LT. JOSEPH P. KENNEDY INSTITUTE, INC., 801 BUCHANAN ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 28, 2014 | Routine | 3 | 2 | Details / Comments |
|
Nov 01, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Apr 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Mar 20, 2013 | Routine | 0 | 1 | Details / Comments |
|
Mar 09, 2012 | Routine | 2 | 3 | Details / Comments |
Feb 28, 2014 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS ARE FOUND THE REACH-IN COOLERS (Corrected On Site) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS CONTAINERS NOT LABELED FOR DATES AND CONTENTS(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.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Most recent pest control service date: 2/10/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
CATERER: ANCHOR MENTAL HEALTH
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beans (Steam Table) (Hot Holding) | 89.0F |
| Hot Dog (Steam Table) (Hot Holding) | 83.0F |
| Greens (Steam Table) (Hot Holding) | 91.0F |
| Chicken (Steam Table) (Hot Holding) | 81.0F |
| Milk (Refrigerator - open display) (Cold Holding) | 40.0F |
Nov 01, 2013 (Routine)
Violations:
- Proper hot holding temperatures
Roast beef and rice are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CATERER: Anchor Mental Health
The establishment's employee health policy regarding the prevention of foodborne illness is on file in office.
CORRECT ITEM STATED WITHIN 5 DAYS
CORRECT ITEM STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Roast Beef (Hot Holding Cabinet) (Hot Holding) | 118.3F |
| Dumplings (Hot Holding Cabinet) (Hot Holding) | 116.8F |
| Carrots (Hot Holding Unit) (Hot Holding) | 117.2F |
| Hot Water (Handwashing Sink - kitchen) | 110.6F |
| (Reach-in Refrigerator) | 42.0F |
Apr 09, 2013 (Follow-up)
Comments:45 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 3/20/2013:
25 DCMR 4310.2
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
Mar 20, 2013 (Routine)
Comments:
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
*DOH will follow up regarding type of business license required for the establishment.*
CATERING PROVIDED BY ANCHOR MENTAL HEALTH.
CFPM: PAMELA WILLIAMS (50527) EXP. 10/17/14
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037(MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (2-compartment sink) | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | -10.0F |
Mar 09, 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) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces refrigeration unit soil.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-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).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CERTIFIED FOOD MANAGER MUST OBTAIN THEIR DC FOOD MANAGER CERTIFICATE.
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
NO HOT FOODS FOR TEMPERATURES.
IF YOU HAVE ANY QUESTION,PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 88.0F |
| Hot Water (Handwashing Sink) | 88.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 40.0F |
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