MCDONALD'S, 601 INDEPENDENCE AVE SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Oct 20, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 15, 2014 | Routine | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | May 27, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
May 20, 2014 | Complaint | 10 | 7 | Details / Comments |
|
Apr 28, 2014 | Follow-up | 3 | 1 | Details / Comments |
|
Apr 23, 2014 | Routine | 0 | 0 | Details / Comments |
|
Oct 31, 2013 | Routine | 1 | 0 | Details / Comments |
|
Aug 05, 2013 | Complaint | 4 | 10 | Details / Comments |
|
Aug 02, 2012 | Routine | 1 | 5 | Details / Comments |
|
Mar 19, 2012 | Routine | 1 | 1 | Details / Comments |
Oct 20, 2014 (Follow-up)
Comments:THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION DATED 10/15/2014:
25 DCMR 3210.1(C)
25 DCMR 2418.1
CONTINUE TO AGGRESSIVELY TREAT FOR FRUIT FLY ELIMINATION IN MOP CLOSET
DC CFPM: Nelly Ferrufino-Orellana
FS-62417
9/30/2017
CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928 IF YOU HAVE ANY QUESTIONS.
| Temperatures | |
| Hot Water | 117.0F |
| Hot Water | 101.0F |
Oct 15, 2014 (Routine)
Violations:
- Food separated and protected
Raw chicken is stored with pre cooked bacon in freezer (both packages are open). (Corrected On Site) - Proper hot holding temperatures
Cooked chicken holds less than 135 degrees in hot holding unit. (Corrected On Site) - Insects, rodents, & animals not present
Heavy presence of fruit flies in mop room. Contact pest control company to treat specifically for fruit flies within the next 5 calendar days. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handlers wear bracelets while working with food. (Corrected On Site) - In-use utensils: properly stored
Utensils stored in standing water in prep area. (Corrected On Site) - Plumbing installed; proper backflow devices
Hand sink not functional on line. Leak Present beneath triple sink in main prep kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls and sink in mop room unclean. (Corrected On Site)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
DC CFPM: DRINA LOPEZ
FS-62418
06/13/2017
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 128.0F |
| Hot Water | 106.0F |
| Hot Water | 133.0F |
| Hot Water | 110.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 43.0F |
| Filet-O-Fish (Hot Holding Cabinet) (Hot Holding) | 137.0F |
| Chicken Nuggets (Hot Holding Cabinet) (Hot Holding) | 158.0F |
| Hamburger cooked (Griddle) (Cooking) | 157.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 43.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 130.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 167.0F |
| Chicken (Heat Lamp Display) (Preparation) | 122.0F |
| Chicken (Heat Lamp Display) (Hot Holding) | 134.0F |
| Chicken (Hot Holding Cabinet) (Cooling) | 167.0F |
| Cheese (Refrigerator) (Cold Holding) | 45.0F |
| Chicken (Hot Holding Cabinet) (Hot Holding) | 135.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Refrigerator) | 40.0F |
May 27, 2014 (Follow-up)
Comments:5-DAY NOTICES ABATED FROM THE PREVIOUS INSPECTION CONDUCTED ON 05/20/2014 (25 DCMR 300.1, 2406.1, 3210.1, 2418.1)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)44-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Refrigerator - walk-in) | 38.0F |
| Yogurt (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Garlic Butter Spread (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 162.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cooling) | 44.0F |
| Chicken roasted (Heat Lamp Display) (Hot Holding) | 149.0F |
| Corn (Steam Table) (Hot Holding) | 184.0F |
| Hot Water (3-compartment sink) | 135.0F |
May 20, 2014 (Complaint)
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) - Adequate handwashing sinks properly supplied and accessible
Food employee observed rinsing a food container in the hand washing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No hand washing sink provided in the salad preparation room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Food employee observed taking a tray, that was previously used to hold chicken, and dumping it down into a trash can and proceed to used for food storage without prior cleaning and sanitizing. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemical containers ("Industrial Ink") stored with food containers and boxed iced tea bags. (Corrected On Site) - Insects, rodents, & animals not present
One (1) liver roach observed in the Boston Market service area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food employee observed preparing/brewing iced tea while not wearing a hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Food utensil (scoop) used for barbeque chicken on the Boston Market service line observed stored in stagnant/still water. Another food utensil was observed stored on the rack inside of one of the under counter refrigerators on one of the McDonald's lines. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board in the salad preparation area observed heavily worn and stained with grooves throughout. (Corrected On Site) - Plumbing installed; proper backflow devices
Inadequate air gap at the pipe leading from the ware washing machine to the floor drain. (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The wall covering under the 3-compartment sink in the McDonald's ware washing area is not attached (a section is missing and it appears that mold is growing on that section of the wall).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mop not stored for proper air drying when not in use. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
COMPLAINT GENERATED(SUSPECTED FOODBORNE ILLNESS)
EMPLOYEE HEALTH POLICY DOCUMENTS REVIEWED AND ISSUED AT THE TIME OF INSPECTION.
