Proper date marking & disposition PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTETNS (Corrected On Site)
Warewashing facilities: installed, maintained, & used; test strips NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Comments:
The Business has a written employee's health policy for food-borne illness. Most recent pest control service date: 04/01/2014 If any question please call area supervisor Ms. Coleman at 202-442-9037
Temperatures
Hot Water (Handwashing Sink)
115.0F
Hot Water (Handwashing Sink)
118.0F
Hot Water (3-compartment sink)
111.0F
(Refrigerator - reach-in)
41.0F
(Refrigerator - reach-in)
40.0F
Milk (Refrigerator - open display) (Cold Holding)
40.0F
Jul 12, 2013 (Follow-up)
Comments:
CFPM: JUHYUN CHUNG 56395 EXP 05/28/2016. NOTICE ABATED FROM INSPECTION OF 06/17/2013.
Temperatures
Hot Water
114.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - display)
42.0F
Fruit - cut or sliced
42.0F
Jun 17, 2013 (Routine)
Violations:
Hands clean and properly washed HAND SINK DID NOT HAVE SOAP AT VISIT. HAND SINK MUST HAVE SOAP AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site)
Proper cold holding temperatures ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THE DISPLAY UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition ALL PREPARED FRUIT SALADS AND SALADS IN THE DISPLAY UNIT MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
EMPLOYEE HAS TAKING NEW CLASS FOR CFPM CERTIFICATION AND IS AWAITING RESULTS. ALL ITEMS MUST BE ABATED WTIHIN FIVE DAYS. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
Temperatures
Hot Water (Handwashing Sink - kitchen)
114.2F
(Refrigerator - reach-in) (Cold Holding)
39.1F
(Reach-in Freezer) (Cold Holding)
1.1F
(Refrigerator - display) (Cold Holding)
45.5F
(Refrigerator - reach-in) (Cold Holding)
37.5F
(Freezer - ice cream) (Cold Holding)
-3.5F
Aug 01, 2012 (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)
In-use utensils: properly stored SCOOPS STORED INSIDE OF DIPPING WELL WITHOUT THE WATER RUNNING
Comments:
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
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.(issued) (Corrected On Site)
Thermometers provided & accurate No thermometer in reach-in refrigerators in the rear. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEM STATED WITHIN 45 DAYS. IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
Temperatures
Hot Water (Handwashing Sink)
115.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - deli display)
40.0F
Turkey Sandwich (Refrigerator - deli display) (Cold Holding)
40.0F
Chicken (Refrigerator - deli display) (Cold Holding)
40.0F
Tuna (Refrigerator - deli display) (Cold Holding)
40.0F
Ham sliced (Refrigerator - reach-in) (Cold Holding)
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