NEWSEUM CATERING, 555 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jun 09, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 04, 2014 | Routine | 5 | 2 | Details / Comments |
|
Dec 11, 2013 | Routine | 0 | 2 | Details / Comments |
|
Feb 13, 2013 | Preoperational | 2 | 1 | Details / Comments |
Jun 09, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (3-compartment sink) | 115.0F |
Jun 04, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee observed drinking from an open beverage in dish area. (Corrected On Site) - Food separated and protected
Ground beef is stored over whole meats in walk in cooler. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice machine has visible mold present on drop plate. (Corrected On Site) - Toxic substances properly identified, stored, used
Chemicals observed unlabeled in dish area. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Foods stored on shelf installed less than 6 inches from the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards observed with heavy ware/deep grooves. (Corrected On Site) - Plumbing installed; proper backflow devices
Pipe beneath triple sink is leaking into pan. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
DC CFPM: DOUG MILLER FS-60216 3/19/17
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| (Dishwashing Machine - Wash Cycle) | 145.0F |
| (Warewashing Machine - Rinse Cycle) | 190.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Walk-in Refrigerator) | 34.0F |
| (Reach-in Refrigerator) | 38.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Turkey (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Dec 11, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink (toilet room). - Physical facilities: installed, maintained, & clean
Floor is not smooth (buckling at the seam) in the walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 111.0F |
| (Reach-in Refrigerator) | 36.0F |
| Tomato Ragot (Table) (Hot Holding) | 150.0F |
| Soup (Stove) (Hot Holding) | 158.0F |
| Hot Water (2-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 106.0F |
| (Refrigerator - walk-in) | 38.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| (Reach-in Refrigerator) | 42.0F |
| (Reach-in Refrigerator) | 36.0F |
| (Refrigerator - reach-in) | 38.0F |
Feb 13, 2013 (Preoperational)
Violations:
- Compliance with variance, specialized process, and HACCP plan
The establishment has a vacuum packaging machine on the premises and intends to use it however there has no been no request for a variance submitted. A "DO NOT USE THIS EQUIPMENT" notice was placed on the equipment and the person in charge plans to submit a variance request. (Corrected On Site) - Variance obtained for specialized processing methods
The establishment has not submitted a HACCP plan for specialized processing. Vacuum packaging equipment is available however a placard preventing them from using the equipment was placed on the unit. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Some of the available cutting boards are badly chipped and have numerous grooves. Those cutting boards will be discarded and the new cutting boards will be used. (Corrected On Site)
The establishment's employee health policy for the prevention of foodborne illness was provided and reviewed.
Dishwash machine's final rinse cycle pressure: 16 p.s.i./20 p.s.i.
NO OBJECTION TO ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 124.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 188.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 124.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 192.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 192.0F |
| (Refrigerator - reach-in) | 37.9F |
| (Refrigerator - under counter) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (2-compartment sink) | 120.0F |
| (Refrigerator - under counter) | 32.0F |
| (Freezer - walk-in) | 6.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Refrigerator - reach-in) | 33.4F |
| (Refrigerator - reach-in) | 34.7F |
| (Freezer - walk-in) | -1.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
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