BURGER KING, 50 MASSACHUSETTS AVE NE SPC 106, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 29, 2014 | Complaint | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jun 04, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
May 27, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
May 20, 2014 | Routine | 7 | 8 | Details / Comments |
|
Feb 21, 2014 | Complaint | 0 | 2 | Details / Comments |
|
Jan 16, 2014 | Routine | 1 | 2 | Details / Comments |
|
Oct 18, 2013 | Routine | 0 | 4 | Details / Comments |
|
Dec 17, 2012 | Routine | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | Nov 09, 2012 | Initial | 0 | 0 | Details / Comments |
Aug 29, 2014 (Complaint)
Violations:
- Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Prep sink) | 119.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Freezer) (Cold Holding) | 0.0F |
| (Freezer) (Cold Holding) | 10.0F |
| Eggs (Hot Holding Unit) (Hot Holding) | 160.0F |
| Sausage (Hot Holding Unit) (Hot Holding) | 142.0F |
| (Refrigerator - under counter) (Cold Holding) | 30.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
Jun 04, 2014 (Follow-up)
Comments:CFPM; ERICK PAMBLANKO 52038 EXP 05/11/2015. EXTERMINATER SERVED ON 06/03/2014. PIPE LEAKING REPAIRED. USE TIME-TEMPERATURE CONTROL. NOTICE ABATED FROM INSPECTION OF 05/27/2014.
| Temperatures | |
| Hot Water | 116.0F |
| (Reach-in Refrigerator) | 37.0F |
| (Countertop) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Reach-in Freezer) | 4.0F |
| Lettuce | 56.0F |
| Tomatoes sliced | 52.0F |
May 27, 2014 (Follow-up)
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) - Insects, rodents, & animals not present
Roach was observed crawling on floor in rear near prep sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Piping under rear handsink was observed leaking into a bucket underneath. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - under counter) (Cold Holding) | 33.0F |
| (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 142.0F |
| Onion Rings (Hot Holding Unit) (Hot Holding) | 157.0F |
May 20, 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. Sample copy provided. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Employee prepping along front line was observed opening up a cup of ice eating ice closing lid and resuming food prep. (Corrected On Site) - Hands clean and properly washed
No handwashing observed by employees upon entering prep area from outside. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Pickles were observed in drain cover of handsink in front prep area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handsink in warewashing sink/prep sink area is broken. Manager stated that pieces needed to remount sink to wall have been ordered. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Interior surfaces of ice machine and unused ice bin at front counter were observed unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) dairy products, sliced apples and sliced tomatoes were held at improper temperature(s). (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Undercounter refrigeration unit at front counter where dairy and sliced apples are stored was not maintaining the proper temperature at time of inspection. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottles were observed along front prep line and in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Small flies were observed around floor drain under 3 compartment sink and at front counter in area where used ice bin is stored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Managers were lacking hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Encrusted debris was observed on cooking equipment and hot holding unit. Interior bottom of reach-in refrigeration unit at front counter was observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean surface (i.e. walls, floor, ceiling around over head vents and piping) were observed at front counter and warewashing sink areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Unclean exhaust hood filters were observed over fryers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light bulbs were missing in some reach-in units. (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 - Service Line) | 109.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Tomatoes sliced (Table) (Holding) | 56.0F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | 2.0F |
| (Reach-in Freezer) (Cold Holding) | -2.0F |
| (Reach-in Freezer) (Cold Holding) | -17.0F |
| (Refrigerator - under counter) (Cold Holding) | 52.0F |
| (Reach-in Freezer) (Cold Holding) | -12.0F |
| Hot Water (Prep sink) | 112.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Fish (Hot Holding Unit) (Hot Holding) | 174.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 188.0F |
Feb 21, 2014 (Complaint)
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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
No lockers or other suitable means provided for the storage of employee clothing and other possessions. (Corrected On Site)
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Chicken | 175.0F |
| Hamburger cooked | 173.0F |
| Chicken fried | 155.0F |
| Chicken McNuggets | 165.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 36.0F |
| Hot Water | 120.0F |
| Cheese | 40.0F |
| Mayonnaise | 41.0F |
| Tomatoes sliced | 40.0F |
Jan 16, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Labels not provided on plastic squeeze bottles. (Corrected On Site)
Certified Food Manager Carlye A. Smith FS#55175.
VIOLATIONS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Fish | 170.0F |
| Hamburger cooked | 166.0F |
| Ribs | 187.0F |
| Onion Rings | 165.0F |
| Bacon | 45.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 38.0F |
| Onions raw | 41.0F |
| Hot Water | 112.0F |
| (Refrigerator) | 40.0F |
Oct 18, 2013 (Routine)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS ARE NOT LABELED (Corrected On Site) - Personal cleanliness
SOME EMPLOYEES ARE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY HANDSINK AND STORAGE CONTAINERS (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOORS IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Ground Beef (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Hamburger patty (Stove) (Cooking) | 157.0F |
| Hamburger cooked (Table) (Hot Holding) | 163.0F |
| Fish Sticks (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Dec 17, 2012 (Routine)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM ERIK PAMBLANCO FS 53680 EXP. 05/11/2015
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/29/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.4°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink) | 129.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 37.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 42.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 176.0F |
| Cheese sauce (Steam Table) (Hot Holding) | 144.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 38.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Hamburger cooked (Steam Table) (Hot Holding) | 167.0F |
Nov 09, 2012 (Initial)
Comments:No food present at the time of the inspection.
Facility is in compliance with 25 DCMR - DC Food Code.
If there are any questions, contact area supervisor, Mrs. Coleman at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (DELICATESSEN)
| Temperatures | |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) (Cold Holding) | 37.0F |
| (Reach-in Freezer) (Cold Holding) | 6.3F |
| (Reach-in Freezer) (Cold Holding) | 1.2F |
| (3-compartment sink) | 136.0F |
| (Handwashing Sink - Dishwash area) | 114.0F |
| (Handwashing Sink - Service Line) | 112.0F |
| (Prep sink) | 132.0F |
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