HARRIS TEETER, 1631 KALORAMA RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 16, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Jul 07, 2014 | Complaint | 1 | 1 | Details / Comments |
|
May 06, 2014 | Complaint | 2 | 2 | Details / Comments |
|
Feb 07, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jan 23, 2014 | Routine | 9 | 7 | Details / Comments |
|
Dec 03, 2013 | Complaint | 0 | 3 | Details / Comments |
|
Nov 19, 2013 | Routine | 1 | 4 | Details / Comments |
|
Aug 06, 2013 | Routine | 0 | 2 | Details / Comments |
|
Jan 17, 2013 | Complaint | 2 | 1 | Details / Comments |
|
Jun 27, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Jun 04, 2012 | Routine | 5 | 1 | Details / Comments |
Jul 16, 2014 (Follow-up)
Violations:
- Physical facilities: installed, maintained, & clean
Old droppings (fewer than ten) found on bottom shelf in pet food area. All droppings removed in presence of inspector. (Corrected On Site)
5 DAY VIOLATIONS ABATED (25 DCMR 3210.1 (c), and 3201.1.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
Jul 07, 2014 (Complaint)
Violations:
- Insects, rodents, & animals not present
Droppings seen in the following areas: Pet food, produce, candy. One dead mouse found in loading dock area - removed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The shelves and floors underneath the shelves in the dry food aisles need to be cleaned. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
pH of sushi rice was 4.0
CORRECT ITEMS STATED WITHIN 5-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Tuna (Refrigerator - seafood display) (Cold Holding) | 31.0F |
| Shrimp raw (Refrigerator - seafood display) (Cold Holding) | 40.0F |
| Pork (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Ham (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Macaroni and cheese (Hot Buffet) (Hot Holding) | 150.0F |
| Rice (Hot Buffet) (Hot Holding) | 140.0F |
| Chicken Soup (Soup Warmer) (Hot Holding) | 160.0F |
| Tuna (Refrigerator - seafood display) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - seafood display) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) (Cold Holding) | 32.0F |
| (Reach-in Freezer) (Cold Holding) | -1.0F |
| (Reach-in Freezer) (Cold Holding) | -8.0F |
| Hot Water (Handwashing sink - bakery) | 125.0F |
| (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Noodles (Hot Buffet) (Hot Holding) | 147.0F |
| Chicken and Vegetables (Hot Buffet) (Hot Holding) | 145.0F |
| Rice (Hot Buffet) (Hot Holding) | 151.0F |
| Chicken and Vegetables (Hot Buffet) (Hot Holding) | 140.0F |
| Fruit - cut or sliced (Cold Buffet) (Cold Holding) | 41.0F |
| Pasta Salad (Cold Buffet) (Cold Holding) | 42.0F |
| (Display Freezer) (Cold Holding) | 0.0F |
| (Display Freezer) (Cold Holding) | -5.0F |
| (Display Freezer) (Cold Holding) | -5.0F |
| Hot Water (Handwashing Sink - seafood section) | 110.0F |
| (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Display Refrigerator) (Cold Holding) | 32.0F |
| 2% Reduced Fat Milk (Display Refrigerator) (Cold Holding) | 32.0F |
May 06, 2014 (Complaint)
Violations:
- Proper hot holding temperatures
Hot food items held at improper temperature. Hot bar unit was off. Unit turned on. (Corrected On Site) - Proper cold holding temperatures
Prepared cheese steak mix and meatballs held at improper temperature. It appears that fried chicken stored between the two was not cooled prior to placing in cold holding unit raising the temperature of the two adjacent pans. Items discarded. (Corrected On Site) - Thermometers provided & accurate
