NPR RESTAURANT/CAFETERIA, 1111 NORTH CAPITOL ST NE, 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. | Nov 13, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 03, 2014 | Routine | 6 | 5 | Details / Comments |
|
Jun 12, 2014 | Routine | 0 | 2 | Details / Comments |
|
Feb 19, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Feb 10, 2014 | Follow-up | 4 | 0 | Details / Comments |
|
Feb 03, 2014 | Routine | 9 | 14 | Details / Comments |
|
Mar 21, 2013 | Preoperational | 0 | 1 | Details / Comments |
Nov 13, 2014 (Follow-up)
Comments:CFPM; PETE SCHOEBEL 57307 EXP 03/22/2016. NOTICE ABATED FROM INSPECTION OF 11/03/2014.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - open display) | 40.0F |
| Cheese | 41.0F |
| Tomatoes sliced | 40.0F |
| Salad | 40.0F |
Nov 03, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
THE HANDWASHING SINK IS BLOCKED WITH UTENSILS AND EMPTY PLATIC CONTAINERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS IN THE WALK-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
THE BUSINESS IS USING TIME AS A PUBLIC HEALTH CONTROL, BUT DID NOT MAINTAIN A DAILY TIME CHECK HOT HOLDING LOG(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
THE BUSINESS IS SELLING SUSHI FROM A SUSHI CATERING CO BUT DID NOT PROVIDE A PROOF OF THE CATERER'S APPROVED VARIANCE COPY ON FILE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD PRODUCTS ARE STORED ON FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY THE PIC (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
CLEANED DISHED AND SPOTS ARE NOT STORED IN A MANNER THAT ALLOWS AIR DRY. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES: DIRTY AND WET FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM PETER S SCHOEBEL FS-57307 Exp. 08/22/2016
Most recent pest control service date: 10/16/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 123.2°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 48.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 46.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 49.0F |
| Bologna (Refrigerator - open display) (Cold Holding) | 44.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 45.0F |
| Potatoes (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
Jun 12, 2014 (Routine)
Violations:
- Nonfood-contact surfaces clean
GREASE BUILT UP ON FILTER OF EXHAUSTION AT GRILL AREA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
WET FLOOR AND SPILT DEBRIS AT WAREWASHER AREA. (Corrected On Site)
CFPM; GRECHEN H HOFFMAN 59129 EXP 02/26/2016. CORRECT ITEMS ON SITE AND IN 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 122.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Reach-in Refrigerator) | 36.0F |
| (Reach-in Refrigerator) | 37.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Freezer - walk-in) | 4.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) | 38.0F |
| Cheese | 0.0F |
| Lettuce | 40.0F |
| Fruit - cut or sliced (Refrigerator - deli display) | 40.0F |
| Fish | 138.0F |
| Rice | 140.0F |
Feb 19, 2014 (Follow-up)
Violations:
- Insects, rodents, & animals not present
Heavy fruit fly activity observed on walls in prep area with particular concentration over reach in refrigerators. Heavy concentration observed in and around drains on line and in prep area. Fruit flies observed on ceiling tiles in back of house and on walls in line area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS PER J. COLEMAN)
FAILURE TO ABATE 25 DCMR 3210.1(c) FROM PREVIOUS INSPECTION DATED 02/10/2014.
PEST CONTROL IS SCHEDULED WEEKLY ON WEDNESDAYS.
LAST PEST CONTROL APPLICATION WAS CONDUCTED 02/12/2014. PEST CONTROL WILL BE OUT TO PERFORM SCHEDULED TREATMENT TODAY 02/19/2014.
LETTER FROM PEST CONTROL COMPANY TO MANAGEMENT DATED 02/05/2014 EXPLAINS A ''RIGOROUS ROUTINE CLEANING MUST BE MANAGED'' IT DEFINES DISHWASHING ROOM, OVENS AND FRONT LINE AS PARTICULAR AREAS OF CONCERN.
WRITTEN DOCUMENTATION OF CORRECTIVE ACTION PLAN IS BEING DEVELOPED BY MANAGEMENT.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MS. COLEMAN AT (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
Feb 10, 2014 (Follow-up)
Violations:
- Consumer advisory provided for raw or undercooked foods
Consumer advisory is not posted. (Corrected On Site) - Toxic substances properly identified, stored, used
Chemicals are stored above the sanitize section of the triple sink. (Corrected On Site) - Insects, rodents, & animals not present
Heavy fruit fly activity in prep area on walls and airborne. Pest control reports are not available for review. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS PER AREA SUPERVISOR JACQUELINE COLEMAN). - Hot & cold water available; adequate pressure
Hot water not reaching 110 at hand sink or prep sink in main kitchen. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5 DAYS PER AREA SUPERVISOR MS. COLEMAN.
