CAMPONO CAFE, 600 NEW HAMPSHIRE AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 21, 2014 | Routine | 6 | 3 | Details / Comments |
|
Jul 07, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Jun 30, 2014 | Complaint | 10 | 10 | Details / Comments |
|
Mar 25, 2014 | Preoperational | 1 | 0 | Details / Comments |
Nov 21, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN ICE BOX WITH MOLD BUILT IN, AND UNCLEAN CAN OPENER (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY THE CHEF (Corrected On Site) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F AT SOME HANDWASJING SINKS (Corrected On Site) - Plumbing installed; proper backflow devices
THE REACH-IN COLD HOLDING COOLER UNIT IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM FARAD M ALEKI FS-61242 Exp. 03/25/2016
Thermocouple in ice & water: 32°F
Most recent pest control service date: 11/11/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 91.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 47.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 49.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
Jul 07, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Sanitizer concentration at glass warewashing machine in kitchen was measured at 0 ppm. Echolab arrived to repair unit during inspection. Unit was repair and concentration was measured at 50 ppm. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on the interior of the ice machine. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Food items were removed from service line. (Corrected On Site)
ALL 5-DAY NOTICE VIOLATIONS FROM THE PREVIOUS INSPECTION ON 06/30/14 HAVE BEEN ABATED.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 132.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | -7.0F |
| (Dishwashing Machine - Wash Cycle) | 126.0F |
| (Warewashing Machine - Rinse Cycle) | 130.0F |
| Brisket (Warmer) (Hot Holding) | 165.0F |
| Meatballs (Warmer) (Hot Holding) | 151.0F |
| Chicken (Prep Table) (Hot Holding) | 83.0F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Sausage (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Turkey (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 44.0F |
| Turkey (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Arugula (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Prosciutto (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Stuffing (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 109.0F |
Jun 30, 2014 (Complaint)
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
Open employee beverage cups were observed stored on prep surfaces in pizza prep area and in barista prep area. (Corrected On Site) - Hands clean and properly washed
Female employee in barista prep area was observed washing hands, but did not wash them for 20 seconds. (Corrected On Site) - Hands clean and properly washed
No handwashing was observed by employees that were preparing veggies with bare hands in pizza prep area prior to PIC instructing employee to put gloves on. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employees were observed prepping veggie items with bare hands in pizza prep area. (Corrected On Site) - Food separated and protected
Uncovered baked good were observed stored on top of refrigeration unit in barista area and along service line in prep area (i.e. breads and salad condiments). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces on the interior of ice machine and unclean can opener were observed in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Sanitizer concentration at glass warewashing machine in kitchen was measured at 0ppm. PIC was instructed to discontinue use of machine. Once unit is properly sanitizing at a minimum of 50 ppm per date plate on unit the establishment may resume use. Employee washing food equipment at warewashing was not sanitizing as final step. Employee was observed rinsing food equipment with sprayer and then storing food equipment in air dry rack. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) stored on ice in pizza prep area were not held at improper temperature(s). Six containers of Silk soymilk were observed stored on shelving in storage area and not refrigerated per manufactures labeling on side on cartons. Room temperature was measured at 79 degrees. Items were discard by PIC during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepped food item in refrigeration drawers along prep line and in refrigeration unit in barista area were lacking date markings. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employees were observed lacking hair restraint in pizza prep area and barista. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - In-use utensils: properly stored
Pizza slicers were observed stored in container of standing water that was measured at 79 degrees. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Gelato sample spoons stored in a container on top of unit in barista area were not stored in manner to prevent from contamination during handling and dispensing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
To-go containers in customer area and single use containers stored on top of cold holding unit in salad prep area were not stored in manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use in prep area were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The temperature of the wash solution at the 3 compartment sink was measured at 84 degrees. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Male employee was observed washing hands 3 compartment sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean floor perimeters was observed in beer walk-in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring was observed under food equipment in prep areas and in stored room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Establishment has a walk-in unit the garbage where beer for the taps and wines are stored.
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 - coffee station) | 127.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Tomato Sauce (Ice) (Cold Holding) | 46.0F |
| Sour Cream (Ice) (Cold Holding) | 53.0F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Pepperoni (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Ham (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Eggs boiled (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Cucumbers (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator - display) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Brisket (Warmer) (Hot Holding) | 138.0F |
| (Reach-in Freezer) (Cold Holding) | -5.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 123.0F |
| (Dishwashing Machine - Wash Cycle) | 129.0F |
| (Warewashing Machine - Rinse Cycle) | 132.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
Mar 25, 2014 (Preoperational)
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)
Jeffry R Gaetjen FS:04/19/2015 Exp:53068
No objection to issuance of a new license if you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (Handwashing Sink - toilet/female) | 115.0F |
| Hot Water (Handwashing Sink - toilet/male) | 122.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - under counter) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - pizza prep unit) | 38.0F |
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