BLUE CROSS BUILDING CAFETERIA, 840 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. | Sep 30, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 12, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Sep 04, 2014 | Routine | 5 | 2 | Details / Comments |
|
May 28, 2014 | Routine | 3 | 0 | Details / Comments |
| No violation noted during this evaluation. | Nov 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 13, 2013 | Routine | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 07, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 02, 2013 | Routine | 1 | 0 | Details / Comments |
Sep 30, 2014 (Follow-up)
Comments:ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Sep 12, 2014 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Per Area Supervisor Mrs. Coleman Manager was to provided proof that he was enrolled in a food handler course. During inspection a receipt was observed and manager is schedule to take course on 10/01/2014.
ALL 5-DAY NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 09/04/14 HAVE BEEN ABATED EXCEPT (25-DCMR 200.3).
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Walk-in Freezer) (Cold Holding) | 1.0F |
Sep 04, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Dates on course certification 03/2010 to 03/2015. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on the interior of ice machine in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling time & temperatures
Chicken and salmon were not cooled prior to being stored in refrigeration units on deli prep line. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) in refrigeration units on serving lines were held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Packages of deli cheeses in refrigeration units along deli prep line were observed held past 7 calendar day. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards stored on air dry rack in kitchen were observed stained and scratched. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring was observed under food equipment along services lines. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 113.0F |
| Pickles (Refrigerator - drawer) (Cold Holding) | 41.9F |
| Tomatoes sliced (Refrigerator - drawer) (Cold Holding) | 51.1F |
| Chicken salad (Refrigerator - drawer) (Cold Holding) | 42.7F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 61.6F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| Egg Salad (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 87.9F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| Hot Water (Handwashing Sink - Service Line) | 112.6F |
| Pepperoni (Refrigerator - counter top) (Cold Holding) | 40.3F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 41.1F |
| Tuna (Salad Bar) (Cold Holding) | 41.8F |
| Chicken (Salad Bar) (Cold Holding) | 41.9F |
| Eggs boiled (Salad Bar) (Cold Holding) | 41.8F |
| Chili (Soup Warmer) (Hot Holding) | 167.8F |
| Soup (Soup Warmer) (Hot Holding) | 150.0F |
| Hot Water (Handwashing Sink - Cook Line) | 111.9F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 32.6F |
| Greens (Hot Holding Unit) (Hot Holding) | 182.0F |
| Potatoes (Hot Holding Unit) | 160.0F |
| Carrots (Hot Holding Unit) (Hot Holding) | 152.9F |
| Potato salad (Refrigerator - counter top) (Cold Holding) | 46.0F |
| (Reach-in Freezer) (Cold Holding) | 7.6F |
| Hot Water (Prep sink) | 112.0F |
| (Dishwashing Machine - Wash Cycle) | 144.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 178.0F |
| Hot Water (3-compartment sink) | 109.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 57.0F |
| (Walk-in Freezer) (Cold Holding) | -8.6F |
May 28, 2014 (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) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
OBSERVED DIRTY FILTERS AND GRILL STATION TO REMOVE GREASE BUILD-UP.CLEAN INTERIOR AND EXTERIOR OF ICE-MACHINE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
REPAIR COLD WATER FAUCET KNOB AT GRILL STATION.(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 | |
| (Refrigerator - walk-in) (Cold Holding) | 12.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.9F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Nov 20, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MRS.COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Handwashing Sink) | 120.0F |
| (Hot Holding) | 150.0F |
Nov 13, 2013 (Routine)
Violations:
- Correct response to questions
A CURRENT DC CERTIFIED FOOD MANAGER MUST BE ON PREMISES DURING HOURS OF OPERATION. IN ORDER TO OBTAIN A DC CERTIFIED FOOD MANAGER'S CARD YOU MUST DO THE FOLLOWING: 1) OBTAIN A CERTIFICATE FROM AN APPROVED COURSE. BRING THE CERTIFICATE AND TEST SCORE TO 899 NORTH CAPITOL STREET MONDAY-FRIDAY 8:30 AM-4:30 PM. 2) BRING A CHECK OR MONEY ORDER FOR 35.00 DOLLARS AND TWO FORMS OF ID. ONE MUST BE A PICTURE ID.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
ALL FOOD ON DISPLAY MUST COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION. ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS AND DISCARDED IF FOUR OR MORE HOURS HAVE PASSED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-EXPIRED
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 102.7F |
| Eggs (Cold Buffet) (Cold Holding) | 53.2F |
| Yogurt (Cold Buffet) (Cold Holding) | 53.4F |
| Pineapples (Cold Buffet) (Cold Holding) | 50.2F |
| Strawberries (Cold Buffet) (Cold Holding) | 58.3F |
| (Refrigerator - walk-in) (Cold Holding) | 37.4F |
| (Freezer - walk-in) (Cold Holding) | -0.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.5F |
| (Refrigerator - drawer) (Cold Holding) | 39.7F |
| (Refrigerator - drawer) (Cold Holding) | 38.6F |
| Eggs (Refrigerator - drawer) (Cold Holding) | 36.2F |
| Sausage (Steam Table) (Hot Holding) | 106.9F |
| (Refrigerator - open display) (Cold Holding) | 55.2F |
| Oatmeal (Soup Warmer) (Hot Holding) | 154.0F |
| Grits (Soup Warmer) (Hot Holding) | 140.5F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
May 07, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Handwashing Sink) | 112.0F |
May 02, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
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