HHS CAFETERIA, 200 INDEPENDENCE AVE SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 26, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Aug 19, 2014 | Routine | 10 | 9 | Details / Comments |
|
Jan 09, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jan 02, 2014 | Routine | 1 | 1 | Details / Comments |
|
Dec 16, 2013 | Routine | 4 | 1 | Details / Comments |
|
Apr 19, 2013 | Routine | 4 | 0 | Details / Comments |
|
Jun 01, 2012 | Routine | 1 | 2 | Details / Comments |
Aug 26, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Potentially hazardous foods on salad bar in ice temp above 41 degrees F. Manager chills foods. Several foods in reach in cooler temp above 41 degrees F. Foods were made yesterday. Manager confirms they were removed from refrigeration for prep and were replaced. (repeat) (Corrected On Site) - Time as a public health control: procedures & records
Pizza with meat and cheese, out of temperature control, temps below 135. Time is used as a public health control. No logs or markings on pizza indicate how long pizza has been out of temperature control. Manager discusses using logs with his employees and will put a written procedure together for using time rather than temperature. (repeat) (Corrected On Site)
THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION DATED 8/19/14:
25 DCMR 403.1
25 DCMR 3004.1
25 DCMR 2414.2
25 DCMR 1005.1
25 DCMR 1009.1
25 DCMT 1007.1
25 DCMR 1600.1
25 DCMR 820.1
THE FOLLOWING 45 DAY NOTICE VIOLATIONS ARE PENDING:
25 DCMR 2908.1 - LIGHT SHIELDS
25 DCMR 407.1 - JEWELRY
25 DCMR 1800.1 - EQUIPMENT REPAIR
25 DCMR 3001.1 - SOAP AT HAND SINK
DC CFPM: ADRIAN G PINEDA
FS-56896
10/21/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 114.0F |
| Ham (Refrigerator) (Preparation) | 45.0F |
| (Refrigerator) | 43.0F |
| Ham (Refrigerator) (Cold Holding) | 42.0F |
| Ravioli (Refrigerator) (Preparation) | 45.0F |
| Salmon (Refrigerator) (Preparation) | 46.0F |
| Chicken (Refrigerator) (Preparation) | 62.0F |
| Cantaloupes (Salad Bar) (Cold Holding) | 46.0F |
| Cream Cheese (Salad Bar) (Cold Holding) | 50.0F |
| Cottage Cheese (Salad Bar) (Cold Holding) | 42.0F |
| Chicken (Refrigerator) (Preparation) | 58.0F |
| cream cheeese (Salad Bar) (Cold Holding) | 44.0F |
| Milk (Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 42.0F |
| Tomatoes chopped (Refrigerator) (Preparation) | 47.0F |
| Chicken (Refrigerator) (Cold Holding) | 39.0F |
| Pizza (Holding Cabinet) (Time As Public Health Control) | 66.0F |
| Meatballs (Refrigerator) (Cold Holding) | 33.0F |
| Corned Beef Hash (Refrigerator) (Cold Holding) | 41.0F |
| Tuna (Refrigerator) (Cold Holding) | 38.0F |
Aug 19, 2014 (Routine)
Violations:
- Hands clean and properly washed
Food handlers are not washing their hands at the proper frequency. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink in dish area is blocked. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Soap not present at hand washing sink in dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Legible hand washing sign is not present at hand sink in dish washing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Utensils and ice are stored in basin of hand sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Lettuce in reach in cooler is being leaked on by the units condenser. Lettuce has become contaminated and is discarded by the manager. Raw hamburger meat is stored over ready to eat foods in reach in cooler. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice machine, soda nozzles, and can opener observed unclean. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Chemical sanitation concentration at triple sink reads 0ppm with test strips provided. Test strips are confirmed by manager to be the strips used to test the concentration. Concentration was corrected and retested. (Corrected On Site) - Proper hot holding temperatures
Multiple potentially hazardous items in hot box on line temp below 135 degrees F. (Corrected On Site) - Proper cold holding temperatures
Multiple potentially hazardous, cold holding foods temp above 41 degrees F in reach in coolers, cold wells, on ice and on salad bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Multiple items inside reach in cooler are not date marked. Manger confirms the foods are not prepped today and verifies they have no date markings. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
Manager confirms time is used as a public heath control for pizzas. No time logs are present for pizzas. Pizzas temp below 135 degrees F in holding box and on display. Procedures are not being followed to ensure compliance. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
Consumer advisory is not present for sushi on display in cooler in customer area. (Corrected On Site) - Toxic substances properly identified, stored, used
Unlabeled chemical observed in dish area. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Several refrigeration units are not functioning at a temperature that maintains foods inside at 41 degrees or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Refrigerator door on line is damaged. Several gaskets are damaged. Condensing unit of refrigerator is leaking onto food and interior of refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Foods on display are not shielded/protected in customer area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handler wears watch while working with food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Lights over hot and cold line are not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
