HARRIS TEETER, 1201 1ST ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 15, 2013 | Complaint | 1 | 2 | Details / Comments |
|
Dec 04, 2012 | Follow-up | 2 | 2 | Details / Comments |
|
Nov 27, 2012 | Complaint | 6 | 5 | Details / Comments |
|
Oct 12, 2012 | Complaint | 4 | 7 | Details / Comments |
Feb 15, 2013 (Complaint)
Violations:
- Hands clean and properly washed
PAPER TOWEL DISPENSER WAS EMPTY IN THE DELI AREA. ALL HAND SINKS MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Food properly labeled; original container
ALL DRY STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT. (Corrected On Site) - Nonfood-contact surfaces clean
REMOVE DUST FROM FAN COVERSIN THE WALK IN UNITS THROUGH OUT ESTABLISHMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ITEM MUST BE ABATED PRIOR TO NEXT VISIT.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
ESTABLISHMENT HAD AN INTERNAL AUDIT ON 2/11/13
NO EVIDENCE OF BIRDS OR RODENTS WERE CITED AT TIME OF VISIT.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing sink - bakery) | 120.0F |
| (Freezer - walk-in bakery) (Cold Holding) | -14.2F |
| (Refrigerator - seafood display) (Cold Holding) | 34.6F |
| (Refrigerator - seafood display) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in meat) (Cold Holding) | 38.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 41.8F |
| Spinach (Salad Bar) (Cold Holding) | 41.0F |
| Crab meat (Salad Bar) (Cold Holding) | 34.0F |
| Pasta Salad (Salad Bar) (Cold Holding) | 40.2F |
| Pepperoni (Salad Bar) (Cold Holding) | 40.0F |
| Chili (Soup Warmer) (Hot Holding) | 150.0F |
| Tomato Basil Soup (Soup Warmer) (Hot Holding) | 160.0F |
| 3 Bean Salad (Salad Bar) (Cold Holding) | 38.2F |
| (Refrigerator - sushi display) (Cold Holding) | 34.0F |
| Beef Stew (Soup Warmer) (Hot Holding) | 180.0F |
| BBQ Chicken (Hot Buffet) (Hot Holding) | 150.0F |
| Macaroni and cheese (Hot Buffet) (Hot Holding) | 162.0F |
| Spinach (Hot Buffet) (Hot Holding) | 145.0F |
| Chicken baked (Hot Buffet) (Hot Holding) | 164.0F |
| Corn (Hot Buffet) (Hot Holding) | 150.0F |
| Fish - Catfish (Hot Buffet) (Hot Holding) | 148.0F |
| Broccoli (Hot Buffet) (Hot Holding) | 156.0F |
| Watermelon (Salad Bar) (Cold Holding) | 38.4F |
Dec 04, 2012 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Shellstock tags not stored with loose oysters in the seafood department. (Oysters removed from the display case while on-site) Risk Control Plan not prepared. (CORRECT ITEMS STATED WITHIN 24-HOURS PER. J. COLEMAN) - Compliance with variance, specialized process, and HACCP plan
Proof that the establishment's HACCP plan has been approved by the DC Dept. of Health is not available. (CORRECT ITEMS STATED WITHIN 24-HOURS PER J. COLEMAN). - Personal cleanliness
Food employee observed not wearing an effective hair restraint in the sandwich prep. area. (Corrected On Site)
FAILURE TO COMPLY WITH 5-DAY NOTICE ISSUED ON 11/27/12 DURING PREVIOUS INSPECTION, AS LISTED IN OBSERVATIONS.
CORRECT ITEMS STATED WITHIN 24-HOURS AS LISTED IN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Shrimp cooked (Ice) (Cold Holding) | 36.0F |
| Shrimp raw (Ice) (Cold Holding) | 37.0F |
| Fish - Tilapia (Ice) (Cold Holding) | 37.0F |
| (Refrigerator - under counter) | 41.0F |
| Tuna (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Hot Water (Prep sink) | 125.0F |
| Hot Water (Handwashing Sink) | 115.6F |
| (Refrigerator - open display) | 35.0F |
Nov 27, 2012 (Complaint)
Violations:
- Required records available: shellstock tags, parasite destruction
Oysters on ice in the seafood department did not have shellstock tag attached or displayed with shellstock. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Various meat slicers in the deli department found with heavy food debris throughout while not in use. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Deli/prepared foods section) (Corrected On Site) - Time as a public health control: procedures & records
Pizza at the pizza counter is not marked with the time that the food shall be discarded (as it is not held hot prior to service). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment cannot provide proof that they have a HACCP plan that has been approved by the DC Department of Health to use vinegar to lower the pH of the sushi rice so that it is not potentially hazardous.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Variance has not been obtained allowing the establishment to use vinegar in the sushi rice to lower its pH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The hot holding unit where the fried and rotiserie chickens are displayed does not contain a thermometer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Mold observed inside of the ice machine used for the seafood display counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Handwashing sink in the bakery service area is not in working condition.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Food and other debris found on the floors and under shelving in the following areas: bakery, dairy walk-in, and rear warehouse/storage area. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Mop not properly stored for drying when not in use. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
*CEASE AND DESIST PRODUCTION OF SUSHI RICE (USING VINEGAR AS AN AGENT TO MAKE THE RICE NON-POTENTIALLY HAZARDOUS).
