TUNE INN, 331 PENNSYLVANIA AVE SE, 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 17, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 25, 2014 | Routine | 9 | 4 | Details / Comments |
|
Feb 21, 2014 | Routine | 0 | 3 | Details / Comments |
|
Oct 16, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Apr 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 27, 2013 | Routine | 2 | 2 | Details / Comments |
|
Sep 06, 2012 | Complaint | 1 | 1 | Details / Comments |
Oct 17, 2014 (Follow-up)
Comments:VIOLATIONS CITED ON 9-25-14 WAS ABATED CRITICAL AND NON CRITICAL.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator) | 40.0F |
Sep 25, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NO WASHING HANDS BETWEEN TASKS (Corrected On Site) - Food separated and protected
UNCOVERED FOOD ITEMS ARE FOUND IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES IN THE KITCHEN: THE CAN OPENER IS FILFY, THE PREP TABLE WITH RTE FOOD IS UNCLEAN (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS HELD IN CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
FLIES SEEN IN THE KITCHEN (Corrected On Site) - Contamination prevented during food preparation, storage, & display
FOOD PRODUCTS IN CONTAINERS ARE STORED ON FLOOR, IN THE WALK-IN COOLER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS LEFT ON COUNTER, ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE AT TIME OF CALL(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN AND BASEMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT SOME HANDSINKS IN THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 24HRS) - Plumbing installed; proper backflow devices
THERE IS NO AIR GAP AT THE 3COMPARTMENT SINK SPRAY HOSE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
THERE IS NO AIR GAP AT THE MAIN PIPE LEADING TO THE FLOOR DRAIN, BENEATH THE 3COMPARTMENT SINK, IN THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 09/01/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.6°F)
| Temperatures | |
| Hot Water (3-compartment sink) | 99.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 100.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - reach-in) | 42.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 46.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chili - Beef (Steam Table) (Hot Holding) | 155.0F |
Feb 21, 2014 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-refrigerator. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth stored on counter and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Hamburger patty (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chili (Hot Water Bath) (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | -6.0F |
| (Reach-in Freezer) (Cold Holding) | -4.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Reach-in Freezer) (Cold Holding) | 4.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Oct 16, 2013 (Routine)
Violations:
- Personal cleanliness
EMPLOYEE NO WEARING A HAIR RESTRAINT (Corrected On Site) - Plumbing installed; proper backflow devices
NO AIR GAB PROVIDED FOR WATER HOSE IN 3-COMPARTMENT SINK (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beef Patties (Table) (Holding) | 148.0F |
| (Freezer) | 3.0F |
| Cole slaw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 31.0F |
Apr 15, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Reach-in Freezer) (Cold Holding) | -3.0F |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Mar 27, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
INTERIOR OF REACH IN UNITS CONTAINED FOOD PARTICLES AND SPILLAGE.BOTTLES WERE STORED IN THE ICE USED FOR CUSTOMER SERVICE AT VISIT. BOTTLES MUST BE STORED SEPERATELY AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION OF THE ICE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN THE SANITIZING SOLUTION IN ORDER TO PREVENT BACTERIAL GROWTH.
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.5F |
| (Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - drawer) (Cold Holding) | 35.2F |
| (Refrigerator - drawer) (Cold Holding) | 37.2F |
| (Reach-in Freezer) (Cold Holding) | -1.2F |
| (Reach-in Freezer) (Cold Holding) | -1.1F |
| (Reach-in Freezer) (Cold Holding) | -2.0F |
| Hamburger cooked (Grill) (Hot Holding) | 186.2F |
| Fries (Deep Fryer) (Hot Holding) | 176.3F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 35.9F |
Sep 06, 2012 (Complaint)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Manager inside of kitchen without hair restraint and eating french fries from deep fat fryer basket (Corrected On Site) - Approved thawing methods used
frozen chicken sitting inside of prep sink without cold running water (Corrected On Site)
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Potatoes (Warmer) (Hot Holding) | 164.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chili - Beef (Warmer) (Hot Holding) | 146.0F |
| French Onion Soup (Soup Warmer) (Hot Holding) | 176.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 40.0F |
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