Adequate handwashing sinks properly supplied and accessible Handsink not accessible. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized Unclean food-contact surfaces(Clean and sanitize can opener and base.) Clean and sanitize cutting boards where needed. (Corrected On Site)
Comments:
ALL ITEMS CORRECTED ON SITE. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
Temperatures
(Refrigerator - walk-in) (Cold Holding)
37.0F
Lettuce (Cold Holding)
35.0F
Meatballs (Cold Holding)
39.0F
Cheese (Cold Holding)
47.0F
Salami (Cold Holding)
36.0F
(Refrigerator - reach-in) (Cold Holding)
40.0F
Lettuce (Cold Holding)
40.0F
Mar 11, 2013 (Preoperational)
Comments:
No food present at the time of the inspection. Facility is in compliance with 25 DCMR - DC Food Code. If there are any questions contact area supervisor, Mrs. Coleman at 202-535-2180. FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
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