WHITE HOUSE MARKET DELI, 1510 H ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 29, 2013 | Routine | 1 | 2 | Details / Comments |
|
Dec 11, 2012 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Dec 04, 2012 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jan 25, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 07, 2011 | Routine | 2 | 1 | Details / Comments |
May 29, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
Employee handling food not wearing hair restraint. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
CORRECT NON CRITICAL VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Cole slaw | 39.0F |
| Tuna | 38.0F |
| Chicken salad | 38.0F |
| Ham | 46.0F |
| Mayonnaise | 40.0F |
| Onions raw | 41.0F |
| Pastrami | 44.0F |
| Tomatoes sliced | 40.0F |
| (Salad Prep Unit) | 40.0F |
| (Refrigerator - open display) | 38.0F |
| Hot Water | 113.0F |
| (Hot Holding Unit) | 170.0F |
Dec 11, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. - 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. - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces. Continue to dust shelves where needed pay attention to pringles potato chips, spam and cereal section at cutomer service area. Seperate personal items (Rice) from inside reach in beverage units. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| Chicken (Cold Holding) | 36.0F |
| (Hot Holding) | 350.0F |
| (Hot Holding) | 350.0F |
| Salad Chef (Cold Holding) | 36.0F |
| Tuna Salad (Cold Holding) | 41.0F |
| Ham (Cold Holding) | 41.0F |
| Sausage (Cold Holding) | 41.0F |
| (Handwashing Sink) | 112.0F |
| Eggs (Cold Holding) | 41.0F |
| Cheese (Cold Holding) | 38.0F |
| Tomatoes chopped (Cold Holding) | 36.0F |
Dec 04, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| Chicken (Cold Holding) | 36.0F |
| Eggs (Cold Holding) | 36.0F |
| Tuna (Cold Holding) | 36.0F |
| Ham (Cold Holding) | 36.0F |
| (Handwashing Sink) | 112.0F |
Jan 25, 2012 (Follow-up)
Comments:CORRECTED ALL ITEMS WITHIN 5-DAYS OF PREVIOUS INSPECTION.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Tuna (Cold Holding) | 41.0F |
| Roast Beef (Cold Holding) | 41.0F |
| Chicken (Cold Holding) | 41.0F |
| Ham (Cold Holding) | 41.0F |
| Ham (Cold Holding) | 40.0F |
Dec 07, 2011 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s)located on the reach-in sandwich refrigeration cold holding unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date labeling not provided on the grab-n-go food items. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed unclean ceiling vents located in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-MICHA CHANG,EXPIRATION DATE-11/14/2015
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 114.3F |
| (Refrigerator - sandwich prep unit) | 40.3F |
| Tomatoes sliced (Oven) (Cooking) | 178.7F |
| (Holding Oven) | 183.0F |
| (Refrigerator - reach-in) | 37.9F |
| (Reach-in Freezer) | -4.4F |
| Beef (Steam Table) (Hot Holding) | 152.0F |
| Hot Water | 110.3F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 51.2F |
| Rice (Rice Steamer) (Hot Holding) | 186.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.1F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 54.4F |
| (Refrigerator - display) | 41.9F |
| (Refrigerator - reach-in) | 38.1F |
| (Refrigerator - reach-in) | 37.5F |
| (Refrigerator - beverage) | 40.8F |
1 User Review:
Cookir
Added on Jun 16, 2016 7:38 AM
I saw them cut three different sandwiches with the same knife, without even wiping it off with a towel. Egg and cheese sandwich, BLT, and a bagel with cream cheese.
Would you recommend WHITE HOUSE MARKET DELI to others? No
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