Comments:
CFPM; RODANDO M LANZO 55549 EXP 03/23/2016. NOTICE ABATED FROM INSPECTION OF 03/18/2014.
Temperatures
Hot Water
120.0F
(Reach-in Refrigerator)
38.0F
Cheese (Refrigerator - sandwich prep unit)
40.0F
(Freezer - walk-in)
10.0F
May 14, 2013 (Routine)
Violations:
Personal cleanliness employees not wearing a hair restraint (Corrected On Site)
Warewashing facilities: installed, maintained, & used; test strips NO TEST STRIP TO MEASURE THE CONCENTRATION OF SANITIZING SOLUTION (Corrected On Site)
Physical facilities: installed, maintained, & clean BROCKEN AND TORN WALLS IN ALL AREAS OF THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean TORN CEILING TILES THROUGH OUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
Temperatures
Hot Water (Handwashing Sink - Bar)
117.0F
(Freezer)
3.0F
(Refrigerator - walk-in)
40.0F
(Refrigerator - display)
39.0F
Beef (Refrigerator - walk-in) (Cold Holding)
39.0F
Ham (Refrigerator) (Cold Holding)
39.0F
Meatballs (Refrigerator - walk-in) (Cold Holding)
40.0F
Nov 05, 2012 (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 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible No handwashing signage at handwashing sink. (Corrected On Site)
Thermometers provided & accurate No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food properly labeled; original container Ingredient bins/containers not labled with the common name of ingredient inside.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Insects, rodents, & animals not present Live roach observed in food preparation area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
In-use utensils: properly stored Ice scoops stored on unclean surface, and inside of ice bin.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
Utensils, equipment & linens: properly stored, dried, & handled Utensils in the employee cafeteria and restaurant are not inverted so that only the handles ar touched by employees.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Nonfood-contact surfaces clean Cooking areas (stoves/grill) found unclean with a build-up of food debris throughout. Food debris found on the floor of walk-in freezer and walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Hot & cold water available; adequate pressure No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). (Corrected On Site)
Toilet facilities: properly constructed, supplied, & cleaned No covered receptacle in toilet room used by females.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATION.
CFPM: PROVIDED A CERTIFICATE FROM THE NATIONAL REGISTRY (MUST OBTAIN A DC CERTIFICATE WITHIN 5-DAYS).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN:202-535-2180).
Temperatures
Hot Water (Handwashing Sink)
95.0F
(Refrigerator - walk-in)
40.0F
(Freezer - walk-in)
3.0F
Soup (Refrigerator - reach-in) (Cold Holding)
40.0F
Sauce (Refrigerator - reach-in) (Cold Holding)
40.0F
Potatoes (Refrigerator - reach-in) (Cold Holding)
41.0F
Hot Water (Prep sink)
81.0F
(Reach-in Freezer)
3.0F
(Refrigerator - reach-in)
38.0F
Hot Water (Handwashing Sink)
103.0F
Hot Water (Handwashing Sink)
85.0F
Shrimp raw (Refrigerator - counter top) (Cold Holding)
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