SAFEWAY #4832, 5545 CONNECTICUT AVE NW, 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 25, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 20, 2013 | Routine | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Sep 04, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 22, 2013 | Complaint | 6 | 4 | Details / Comments |
|
Feb 12, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 06, 2013 | Routine | 6 | 2 | Details / Comments |
|
Dec 01, 2011 | Complaint | 2 | 1 | Details / Comments |
Nov 25, 2013 (Follow-up)
Comments:5day notcie abated
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 106.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
| Hot Water (Handwashing Sink - seafood section) | 109.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Pasta Salad (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken fried (Warmer) (Hot Holding) | 144.0F |
| Cole slaw (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 176.0F |
| Macaroni and cheese (Warmer) (Hot Holding) | 155.0F |
| Maryland Crab Soup (Soup Warmer) (Hot Holding) | 167.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - deli display) | 39.0F |
| (Freezer - walk-in) | -9.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| (Refrigerator - walk-in seafood) | 38.0F |
| (Refrigerator - seafood display) | 33.0F |
Nov 20, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces/Proof box downstairs inside of the bakeshop/deli and prepared food sections food contact surfaces - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold salads on the sandwich prep unit above 41 degrees - Thermometers provided & accurate
No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)rodent activity cited inside of the reach-in drawers underneath the sandwich unit - Nonfood-contact surfaces clean
All non-food contact surfaces inside of the bakeshop and prepared food section contain dried food and debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Remove standing water from floors upstairs and downstairs.Clean floors under and around all ewuipment inside of the bake shop and prepared food section(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 109.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (Handwashing Sink - produce section) | 110.0F |
| Hot Water (Handwashing Sink - seafood section) | 100.0F |
| Chicken grilled (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Potato salad (Refrigerator - deli display) (Cold Holding) | 39.5F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 39.5F |
| Pasta Salad (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Seafood Salad (Refrigerator - deli display) (Cold Holding) | 37.0F |
| Fried Chicken (Hot Bar) (Hot Holding) | 148.0F |
| Chicken Wings (Hot Buffet) (Hot Holding) | 166.0F |
| Macaroni and cheese (Hot Bar) (Hot Holding) | 165.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Maryland Crab Soup (Soup Warmer) (Hot Holding) | 169.0F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 155.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in deli) | 39.0F |
| (Refrigerator - walk-in produce) | 37.0F |
| (Refrigerator - walk-in meat) | 38.0F |
Sep 04, 2013 (Follow-up)
Comments:5day notice abated
45day notice abated
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 116.0F |
| Hot Water (Handwashing Sink - seafood section) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 114.0F |
| Potato salad (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Chicken salad (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Corn (Hot Holding Display Unit) (Hot Holding) | 157.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 148.0F |
| Potatoes (Hot Holding Display Unit) (Hot Holding) | 166.0F |
Aug 22, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO HANDWASHING SINKS SIGNAGE AT SOME SINKS IN THE ESTABLISHMENT (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HAND WASHING SINKS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS ARE IN SOME REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food contact6 surfaces throughout the deli/seafood sections(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 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 BACKROOM(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110DEGREES F AT ALL HANDWASHING SINKS(CORRECT VIOLATION WITHIN 24 HRS)
Complaint Notes: Discussed with the PIC about the complaint, she stated that this homeless lady is always at the store, she does not bother anyone, but she just smell bad. Some customers have expressed their concerns on allowing her to come to the store, but the PIC explained that she will let law emforcement handle her next time she comes to the store. No food safety concerns were seen.
The Business has written employee's health policy for food-borne illness.
Correct stated items within 5days and 45days
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/05/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 87.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink - seafood section) | 93.0F |
| Hot Water (Handwashing sink - deli section) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in deli) | 34.0F |
| (Refrigerator - walk-in meat) | 33.0F |
| (Refrigerator - seafood display) | 37.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 47.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken Rotisserie (Steam Table) (Hot Holding) | 124.0F |
| Chicken fried (Steam Table) (Hot Holding) | 119.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tuna Salad (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Seafood (Refrigerator - open display) (Cold Holding) | 44.0F |
Feb 12, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/30/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Refrigerator - walk-in produce) | 36.0F |
| (Refrigerator - walk-in dairy) | 38.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Bean Salad (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cauliflower (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 44.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Fish raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 42.0F |
| Pork Chop (Refrigerator - open display) (Cold Holding) | 42.0F |
| Ham Salad (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 39.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 39.0F |
Feb 06, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS & UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
ACCUMULATION OF GREASE AND DUST ON PARTS OF THE MEAT DEPARTMENT CEILING & WALLS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 100 DEGREES F IN SOME HANDWASHING SINKS(CORRECT VIOLATION WITHIN 24HRS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/29/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.2°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| Hot Water (3-compartment sink) | 128.0F |
| Hot Water (Handwashing Sink) | 86.0F |
| Hot Water (Handwashing sink - deli section) | 96.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 38.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 41.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 40.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| shrimp salad (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 156.0F |
| Chicken (Steam Table) (Hot Holding) | 115.0F |
| Chicken roasted (Steam Table) (Hot Holding) | 122.0F |
| Steamed Vegetables (Steam Table) (Hot Holding) | 124.0F |
| Chicken Noodle Soup (Steam Table) (Hot Holding) | 143.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
Dec 01, 2011 (Complaint)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - 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. (Corrected On Site)
Complaint Notes: Discussed with the store manager about the restroom, query on plumbing throughout the store, why some area of the store are not served with hot water. I went to all restarooms, they do have hot water at 110degrees F.
The Business has a written employee's health policy for foodborne illness.
No current Business License
CFPM Ron E Edwards FS-40481 exp. 06/03/2012
Most recent pest control service date: 11/22/2011
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 111.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 49.0F |
| Mozzarella Cheese (Refrigerator - open display) (Cold Holding) | 51.0F |
| Onions cooked (Steam Table) (Hot Holding) | 154.0F |
| Chicken roasted (Warmer) (Hot Holding) | 166.0F |
| Chicken Rotisserie (Steam Table) (Hot Holding) | 153.0F |
| Chicken fried (Warmer) (Hot Holding) | 169.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Salami (Refrigerator - open display) (Cold Holding) | 49.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
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