REX CARRYOUT, 208 RIGGS RD NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 05, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
May 27, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
May 20, 2014 | Routine | 9 | 6 | Details / Comments |
|
Oct 28, 2013 | Routine | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 19, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 07, 2013 | Routine | 8 | 13 | Details / Comments |
|
Sep 20, 2012 | Routine | 2 | 3 | Details / Comments |
Jun 05, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 05/04/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 35.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 39.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
May 27, 2014 (Follow-up)
Violations:
- Sewage & waste water properly disposed
Garbage disposal unit directly connected to 3-part sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| (Reach-in Freezer) (Cold Holding) | 5.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Under-counter Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
May 20, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY (Corrected On Site) - Correct response to questions
NO CFPM CERTIFICATE POSTED (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS/RAW FOOD ITEMS ARE STORED ABOVE READY TO EAT FOOD (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN:UNCLEAN CAN OPENER/MEAT SLICER/PREP TABLE/TONGUES AND FORKS (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS IN PLASTIC CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY NOTICE POSTED, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Food properly labeled; original container
NUMEROUS UNLABELED PLASTIC SQUEEZE BOTTLES OF SPICES AND HERBS LEFT ON COUNTER FOR CUSTOMERS TO USE (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
SEVERAL CONTAINERS OF FOOD PRODUCTS STORED ON FLOOR IN THE KITCHEN (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY THE MAIN COOK (Corrected On Site) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/ FLOOR/PREP TABLE/GRILL TOP(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
THE ESTABLISHMENT HAS A RESIDENTIAL AND NOT A COMMERCIAL GARBAGE DISPOSAL, AND IT IS DIRECTLY CONNECTED TO THE 3COMPARTMENTS SINK (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 04/26/2014
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, 119.5°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 48.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 49.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 48.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 49.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 51.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
Oct 28, 2013 (Routine)
Violations:
- Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTH (Corrected On Site) - Nonfood-contact surfaces clean
DUST AND DIRT ACCUMULATION ON STORAGE CONTAINERS (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - walk-in) | 43.0F |
| (Refrigerator - walk-in) | 39.0F |
| Eggs (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Beef (Grill) (Preparation) | 164.0F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Feb 19, 2013 (Follow-up)
Comments:CFPM: U YOUNG YANG FS-48952 EXP 05/29/2014. 5 DAY EXTENSION GRANTED TO COMPLETE THE FOLLOWING: 1,REPLACE CUTTING BOARD IN POOR REPAIR; 2,PROVIDE SELF-CLOSING DEVICE AT TOILET-ROOM DOOR. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Reach-in Freezer) | 8.0F |
| Tomatoes sliced | 40.0F |
| Mayonnaise | 39.0F |
| Onions raw | 40.0F |
Feb 07, 2013 (Routine)
Violations:
- Management awareness; policy present
No employee health policy for the prevention of foodborne illness was communicated. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the toilet room handwashing sink. (Corrected On Site) - Food separated and protected
Raw steaks in the sandwich prep refrigerator are stored above sliced ham and raw shell eggs in the display refrigerator (kitchen) are stored above buckets of potatoes. (Corrected On Site) - Proper cold holding temperatures
American cheese in the sandwich prep refrigerator is held at an improper temperature. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the reach-in refrigerator with the double doors is not in compliance. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There are no thermometers in the coffin style freezers (3), beverage refrigerator, display refrigerator, and sandwich prep refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The display refrigerator closest to the front door has a broken thermometer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The cook is wearing a watch on her wrist. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Plastic tofu tubs, plastic buckets, and plastic jugs are re-used throughout the establishment to store and hold food items. Discard all of the used plastic items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Paint is peeling from the wooden shelves in the kitchen. The shelves need to be coated or sealed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are badly chipped. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no test strips provided to measure the concentration of chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Grease has accumulated on the interior of the ventilation hoods. The compressor fan guard in the reach-in refrigerator with the double doors has a heavy accumulation of dust. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The mop sink has two (2) threaded faucets and no backflow prevention device is installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Both toilet rooms open directly into food preparation areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the 3-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet rooms' doors are not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Grease and dust are accumulating on the walls and conduits in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (missing bulb) in the display refrigerator at the front door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There are no shields or covers on the ceiling light tubes in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
CORRECT ITEMS STATED WITHIN 5 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Refrigerator - beverage) | 26.0F |
| Hot Water (Handwashing Sink - Service Line) | 151.0F |
| (Refrigerator - reach-in) | 46.0F |
| (Refrigerator - beverage) | 32.0F |
| American Cheese (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Hot Water (3-compartment sink) | 156.0F |
| Hot Water (Handwashing Sink - toilet room) | 156.0F |
| Steak cooked (Griddle) (Cooking) | 183.0F |
| Steak cooked (Griddle) (Cooking) | 181.0F |
Sep 20, 2012 (Routine)
Violations:
- Food separated and protected
raw eggs stored over ready to eat items inside of the reach in refrigerator (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Clean and sanitizer can-opener (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
exterior of equipment contains grease(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)walls and floors contain grease and dust inside of the kitchen
correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Hamburger cooked (Grill) (Hot Holding) | 167.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - display) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
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