STACHOWSKI MARKET, 1425 28TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 11, 2013 | Routine | 3 | 1 | Details / Comments |
|
Apr 17, 2012 | Preoperational | 2 | 0 | Details / Comments |
Dec 11, 2013 (Routine)
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. (Corrected On Site) - Food separated and protected
Cover open barrel of pickels out front by the front door/raw eggs stored over ready to eat foods inside of the walkin unit (Corrected On Site) - Proper date marking & disposition
Cooked meats inside of walkin unit not dated or labeled (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 - kitchen) | 120.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Pastrami (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Pastrami (Warmer) (Hot Holding) | 155.0F |
| Chicken raw (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Pork (Warmer) (Hot Holding) | 145.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Barbecue (Warmer) (Hot Holding) | 159.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Soup (Soup Warmer) (Hot Holding) | 188.0F |
| Potato salad (Refrigerator - display) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - deli display) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Freezer) | -12.0F |
| (Sandwich Prep Refrigerator) | 39.5F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 109.0F |
Apr 17, 2012 (Preoperational)
Violations:
- Management awareness; policy present
No Employee’s health policy for Food borne Illness 2 The establishment did not provide proof of an employee health policy for food-borne illness. I provided the person in charge with a copy of the DC Food Code Employee Medical referral, interview, and reporting agreement forms. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
The business has to let customers know that :Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (Corrected On Site)
NO OBJECTIONS TO THE BUSINESS LICENSE ISSUANCE
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
CFPM Josef Stachowski FS-50986 Exp. 03/27/2015
NO Consumer advisory notice printed and posted, a copy is given to the PIC.
Most recent pest control service date: 04/17/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.2°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| Hot Water (Handwashing Sink - Service Line) | 121.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
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