WASHINGTON HOSPITAL CENTER, MAIN KITCHEN, 110 IRVING ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 28, 2014 | Complaint | 1 | 1 | Details / Comments |
|
Apr 27, 2013 | Follow-up | 4 | 0 | Details / Comments |
|
Apr 08, 2013 | Routine | 6 | 2 | Details / Comments |
|
Jan 18, 2012 | Complaint | 1 | 3 | Details / Comments |
Jan 28, 2014 (Complaint)
Violations:
- Consumer advisory provided for raw or undercooked foods
No consumer advisory sign posted in sushi area. (Corrected On Site) - Variance obtained for specialized processing methods
No variance for sushi.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ROP of potentially hazardous food items is done by Baltimore ACC.
Correct item stated within 45-days.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 110.5F |
| (Refrigerator - walk-in produce) | 36.0F |
| Fruit - cut or sliced (Refrigerator - display) | 39.2F |
| Pizza - Pepperoni (Hot Holding Display Unit) (Hot Holding) | 141.3F |
| Hot Water (Pizza Oven) | 111.1F |
| (Warmer) | 150.0F |
| (Refrigerator - pizza prep unit) | 40.8F |
| Black Beans (Hot Holding Unit) (Hot Holding) | 155.3F |
| Rice steamed (Hot Holding Unit) (Hot Holding) | 151.7F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 170.4F |
| Chicken fried (Hot Holding Cabinet) (Hot Holding) | 174.0F |
| (Refrigerator - reach-in) | 41.4F |
| (Dishwashing Machine - Wash Cycle) | 170.0F |
| (Warewashing Machine - Rinse Cycle) | 190.0F |
| Chicken raw (Prep Table) (Preparation) | 41.1F |
| Rice - Sushi (Table) (Holding) | 50.3F |
| (Refrigerator - sushi display) | 43.9F |
| Ground Beef (Steam Table) (Hot Holding) | 140.0F |
| Chicken (Steam Table) (Hot Holding) | 170.0F |
| Fish - Tilapia (Steam Table) (Hot Holding) | 153.0F |
| Beef Stew (Steam Table) (Hot Holding) | 154.0F |
| Fish (Warmer) (Hot Holding) | 174.0F |
| Chicken (Warmer) (Hot Holding) | 174.0F |
| Steak cooked (Grill) (Cooking) | 172.3F |
| Soup (Bain-marie) (Hot Holding) | 146.2F |
Apr 27, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/15/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 41.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Steam Table) (Hot Holding) | 155.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 49.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 44.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 42.0F |
| Rice (Steam Table) (Hot Holding) | 156.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 46.0F |
Apr 08, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENCILS ARE IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REAC-IN AND WALK-IN COOLERS. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER/ICE BOXES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD ITEMS THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED IEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/02/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 123.2°F
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 89.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 47.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 49.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 46.0F |
| Pizza (Steam Table) (Hot Holding) | 121.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 121.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 111.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 48.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 124.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce spring mix (Refrigerator - open display) (Cold Holding) | 42.0F |
Jan 18, 2012 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces - mold observed on Follet ice machine's plastic drip panel. (Corrected On Site) - Food properly labeled; original container
Outdated Cloverland Chocolate milk found inside refrigerated display case for sale - pull date 01/16/2012. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Catering single service platters and covers not protected from possible contamination - items not stored in plastic sleeves. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelving, pallets and equipment surfaces. (Corrected On Site)
CFPM - MICHEAL LEVINS (Exec Chef) - #FS-47419 expires 12/02/2013
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NOTE: PM HOOD & DUCT CO. - SCHEDULED CLEANING ON 01/18/12
NEW WAREWASHING MACHINE TO BE INSTALLED ON 01/30/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| (Refrigerator - walk-in dairy) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in deli) (Cold Holding) | 36.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Refrigerator - open display) (Cold Holding) | 30.0F |
| Cobb Salad (Refrigerator - open display) (Cold Holding) | 30.0F |
| (Freezer - walk-in) (Cold Holding) | 29.0F |
| (Freezer - ice cream) (Cold Holding) | 6.0F |
| (Refrigerator - display) (Cold Holding) | 29.0F |
| (Holding Oven) (Hot Holding) | 148.0F |
| Pizza - Pepperoni (Heat Lamp Display) (Hot Holding) | 152.0F |
| (Holding Oven) (Hot Holding) | 145.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 160.0F |
| Lasagna (Hot Holding Display Unit) (Hot Holding) | 161.0F |
| Chicken fried (Hot Holding Display Unit) (Hot Holding) | 153.0F |
| Greens (Hot Holding Display Unit) (Hot Holding) | 162.0F |
| Fish fried (Hot Holding Display Unit) (Hot Holding) | 146.0F |
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