TREASURY BLDG - LOBBY, 401 14TH ST SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Oct 28, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Oct 17, 2014 | Follow-up | 4 | 0 | Details / Comments |
|
Oct 07, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Oct 01, 2014 | Routine | 4 | 3 | Details / Comments |
|
Jan 13, 2014 | Routine | 2 | 0 | Details / Comments |
Oct 28, 2014 (Restoration)
Comments:ALL VIOLATIONS FROM PREVIOUS INSPECTION DATED 10/17/2014 HAVE BEEN ABATED
LICENSE HAS BEEN RESTORED.
ESTABLISHMENT MAY RESUME OPERATIONS
DC CFPM: ALICIA JACKSON
FS-61640
11/1/15
CONTACT AREA SUPERVISOR MRS J COLEMAN AT(202)442-5928 IF YOU HAVE ANY QUESTIONS.
Oct 17, 2014 (Follow-up)
Violations:
- Correct response to questions
No Certified food protection manager is present at facility during inspection. (REPEAT) - Adequate handwashing sinks properly supplied and accessible
Only one hand sink exists for both dish area and preparation area. Separate areas must be supplied with separate hand sinks. (REPEAT) - Sewage & waste water properly disposed
Garbage disposal is installed in the rinse section of the three compartment sink. (REPEAT)
Summary Suspension (In order for license to be restored, a re-inspection fee of $100 for normal business hours or $400 non- business hours must be paid and all items bust be abated and approved by the DOH) - PER J COLEMAN
PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMANA AT (202)442-5928 IF YOU HAVE ANY QUESTIONS.
| Temperatures | |
| Hot Water | 112.0F |
| Hot Water | 110.0F |
Oct 07, 2014 (Follow-up)
Violations:
- Correct response to questions
No Certified Protection Manager is present at facility at beginning of inspection. CFPM arrived shortly after inspection began. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Only one hand sink exists for both the dish area and the prep area. Separate areas (dish washing vs prep) must be supplied with separate hand sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (REPEAT) - Sewage & waste water properly disposed
Garbage disposal is installed in the rinse section of the three compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(REPEAT)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
FAILURE TO ABATE THE FOLLOWING VIOLATIONS FROM INSPECTION DATED 10/1/14:
25 DCMR 2411.1
25 DCMR 2602.1
45 DAY NOTICE VIOLATIONS FROM INSPECTION DATED 10/1/14 ARE PENDING.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 111.0F |
Oct 01, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection manager is present at facility during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Employee beverages are stored inside reach in coolers without lids. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Only one hand sink exists for both the dish area and the prep area. Separate areas (dish washing vs prep) must be supplied with separate hand sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Thermometer not present in reach in cooler in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handler wears rubber band around wrist while working with food. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Shelves are lined with cardboard. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal is installed in the rinse section of the three compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928 IF YOU HAVE ANY QUESTIONS.
| Temperatures | |
| Hot Water | 112.0F |
| Hot Water | 108.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator) | 37.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
Jan 13, 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 separated and protected
Food not protected from contamination. Corrected on site. (Corrected On Site)
If you have any questions, please call area supervisor Mrs. Jacqueline Coleman at (202)535-2183.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Turkey | 41.0F |
| (Reach-in Refrigerator) | 35.0F |
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