*PREPARE RISK CONTROL PLAN FOR MANAGING SHELLSTOCK TAGS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN:202-535-2180)
| Temperatures | |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 34.0F |
| (Refrigerator - open display) | 34.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - under counter) | 34.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tuna (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 42.0F |
| Meatballs (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Refrigerator - display) | 40.0F |
| Cole slaw (Refrigerator - deli display) (Cold Holding) | 43.0F |
| Potato salad (Refrigerator - deli display) (Cold Holding) | 46.0F |
| Steak cooked (Refrigerator - deli display) (Cold Holding) | 45.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) | 30.0F |
| (Freezer - walk-in bakery) | 5.0F |
| Tomatoes sliced (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - display) | 37.0F |
| Cabbage (Hot Buffet) (Hot Holding) | 143.0F |
| Rice (Hot Buffet) (Hot Holding) | 151.0F |
| Cucumbers (Salad Bar) (Cold Holding) | 46.0F |
| Red Peppers Roasted (Salad Bar) (Cold Holding) | 42.0F |
| Soup (Soup Warmer) (Hot Holding) | 161.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 41.0F |
| (Refrigerator - display) | 42.0F |
| (Refrigerator - open display) | 32.0F |
| Steak raw (Refrigerator - display) (Cold Holding) | 40.0F |
| Pork (Refrigerator - display) (Cold Holding) | 38.0F |
| Tuna (Ice) (Cold Holding) | 37.0F |
| Shrimp raw (Ice) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - walk-in dairy) | 40.0F |
| (Refrigerator - walk-in produce) | 48.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 30.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 32.0F |
Oct 12, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handwashing sink in the produce department prep area used for dumping. (Corrected On Site) - Food in good condition, safe, unadulterated
Dented cans found on shelves in the soup aisle for sale. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Time as a public health control: procedures & records
Time instead of time and temperature is being used in the pizza service area. However, no times are not being recorded.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Sushi department does not have a DC Approved HACCP Plan for the use of vinegar in the sushi rice as a preservative. - Thermometers provided & accurate
Thermometers installed in the rear of various undercounter refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
Undercounter refrigerator in the Deli does not have a visible thermometer inside. Dairy walk-in does not have a working thermometer installed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Ingredient bins not labeled with the common name of the product inside (J.Bells area and in the bakery dry storage). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of walk-in freezers. (Corrected On Site) - Nonfood-contact surfaces clean
Food debris observed underneath shelves in the bakery department, food spillage in the frozen vegetable section, and debris found throughout the floors in the rear storage/warehouse area. Mold observed at the top of the cut fruit refrigerator located in the produce department. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Mop not stored for proper air drying when not in use. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5- and 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Freezer) | 0.0F |
| (Freezer - walk-in) | -10.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 45.0F |
| Chicken raw (Receiving Food) | 39.0F |
| Tuna (Refrigerator - counter top) (Cold Holding) | 36.0F |
| (Refrigerator - under counter) | 39.0F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Steak cooked (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Chicken salad (Refrigerator - deli display) (Cold Holding) | 44.0F |
| Cole slaw (Refrigerator - deli display) (Cold Holding) | 42.0F |
| Hot Water (Prep sink) | 114.0F |
| (Refrigerator - open display) | 39.0F |
| (Holding Oven) | 170.0F |
| Lettuce (Salad Bar) (Cold Holding) | 49.0F |
| Soup (Soup Warmer) (Hot Holding) | 165.0F |
| (Freezer - open display) | -3.0F |
| (Refrigerator - open display) | 25.0F |
| Ground Beef (Refrigerator - display) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - display) (Cold Holding) | 41.0F |
| (Refrigerator - display) | 26.0F |
| Fish - Tilapia (Ice) (Cold Holding) | 38.0F |
| Meat (Refrigerator - walk-in meat) (Cold Holding) | 32.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 30.0F |
| Fried Rice (Steam Table) (Hot Holding) | 152.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 140.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 145.0F |
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