One refrigeration unit in the meat department has a broken thermometer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There were no signs of pests in the produce area nor the chips aisle. The dog food aisle and near the back door of the receiving dock had some evidence of mice. The shelving and floors were cleaned. No mice were found on surrounding snap or glue traps, however these had been changed on the day prior. In addition, the pest service company was on site and walked the facility with the inspector. A door sweep for the rear receiving door will be installed to eliminate a point of entry. Location has twice weekly service performed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| (Freezer) (Cold Holding) | -10.0F |
| (Freezer) (Cold Holding) | -10.0F |
| (Freezer) (Cold Holding) | 20.0F |
| Eggs (Display Refrigerator) (Cold Holding) | 30.0F |
| (Display Refrigerator) (Cold Holding) | 35.0F |
| (Display Refrigerator) (Cold Holding) | 32.0F |
| (Display Refrigerator) (Cold Holding) | 38.0F |
| (Freezer) (Cold Holding) | -20.0F |
| (Freezer) (Cold Holding) | -5.0F |
| (Display Refrigerator) (Cold Holding) | 40.0F |
| Milk (Display Refrigerator) (Cold Holding) | 39.0F |
| (Display Refrigerator) (Cold Holding) | 34.0F |
| Hot Water (Handwashing Sink) | 108.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Display Refrigerator) (Cold Holding) | 32.0F |
| Chicken (Display Refrigerator) (Cold Holding) | 41.0F |
| Pork (Display Refrigerator) (Cold Holding) | 40.0F |
| Sausage (Display Refrigerator) (Cold Holding) | 40.0F |
| Ground Beef (Display Refrigerator) (Cold Holding) | 40.0F |
| Steak raw (Display Refrigerator) (Cold Holding) | 39.0F |
| Lamb (Display Refrigerator) (Cold Holding) | 35.0F |
| Sausage (Display Refrigerator) (Cold Holding) | 37.0F |
| Ground Beef (Display Refrigerator) (Cold Holding) | 41.0F |
| Steak raw (Display Refrigerator) (Cold Holding) | 43.0F |
| Salmon (Display Refrigerator) (Cold Holding) | 35.0F |
| Shrimp cooked (Display Refrigerator) (Cold Holding) | 33.0F |
| Scallops (Display Refrigerator) (Cold Holding) | 36.0F |
| Tuna (Display Refrigerator) (Cold Holding) | 31.0F |
| Shrimp raw (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Cole slaw (Deli Display Refrigerator) (Cold Holding) | 39.0F |
| Vegetables - cut (Deli Display Refrigerator) (Cold Holding) | 41.0F |
| Tomatoes chopped (Deli Display Refrigerator) (Cold Holding) | 39.0F |
| Meatballs (Deli Display Refrigerator) (Cold Holding) | 69.0F |
| Steak cooked (Deli Display Refrigerator) (Cold Holding) | 70.0F |
| (Sushi Bar) (Cold Holding) | 33.0F |
| (Display Refrigerator) (Cold Holding) | 38.0F |
| (Display Refrigerator) (Cold Holding) | 40.0F |
| (Display Refrigerator) (Cold Holding) | 38.0F |
| (Display Refrigerator) (Cold Holding) | 35.0F |
| Fruit - cut or sliced (Display Refrigerator) (Cold Holding) | 39.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Display Refrigerator) (Cold Holding) | 41.0F |
| Cole slaw (Cold Buffet) (Cold Holding) | 38.0F |
| Mushrooms (Cold Buffet) (Cold Holding) | 39.0F |
| Corn (Cold Buffet) (Cold Holding) | 39.0F |
| Chicken salad (Cold Buffet) (Cold Holding) | 38.0F |
| Fruit - cut or sliced (Cold Buffet) (Cold Holding) | 40.0F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 141.0F |
| Chili (Soup Warmer) (Hot Holding) | 150.0F |
| Rice (Hot Bar) (Hot Holding) | 140.0F |
| Beef and Broccoli (Hot Bar) (Hot Holding) | 140.0F |
| Macaroni and cheese (Hot Bar) (Hot Holding) | 125.0F |
Feb 07, 2014 (Follow-up)
Violations:
- Insects, rodents, & animals not present
A TRAP WAS ON THE LOWER SHELF IN THE BREAD AREA. TRAPS MAY NOT BE STORED NEXT TO FOOD. MICE DROPING WERE CITIED BEHIND THE HOT WATER HEATERS. (Corrected On Site)
CFPM-JOHN W. BOLT FS-57451 EXP 7/31/2016
ITEMS WERE CORRECTED ON SITE.
