TAKOMA EDUCATION CAMPUS, 7010 PINEY BRANCH RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 27, 2014 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 26, 2014 | Routine | 0 | 0 | Details / Comments |
|
Dec 20, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Mar 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 26, 2013 | Routine | 0 | 2 | Details / Comments |
|
Mar 06, 2012 | Routine | 0 | 1 | Details / Comments |
|
Dec 28, 2011 | Preoperational | 1 | 1 | Details / Comments |
Oct 27, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is food debris in the service line handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no hot water (at least 110 degrees Fahrenheit) at the kitchen handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
Feb 26, 2014 (Routine)
Comments:If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 102.3F |
| Rice (Steam Table) (Hot Holding) | 160.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 158.0F |
| (Walk-in Refrigerator) | 39.3F |
| (Walk-in Freezer) | 3.9F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 42.9F |
| (Warmer) | 157.0F |
Dec 20, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
THE HAND SINK AT INNER SIDE OF KITCHEN IS SHORT OF PAPER TOWEL. (Corrected On Site) - Insects, rodents, & animals not present
ROACHES WERE TRAPPED IN DRY STORAGE ROOM. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM; DEBORAH LEONARD 54761 EXP 10/19/2015. CORRECT IRTEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 6.0F |
| Pasta | 140.0F |
| Fish baked | 136.0F |
| Mixed Vegetables | 45.0F |
Mar 20, 2013 (Follow-up)
Comments:45 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 2/26/2013:
25 DCMR 2707.1
25 DCMR 3002.1
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Refrigerator - reach-in) | 38.0F |
| (Freezer - walk-in) | 2.0F |
| Hot Water (2-compartment sink) | 131.3F |
| Hot Water (3-compartment sink) | 136.2F |
| (Mobile Refrigerator) | 40.0F |
Feb 26, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITMES STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
FOOD PREPARED ON-SITE.
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) | 111.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 4.0F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 155.0F |
| Rice (Steam Table) (Hot Holding) | 173.0F |
| Beans (Steam Table) (Hot Holding) | 157.0F |
| Barbeque Chicken (Baked) (Steam Table) (Hot Holding) | 135.0F |
| Broccoli (Cold Buffet) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Holding Oven) | 157.0F |
Mar 06, 2012 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
Food on floor of walk in unit. (Corrected On Site)
NO HOT FOOD FOR TAKING TEMPERATURE
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (2-compartment sink) | 126.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | 6.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Dec 28, 2011 (Preoperational)
Violations:
- Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution in the 3-compartment sink was not held at the proper temperature. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cyclet emperature only reached 171 degrees Fahrenheit as opposed to the 180 degrees Fahrenheit recommended by the the data plate instructions however the temperature sensitive strips registered 160 degrees Fahrenheit for food-contact surface temperature. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 18 p.s.i./18 p.s.i.
Temperature sensitive strip registered 160 degrees Fahrenheit during dishwash machine's final rinse cycle.
The employee health policy forms regarding the prevention of foodborne illnesses are on file with Chartwells.
CORRECT ITEM STATED WITHIN 45 DAYS.
NO OBJECTION TO ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| (Refrigerator - reach-in) | 35.0F |
| (Mobile Refrigerator) | 38.0F |
| (Mobile Refrigerator) | 37.0F |
| Hot Water (3-compartment sink) | 136.3F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 156.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 171.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 158.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 170.0F |
| (Refrigerator - reach-in) | 37.0F |
| Hot Water (2-compartment sink) | 139.8F |
| Teriyaki Chicken (Oven) (Cooking) | 172.1F |
| (Freezer - walk-in) | 5.0F |
| (Refrigerator - walk-in) | 40.0F |
| Salad (Refrigerator - walk-in) (Cooling) | 54.3F |
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