INSPECTOR THERMOMETER IS VERIFIED AT 31.7 DEGREES F
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 113.0F |
| Tomatoes chopped (Salad Bar) (Cold Holding) | 41.0F |
| (Refrigerator) | 41.0F |
| Soup (Hot Bar) (Hot Holding) | 167.0F |
| Cantaloupes (Salad Bar) (Cold Holding) | 57.0F |
| Pasta (Salad Bar) (Cold Holding) | 47.0F |
| Chicken (Salad Bar) (Cold Holding) | 50.0F |
| Cottage Cheese (Salad Bar) (Cold Holding) | 50.0F |
| Pizza (Hot Holding Display Unit) (Hot Holding) | 133.0F |
| Pizza (Hot Holding Display Unit) (Hot Holding) | 131.0F |
| (Refrigerator) | 43.0F |
| (Freezer) | 8.0F |
| (Freezer) | 1.0F |
| Sour Cream (Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Refrigerator) (Cold Holding) | 45.0F |
| Pasta (Refrigerator) (Cold Holding) | 48.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 47.0F |
| Salad Dressing (Refrigerator) (Cold Holding) | 46.0F |
| Beans (Refrigerator) (Cold Holding) | 44.0F |
| Pizza (Holding Cabinet) (Holding) | 70.0F |
| Chicken (Ice) (Cold Holding) | 70.0F |
| Vegetables - cut (Ice) (Cold Holding) | 33.0F |
| Meat (Ice) (Cold Holding) | 50.0F |
| Tuna (Refrigerator) (Cold Holding) | 42.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 48.0F |
| Spinach (Refrigerator) (Cold Holding) | 54.0F |
| Carrots (Hot Holding Cabinet) (Hot Holding) | 122.0F |
| Rice (Hot Holding Cabinet) (Hot Holding) | 126.0F |
| Fish (Hot Holding Cabinet) (Hot Holding) | 123.0F |
Jan 09, 2014 (Follow-up)
Violations:
- Time as a public health control: procedures & records
Potentially hazardous foods such as chopped lettuce, diced tomatoes and olives are held at room temperature over the counter. Note: no time log available for the above products to control them for safety. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
NOTE: EXTERMINATOR FROM 'AMERICANPEST' MADE A VISIT AT THE FACILITY ON 01/03/2014 AS SSEEN ON THE PAPER REPORT.
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 1/2/2014.
45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 1/2/2013.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | -2.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 151.0F |
| Spinach (Hot Holding Unit) (Hot Holding) | 150.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 38.0F |
Jan 02, 2014 (Routine)
Violations:
- Insects, rodents, & animals not present
Rodent droppings observed on the floor by the 3-compartment sink area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The chemical room lacks adequate ventilation. Note: Obnoxious chemical odor observed during inspection.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Yogurt (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Sandwich (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pudding (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Salad Dressing (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | -9.0F |
| (Refrigerator - reach-in) | 32.0F |
| (Refrigerator - reach-in) | 40.0F |
Dec 16, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Observed a dead roach inside unused refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202)442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| Corn (Cold Holding) | 35.0F |
| Carrots (Cold Holding) | 41.0F |
| Rice | 36.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Apr 19, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. HAND SINK MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
INTERIOR OF REACH IN UNIT CONTAINED SPILLAGE. (Corrected On Site) - Proper date marking & disposition
ALL ITEMS STORED IN THE REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLELMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| (Refrigerator - reach-in) (Cold Holding) | 39.4F |
| (Refrigerator - reach-in) (Cold Holding) | 33.6F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.5F |
| (Refrigerator - display) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 0.6F |
| (Reach-in Freezer) (Cold Holding) | 2.3F |
| Chicken baked (Oven) (Hot Holding) | 149.0F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 180.0F |
| (Salad Bar) (Cold Holding) | 36.8F |
| Tuna (Salad Bar) (Cold Holding) | 41.9F |
| Eggs (Salad Bar) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 37.2F |
| (Refrigerator - beverage) (Cold Holding) | 39.2F |
Jun 01, 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.(instructions issued)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in some reach-in refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The white plastic panel inside the ice machine needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The CFM is Doris A Cardenas: ServSafe 5/2/2012.
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS AS INDICATED.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - beverage) | 42.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - display) | 35.0F |
| (Refrigerator - reach-in) | 38.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | 4.0F |
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