GOODIE'S DELI, 750 1ST ST NE, 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. | Mar 31, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 24, 2014 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Sep 04, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 21, 2013 | Complaint | 2 | 1 | Details / Comments |
|
May 17, 2012 | Routine | 3 | 2 | Details / Comments |
Mar 31, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 03/24/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (2-compartment sink (Bar)) | 112.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Rice (Hot Holding) | 138.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
Mar 24, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed in the ice machine plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Uncleaned under counter refrigrator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap at spray hose in 3-part sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-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 (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Potatoes (Hot Water Bath) (Hot Holding) | 140.0F |
| Soup (Hot Holding) | 138.0F |
| Hamburger cooked (Hot Water Bath) (Hot Holding) | 146.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Sep 04, 2013 (Follow-up)
Comments:cfpm: jung choi fs-47769 exp 07/11/2013. 5 DAY ITEMS ABATED FROM INSPECTION OF 08/21/2013. 45 DAY ITEM (PROVIDE COMMERCIAL GRADE EXHAUSTION SYSTEM) PENDING.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tomatoes sliced | 42.0F |
| Turkey sliced | 41.0F |
| Vegetables - cut (Refrigerator - sandwich prep unit) | 42.0F |
| Beans | 44.0F |
| Mushrooms | 42.0F |
| Fruit - cut or sliced | 40.0F |
Aug 21, 2013 (Complaint)
Violations:
- Management awareness; policy present
Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Provide commercial exhaust system to increase proper ventillation.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE ISSUED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Turkey (Cold Holding) | 35.0F |
| Eggs (Cold Holding) | 36.0F |
| Mayonnaise (Cold Holding) | 40.0F |
| Corn (Cold Holding) | 41.0F |
| Bacon (Cold Holding) | 35.0F |
| Eggs (Cold Holding) | 41.0F |
| (Handwashing Sink) | 115.0F |
| Tomatoes chopped (Cold Holding) | 41.0F |
May 17, 2012 (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.(issued) (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s)(salad bar).(added ice) (Corrected On Site) - Toxic substances properly identified, stored, used
Spray can of Raid stored on shelf with steam table inserts.(removed) (Corrected On Site) - Insects, rodents, & animals not present
There was an insect strip hanging over the food ingredient containers.(discarded) (Corrected On Site) - Nonfood-contact surfaces clean
The lids to the white food ingredient containers needed cleaning.(cleaned) (Corrected On Site)
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Rice (Rice Steamer) (Hot Holding) | 160.0F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| Beef Stew (Steam Table) (Hot Holding) | 140.0F |
| Watermelon (Salad Bar) | 45.0F |
| Brussell Sprouts (Salad Bar) (Cold Holding) | 45.0F |
| Chicken grilled (Grill) (Cooking) | 140.0F |
| Steak cooked (Grill) (Cooking) | 120.0F |
| Meatballs (Oven) (Reheating) | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beets (Salad Bar) (Cold Holding) | 40.0F |
| Watermelon (Salad Bar) (Cold Holding) | 40.0F |
| Brussell Sprouts (Salad Bar) (Cold Holding) | 40.0F |
| Lunchmeat (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
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