THE WORKS CAFE, 1145 19TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 02, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 23, 2014 | Routine | 2 | 3 | Details / Comments |
|
Sep 20, 2013 | Routine | 1 | 1 | Details / Comments |
|
Apr 03, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Mar 22, 2012 | Routine | 1 | 0 | Details / Comments |
Oct 02, 2014 (Follow-up)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).( Repeat violation)(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT THE ITEM WITHIN 45-DAY.
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE - YOUNG SUP LEE, FS- 61821, EXP- 07/23/2014
RECENT PEST CONTROL INVOICE 07/15/2014.
IF YOU HAVE ANY QUESTIONS , PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Ham (Refrigerator) (Cold Holding) | 38.0F |
| Turkey (Refrigerator) (Cold Holding) | 40.0F |
| Cheese (Refrigerator) (Cold Holding) | 39.0F |
| (Freezer) | 0.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Under-counter Refrigerator) | 38.0F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Handwashing Sink) | 113.0F |
Sep 23, 2014 (Routine)
Violations:
- 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. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed mold in the ice maker. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Observed some food working containers( ketchup, mustard) not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Observed no pest control invoice in the establishment during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Observed no test strip to measure the concentration of sanitizing solution. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Freezer) | 0.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 145.0F |
| Fish (Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Refrigerator) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 36.0F |
| Ranch dressing (Refrigerator) (Cold Holding) | 35.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
Sep 20, 2013 (Routine)
Violations:
- 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. (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)clean exterior of cooking units
Correct stated items iwhtin 45days
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Fish fried (Steam Table) (Hot Holding) | 156.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Apr 03, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items in the reach-in cooler. (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in cooler are not labeled for dates and contents (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
The business has to let customers know that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
NO Consumer advisory notice printed on the menu or posted, a copy is given to the PIC.
Most recent pest control service date: 03/28/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - beverage) | 39.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 42.0F |
Mar 22, 2012 (Routine)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW. ALL POTENTIALLY HAZARDOUS FOOD MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ITEM MUST BE CORRECTED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 50.8F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.6F |
| (Refrigerator - reach-in) (Cold Holding) | 40.8F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | 6.2F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 38.8F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
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