Name: NATIONAL GEOGRAPHIC SOCIETY CAFÉ
Type: RESTAURANT TOTAL
Address: 1600 M ST NW, 20036, Washington DC
Total inspections: 2
Last inspection: Jul 15, 2014
CFPM information: Anthony Keitt, FS-52222, 07/13/2015
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
Jul 07, 2014 (Routine)
Violations:
Proper eating, tasting, drinking, or tobacco use Employee observed tasting food and reusing the utensil and gloves. (Corrected On Site)
Required records available: shellstock tags, parasite destruction Do not have parasite destruction letter from fish supplier. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized Unclean food-contact surfaces (Mold in both soda dispenser and ice chutes). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized Final rinse is not reaching minimum temperature of 180 degrees F. It only reached max 170 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Compliance with variance, specialized process, and HACCP plan No variance approval letter for sushi rice (adding vinegar). Variance request form was given for submission. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Variance obtained for specialized processing methods No variance submitted or requested from Health dept. for making sushi rice (adding vinegar). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Thermometers provided & accurate No thermometer in walk-in refrigerator(s). No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
Food properly labeled; original container Working containers for salad bar and sushi bar did not have proper labels. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Insects, rodents, & animals not present Presence of fruit flies in sushi prep area and sandwich prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Contamination prevented during food preparation, storage, & display Salsa bowls left out on countertop for self service. Bowls were moved underneath sneeze guard. (Corrected On Site)
Wiping cloths: properly used & stored Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
In-use utensils: properly stored Knives left on countertops in cook to order sandwich area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Gloves used properly Prep cook in sandwich area observed not changing his gloves between cleaning and cooking task.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Cutting boards for raw vegetable prep are worn down. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices No air gaps present at prep and cleaning sinks. (Corrected On Site)
Plumbing installed; proper backflow devices Garbage disposal unit is out of order (sushi prep area). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Employee stored energy drink inside ice machine. (Corrected On Site)
Physical facilities: installed, maintained, & clean Unclean floors, baseboards, and storage shelves throughout kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate ventilation & lighting; designated areas used Blown light bulb in dry storage area. (Corrected On Site)
Comments:
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS
CFPM information: Anthony Keitt, FS-52222, 07/13/2015
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
Temperatures
Hot Water (Handwashing Sink)
120.0F
(Walk-in Refrigerator)
40.0F
(Walk-in Freezer)
-2.0F
(Walk-in Refrigerator)
39.0F
Hot Water (Prep sink)
121.0F
Brown Rice (Walk-in Refrigerator) (Cooling)
55.0F
Grilled Chicken (Walk-in Refrigerator) (Cooling)
58.0F
Hot Water (Handwashing Sink)
120.0F
(Reach-in Freezer)
7.0F
(Reach-in Freezer)
20.0F
(Reach-in Refrigerator)
35.0F
Hot Water (Handwashing Sink)
125.0F
(Reach-in Refrigerator)
38.0F
(Reach-in Freezer)
-4.0F
BBQ Pork (Hot Holding Display Unit) (Hot Holding)
138.0F
Macaroni and cheese (Hot Holding Display Unit) (Hot Holding)
139.0F
Chicken Sandwich (Countertop) (Time As Public Health Control)
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