IF YOU HAVE QNY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| (Walk-in Freezer) | 6.0F |
| (Walk-in Refrigerator) | 44.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Yogurt (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| (Walk-in Refrigerator) | 40.0F |
| Hot Water (2-compartment sink) | 112.0F |
| (Refrigerator - under counter) | 30.0F |
| (Holding Oven) | 160.0F |
| BBQ Chicken (Holding Oven) (Reheating) | 108.0F |
| Chicken (Holding Oven) (Hot Holding) | 186.0F |
| (Walk-in Refrigerator) | 34.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Reach-in Freezer) | 9.3F |
| (Refrigerator - under counter) | 40.0F |
| Hamburger cooked (Hot Holding Unit) (Hot Holding) | 168.0F |
| Grilled Chicken (Hot Holding Unit) (Hot Holding) | 171.0F |
| Filet-O-Fish (Hot Holding Unit) (Hot Holding) | 151.0F |
| Crispy Chicken (Hot Holding Unit) (Hot Holding) | 164.0F |
| Hamburger cooked (Hot Holding Unit) (Hot Holding) | 158.0F |
| (Reach-in Freezer) | 10.0F |
| Hamburger cooked (Griddle) (Cooking) | 170.0F |
| (Reach-in Refrigerator) | 38.0F |
| Corn (Steam Table) (Hot Holding) | 174.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 197.0F |
| Baked Chicken (Heat Lamp Display) (Hot Holding) | 130.0F |
| Baked Chicken (Heat Lamp Display) (Hot Holding) | 133.0F |
| BBQ Chicken (Hot Holding Unit) (Hot Holding) | 171.0F |
Apr 28, 2014 (Follow-up)
Violations:
- Proper hot holding temperatures
Hot food item(Rotisserie Chicken) held at improper temperature(s) under heat lamp. (Corrected On Site) - Proper cold holding temperatures
Cold food item (lettuce) held at improper temperature(s) in reach-in refrigeragtor. Relocated. (Corrected On Site) - Proper cold holding temperatures
Cold food item (cooked chicken breasts) held at improper temperature(s) (room temperature). Discarded. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerator at salad prep site not keeping the required 41 degree F or below temperature during visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct item as stated within 45 days. 5 day items abated from inspection conducted on 04/23/2014.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 79.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Freezer - walk-in) | 20.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) | 38.0F |
| Chicken Rotisserie (Heat Lamp Display) (Hot Holding) | 109.0F |
| Chicken (Room) (Holding) | 57.0F |
| Hamburger cooked (Grill) (Cooking) | 189.0F |
| Hamburger cooked (Hot Holding Unit) (Hot Holding) | 143.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 150.0F |
| Chicken Nuggets (Hot Holding Unit) (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) | 34.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 60.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 57.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Onions cooked (Hot Holding Unit) (Hot Holding) | 148.0F |
| (Reach-in Freezer) | 0.0F |
| (Freezer - walk-in) | 0.0F |
Apr 23, 2014 (Routine)
Violations:
- Correct response to questions
A DC certified food protection manager was not present. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean ice chutes were observed at beverage units in customer areas. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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
Time is being used as a public health control for sandwich condiments, but method was observed being used incorrectly. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Some employees were observed lacking adequate hair restraints. (Corrected On Site) - In-use utensils: properly stored
Utensils were observed stored in containers of stagnant water in beverage prep areas. (Corrected On Site) - Hot & cold water available; adequate pressure
Hot water at handsink in ice cream prep area was measured at 77 degrees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Adequate air gaps were lacking between floor drains and piping at coffee prep unit at main counter and at refrigeration units in ice cream and smoothie prep areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Opening were observed around wiring going through ceiling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
| Temperatures | |
| (Reach-in Freezer) (Cold Holding) | -6.0F |
| (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | 2.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| (Reach-in Refrigerator) (Cold Holding) | 33.0F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
| (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Tomatoes sliced (Prep Table) (Holding) | 39.0F |