FAILURE TO ABATE 25 DCMR 3210.1 (c).
THE FOLLOWING ITEMS HAVE BEEN ABATED SINCE THE ROUTINE INSPECTION DATED 02/03/2014:
25 DCMR 1105.1
25 DCMMR 3400.1
25 DCMR 1009.1
45 DAY NOTICES ARE PENDING.
IF YOU HAVE QUESTIONS PLEASE CONTACT AREA SUPERVISOR MS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 98.6F |
| Hot Water (Prep sink) | 98.4F |
| Hot Water (Handwashing Sink) | 111.0F |
Feb 03, 2014 (Routine)
Violations:
- Management awareness; policy present
No Employee Health policy present. Documents given to managers on site. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
Observed food handler eat over food while prepping food. (Corrected On Site) - Hands clean and properly washed
No hand washing observed on site with glove change. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink in dish area completely inaccessible. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Eye wash station is installed at hand sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing signs not present in restrooms that are used by employees.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw chicken stored over Raw Ground Beef in reach in. Shelled Eggs stored over ready to eat products on line. (Corrected On Site) - Time as a public health control: procedures & records
Logs are not kept for those items using Time as a public Health Control(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
Required consumer advisory is not present and/or posted.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemicals are stored above the "clean" side of the Triple sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemical spray bottle labels do not reflect the contents accurately. (Corrected On Site) - Food properly labeled; original container
In use containers of foods not easily identified are not labeled with common name.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit fly activity observed on walls in prep area and surrounding drain areas in multiple areas of the kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Apples on display are not protected. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Boxes of food stored on floor in walk in freezer. (Corrected On Site) - Personal cleanliness
Food handlers observed without hair restraints. (Corrected On Site) - Personal cleanliness
Observed food handler wear watch while preparing food.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Cups are used as scoops in bulk food containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Clean utensils are stored in close proximity to a hand sink without a splash guard. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Food Contact single service containers are stored on the floor in the pantry.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board observed with deep grooves and heavy ware.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Employee belongings are stored in the kitchen next to and above linens rather than in the designated locker rooms. - Physical facilities: installed, maintained, & clean
Floors beneath the line have buildup of debris and trash.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED IN 5- AND 45- DAYS.
If you have any questions, please contact Area Supervisor, Ms. Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 107.1F |
| Hot Water (Prep sink) | 105.6F |
| Hot Water (Handwashing Sink - toilet room) | 103.0F |
| Hot Water (Handwashing Sink - toilet room) | 102.0F |
| (Reach-in Refrigerator) | 36.0F |
| Provolone Cheese (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Refrigerator) | 34.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Refrigerator) | 35.0F |
| (Refrigerator - drawer) | 32.0F |
| Ham (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Fish (Steam Table) (Hot Holding) | 142.1F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 38.9F |
| Rice (Oven) (Cooking) | 185.6F |
| (Hot Holding Cabinet) | 200.0F |
| Soup (Hot Holding Cabinet) (Hot Holding) | 175.0F |
| Tomatoes sliced (Ice) (Cooling) | 67.3F |
| Soup (Hot Bar) (Hot Holding) | 184.0F |
| Cantaloupes (Cold Buffet) (Time As Public Health Control) | 45.9F |
| Honeydew Melons (Cold Buffet) (Time As Public Health Control) | 51.2F |
| Romaine Lettuce (Cold Buffet) (Cold Holding) | 45.8F |
| (Walk-in Freezer) | -11.0F |
| (Walk-in Refrigerator) | 40.0F |
| Barley (Walk-in Refrigerator) (Cold Holding) | 40.5F |
Mar 21, 2013 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink is fitted with eye wash accessories. (Corrected On Site)
Facility is in compliance with 25 DCMR - DC Food Code.
If there are any questions contact area supervisor, Mrs Coleman at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (Prep sink) | 121.0F |
| (Handwashing Sink - kitchen) | 120.0F |
| (Freezer - walk-in) (Cold Holding) | -12.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Handwashing Sink) | 120.0F |
| (2-compartment sink) | 120.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 36.0F |
| (Refrigerator - drawer) (Cold Holding) | 38.0F |
| (Handwashing Sink) | 118.0F |
| (Dishwashing Machine - Wash Cycle) | 154.0F |
| (Final Rinse Cycle - Warewashing Machine) | 181.0F |
| (3-compartment sink) | 125.0F |
| (Refrigerator - beverage) (Cold Holding) | 34.0F |
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