Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
---|---|---|---|---|---|
No violation noted during this evaluation. | Oct 22, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 17, 2014 | Follow-up | 5 | 0 | Details / Comments |
|
Oct 06, 2014 | Routine | 7 | 2 | Details / Comments |
|
Apr 23, 2014 | Routine | 4 | 4 | Details / Comments |
|
Sep 12, 2013 | Routine | 2 | 0 | Details / Comments |
|
Mar 13, 2013 | Routine | 3 | 0 | Details / Comments |
|
Jul 19, 2012 | Routine | 0 | 2 | Details / Comments |
Temperatures | |
Hot Water (Handwashing Sink - kitchen) | 112.5F |
Hot Water (Handwashing sink - coffee station) | 110.5F |
Hot Water (Handwashing sink - coffee station) | 111.2F |
Tuna (Refrigerator - counter top) (Cold Holding) | 41.9F |
Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 43.0F |
Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.4F |
Salmon (Refrigerator - counter top) (Cold Holding) | 38.3F |
Chicken (Refrigerator - counter top) (Cold Holding) | 43.0F |
Eggs boiled (Refrigerator - counter top) (Cold Holding) | 48.0F |
Eggs boiled (Refrigerator - counter top) (Cold Holding) | 44.0F |
Ham (Refrigerator - drawer) (Cold Holding) | 36.0F |
Hot Water (3-compartment sink) | 127.4F |
Soup (Hot Holding Unit) (Hot Holding) | 194.0F |
Soup (Hot Holding Unit) (Hot Holding) | 191.7F |
Temperatures | |
Hot Water (Handwashing Sink - kitchen) | 98.0F |
Tuna (Refrigerator - counter top) (Cold Holding) | 45.0F |
Salmon (Refrigerator - counter top) (Cold Holding) | 46.0F |
Eggs boiled (Refrigerator - counter top) (Cold Holding) | 54.0F |
Salmon (Refrigerator - under counter) (Cold Holding) | 49.0F |
Chicken (Refrigerator - under counter) (Cold Holding) | 49.0F |
Chicken (Refrigerator - under counter) (Cold Holding) | 54.0F |
Beef (Refrigerator - under counter) (Cold Holding) | 56.0F |
Salmon (Refrigerator - under counter) (Cold Holding) | 49.0F |
Ham (Refrigerator - drawer) (Cold Holding) | 41.0F |
Ham (Refrigerator - drawer) (Cold Holding) | 40.0F |
Cheese shredded (Refrigerator - drawer) (Cold Holding) | 47.0F |
Hot Water (Handwashing sink - coffee station) | 91.0F |
Hot Water (Handwashing sink - coffee station) | 88.0F |
Hot Water (3-compartment sink) | 113.0F |
(Refrigerator - walk-in) (Cold Holding) | 42.0F |
Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 51.0F |
Mozzarella Cheese (Refrigerator - walk-in) (Cold Holding) | 49.0F |
Temperatures | |
Hot Water (Handwashing Sink) | 121.0F |
Mozzarella Cheese (Refrigerator - counter top) (Cold Holding) | 50.0F |
Salmon (Refrigerator - counter top) (Cold Holding) | 45.0F |
Eggs boiled (Refrigerator - counter top) (Cold Holding) | 53.0F |
Tuna (Refrigerator - counter top) (Cold Holding) | 41.0F |
Eggs (Griddle) (Cooking) | 156.0F |
Hot Water (3-compartment sink) | 133.0F |
Blue Cheese (Refrigerator - under counter) (Cold Holding) | 60.0F |
(Refrigerator - vehicle) (Cold Holding) | 47.0F |
Hot Water (Handwashing sink - bakery) | 103.0F |
(Refrigerator - reach-in) (Cold Holding) | 35.0F |
(Refrigerator - walk-in bakery) (Cold Holding) | 28.0F |
(Refrigerator - reach-in) (Cold Holding) | 37.0F |
Hot Water (Handwashing Sink) | 84.0F |
Broccoli & Cheese Soup (Hot Holding Unit) (Hot Holding) | 170.0F |
(Dishwashing Machine - Wash Cycle) | 156.0F |
(Dishwashing Machine - Final Rinse Cycle) | 220.0F |
(Walk-in Freezer) (Cold Holding) | 0.0F |
Temperatures | |
Hot Water | 122.0F |
(Refrigerator) | 40.0F |
Salmon | 51.0F |
Hot Water (Handwashing Sink) | 112.0F |
Salmon | 40.0F |
Tomatoes sliced | 41.0F |
Bacon | 38.0F |
Cheese shredded | 38.0F |
Lettuce | 40.0F |
(Refrigerator - walk-in) | 40.0F |
(Freezer - walk-in) | 0.0F |
(Refrigerator - walk-in) | 34.0F |
(Refrigerator) | 35.0F |
Temperatures | |
French Onion Soup (Hot Holding) | 179.0F |
Chicken (Hot Holding) | 161.0F |
Tomato Basil Soup (Hot Holding) | 183.0F |
(Refrigerator - reach-in) (Cold Holding) | 38.0F |
(Reach-in Freezer) (Cold Holding) | 5.0F |
(Reach-in Freezer) (Cold Holding) | 10.0F |
(Refrigerator - reach-in) (Cold Holding) | 37.0F |
(Refrigerator - reach-in) (Cold Holding) | 44.0F |
(Reach-in Freezer) (Cold Holding) | 5.0F |
Temperatures | |
Eggs (Cold Holding) | 40.0F |
(Refrigerator - reach-in) (Cold Holding) | 38.0F |
(Refrigerator - reach-in) (Cold Holding) | 35.0F |
French Onion Soup (Hot Holding) | 183.0F |
(Hot Holding) | 241.0F |
(Hot Holding) | 213.0F |
(Hot Holding) | 209.0F |
Lettuce (Cold Holding) | 33.0F |
Tomatoes chopped (Cold Holding) | 35.0F |
Ham (Cold Holding) | 36.0F |
Cheese (Cold Holding) | 40.0F |
(Refrigerator - reach-in) (Cold Holding) | 33.0F |
Roast Beef (Cold Holding) | 35.0F |
Temperatures | |
Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Mozzarella Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
French Onion Soup (Soup Warmer) (Hot Holding) | 155.0F |
Potato Soup (Soup Warmer) (Hot Holding) | 155.0F |
Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) | 176.0F |
Hot Water (Handwashing Sink - kitchen) | 115.0F |
Hot Water (Handwashing Sink - Service Line) | 120.0F |
(Final Rinse Cycle - Warewashing Machine) | 220.0F |
(Dishwashing Machine - Wash Cycle) | 160.0F |
(Refrigerator - walk-in) | 39.0F |
(Freezer - walk-in) | -3.2F |
(Refrigerator - reach-in) | 39.0F |
(Refrigerator - sandwich prep unit) | 39.0F |
(Refrigerator - sandwich prep unit) | 38.0F |
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Name |
---|
CHOP'T CREATIVE SALAD COMPANY |
PLAN B BURGER BAR |
701 RESTAURANT |
NATIVE FOODS CAFE |
PROTEIN BAR |
NATIONAL ARCHIVES CAFETERIA |
Restaurant representatives - add corrected or new information about PAUL BAKERY, 801 PENNSYLVANIA AVE NW APT 1010, Washington, DC »