ALL OTHER ITEMS WERE ABATED.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 105.2F |
| (Refrigerator - deli display) (Cold Holding) | 36.2F |
| (Refrigerator - walk-in deli) (Cold Holding) | 39.2F |
| (Salad Bar) (Cold Holding) | 39.1F |
| (Refrigerator - walk-in produce) (Cold Holding) | 38.2F |
| (Freezer - walk-in) (Cold Holding) | -2.4F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 141.2F |
| Soup (Soup Warmer) (Hot Holding) | 156.2F |
Jan 23, 2014 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No paper towels at handwashing sink. - Required records available: shellstock tags, parasite destruction
717.4(B) Clams from one cased mixed in with another case in sthe seafood section (Corrected On Site) - Food separated and protected
fish over ready to eat seaweed and cooked crab meat/raw chicken over ground beef (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Meat slicers inside of the Deli prep area - Proper reheating procedures for hot holding
Macaroni Cheese pulled from steamer temp below 140 degrees(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper cooling time & temperatures
Chicken salad inside of reach-in cooler at the deli section (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Duck inside of the reach-in unit not labeled correctly(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Temperature on the walkin produce cooler needs to be repaired - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s). - Insects, rodents, & animals not present
Mice droppings cited in the delivery area/on shelving bread,chips and cereal isle(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS).Exterminator has noted mice activity and the store is not correcting the issues - Nonfood-contact surfaces clean
Floors inside of the walkin units(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Deli does not havea copy of the grease contract on site - Garbage & refuse properly disposed, facilities maintained
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Provide a copy of the trash contract at the next inspection - Physical facilities: installed, maintained, & clean
No lockers or other suitable means provided for the storage of employee clothing and other possessions.
Correct stated items within5days
Correct stated items within 45 days
CFH: John W. Bolt 07/31/2016 FS:57451
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202) 442-9037
| Temperatures | |
| Hot Water (Sushi Bar) | 112.0F |
| Salmon (Sushi Bar) (Preparation) | 44.8F |
| Rice - Sushi (Countertop) (Preparation) | 96.3F |
| Hot Water (Handwashing sink - deli section) | 139.0F |
| Sushi (Display Refrigerator) (Cold Holding) | 31.8F |
| Meatballs (Refrigerator - deli display) (Cold Holding) | 36.8F |
| Steak cooked (Refrigerator - deli display) (Cold Holding) | 35.2F |
| Chicken fried (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Roast Beef (Refrigerator - deli display) (Cold Holding) | 38.4F |
| (Refrigerator - deli display) | 31.8F |
| (Refrigerator - walk-in produce) | 42.7F |
| Pasta Salad (Refrigerator - deli display) (Cold Holding) | 39.8F |
| Chicken salad (Reach-in Refrigerator) (Cold Holding) | 47.5F |
| Cole slaw (Reach-in Refrigerator) (Cold Holding) | 43.4F |
| Turkey Roasted (Display Refrigerator) (Cold Holding) | 37.5F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 38.4F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 38.5F |
| Chicken grilled (Refrigerator - counter top) (Cold Holding) | 41.7F |
| Fried Chicken (Prep Table) (Hot Holding) | 148.0F |
| Brown Rice (Prep Table) (Cooking) | 157.1F |
| Macaroni and cheese (Prep Table) (Cooking) | 120.0F |
| (Freezer - walk-in) | -1.0F |
| (Walk-in Refrigerator) | 36.8F |
| Tomato Basil Soup (Soup Warmer) (Hot Holding) | 180.3F |
| Chili (Soup Warmer) (Hot Holding) | 180.1F |
| Fried Rice (Hot Buffet) (Hot Holding) | 156.6F |
| Fried Chicken (Hot Buffet) (Hot Holding) | 148.0F |
| Chicken Teriyaki (Hot Buffet) (Hot Holding) | 141.4F |
| Hot Water (Handwashing Sink - toilet room) | 111.1F |
| (Walk-in Freezer) | 5.0F |
| (Refrigerator - walk-in meat cutting) | 36.8F |
| Ham (Refrigerator - deli display) (Cold Holding) | 38.3F |
| Crab cake (Refrigerator - deli display) (Cold Holding) | 37.4F |
| Hot Water (Prep sink) | 135.0F |
| (Refrigerator - deli display) | 37.0F |
| Chicken raw (Refrigerator - display) (Cold Holding) | 36.9F |
| Ground Beef (Refrigerator - display) (Cold Holding) | 39.5F |
| Sausage (Refrigerator - deli display) (Cold Holding) | 40.8F |
Dec 03, 2013 (Complaint)
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)(Instructions isssued) - Physical facilities: installed, maintained, & clean
The floor under the shelves in the cereal eisle needed cleaning to remove spilled cereal.(cleaned). The baseboards in the rear receiving area needed cleaning.(cleaned) (Corrected On Site)
The CFM is Nasir Muhammad: N. VA. 01/04/2014.