| Chicken Nuggets (Hot Holding Unit) (Hot Holding) | 162.0F |
| Chicken grilled (Hot Holding Unit) (Hot Holding) | 176.0F |
| Lettuce (Prep Table) (Holding) | 49.0F |
| Lettuce spring mix (Prep Table) (Holding) | 69.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Lettuce (Prep Table) (Holding) | 63.0F |
| Lettuce spring mix (Prep Table) (Holding) | 68.0F |
| Cheese (Prep Table) (Holding) | 47.0F |
| (Reach-in Freezer) (Cold Holding) | 8.0F |
| (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| Hot Water (Prep sink) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | -12.0F |
| (Reach-in Refrigerator) (Cold Holding) | 32.0F |
| (Hot Holding Unit) (Hot Holding) | 164.0F |
| Chicken Rotisserie (Hot Holding Unit) (Hot Holding) | 130.0F |
| Chicken Rotisserie (Hot Holding Unit) (Hot Holding) | 134.0F |
| Chicken Rotisserie (Hot Holding Unit) (Hot Holding) | 136.0F |
| Chicken Rotisserie (Hot Holding Unit) (Hot Holding) | 136.0F |
| Chicken Rotisserie (Hot Holding Unit) (Hot Holding) | 129.0F |
| Chicken Rotisserie (Hot Holding Unit) (Hot Holding) | 130.0F |
| Hot Water (Handwashing Sink) | 77.0F |
| Hot Water (3-compartment sink) | 119.0F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) (Cold Holding) | 45.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| (Reach-in Refrigerator) (Cold Holding) | 50.0F |
Oct 31, 2013 (Routine)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD IN ROOM TEMPERATURE. (USE TIME CONTROL) (Corrected On Site)
CFPM; HUGO LOPEZ FS-47774 EXP 06/23/2014. COLD FOOD SHOULD BE KEPT <41 OR USE TIME CONTROL TO USE UP WITHIN 4 HOURS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 16.0F |
| (Reach-in Freezer) | 7.0F |
| (Reach-in Freezer) | 3.0F |
| (Reach-in Freezer) | 4.0F |
| (Refrigerator - sandwich prep unit) | 37.0F |
| Tomatoes sliced | 38.0F |
| Tomatoes sliced | 66.0F |
| Lettuce | 40.0F |
| Cabbage | 65.0F |
| Cheese | 57.0F |
| Cheese | 38.0F |
| Cucumbers | 40.0F |
Aug 05, 2013 (Complaint)
Violations:
- Correct response to questions
Neither the Certified Food Protection Manager certificate nor the establishment's business license issued are conspicuously posted in the establishment. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The chlorine concentration of the wiping cloth solution was measured at 0 ppm. (Corrected On Site) - Proper hot holding temperatures
Rotisserie chicken in the hot holding unit is held at an improper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Lettuce and tomatoes are held at the under-counter refrigerator (Boston Market prep station) at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the sandwich prep refrigerator for the "Boston Market" sandwiches was measured at 48 degrees Fahrenheit with food items held at improper temperatures and the ambient air temperature of a reach-in refrigerator was measured at 77 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
The plastic squeeze bottles of supposedly glazes and condiments on the sandwich prep tables are unlabeled. According to the person in charge, they are using a color coded system based on the color of the lid to distinguish the contents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There are openings in the ceiling above the monitors at the sandwich prep tables. There is a missing ceiling tile in the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Bacon is stored unprotected (exposed) at the sandwich prep tables. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The employee preparing the "Boston Market" sandwiches is wearing a bracelet on each wrist. (Corrected On Site) - In-use utensils: properly stored
The ice scoop is stored unprotected atop the ice maker in the basement. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The rubber gaskets on the walk-in refrigeration doors are not tight and are being replaced on 2 of the units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The temperature of the dishwash machine's wash solution was measured at 100 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash cycle is not reaching the required minimum temperature. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Ice is accumulating on the walk-in freezer floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service dates: 8/5/2013; 7/27/2013; 7/25/2013; 7/22/2013; 7/15/2013; 7/8/2013; 7/1/2013; 6/24/2013; 6/17/2013; 6/10/2013; 6/3/2013; and 5/30/2013.
The establishment's employee health policy for the prevention of foodborne illness is posted in the establishment adjacent to te business license and food safety certificates.
