GAO CAFETERIA, 441 G ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jul 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jul 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 09, 2014 | Routine | 6 | 4 | Details / Comments |
| No violation noted during this evaluation. | Apr 18, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 07, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jan 31, 2014 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jul 26, 2013 | Routine | 0 | 0 | Details / Comments |
|
Sep 21, 2012 | Routine | 4 | 1 | Details / Comments |
Jul 14, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Pasta (Hot Holding) | 145.0F |
| (Cold Holding) | 39.2F |
| Roast Beef (Cold Holding) | 39.6F |
Jul 14, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Pasta (Cold Holding) | 145.0F |
| (Cold Holding) | 39.2F |
| Roast Beef (Cold Holding) | 39.6F |
Jul 09, 2014 (Routine)
Violations:
- Correct response to questions
No DC Certified Food Protection Manager is present during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No hand sink is present in back room where triple sink is installed. One hand sink serves both mechanical dish washing area and prep area and manual warewash area around a corner, in a separate room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Improper hierarchy of raw meats observed in walk in cooler and in reach in cooler. (Corrected On Site) - Proper hot holding temperatures
Potentially hazardous foods on hot bar temp below 135 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Potentially hazardous cold foods on cold bar temp above 41 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employee working with food wears bracelet. (Corrected On Site) - Plumbing installed; proper backflow devices
Hand wash sink does not reach 110 degrees F.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No backflow preventer present at dish area where sprayer hose hangs below the flood level of the basin of the sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls and floors in grill area are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Hoods over grill area and prep are have greasy buildup present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
ESTABLISHMENT HAS A ''FOOD PRODUCTS'' LICENSE ON DISPLAY. ESTABLISHMENT IS A FULL SERVICE RESTAURANT THAT HAS OPEN, PREPARED FOODS AND SEATING. THIS ESTABLISHMENT IS CONSIDERED A ''RESTAURANT'' AND SHALL OBTAIN A ''RESTAURANT'' LICENSE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 74.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (3-compartment sink) | 147.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Beans (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Beans (Stove) (Cooking) | 195.0F |
| Pasta (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| (Display Refrigerator) | 35.0F |
| (Display Refrigerator) | 38.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 44.0F |
| Cheese (Ice) (Cold Holding) | 52.0F |
| Stromboli (Hot Bar) (Hot Holding) | 116.0F |
| Stromboli (Hot Bar) (Hot Holding) | 127.0F |
| Stromboli (Hot Bar) (Hot Holding) | 138.0F |
| Chicken (Ice) (Cold Holding) | 46.0F |
| Chicken salad (Ice) (Cold Holding) | 42.0F |
| salsa (Display Refrigerator) (Cold Holding) | 41.0F |
Apr 18, 2014 (Follow-up)
Comments:MANAGER BERNARD WRENN REGISTERED IN SERVSAFE WITH CONFIRM NUMBER 2337578. DISPOSER PROVIDED ON A SEPARATE SINK. NO OBJECTION AGAINST RENEWAL OF RESTAURANT LICENSE.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - display) | 40.0F |
| Tomatoes sliced | 40.0F |
| Cheese | 40.0F |
Feb 07, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Garbage disposal not provided.
VIOLATION STILL PENDING.
RECOMMEND RECHECK WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Jan 31, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Manager on duty with current food manager certificate. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Single-use/single-service articles: properly stored & used
Plastic eatware not inaverted. (Corrected On Site) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor under equipment and in corners. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Barnard Wrenn FS#44070 expired.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| Fish - Tilapia | 31.0F |
| Salmon | 30.0F |
| Fish - Cod | 31.0F |
| Tomatoes sliced | 44.0F |
| (Refrigerator) | 36.0F |
| Barbecue | 147.0F |
| Gravy - Beef | 145.0F |
| Hot Dog | 147.0F |
| Chicken | 147.0F |
| Chicken Wings | 154.0F |
| Eggs boiled | 47.0F |
| Tuna Salad | 41.0F |
| Chicken salad | 41.0F |
| (Refrigerator - display) | 30.0F |
| (Refrigerator - walk-in) | 38.0F |
Jul 26, 2013 (Routine)
Comments:LICENSE EXPIRED ON 08/31/2011. PROVIDE CURRENT LICENSE. CFPM: FRANK FORTIN 54775 EXP 07/22/2014. CORRECT ITEM STATED WITHIN 5 DAYS.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -2.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Oven) | 270.0F |
| Onions raw | 40.0F |
| Salad | 42.0F |
| Vegetables - cut | 42.0F |
| Lettuce | 40.0F |
| Tomatoes sliced | 40.0F |
| Chicken curried | 140.0F |
| Noodles | 142.0F |
| Mixed Vegetables | 144.0F |
| Beans | 142.0F |
| Potatoes | 144.0F |
Sep 21, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food containers not date marked in refrigeration display case. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board need replace or resurface with deep cut and scratches (Responsible party had new cutting baords in box and replaced them). (Corrected On Site) - Hot & cold water available; adequate pressure
Hot water not maintained at 110 degrees. (Corrected On Site)
Certified Food Manager Bernard E. Wrenn FS#44070 expire 3-11-13.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR FOR FURTHER QUESTIONS ON (202)442-5928.
| Temperatures | |
| Eggs boiled | 50.0F |
| Crab meat | 41.0F |
| Rice | 40.0F |
| Ground Beef | 140.0F |
| Pork | 153.0F |
| Chicken | 140.0F |
| (Refrigerator) | 35.0F |
| Hot Water | 111.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
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