MARKET TO MARKET, 1615 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 20, 2014 | Restoration | 0 | 1 | Details / Comments |
|
Oct 17, 2014 | Complaint | 9 | 7 | Details / Comments |
|
Apr 22, 2014 | Routine | 2 | 8 | Details / Comments |
Oct 20, 2014 (Restoration)
Violations:
- Physical facilities: installed, maintained, & clean
The broken preparation refrigerators are stored on site. Remove from service line immediately and from the establishment within 45 days. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
License Restored.
The establishment has purchased a new sandwich refrigerator. No hot foods were being held at the time of inspection. The missing and broken tiles have been replaced. No signs of pests present. Pest service was conducted on 10/18 and 10/20.
Certified Food Safety Manager: Sung Hee Jung, FS-56723, Expiration Date: 3/11/15
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| (Sandwich Prep Refrigerator) (Cold Holding) | 31.0F |
| (Walk-in Refrigerator) (Cold Holding) | 35.0F |
Oct 17, 2014 (Complaint)
Violations:
- Management awareness; policy present
No health policy. - Food-contact surfaces: cleaned & sanitized
Walk-in has dust and shelves are flaking paint. Ice maker interior has mold. - Proper hot holding temperatures
Hot foods at inadequate temperature. - Proper cold holding temperatures
Cold foods at improper temperature. - Proper date marking & disposition
No dates on prepared foods. - Proper cooling methods used; adequate equipment for temperature control
Prep refrigerators are broken. - Insects, rodents, & animals not present
Roaches present in kitchen. - Insects, rodents, & animals not present
Floors, walls, equipment are dirty. Multiple tiles are broken. - Contamination prevented during food preparation, storage, & display
Food stored on floor. - In-use utensils: properly stored
Knives stored between equipment. - Plumbing installed; proper backflow devices
Sink have plastic wrap due to leak. - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle. - Physical facilities: installed, maintained, & clean
Ceiling tiles missing and equipment (sink) not sealed properly. - Adequate ventilation & lighting; designated areas used
Light bulbs are unshielded.
Summary Suspension (In order to restore license all items must be abated and re-inspected by DOH) Re-inspection fee of $100 normal business hours.
If you have questions, please call area supervisor Mr. Taylor at 202-442-9037.
CFPM: Sung Hee Jung, FS-56723, 3/11/15
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| Omlet (Hot Bar) (Hot Holding) | 137.0F |
| Sausage (Hot Bar) (Hot Holding) | 125.0F |
| Hash Browns (Hot Bar) (Hot Holding) | 148.0F |
| Sausage (Hot Bar) (Hot Holding) | 115.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 63.0F |
| Mayonnaise (Sandwich Prep Refrigerator) (Cold Holding) | 62.0F |
| Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 65.0F |
| Lettuce (Sandwich Prep Refrigerator) (Cold Holding) | 65.0F |
| (Sandwich Prep Refrigerator) (Cold Holding) | 65.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 43.0F |
Apr 22, 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.(issued) (Corrected On Site) - Hands clean and properly washed
Employees did not wash their hands.(hands washed) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.No soap at handwashing sink.(provided) (Corrected On Site) - Approved thawing methods used
Beef thawing at ambient air temperature.(refrigerated) (Corrected On Site) - Food properly labeled; original container
Working containers of prepared food items stored inside the walk in refrigerator were not labeled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fly strip was hanging from ceiling over head prep table in the kitchen.(removed) (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Paper cups at the self-service coffee station were not covered.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Inside bottom of cabinets on the front line needed cleaning. Exterior of the white food ingredient containers needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Missing base boards thru-out kitchen and in front of the grill. Floors needed cleaning thru out the kitchen, especially under all cooking units and under and behind the potato chip display.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Sung Hee Jung: FS56723 will expire 03/11/2015.
Correct items 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 - Service Line) | 100.0F |
| Beef Stew (Hot Bar) (Hot Holding) | 167.3F |
| Salmon (Hot Bar) (Hot Holding) | 148.3F |
| Ham (Hot Bar) (Hot Holding) | 131.0F |
| Macaroni and cheese (Hot Bar) (Hot Holding) | 146.2F |
| Rice (Hot Bar) (Hot Holding) | 131.3F |
| Watermelon (Cold Buffet) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 43.9F |
| (Freezer - walk-in) | 12.8F |
| (Refrigerator - reach-in) | 43.0F |
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