTTING BOARD NEES TO BE CLEAN AT EACH USE OR OFTEN) (Corrected On Site)
Single-use/single-service articles: properly stored & used SINGLE USED PLASTIC TRYS EXPOSED (Corrected On Site)
Comments:
CFPM; VARON G MOORE 54287 EXP 12/14/2015. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
Temperatures
Hot Water
122.0F
(Reach-in Refrigerator)
34.0F
(Refrigerator - reach-in)
38.0F
Beef (Refrigerator - sandwich prep unit)
40.0F
Ham
40.0F
Lettuce
40.0F
Tomatoes sliced
40.0F
Soup
138.0F
Jul 11, 2013 (Routine)
Violations:
Personal cleanliness EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
Wiping cloths: properly used & stored NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
Comments:
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928 CFPM GWENDOLYN RUCKER FS-48922 EXP 10/04/14
Temperatures
Hot Water (Handwashing Sink - kitchen)
118.0F
(Refrigerator - reach-in)
41.0F
Beef (Refrigerator - walk-in) (Cold Holding)
39.0F
Turkey Breast (Refrigerator - reach-in) (Cold Holding)
40.0F
Sandwich (Stove) (Preparation)
159.0F
(Freezer)
6.0F
Dec 28, 2012 (Preoperational)
Comments:
CFPM: GWENOLYN RUCKER FS-48927 EXP 10/04/2014. THE ESTABLISHMENT WILL SERVE SANDWICH AND NO COOKING. THERE IS ONE HAND SINK, ONE SMALL 3-COMP SINK WITH NON-COMMERCIAL DISPOSER AT THE DRAIN BOARD. ONE PREP SINK USED AS MOP SINK AT THE SIDE WITH 2 FEET SPACE TO 3-COMP SINK. APPROVED FOR OWNERSHIP AND USE CHANGE. SUGGEST TO ESTABLISH A COMMERCIAL MOP SINK. REST-ROOM NEED SELF-CLOSING DEVICE AND A LIDED TRASH CAN.
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