pH of sushi rice was 40 at call.
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Chicken grilled (Refrigerator - deli display) (Cold Holding) | 38.1F |
| (Refrigerator - walk-in) | 35.6F |
| Ribs (Refrigerator - walk-in) (Cold Holding) | 36.9F |
| Rice - Sushi (Refrigerator - walk-in) (Cooling) | 41.0F |
| Chicken fried (Deep Fryer) (Cooking) | 176.0F |
| Cole slaw (Refrigerator - deli display) (Cold Holding) | 40.9F |
| Chicken (Hot Buffet) (Holding) | 153.9F |
| Rice (Hot Buffet) (Holding) | 137.6F |
| (Refrigerator - sushi display) | 37.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Meatballs (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
| Scallops (Refrigerator - seafood display) (Cold Holding) | 38.2F |
| Salmon (Refrigerator - seafood display) (Cold Holding) | 32.8F |
Nov 19, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Labels not provided on plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed employee handling food not wearing hair restraint. (Corrected On Site) - Personal cleanliness
Observed employee wearing jewerly while preping food. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Gasket on small refrigerator is defective in deli section. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager John Bolt FS#57451 expire 7-31-16.
CRITICAL VIOLATION CORRECTED ON SITE.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| (Freezer) | -9.0F |
| Salad (Refrigerator - display) | 39.0F |
| Roast Beef (Refrigerator - deli display) | 41.0F |
| Turkey sliced (Refrigerator - deli display) | 33.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator) | 34.0F |
| Ham (Refrigerator - display) | 38.0F |
| Tuna Salad (Refrigerator - display) | 37.0F |
| Egg Salad (Display Refrigerator) | 37.0F |
| (Refrigerator - seafood display) | 32.0F |
| Blue Cheese (Refrigerator - display) | 39.0F |
| Crab meat | 38.0F |
| Shrimp and Pasta | 44.0F |
| Chicken baked (Hot Bar) | 141.0F |
| Rice (Hot Bar) | 142.0F |
| Meatballs (Hot Bar) | 164.0F |
| Chicken | 143.0F |
Aug 06, 2013 (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.(instructions issued)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Standing water on floor inside the produce walk in refrigerator. Floors in the dairy walk in refrigerator needed cleaning in corners and under plaletts. (Corrected On Site)
The CFM is John Bolt: Safemark; 7/31/2013.
