RED CROSS CAFETERIA, 2025 E 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. | Jul 17, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 10, 2014 | Routine | 7 | 7 | Details / Comments |
| No violation noted during this evaluation. | Jan 10, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 30, 2013 | Routine | 3 | 2 | Details / Comments |
|
Dec 14, 2012 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jul 27, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 22, 2012 | Routine | 6 | 5 | Details / Comments |
Jul 17, 2014 (Follow-up)
Comments:Certified Food Manager Earl Johnson FS#60736 expire 11-10-15.
CRITICAL VIOLATIONS CITED ON 7-10-14 WAS ABATED.
FOOD CODES 4103.2 AND 1010.1 STILL REMAIN.
THEY ARE NOT SELLING ANY SUSHI AT THIS TIME, MANAGER STAED ''IT IS CLOSED UNTILL ALL PAPER WORK IS COMPLETED.
(RECOMMEND RECHECK).
Jul 10, 2014 (Routine)
Violations:
- Management awareness; policy present
Employee health policy not present. Manager cannot identify "big five" food borne illnesses that require reporting. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Reminder sign not present at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Improper hierarchy of raw fish over veggies and noodles. (Corrected On Site) - Proper hot holding temperatures
Potentially hazardous foods are not held at minimum of 135 degrees F. (Corrected On Site) - Proper cold holding temperatures
Potentially hazardous foods in ice buffet lines temp above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Unlabeled chemicals observed. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
Establishment performs sushi with acidified rice without approved HACCP plan. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Variance has not been obtained to perform acidification of sushi rice for preservation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Walk in freezer has leak in condensing pipes. Gauge to dish machine in poor repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit flies observed in prep areas of kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handler wears bracelet. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths not stored in buckets when not in use at proper concentration. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Containers are not stored inverted (Corrected on site). Containers are wet nesting. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards observed with heavy ware and gouges. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45- CALENDAR DAYS
DC CFPM: EARL D JOHNSON
FS-60736
11/10/2015
CEASE AND DECIST THE USE OF VINEGAR TO ACIDIFY RICE AS A FORM OF PRESERVATION UNTIL HACCP PLAN HAS BEEN APPROVED, VARIANCE IS ISSUED AND APPROVAL LETTER IS GRANTED
CONTACT AREA SUPERVISOR MRS. J COLEMAN AT(202)442-5928 IF YOU HAVE ANY QUESTIONS.
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Warewashing Machine - Rinse Cycle) | 175.0F |
| (Dishwashing Machine - Wash Cycle) | 162.0F |
| (Walk-in Refrigerator) | 38.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Crab meat (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| (Walk-in Freezer) | 0.7F |
| (Walk-in Refrigerator) | 35.0F |
| (Walk-in Refrigerator) | 41.0F |
| Macaroni and cheese (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Rice (Hot Bar) (Hot Holding) | 136.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 141.0F |
| Chicken (Rack) (Holding) | 70.0F |
| Chicken (Rack) (Holding) | 63.0F |
| Pork (Rack) (Holding) | 63.0F |
| (Walk-in Refrigerator) | 40.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Freezer) | -5.0F |
| Cucumbers (Ice) (Cold Holding) | 52.0F |
| Eggs (Ice) (Cold Holding) | 52.0F |
| Lettuce (Ice) (Cold Holding) | 56.0F |
| Cheese (Ice) (Cold Holding) | 50.0F |
| Salad (Ice) (Cold Holding) | 50.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 52.0F |
| Shrimp cooked (Hot Bar) (Hot Holding) | 135.0F |
| Rice (Hot Bar) (Hot Holding) | 145.0F |
Jan 10, 2014 (Follow-up)
Comments:CFPM WILLIAM B BROMLEY EXP.03/07/2016.
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Handwashing Sink) | 116.0F |
Dec 30, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5298.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.3F |
| (Handwashing Sink) (Cold Holding) | 116.0F |
Dec 14, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Raw tuna at the sushi display at 45degree. Discard (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floors underneath the deep fat fryer behind the grill station line(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:Paul F. Magnant FS:51256 EXP:08/09/2013
Correct stated items within 45days
If you have any questions,please contact area supervisor Mrs.Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tuna (Salad Bar) (Cold Holding) | 39.0F |
| Tuna macaroni (Salad Bar) (Cold Holding) | 39.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 155.0F |
| Tomato Basil Soup (Soup Warmer) (Hot Holding) | 149.0F |
| Potato salad (Salad Bar) (Cold Holding) | 39.0F |
| Chicken salad (Salad Bar) (Cold Holding) | 39.0F |
| Pork (Steam Table) (Hot Holding) | 150.0F |
| Macaroni and cheese (Hot Buffet) (Hot Holding) | 168.0F |
| Ham sliced (Hot Buffet) (Hot Holding) | 155.0F |
| Gravy - Turkey (Hot Buffet) (Hot Holding) | 178.0F |
| Rice (Hot Buffet) (Hot Holding) | 198.0F |
| Mongolian Beef (Hot Buffet) (Hot Holding) | 165.0F |
| Fried Rice (Hot Buffet) (Hot Holding) | 147.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Refrigerator - reach-in) | 39.0F |
Jul 27, 2012 (Follow-up)
Comments:CFPM:PAUL F MAGNANT FS-51256 EXP 08/09/2013. NOTICE ABATED FROM INSPECTION OF 06/22/2012.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 20.0F |
| Chicken curried | 150.0F |
| Soup | 162.0F |
| Beef | 140.0F |
| Rice | 132.0F |
| Salad | 47.0F |
Jun 22, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Sanitizer bucket stored inside of handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. - Required records available: shellstock tags, parasite destruction
No parasite distruction letter provided for fish used for making sushi.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Time as a public health control: procedures & records
Not logging/recording discard time for cut lettuce at the salad bar that is held at room temperature. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
No consumer advisory posted for raw or undercooked meats. (Corrected On Site) - Food properly labeled; original container
White ingredient bin not labeled with contents. (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies/gnats found throughout the food preparation area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED IN OBSERVATIONS.
CFPM: PAUL F. MAGNANT (51256) 8/9/13
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Chicken (Steam Table) (Hot Holding) | 159.6F |
| Hot Water (Handwashing Sink) | 136.6F |
| Hot Water (Handwashing Sink) | 128.8F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 43.0F |
| (Freezer - walk-in) | -8.0F |
| Soup (Steam Table) (Hot Holding) | 172.4F |
| Chicken grilled (Ice) (Cold Holding) | 80.9F |
| Pasta Salad (Ice) (Cold Holding) | 40.3F |
| Kale (Ice) (Cold Holding) | 40.5F |
| Beef (Hot Buffet) (Cold Holding) | 154.7F |
| Fried Rice (Hot Buffet) (Hot Holding) | 171.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - sushi display) | 45.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 39.5F |
| Pizza (Heat Lamp Display) (Hot Holding) | 154.9F |
| Onions cooked (Refrigerator - counter top) (Cold Holding) | 41.5F |
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