UPTOWNER CAFÉ, 2023 G ST NW, 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. | Nov 08, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Nov 07, 2014 | Follow-up | 7 | 1 | Details / Comments |
|
Oct 30, 2014 | Routine | 8 | 4 | Details / Comments |
| No violation noted during this evaluation. | Mar 27, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 25, 2014 | Routine | 9 | 18 | Details / Comments |
|
Sep 13, 2013 | Routine | 2 | 1 | Details / Comments |
|
May 13, 2013 | Routine | 1 | 3 | Details / Comments |
Nov 08, 2014 (Restoration)
Comments:Certified food protection manager : Kyung Sook Choi FS-60785 EXP: 03/04/2017
License Restored
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 102.0F |
| Hot Water (Handwashing Sink - Service Line) | 100.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 32.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Nov 07, 2014 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY - Correct response to questions
NO CFPM CERTIFICATE POSTED - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES
SUMMARY SUSPENSION ISSUED DUE TO CIRCUMSTANCES THAT CAN ENDANGER PUBLIC HEALTH
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY(REPEAT)
Most recent pest control service date: 10/11/2014
If any question please call area supervisor Ms. Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.9°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 49.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mozzarella Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 45.0F |
Oct 30, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POATED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES: UNCLEAN ICE BOX CHUTE WITH MOLD BUILT UP IN SIDE THE BOX (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD IEMS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY FOOD HANDLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTIONS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN FLOOR, EQUIPMENTS, UTENSILS, REAC-IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Most recent pest control service date: 10/11/2014
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, 121.0°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 46.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 49.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 46.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 48.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 49.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 49.0F |
Mar 27, 2014 (Follow-up)
Comments:NO SUSHI RICE.
5 DAY NOTICE ABATED EXCEPT FOR HACCP PLAN/VARIANCE APPLICATION SUBMITTED TO MR. GIBSON, RECOMMEND RE-CHECK ON NEXT VISIT.
45 DAY NOTICE STILL PENDING.
SUBMIT FOR APPROVAL.
| Temperatures | |
| Tofu | 40.0F |
| Pasta Salad | 40.0F |
| Watermelon | 39.0F |
| Onions raw | 40.0F |
| Cheeseburger | 41.0F |
| Cantaloupes | 40.0F |
| Lettuce | 41.0F |
| Caesar Salad | 40.0F |
| Beef | 39.0F |
| (Refrigerator) | 40.0F |
Feb 25, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Hands clean and properly washed
No handwashing observed by employees in between changing tasks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Uncovered food items observed at front counter (i.e. bagels) and at buffet (i.e. Korean potato cakes and eggs rolls).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on interior lip of ice machine. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date markings observed lacking on food items in refrigeration units. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
No consumer advisory notice observed on menu boards. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
Establishment lacking an approved HACCP plan for sushi rice process. If there are any questions regarding this process please contact Mr. Arian Gibson at 202-442-9005. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Establishment does not have variance approval from DOH for sushi rice process. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled food containers and squeeze bottles were observed. (Corrected On Site) - Personal cleanliness
Employee were observed lacking hair restraints. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths were observed improperly stored between use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoop observed stored in manner not preventing contamination. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Plastic utensils are not stored in a manner to prevent from contamination. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Plastic fork observed being reused for egg preparation in grill area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum observed lining counter under grill. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Non-NSF/ANSI grill in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board observed worn and scorn. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gaps observed at piping in various locations. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Coffee machine at front counter observed draining into a bucket. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean walls and ceiling observed around food equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Employee personal items were observed stored on beverage shelving. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
White paper material observed covering walls in grill area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Unclean ceiling vent observed over grill. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Proper ventilation is lacking over grill. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 5 and 45 days.
CEASE & DESIST sushi rice process
If you have any questions, please contact area supervisor Mrs. Coleman at 202-42-5928.
| Temperatures | |
| Tofu (Cold Buffet) (Cold Holding) | 62.0F |
| Tuna Salad (Cold Buffet) (Cold Holding) | 46.0F |
| Cheese shredded (Cold Buffet) (Cold Holding) | 43.0F |
| Caesar Salad (Cold Buffet) (Cold Holding) | 47.0F |
| Pasta Salad (Cold Buffet) (Cold Holding) | 47.0F |
| Watermelon (Cold Buffet) (Cold Holding) | 50.0F |
| Cantaloupes (Cold Buffet) (Cold Holding) | 51.0F |
| Egg Roll (Cold Buffet) (Cold Holding) | 120.0F |
| Korean Potatocakes (Cold Buffet) (Cold Holding) | 79.0F |
| Turkey Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Roast Beef (Cold Buffet) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Tuna Salad (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Turkey (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| Lettuce (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Cucumbers (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| Pasta Salad (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Prep sink) | 111.0F |
Sep 13, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean and sanitize cutting boards.) - Proper date marking & disposition
Label and date all food as needed. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Salad (Cold Holding) | 35.0F |
| Chick Peas (Cold Holding) | 40.0F |
| Mayonnaise (Cold Holding) | 41.0F |
| Cheese (Cold Holding) | 35.0F |
May 13, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY,GREASY EQUIPMNET IN PREP AREA. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
NO COVERED RECEPTACLE IN BATHROOM SHARED BY FEMALES (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 127.0F |
| (Refrigerator - display) | 40.0F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Egg Salad (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Salad Dressing (Salad Bar) (Cold Holding) | 39.0F |
| Chicken Wings (Stove) (Preparation) | 164.0F |
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