STUART-HOBSON MIDDLE SCHOOL, 410 E ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 16, 2014 | Renovation | 0 | 1 | Details / Comments |
|
Jan 10, 2014 | Routine | 1 | 3 | Details / Comments |
|
Oct 31, 2013 | Routine | 2 | 4 | Details / Comments |
|
Mar 12, 2013 | Routine | 1 | 1 | Details / Comments |
|
Sep 24, 2012 | Routine | 1 | 4 | Details / Comments |
|
Mar 02, 2012 | Routine | 0 | 2 | Details / Comments |
Sep 16, 2014 (Renovation)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine is not in operation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM STATED WITHIN 45 DAYS
RENOVATIONS APPROVED - NO OBJECTION TO RESUMPTION OF OPERATIONS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Hot Water (3-compartment sink) | 134.0F |
| Hot Water (2-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 124.0F |
| Chicken (Steam Table) (Hot Holding) | 140.0F |
| Cole slaw (Refrigerator) (Cold Holding) | 43.0F |
| (Reach-in Refrigerator) | 42.0F |
| (Reach-in Refrigerator) | 42.0F |
| Chicken (Hot Holding Cabinet) (Hot Holding) | 138.0F |
| (Walk-in Refrigerator) | 40.0F |
| Turkey Ham (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| (Walk-in Freezer) | -16.0F |
Jan 10, 2014 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer for use in the 2-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit (food waste grinder) is connected to the drain at the bottom of one compartment of the 2-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
An old deep fryer that is no longer in use is stored in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Dust is accumulating on the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
NOTE: The thermometer inside the white reach-in refrigerator is defective.
CORRECT ITEM 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 | |
| (Walk-in Refrigerator) | 32.0F |
| American Cheese (Walk-in Refrigerator) (Cold Holding) | 39.8F |
| Applesauce (Walk-in Refrigerator) (Cold Holding) | 40.1F |
| (Walk-in Freezer) | 6.0F |
| (Mobile Refrigerator) | 36.5F |
| 1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 40.1F |
| (Reach-in Refrigerator) | 34.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.1F |
| Hot Water (2-compartment sink) | 113.3F |
| (Reach-in Refrigerator) | 50.0F |
| (Display Refrigerator) | 32.0F |
| (Refrigerator - counter top) | 39.0F |
| Brown Rice (Steam Table) (Hot Holding) | 142.0F |
| Chicken Teriyaki (Steam Table) (Hot Holding) | 141.0F |
| Peas (Steam Table) (Hot Holding) | 175.2F |
| Carrots (Steam Table) (Hot Holding) | 176.0F |
| BBQ Turkey (Steam Table) (Hot Holding) | 158.3F |
| (Under-counter Refrigerator) | 36.0F |
| (Under-counter Refrigerator) | 35.0F |
Oct 31, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The concentration of the quaternary ammonium sanitizing solution is not in compliance. (Corrected On Site) - Thermometers provided & accurate
The thermometer in the white reach-in refrigerator is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There are gaps in the kitchen walls around the ducts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden storage shelves are chipped and the wood beneath the paint is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer available for use in the 2-compartment sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The 2-compartment sink's faucet is leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Walk-in Refrigerator) | 32.0F |
| (Mobile Refrigerator) | 36.1F |
| 1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 35.2F |
| (Walk-in Freezer) | 12.0F |
| Cucumbers (Salad Bar) (Cold Holding) | 40.4F |
| Lettuce romaine (Salad Bar) (Cooling) | 49.3F |
| Fish - Pollock (Steam Table) (Hot Holding) | 136.8F |
| Hot Water (Handwashing Sink - kitchen) | 112.3F |
| Hot Water (2-compartment sink) | 113.3F |
| Pizza (Hot Holding Cabinet) (Hot Holding) | 162.4F |
| (Reach-in Refrigerator) | 35.8F |
| (Display Refrigerator) | 34.0F |
| (Refrigerator - counter top) | 20.0F |
| Brown Rice (Refrigerator - counter top) (Cold Holding) | 34.7F |
Mar 12, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
Mice droppings on the floor.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Floor has debris accumulation.(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 MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (2-compartment sink) | 119.0F |
| (Hot Holding Unit) | 140.0F |
| Beans (Hot Holding Unit) (Hot Holding) | 139.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | 15.0F |
| (Refrigerator) | 26.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 20.0F |
| Ham sliced (Refrigerator) (Cold Holding) | 45.0F |
| Rice (Refrigerator) (Cold Holding) | 37.0F |
Sep 24, 2012 (Routine)
Violations:
- Wiping cloths: properly used & stored
Wiping cloths are stored in water only. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden shelves in the storage room are chipped and the wood is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer for use in the 2-compartment sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the 2-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Cardboard is lining the walk-in refrigerator floor. (Corrected On Site)
The empolyee health policy for the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM 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 | |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| Hot Water (2-compartment sink) | 126.0F |
| (Refrigerator - counter top) | 35.0F |
| Broccoli (Holding Oven) (Hot Holding) | 164.0F |
| (Freezer - walk-in) | -9.0F |
| (Refrigerator - walk-in) | 41.0F |
| Spinach (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Fish - Pollock (Refrigerator - walk-in) (Hot Holding) | 141.0F |
| (Refrigerator - display) | 33.0F |
| (Refrigerator - reach-in) | 33.0F |
| Tofu (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Cheddar Cheese (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Refrigerator - walk-in) | 29.0F |
| Fat Free Milk (Refrigerator - walk-in) (Cold Holding) | 42.0F |
Mar 02, 2012 (Routine)
Violations:
- Insects, rodents, & animals not present
DEAD MICE ON GLUE TRAPS INSIDE OF THE SMALL STORE ROOM. ON GOING PEST CONTROL MEASURES ARE IN PLACE. LAST EXTERMINATION REPORT DATED 2/13/2012(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)SOME EWUIPMENT ON THE LINE NEEDS TO BE REPAIRED WORK ORDER IN PLACE FOR SPECIFIC ITEMS
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Fish - Cod (Oven) (Hot Holding) | 148.0F |
| Pizza - Cheese (Warmer) (Hot Holding) | 150.0F |
| BBQ Chicken (Warmer) (Hot Holding) | 150.0F |
| Broccoli (Warmer) (Hot Holding) | 148.0F |
| Ham sliced (Salad Display Unit) (Cold Holding) | 40.0F |
| Turkey Diced (Salad Display Unit) (Cold Holding) | 39.0F |
| Eggs boiled (Salad Display Unit) (Cold Holding) | 40.0F |
| Pasta (Cold Buffet) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
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