Food separated and protected Ready-to-eat foods (tuna salad, chicken salad, beef roast. cheese, etc) stored over countertop uncovered. (Corrected On Site)
Proper cold holding temperatures Cold food items(sliced cheese, chopped onions, lunchmeats, chopped lettuce, etc) held at improper temperature(s) in/on sandwich preparation reach-in refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition Potentially Hazardous or Time and Temperature Control for Safety food items that will be stored for over 24 hours are not date marked while they are being stored in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Time as a public health control: procedures & records No time control records available for the potentially hazardous foods kept at room temperature over countertop. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cooling methods used; adequate equipment for temperature control Reach-in - sandwich prep refrigerators not able to keep the required 41 degree F or below temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Thermometers provided & accurate No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Cutting board surface not clean to sight. It has deep cuts that impede proper cleaning and sanitization. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices The drain pipeline for the hand washing sink has a very slow drainage rate. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Wall paint above the 2-compartment sink has been chipping. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean The filters for the ventilation exhaust hood is not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS AS STATED WITHIN 5 DAYS. CORRECT ITEMS AS STATED WITHIN 45 DAYS. IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
Temperatures
Hot Water (Handwashing Sink - kitchen)
110.0F
Hot Water (Handwashing Sink - toilet room)
110.0F
Hot Water (2-compartment sink)
112.0F
(Walk-in Refrigerator)
38.0F
Cheese (Walk-in Refrigerator) (Cold Holding)
38.0F
(Reach-in Freezer)
0.0F
Meatballs (Hot Holding Unit) (Hot Holding)
150.0F
Ham (Refrigerator - sandwich prep unit) (Cold Holding)
Onions raw (Refrigerator - sandwich prep unit) (Cold Holding)
57.0F
Tuna Salad (Countertop) (Holding)
58.0F
Chicken salad (Countertop) (Holding)
58.0F
Lunchmeat (Countertop) (Holding)
59.0F
Cheese (Countertop) (Holding)
59.0F
Apr 05, 2013 (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)
Food-contact surfaces: cleaned & sanitized Unclean food-contact surfaces(Clean all food contact surfaces where needed pay attention to cutting boards and gaskets can opener and base. (Corrected On Site)
Comments:
ALL ITEMS CORRECTED ON SITE. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
Temperatures
(Handwashing Sink)
115.0F
Red Peppers Roasted (Cold Holding)
40.0F
(Refrigerator - walk-in) (Cold Holding)
30.0F
Salami (Cold Holding)
40.0F
Onions raw (Cold Holding)
37.0F
Ham (Cold Holding)
40.0F
Ham (Cold Holding)
40.0F
Cheese (Cold Holding)
41.0F
(Reach-in Freezer) (Cold Holding)
-15.0F
Oct 17, 2012 (Follow-up)
Comments:
CFPM:ANTHONY MANGIALARDO 52411 EXP 05/19/2015. NOTICE ABATED FROM INSPECTION OF 10/02/2012.
Temperatures
Hot Water
110.0F
(Refrigerator - sandwich prep unit)
40.0F
(Freezer - walk-in)
-5.0F
(Reach-in Freezer)
10.0F
Oct 02, 2012 (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)
Proper use of restriction and exclusion The establishment does not have an employee health policy or can not provide proof of policy that includes exclusion of a food employee when diagnosed with an infectious agent specified in section 300.3 of the DC Food Code. (Corrected On Site)
Adequate handwashing sinks properly supplied and accessible No handwashing signage at handwashing sink. (Corrected On Site)
Proper cold holding temperatures Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Time as a public health control: procedures & records Improper use of time as a public health control for sandiwiches stacked on the shelves in the food preparation area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Thermometers provided & accurate No thermometers observed inside of the reach-in refrigerator, under-counter refrigerators, and the walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN:202-535-2180).
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