Thermocouple in ice & water: 31.8 degrees Fahrenheit
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 136.4F |
| Hot Water (Handwashing Sink - toilet/female) | 111.1F |
| Hot Water (Handwashing Sink - toilet/male) | 112.6F |
| (Refrigerator - walk-in) | 40.3F |
| (Refrigerator - walk-in) | 30.9F |
| (Freezer - walk-in) | 12.0F |
| Hot Water (Sink) | 126.3F |
| Hot Water (Handwashing Sink - kitchen) | 132.1F |
| (Refrigerator - under counter) | 34.0F |
| Hot Water (3-compartment sink) | 132.1F |
| (Holding Oven) (Hot Holding) | 194.1F |
| Rotisserie Chicken (Holding Oven) (Hot Holding) | 130.1F |
| Rotisserie Chicken (Rotisserie) (Cooking) | 203.1F |
| (Reach-in Freezer) | 20.0F |
| Hot Water (3-compartment sink) | 130.5F |
| Hot Water (Handwashing Sink) | 128.1F |
| (Refrigerator - reach-in) | 38.1F |
| (Reach-in Freezer) | 6.4F |
| Grilled Chicken (Griddle) (Cooking) | 192.0F |
| Filet-O-Fish (Deep Fryer) (Cooking) | 162.0F |
| Crispy Chicken (Hot Holding Unit) (Hot Holding) | 190.2F |
| Filet-O-Fish (Hot Holding Unit) (Hot Holding) | 140.3F |
| Chicken McNuggets (Hot Holding Unit) (Hot Holding) | 126.4F |
| Hamburger patty (Hot Holding Unit) (Hot Holding) | 158.4F |
| Lettuce Greenleaf (Table) (Time As Public Health Control) | 54.4F |
| Tomatoes sliced (Table) (Time As Public Health Control) | 48.7F |
| (Refrigerator - under counter) | 36.8F |
| (Refrigerator - reach-in) | 77.6F |
| (Reach-in Freezer) | 12.0F |
| (Refrigerator - sandwich prep unit) | 48.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 52.3F |
| Lettuce Greenleaf (Refrigerator - under counter) (Cold Holding) | 52.0F |
| Rotisserie Chicken (Bain-marie) (Hot Holding) | 150.2F |
| BBQ Chicken (Bain-marie) (Hot Holding) | 148.0F |
| (Reach-in Freezer) | -7.7F |
| (Refrigerator - under counter) | 40.0F |
| Tomatoes sliced (Table) (Time As Public Health Control) | 50.0F |
| Lettuce spring mix (Table) (Time As Public Health Control) | 49.6F |
| Filet-O-Fish (Hot Holding Unit) (Hot Holding) | 150.2F |
| Hamburger patty (Hot Holding Unit) (Hot Holding) | 162.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| (Reach-in Freezer) | 22.1F |
| Hot Water (3-compartment sink) | 126.4F |
| Hot Water (3-compartment sink) | 127.5F |
| Hot Water (Handwashing Sink - Service Line) | 121.4F |
| (Refrigerator - under counter) | 49.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 100.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 170.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
Aug 02, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sinks in various locations throughout the establishment. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed inside of ice machine. (Corrected On Site) - Thermometers provided & accurate
No working thermometer inside of under-counter refrigerator. (Corrected On Site) - Nonfood-contact surfaces clean
Floors in soda syrup room found stickey with syrup residue/spillage. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops not stored in position that allows for proper air drying after use. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED IN OBSERVATIONS.
SHOULD YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 140.0F |
| (Refrigerator - walk-in) | 30.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | 0.0F |
| (Reach-in Freezer) | 16.0F |
| (Refrigerator - reach-in) | 37.0F |
| Hamburger cooked (Holding Oven) (Hot Holding) | 157.0F |
| Hamburger cooked (Holding Oven) (Hot Holding) | 161.0F |
| Hamburger cooked (Holding Oven) (Hot Holding) | 160.0F |
| Chicken grilled (Holding Oven) (Hot Holding) | 159.0F |
| Chicken fried (Holding Oven) (Hot Holding) | 149.0F |
| Chicken McNuggets (Holding Oven) (Hot Holding) | 156.0F |
| Filet-O-Fish (Holding Oven) (Hot Holding) | 151.0F |
| Chicken baked (Steam Table) (Hot Holding) | 143.0F |
| BBQ Chicken (Warmer) (Hot Holding) | 153.0F |
| Corn (Steam Table) (Hot Holding) | 149.0F |
| (Refrigerator - display) | 42.0F |
Mar 19, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The soda nozzles at the soda machine in the rear contains syrup build up (Corrected On Site) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)One small roach cited inside the kitchen. Please provide effective extermination by a licensed pest control provider
Correct stated items within 5 days
If you have any questions,please contact area supervisor Mrs. jacqueline Coleamn at (202)442-5928
| Temperatures | |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Red Onions - sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Beef Patties (Warmer) (Hot Holding) | 166.0F |
| Chicken Rotisserie (Warmer) (Hot Holding) | 166.0F |
| Corn (Steam Table) (Hot Holding) | 166.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 155.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 166.0F |
| Chicken baked (Warmer) (Hot Holding) | 145.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 121.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| Cheeseburger (Warmer) (Hot Holding) | 165.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
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