BUREAU OF ENGRAVING, 301 14TH ST SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 07, 2014 | Follow-up | 5 | 0 | Details / Comments |
|
Oct 01, 2014 | Routine | 11 | 9 | Details / Comments |
|
Dec 02, 2013 | Routine | 6 | 2 | Details / Comments |
|
Dec 16, 2011 | Routine | 3 | 4 | Details / Comments |
Oct 07, 2014 (Follow-up)
Violations:
- Correct response to questions
DC Certified Food Protection Manager is not present at beginning of inspection. DC CFPM arrived shortly after inspection began. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No hand washing sink available in dish area. Manager confirms that hand sink was removed. Hand sink must be reinstalled in that area. (REPEAT)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Shelves inside walk in cooler have visible mold growth. (REPEAT) (Corrected On Site) - Proper hot holding temperatures
Hot foods on line temp below 135 degrees F. (REPEAT)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Excessive amount of foods temp above 41 degrees F. Some food items are stored in coolers that appear to be malfunctioning. Other items are overstocked on the line or are not adequately submerged in ice. (REPEAT)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
FAILURE TO ABATE 25 DCMR 1005.1 FROM INSPECTION DATED 10/1/14.
FAILURE TO ABATE 25 DCMR 2411.1 From inspection on 10/1/14- WORK ORDER PRESENT ON SITE FOR INSTALLATION OF HAND SINK
ESTABLISHMENT IS REQUIRED TO SUBMIT AND ADHERE TO A RISK CONTROL PLAN FOR THE CONTROL OF TEMPERATURES. THIS PLAN MUST BE COMPLETED AND SUBMITTED TO THE DC DEPARTMENT OF HEALTH WITHIN 24 HOURS OF ISSUED HEALTH INSPECTION REPORT.
THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM LAST INSPECTION DATED 10/1/2014:
25 DCMR 3002.2
25 DCMR 1900.1
25 DCMR 1009.1
25 DCMR 1004.1
25 DCMR 816.1
25 DCMR 1900.2
THE REMAINING 45 DAY NOTICES FROM ORIGINAL INSPECTION ON 10/1/14 ARE PENDING.
DC CFPM: DARRYL K TUCKER
FS-51867
4/25/2015
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928.
| Temperatures | |
| (Walk-in Refrigerator) | 38.0F |
| (Refrigerator) | 52.0F |
| Turkey (Refrigerator) (Cold Holding) | 56.0F |
| Chicken (Refrigerator) (Cold Holding) | 50.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 50.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 50.0F |
| Sour Cream (Ice) (Cold Holding) | 45.0F |
| Cantaloupes (Salad Bar) (Cold Holding) | 50.0F |
| Beef (Refrigerator) (Cold Holding) | 41.0F |
| Cantaloupes (Walk-in Refrigerator) (Cooling) | 50.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Refrigerator) | 37.0F |
| Sausage (Refrigerator) (Cold Holding) | 40.0F |
| Turkey (Salad Bar) (Cold Holding) | 41.0F |
| Turkey (Salad Bar) (Cold Holding) | 51.0F |
| Tuna (Refrigerator) (Cold Holding) | 42.0F |
| shrimp salad (Salad Bar) (Cold Holding) | 40.0F |
| Chicken salad (Salad Bar) (Cold Holding) | 45.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 40.0F |
| Lettuce (Salad Bar) (Cold Holding) | 40.0F |
| Sour Cream (Ice) (Cold Holding) | 42.0F |
| Tuna Salad (Refrigerator) (Cold Holding) | 46.0F |
| Sausage (Chafing Dish) (Hot Holding) | 144.0F |
| Pizza (Table) (Time As Public Health Control) | 135.0F |
| Chicken Wings (Hot Bar) (Hot Holding) | 102.0F |
| Salmon (Hot Bar) (Hot Holding) | 103.0F |
| Rice (Hot Bar) (Hot Holding) | 148.0F |
| Pork (Hot Bar) (Hot Holding) | 135.0F |
| Chicken fried (Hot Bar) (Hot Holding) | 135.0F |
| (Refrigerator) | 44.0F |
| Cheese (Refrigerator) (Cold Holding) | 43.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 50.0F |
| Tuna Salad (Refrigerator) (Cold Holding) | 47.0F |
| Cheese (Refrigerator) (Cold Holding) | 43.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 52.0F |
| Sausage (Refrigerator) (Cold Holding) | 50.0F |
| (Refrigerator) | 50.0F |
Oct 01, 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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No hand washing sink available in dish area. Manager confirms hand sink was removed. Hand sink must be reinstalled in that area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand wash reminder sign not present at all hand washing sinks.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food in good condition, safe, unadulterated
Multiple cans in dry storage observed with heavy dents to seams and bodies of cans that impact integrity. Cans segregated by manager. (Corrected On Site) - Food separated and protected
Raw foods stored over ready to eat foods in walk in cooler and reach in cooler. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Drop plate of ice machine unclean. Shelves in walk in coolers observed unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Multiple foods temp below 135 degrees F in multiple areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Multiple potentially hazardous foods temp above 41 degrees F. in multiple areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Multiple potentially hazardous foods, intended to be held for more than 24 hours are not date marked. (Corrected On Site) - Time as a public health control: procedures & records