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 101.2F |
| Hot Water (Handwashing Sink) | 105.0F |
| (Refrigerator - under counter) | 32.4F |
| (Refrigerator - display) | 39.1F |
| (Refrigerator - reach-in) | 23.1F |
| (Refrigerator - deli display) | 38.1F |
| (Refrigerator - walk-in) | 33.4F |
| (Freezer - walk-in) | 8.4F |
| (Freezer - walk-in) | 9.1F |
| (Refrigerator - walk-in produce) | 39.6F |
| (Refrigerator - walk-in dairy) | 39.6F |
| (Freezer - ice cream) | -9.6F |
| Chicken raw (Refrigerator - display) (Cold Holding) | 30.3F |
| Chicken raw (Refrigerator - display) (Cold Holding) | 38.6F |
| Turkey raw (Refrigerator - display) (Cold Holding) | 38.7F |
| Scrapple (Display Freezer) (Cold Holding) | 9.5F |
| Tuna Salad (Salad Bar) (Cold Holding) | 40.5F |
| Crab meat (Salad Bar) (Cold Holding) | 36.8F |
| Mixed Vegetables (Hot Buffet) (Hot Holding) | 138.9F |
| Salisbury Steak (Refrigerator - walk-in) (Cold Holding) | 29.4F |
| Sausage (Refrigerator - display) (Cold Holding) | 38.6F |
| Shrimp raw (Refrigerator - seafood display) (Cold Holding) | 39.9F |
| Roast Beef (Refrigerator - counter top) (Cold Holding) | 43.1F |
| Ham sliced (Refrigerator - counter top) (Cold Holding) | 42.6F |
Jan 17, 2013 (Complaint)
Violations:
- Hands clean and properly washed
Employees were not washing their hands between tasks.(hands washed) (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator(s). No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit9s) are out of order.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 115.0F |
| Hot Water (Handwashing Sink - seafood section) | 115.0F |
| Hot Water (Handwashing Sink - produce section) | 115.0F |
| Chicken Breast (Hot Buffet) (Hot Holding) | 168.0F |
| Chicken Breast (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Chicken Rotisserie (Heat Lamp Display) (Hot Holding) | 139.0F |
| (Refrigerator - walk-in) | 31.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| Chicken Rotisserie (Heat Lamp Display) (Holding) | 138.0F |
| (Refrigerator - deli display) | 31.0F |
| (Refrigerator - deli display) | 40.0F |
| (Refrigerator - sushi display) | 33.2F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 30.9F |
| Macaroni and cheese (Hot Buffet) (Hot Holding) | 147.0F |
| Rice (Hot Buffet) (Hot Holding) | 144.0F |
| (Refrigerator - display) | 30.2F |
| (Refrigerator - walk-in produce) | 34.0F |
| (Refrigerator - reach-in) | 33.2F |
| Crab cake (Refrigerator - seafood display) (Cold Holding) | 39.9F |
| Lobster (Refrigerator - seafood display) (Cold Holding) | 39.2F |
| Eggs (Refrigerator - display) (Cold Holding) | 34.9F |
| (Freezer - ice cream) | -7.2F |
| (Freezer - walk-in) | 2.8F |
| (Refrigerator - walk-in) | 38.2F |
| Chicken raw (Refrigerator - display) (Cold Holding) | 32.6F |
| Chicken Breast (Refrigerator - display) (Cold Holding) | 25.8F |
Jun 27, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Byron R. Muono FS- 50056 Exp. 01/24/2015
Most recent pest control service date: 06/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 103.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - seafood section) | 124.0F |
| Hot Water (Handwashing Sink - Service Line) | 126.0F |
| Hot Water (Handwashing Sink - toilet room) | 121.0F |
| (Freezer - walk-in) | 3.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 42.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 42.0F |
Jun 04, 2012 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED IN AREA VISIBLE TO CONSUMERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE WALK-IN COOLER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
OUTDATED MILK IN THE WALK-IN COOLER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed and posted
Most recent pest control service date: 05/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 109.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink - seafood section) | 119.0F |
| Hot Water (Handwashing sink - deli section) | 124.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Refrigerator - walk-in deli) | 40.0F |
| Bean Salad (Refrigerator - open display) (Cold Holding) | 42.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 41.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 39.0F |
| Fish raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Caesar Salad (Refrigerator - open display) (Cold Holding) | 40.0F |
| Seafood (Refrigerator - open display) (Cold Holding) | 41.0F |
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