WALL STREET DELI, 400 C ST SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 06, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Sep 30, 2014 | Routine | 6 | 14 | Details / Comments |
| No violation noted during this evaluation. | Sep 04, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 20, 2013 | Routine | 3 | 0 | Details / Comments |
|
May 08, 2013 | Routine | 3 | 1 | Details / Comments |
Oct 06, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Only one hand sink for entire establishment (excluding restrooms). This had sink is used for line, dish area, and back prep area. Manager has contact area supervisor regarding the issue and has plans to install hand sink. - Plumbing installed; proper backflow devices
Faucets at mop sink not functional. Manager has invoice for faucet order.
THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION DATED 9/30/2014:
25 DCMR 1900.1
25 DCMR 1005.1
25 DCMR 1007.1
25 DCMR 1524.2
25 DCMR 407.1
25 DCMR 2203.4
25 DCMR 1507.1
25 DCMR 1608.1
25 DCMR 1900.3
25 DCMR 3201.1
25 DCMR 3009.5
FAILURE TO ABATE THE FOLLOWING VIOLATIONS FROM INSPECTION DATED 9/30/2014:
25 DCMR 2411.1 - MANAGER HAS SPOKEN WITH AREA SUPERVISOR
25 DCMR 2418.1 - MANGER HAS ORDERED PART AND SPOKEN WITH AREA SUPERVISOR
THE 45 DAY NOTICE VIOLATIONS FROM THE ORIGINAL INSPECTION THAT HAVE NOT BEEN ABATED As OF TODAY ARE PENDING
DC CFPM: KIM HEE JIN
FS-60720
02/04/2017
IF YOU HAVE ANY QUESTIONS, PLEAE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 112.0F |
| Watermelon (Salad Bar) (Cold Holding) | 61.0F |
| Tuna Salad (Ice) (Cold Holding) | 42.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 42.0F |
| Chicken salad (Ice) (Cold Holding) | 41.0F |
| (Refrigerator) | 39.0F |
Sep 30, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is only one hand sink for entire establishment (excluding restrooms). This had sink is used for line, dish area, and back prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Paper towels not present in ladies restroom. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice chute on beverage dispenser in moldy. Ice machine interior unclean. Interiors of reach in coolers unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Multiple cold holding, potentially hazardous foods temp above 41 degrees F on the salad bar and line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Multiple potentially hazardous foods intended to be held for more than 24 hours are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemicals stored over clean food contact equipment. (Corrected On Site) - Thermometers provided & accurate
Thermometer is not present inside reach in on line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers do not wear hair restraints. (Corrected On Site) - Personal cleanliness
Food handlers wear bracelets on wrists. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
We wiping cloths are not stored in sanitizer buckets when not in use. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Boxes of single service food contact items (cups, plates) Stored on the floor.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards on line observed with deep cracks that are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard is used to line shelves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Test strips not available.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Interior of cabinets on line unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Manager confirms Mop sink is not functional. All mop water dumping takes place in toilet of men's restroom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Faucets at mop sink not functional. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Toilet paper not present in ladies rest room. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floors beneath equipment observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Two cooking units are present in the back of house that create steam and heat. Hoods are not present over these pieces of equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
CEASE AND DECIST THE USE OF EQUIPMENT FOR COOKING UNTIL HOOD IS INSTALLED OVER COOKING AREA IN THE BACK OF HOUSE.
DC CFPM: Kim Hee Jin
FS-60720
02/04/2017
CONTACT BRUCE FLIPPINS (202)442-9039 FOR INFORMATION REGARDING PLACEMENT OF HAND WASHING SINK
CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928 WITH ANY QUESTIONS.
| Temperatures | |
| Hot Water | 136.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
| half and half (Table) (Holding) | 63.0F |
| Cantaloupes (Salad Bar) (Cold Holding) | 64.0F |
| Shrimp cooked (Salad Bar) (Cold Holding) | 53.0F |
| Pasta (Salad Bar) (Cold Holding) | 56.0F |
| Fish (Rack) (Cooling) | 121.0F |
| Soup (Hot Holding Unit) (Holding) | 188.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 50.0F |
| Tuna Salad (Refrigerator) (Cold Holding) | 47.0F |
| cream cheese (Refrigerator) (Cold Holding) | 43.0F |
| Cheese (Refrigerator) (Cold Holding) | 44.0F |
| Lunchmeat (Refrigerator) (Cold Holding) | 53.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 41.0F |
Sep 04, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
CFPM HEEVIN KIM EXP 08/27/2016.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Tuna (Cold Holding) | 41.0F |
Aug 20, 2013 (Routine)
Violations:
- Proper cold holding temperatures
COLD FOOD AT SANDWICH STATION ARE OUT OF TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD IN REFRIGERATER NOT LABELED AND DATED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
AT 3:10 PM COLD FOOD ARE DISPLAYING IN CASES WITH POOR TEMPERATURE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: HEEJIN KIM FS-47616 EXP 05/22/2014. CORRECT ITEMS STATED WITHIN 5 DAY. QUESTIONS, PLEASE CALL 202-442-5928 FOR MS. COLEMAN (SUPERVISOR).
| Temperatures | |
| Hot Water | 122.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | 19.0F |
| (Refrigerator - display) | 58.0F |
| Tomatoes sliced | 58.0F |
| Vegetables - cut | 60.0F |
| Cheese | 60.0F |
| Meatballs | 138.0F |
May 08, 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) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Provide a time and temp log upon reinspection. - Proper date marking & disposition
Label and date all food where needed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clean walls where needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS WITHIN 5-DAYS.
CFPM HEONG KIM EXP. 05/22/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Roast Beef (Cold Holding) | 87.6F |
| Salami (Cold Holding) | 85.1F |
| Tomatoes sliced (Cold Holding) | 85.3F |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Rice (Hot Holding) | 86.9F |
| (Reach-in Freezer) | -20.0F |
| Salami (Cold Holding) | 81.0F |
| Mayonnaise (Cold Holding) | 80.0F |
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