SUNRISE DELI, 1220 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 07, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 21, 2014 | Routine | 4 | 12 | Details / Comments |
| No violation noted during this evaluation. | Aug 22, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 12, 2013 | Routine | 2 | 1 | Details / Comments |
Aug 07, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
No air gap between pipes and floor drain under the three compartment sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 106.7F |
| (Reach-in Refrigerator) | 40.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Potatoes (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Jul 21, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee was observed drinking from an uncovered container in the food preparation area. (Corrected On Site) - Food separated and protected
Raw eggs and meat (mostly deli) stored above ready to eat foods in main refrigerator near handsink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Some deli meat and hamburger patties not labeled in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. No thermometer in reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers in sandwich prep unit not labeled properly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Butter and bacon left out and unprotected when prep cook was not using it. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knives stored on countertop (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Gloves used properly
Prep cook not changing gloves when changing tasks. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Bread toaster and bread holding shelves near toaster. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap presence at 3 compartment sink (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
No trash can at front counter nor tops on other trash cans. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean storage cabinet under 2 microwaves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops left inside mop bucket when not in use. - Physical facilities: installed, maintained, & clean
Unclean walls and floors near prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
No lockers or other suitable means provided for the storage of employee clothing and other possessions. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 105.2F |
| Hot Water (3-compartment sink) | 110.1F |
| Sliced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 38.4F |
| Beef Patties (Refrigerator - sandwich prep unit) (Cold Holding) | 39.2F |
| (Reach-in Refrigerator) | 36.2F |
| (Refrigerator - sandwich prep unit) | 37.0F |
| (Reach-in Freezer) | 0.0F |
| (Freezer) | 3.0F |
| (Refrigerator - beverage) | 36.0F |
Aug 22, 2013 (Follow-up)
Comments:Certified Food Manager Tae Hui Kim FS#50431 expire 1-29-15.
VIOLATIONS WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator) | 40.0F |
| Tuna | 41.0F |
Jul 12, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food separated and protected
Raw meat stored over ready to eat foods. (Corrected On Site) - Proper date marking & disposition
Food items not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Tae Hui Kim FS#50431 expire 1-29-15.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Tuna Salad | 40.0F |
| Cheese | 41.0F |
| Tomatoes sliced | 40.0F |
| Chicken salad | 39.0F |
| Lettuce | 39.0F |
| Cole slaw | 40.0F |
| Ham | 40.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
| Hot Water | 110.0F |
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