Pizzas on display are held for time rather than temperature control. No written procedures are present for Time as a Public Health Control. No Temperature/time logs exist for pizzas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Several chemicals observed without name labels. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Foods observed cooling in deep pans with plastic wrap coverings in ways that do not encourage proper cooling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
Thermometer not present inside reach in cooler. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food stored on floors in walk in coolers and freezers. Shelf inside produce walk in is installed less than 6 inches from floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths are left on counters when not in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Equipment is wet nesting in dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Test strips are not present. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Gaskets, interior spice cabinet in prep area, fan guard in walk in cooler and ceiling of meat walk in cooler observed unclean.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Back-flow prevention device is not present on hose attached directly to faucet. Manager removed hose from faucet and will not continue to use this hose without a hose bibb. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Lights over food on front line are not shielded or shatter proof. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WTHIN IN 45 CALENDAR DAYS
DC CFPM: PETER J FRANKLIN
FS-59281
02/08/2017
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 103.0F |
| Hot Water | 110.0F |
| (Walk-in Refrigerator) | 41.0F |
| (Walk-in Freezer) | -15.0F |
| (Walk-in Freezer) | 14.0F |
| (Walk-in Refrigerator) | 41.0F |
| Cantaloupes (Walk-in Refrigerator) (Cooling) | 47.0F |
| Ham (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Pasta (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 53.0F |
| Chicken (Refrigerator) (Cold Holding) | 47.0F |
| (Hot Holding Unit) | 179.0F |
| (Refrigerator) | 51.0F |
| Salisbury Steak (Hot Holding Unit) (Hot Holding) | 126.0F |
| Mashed potatoes (Walk-in Refrigerator) (Cooling) | 109.0F |
| Rice (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 52.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 51.0F |
| Sour Cream (Refrigerator) (Cold Holding) | 43.0F |
| Ham (Salad Bar) (Cold Holding) | 44.0F |
| Pasta (Salad Bar) (Cold Holding) | 56.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 148.0F |
| Tomato Basil Soup (Ice) (Cold Holding) | 40.0F |
| Spinach (Hot Holding Unit) (Hot Holding) | 186.0F |
| Pasta (Hot Holding Cabinet) (Hot Holding) | 139.0F |
| Hamburger cooked (Hot Holding Cabinet) (Hot Holding) | 119.0F |
| Chicken (Hot Holding Cabinet) (Hot Holding) | 123.0F |
| Turkey Burger (Hot Holding Unit) (Hot Holding) | 135.0F |
Dec 02, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/DIRTY RUSTED CAN OPENER/MOLD BUILT IN THE ICE BOX (Corrected On Site) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE LEFT ON COUNTER NOT IN A SANITIZED SOLUTIONS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
CUPS AND LIDS ARE INVERTED TO PREVENT CONTAMINATION OF FOOD AND LIDS CONTACT SURFACES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site) - Plumbing installed; proper backflow devices
THERE IS NO AIR GAP BETWEEN THE SPRAY HOSE AT THE GARBAGE DISPOSAL UNIT FLOOD RIM(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM PETER FRANKLIN FS- 56047 EXP. 02/22/2014
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
CONSUMER ADVISORY POSTED IN THE SALES FLOOR
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/28/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.5°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 49.0F |
| Broccoli (Steam Table) (Hot Holding) | 121.0F |
| Chicken (Steam Table) (Hot Holding) | 119.0F |
| Cabbage (Steam Table) (Hot Holding) | 114.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 121.0F |
| Lettuce Iceberg (Steam Table) (Hot Holding) | 114.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 48.0F |
| Noodles (Steam Table) (Hot Holding) | 113.0F |
| Rice (Steam Table) (Hot Holding) | 129.0F |
Dec 16, 2011 (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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Equipment stored inside of handsink at the chefs station. Handsink should be kept clear at all times (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces. Coke soda machine no longer in use needs to be cleaned. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Chicken salad above 41 degrees remove from the line and chill to 41 degrees and below (Corrected On Site) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)food stored on the floor inside of the walkin refrigerator - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Cups and lids are not inverted to prevent contamination of food and lip contact surfaces.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH: Jon D Arnett Serv Safe 2/19/2009
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)535-2180
| Temperatures | |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Potato salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Macaroni Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Meatballs (Hot Buffet) (Hot Holding) | 165.0F |
| Spaghetti/Meat Sauce (Hot Buffet) (Hot Holding) | 154.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
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