HOWARD UNIVERSITY LAW SCHOOL CAFETERIA, 2900 VAN NESS ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 04, 2014 | Routine | 1 | 5 | Details / Comments |
|
Nov 01, 2012 | Routine | 0 | 3 | Details / Comments |
|
Mar 05, 2012 | Routine | 4 | 0 | Details / Comments |
Feb 04, 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. (Corrected On Site) - Insects, rodents, & animals not present
remove glue traps from the basement that contain dead bugs (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)Dishmachine currently out of service. Maintenace currently working on machine at time of call - Nonfood-contact surfaces clean
buckets used to store clean utensils contain debris (Corrected On Site) - Physical facilities: installed, maintained, & clean
floors downstairs contain debris under and around ewuipment in the kitchen - Physical facilities: installed, maintained, & clean
pipes leaking overhead downstairs in the basement(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
CFH:Jacqueline Craig Serv Safe Certificate 2/4/15
| Temperatures | |
| Hot Water (3-compartment sink) | 137.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Salmon (Steam Table) (Hot Holding) | 167.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 155.0F |
| Rice (Steam Table) (Hot Holding) | 148.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 156.0F |
| Carrots (Steam Table) (Hot Holding) | 149.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Sliced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Sliced Turkey (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) | -12.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Reach-in Refrigerator) | 39.0F |
Nov 01, 2012 (Routine)
Violations:
- Wiping cloths: properly used & stored
no sanitizing solution for wiping cloths (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
recyclables and empty cardboxes stored in downstairs storage room. (Corrected On Site) - Physical facilities: installed, maintained, & clean
dirty floors and stair case (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
NO DAMAGE FROM FIRE AT CALL.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Mobile Refrigerator) | 41.0F |
| (Freezer - walk-in) | 12.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Mar 05, 2012 (Routine)
Violations:
- Food separated and protected
Uncovered food found in the reach-in cooler (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean contact surfaces in the kitchen/can openr/grinder (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walk-in and reach-in coolers are not dated ford dates and contents. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
No Consumer advisory notice printed or posted, a copy is given to the Executive Chef
Most recent pest control service date: 02/08/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 111.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 111.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -4.0F |
| Beans (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 55.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 39.0F |
| Chicken (Steam Table) (Hot Holding) | 123.0F |
| Pasta (Steam Table) (Hot Holding) | 156.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 48.0F |
| Corn (Steam Table) (Hot Holding) | 145.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 40.0F |
| Rice (Refrigerator - open display) (Cold Holding) | 156.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 39.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 38.0F |
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