CAFÉ DU PARC, 1401 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 07, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Jul 01, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Jun 24, 2014 | Routine | 6 | 10 | Details / Comments |
|
Nov 01, 2012 | Routine | 1 | 1 | Details / Comments |
Jul 07, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
High temperature dish machine temps 173 on the rinse cycle. Unit currently in use. (repeat) (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies observed on walls of coffee bar area in lower level.(repeat)
25 DCMR 2002.2 HAS BEEN ABATED FROM INSPECTION ON 7/1/14
45 DAY NOTICES ARE PENDING
CONTINUE TO AGGRESSIVELY TREAT FRUIT FLIES IN BAR AREA. FOLLOW ALL RECOMMENDATIONS AND SUGGESTIONS PROVIDED BY PEST CONTROL TO ELIMINATE HARBORAGE AREAS AND PEST ISSUE.
DC CFPM: HUY HUYNH
FS-56374
12/4/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT(202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Warewashing Machine - Rinse Cycle) | 173.0F |
| (Warewashing Machine - Rinse Cycle) | 181.0F |
| (Dishwashing Machine - Wash Cycle) | 148.0F |
| (Dishwashing Machine - Wash Cycle) | 148.0F |
Jul 01, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
High temperature dish machine rinse temp reaches 135 degrees F. Part is on order, machine is in use during inspection. (repeat)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit flies observed in coffee bar area. (repeat)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
FAILURE TO ABATE THE FOLLOWING ITEMS FROM INSPECTION ON 6/24/2014:
25 DCMR 2002.1 - part needed, machine was being used during inspection
25 DCMR 3210.1(c) - Pest control date 6/24/2014
THE FOLLOWING ITEMS HAVE BEEN ABATED FROM INSPECTION ON 6/24/2014:
25 DCMR 200.3
25 DCMR 1005.1
INSPECTOR THERMOMETER CALIBRATES TO 31.9 DEGREES F.
ESTABLISHMENT SHALL FOLLOW ALL RECOMMENDATIONS OF PEST CONTRL OPERATOR TO ELIMINATE HARBORAGE AREAS AND ELIMINATE PEST ISSUE. AGGRESSIVE TREATMENT SHOULD BE CONTINUED TO ELIMINATE PEST ISSUE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 128.0F |
Jun 24, 2014 (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.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Observed employee chewing over open food on cook line. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Soap not available at all hand sinks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Paper towels not available at all hand sinks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Reminder sign not present at all hand sinks. (Corrected On Site) - Food separated and protected
Raw burgers stored over raw fish in reach in. Raw fish stored over ready to eat foods in reach in. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
High Temperature Dish machine rinse temp reaches 135 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Foods on cold salad line temp above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Fish thawing at room temperature. (Corrected On Site) - Thermometers provided & accurate
Thermometers not present in all refrigeration units. (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies present in coffee bar area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employees observed wearing watches while working with food. (Corrected On Site) - Personal cleanliness
Dish washer handling clean dishes is not wearing hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards observed heavily worn and damaged. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Fan in dish machine area has thick dust buildup. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in pot storage area is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Lobster (Refrigerator) (Cold Holding) | 46.0F |
| Tuna (Refrigerator) (Cold Holding) | 44.0F |
| Eggs (Refrigerator) (Cold Holding) | 53.0F |
| Steak raw (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Sauce (Hot Water Bath) (Hot Holding) | 138.0F |
| Mushrooms (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| Pork (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 7.0F |
| (Reach-in Refrigerator) | 35.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Refrigerator - reach-in) | 48.0F |
| (Refrigerator - reach-in) | 33.0F |
| (Walk-in Refrigerator) | 36.0F |
| (Warewashing Machine - Rinse Cycle) | 135.0F |
| (Dishwashing Machine - Wash Cycle) | 125.0F |
Nov 01, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Nonfood-contact surfaces clean
CLEAN PANS STORE ON BOTTOM OF THE TABLE WITH SPILLED FLOUR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
MAMA ASTOU TOURE SERVSAFE 09/24/2017
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Fish - Cod (Refrigerator - reach-in) (Cold Holding) | 41.4F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 36.3F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.4F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Oysters (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 38.7F |
| French Onion Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 33.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - drawer) | 39.0F |
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