GHANA CAFE, 1336 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 09, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Dec 11, 2013 | Routine | 3 | 2 | Details / Comments |
|
Aug 02, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Jul 31, 2013 | Routine | 6 | 6 | Details / Comments |
Jan 09, 2014 (Follow-up)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
Reach in freezer was not defrosted.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Observed registration for the Certified Food Manager class from Prometric for Abigail Opare to be taken 01/11/2014.
Notice abated from the inspection conducted on 12/11/2013; 45 day notice continued.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Walk-in Refrigerator) | 35.3F |
| Sauce (Stove) (Cooking) | 155.0F |
| Goat (Stove) (Cooking) | 109.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 42.3F |
Dec 11, 2013 (Routine)
Violations:
- Correct response to questions
A DC CERTIFIED FOOD MANAGER MUST BE ON PREMISES DURING HOURS OF OPERATION. IN ORDER TO OBTAIN THE DC CERTIFIED MANAGERS CARD YOU MUST BRING THE FOLLOWING TO 899 NORTH CAPITOL STREET NE MONDAY-FRIDAY 8:30 AM-4:30 PM. 1) ORGINIAL CERTIFICATE AND TEST SCORE. 2)CHECK OR MONEY ORDER FOR 35.00. 3) TWO FORMS OF ID.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
ALL ITEMS STORED IN THE WALK-IN AND REACH IN UNITS MUST BE STORED IN A FOOD GRADE CONTAINER COVERED AND PROTECTED FROM CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE WITH DC CODE. 1) REACH IN FREEZER CONTAINED HEAVY ICE BUILD UP AND FOOD PARTICLES. 2) INTERIOR OF MICROWAVE CONTAINED FOOD PARTICLES AND DEBRIS. 3) SHELVES IN THE WALK-IN UNIT WERE UNCLEAN.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK-IN AND REACH-IN UNITS MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS, CORNERS, AND BASEBOADS WERE UNCLEAN AT VISIT. FLOORS CONTAINED FOOD PARTICLES AND DEBRIS. WALLS WERE ALSO UNCLEAN AT VISIT WALLS CONTAINED FOOD SPLATTER, DUST AND DIRT. CEILING HAD PEELING PAINT.
CFPM-EXPIRED.
NO HOT FOOD WAS PREPARED AT TIME OF VISIT.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 9.9F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Aug 02, 2013 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has written employee's health policy for food-borne illness.
NO CFPM ON DUTY- SHE SUCCESSFULLY ANSWERED ALL QUESTIONS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 7/12/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.7°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
Jul 31, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS ON THE KITCHEN COUNTER AND IN THE COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Gloves used properly
NO GLOVES WORN WHILE HANDLING RTE FOODS(CORRECT VIOLATION WITHIN 45 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 NON FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
ACCUMULATION OF GREASE AND DUST ON PARTS ON THE GRILL'S VENTILATION HOOD(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 written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Thermocouple in ice & water: 32°f
Most recent pest control service date: 7/10/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Fish (Steam Table) (Hot Holding) | 155.0F |
| Tomato Sauce (Steam Table) (Hot Holding) | 141.0F |
| Onions cooked (Steam Table) (Hot Holding) | 152.0F |
| Jambalaya (Steam Table) (Hot Holding) | 149.0F |
| Beef (Steam Table) (Hot Holding) | 147.0F |
| Chicken (Steam Table) (Hot Holding) | 146.0F |
| Black Beans (Steam Table) (Hot Holding) | 144.0F |
| Goat (Steam Table) (Hot Holding) | 155.0F |
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