Correct response to questions The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible No hand sink in the front prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible No soap, paper towels or hand wash sign in the dish wash area. (Corrected On Site)
Plumbing installed; proper backflow devices No air gap at pipe under the garbage disposal.(pipe lifted) (Corrected On Site)
Toilet facilities: properly constructed, supplied, & cleaned The employees toilet room needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Unused dish machine in the dish wash area.
Physical facilities: installed, maintained, & clean Mold on walls at the dish wash machine.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
The CFM is Dominique A Paige: ServSafe exam 6/01/2013. Correct items stated within 45 days. If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
Ham (Refrigerator - pizza prep unit) (Cold Holding)
43.9F
Pizza (Pizza Oven) (Cooking)
197.1F
Nov 12, 2013 (Follow-up)
Comments:
CFH:George J. Reineir FS:54858 EXP:12/30/15 5 day notice abAted If you have any questions,please contact area supervisor Mr.Ronnie Taylor at(202)442-9037
Temperatures
Hot Water (Handwashing Sink - kitchen)
112.0F
Hot Water (Handwashing Sink - toilet room)
110.0F
Ham (Refrigerator - pizza prep unit) (Cold Holding)
Correct response to questions The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 5-DAYS AS LISTED WITHIN OBSERVATIONS.
COMPLAINT GENERATED: BARE HAND CONTACT WITH READY TO EAT FOODS WAS NOT OBSERVED (THE LAWS RELATED TO COMPLAINT WERE DISCUSSED WITH THE PERSON IN CHARGE).
CFPM: MARLISHA B. HILLARD (PROVIDED A CERTIFICATE FROM PROMETRIC - EXAM DATE 12/30/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
Correct response to questions Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. Passed demo of knowledge.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
No bare hand contact with ready-to-eat foods or approved Food employee observed making bare hand contact with ready to eat foods (cooked pizza). (Corrected On Site)
Approved thawing methods used Pasta sauce observed thawing in a bucket of still water at room temperature. (Corrected On Site)
Comments:
ALL ITEMS CORRECTED WHILE ON-SITED.
NO CFPM ON DUTY AT TIME OF INSPECTION (MANAGER PASSED DEMO OF KNOWLEDGE).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN:202-535-2180).
Temperatures
Hot Water (Handwashing Sink)
128.0F
Hot Water (3-compartment sink)
123.0F
(Reach-in Freezer)
2.0F
(Refrigerator - walk-in)
40.0F
(Reach-in Freezer)
2.0F
(Refrigerator - reach-in)
22.0F
Ham (Refrigerator - pizza prep unit) (Cold Holding)
Comments:
CFPM HISHAM G ABDELGADER FS-40382 EXP06/20/2015. ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
Temperatures
(Handwashing Sink)
112.0F
(Refrigerator - reach-in) (Cold Holding)
41.0F
(Refrigerator - reach-in) (Cold Holding)
38.0F
Jun 12, 2012 (Routine)
Violations:
Proper cold holding temperatures ALL FREEZERS MUST BE MAINTAINED AT 10 DEGREES OR BELOW AT ALL TIMES. ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips DISH MACHINE WAS NOT WORKING PROPERLY AT VISIT. SANITIZING SOLUTION WAS NOT ENTERING THE MACHINE AS IT SHOULD. ESTABLISHMENT MUST MANUALLY SANITIZE UNTIL MACHINE IS REPAIRED IN ORDER TO MAINTAIN PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Nonfood-contact surfaces clean FAN COVERS IN THE WALK IN UNIT CONTAINED DUST BUILD-UP. DUST MUST BE REMOVED IN ORDER TO PREVENT CONTAMINATION OF FOOD STORED IN THE UNIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED FOOD PARTICLES AND DEBRIS. FLOORS MUST BE KEPT CLEAN TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CFPM-HISHAM G. ABDELGADER FS-40382 EXP-5/14/12 EMPLOYEES ARE SCHEDULED TO TAKE A SERVE SAFE CLASS ON 06/20/2012 ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT AHE AREA SUPERVISOR MR. TAYLOY AT 202-535-2180
Comments:
The Business has a written employee's health policy for food-borne illness. CFPM HISHAM G ABDELGADIR FS-23604 Exp.04/21/2013 Consumer advisory notice printed on the menu Most recent pest control service date: 02/12/2012 If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037 Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.6°F)
Temperatures
Hot Water (Handwashing Sink)
122.0F
Hot Water (Handwashing Sink - kitchen)
120.0F
Hot Water (3-compartment sink)
125.0F
Hot Water (Handwashing Sink)
122.0F
(Refrigerator - open display)
41.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - walk-in)
38.0F
(Refrigerator - reach-in)
40.0F
Chicken (Refrigerator - open display) (Cold Holding)
40.0F
Beef (Refrigerator - open display) (Cold Holding)
38.0F
Ham (Refrigerator - open display) (Cold Holding)
44.0F
Feb 10, 2012 (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. Discussed Employee Health Policy and issued forms during the inspection.
Nonfood-contact surfaces clean Observed unclean exterior of the equipment throughout, walk-in refrigeration fanguards,equipment, food shelving units,deep fryers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices Observed spray arm below the flood rim of the dishmachine sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Observed mold and debris on the walls of the kitchen area. Observed uncloean floor drains and behind and under the floors throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CFPM-MOHAMED MOHAMED,SERVE-SAFE,EXPIRATION DATE-06/24/2014. CORRECT ITEMS WITHIN 5 DAYS CORRECT ITEMS WITHIN 45 DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
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