ORANGE SPOON, 1255 23RD ST 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. | Sep 19, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 21, 2014 | Routine | 6 | 5 | Details / Comments |
| No violation noted during this evaluation. | Apr 03, 2012 | Preoperational | 0 | 0 | Details / Comments |
Sep 19, 2014 (Follow-up)
Comments:New license has been posted.
All items abated from previous inspection.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037
| Temperatures | |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator) (Cold Holding) | 34.0F |
| (Refrigerator) (Cold Holding) | 39.0F |
| Tuna Salad (Cold Buffet) (Cold Holding) | 37.0F |
| Chicken salad (Cold Buffet) (Cold Holding) | 39.0F |
| Soup (Slow Cooker) (Hot Holding) | 140.0F |
| Paella (Hot Bar) (Hot Holding) | 143.0F |
Aug 21, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Policy issued. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hot water was turned off at the hand sink for the dish washing station. Turned on. (Corrected On Site) - Food separated and protected
Eggs above ready to eat produce. Eggs relocated. (Corrected On Site) - Food separated and protected
Prepared foods are stored in buckets previously used to store chemicals. Foods discarded. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. Mold removed. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared foods stored in the walk-in refrigerator are undated. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Establishment uses on cold buffet to hold cold but ice had melted and foods were at inadequate temperatures. Additional ice was added to the unit. Temperature in two refrigeration units were outside acceptable ranges. Temperature was lowered on units. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single use food containers are reused. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floors underneath equipment are dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| (Refrigerator) (Cold Holding) | 35.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 35.0F |
| (Refrigerator) (Cold Holding) | 37.0F |
| Cucumbers (Refrigerator) (Cold Holding) | 39.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Table) (Holding) | 140.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 47.0F |
| Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) | 144.0F |
| Chicken salad (Cold Buffet) (Cold Holding) | 54.0F |
| Beef and Broccoli (Hot Bar) (Hot Holding) | 143.0F |
| (Refrigerator) (Cold Holding) | 38.0F |
| Yogurt (Refrigerator - display) (Cold Holding) | 45.0F |
Apr 03, 2012 (Preoperational)
Comments:NO OBJECTIONS TO THE BUSINESS LICENSE ISSUANCE
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
CFPM Jung Sik Yoo FS-50782 Exp. 01/25/2015
No Consumer advisory notice printed on the menu or posted, a copy is given the PIC.
Most recent pest control service date: 04/02/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 110.4°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Hot Water (Handwashing Sink) | 127.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 126.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -7.0F |
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