STATION CAFE, 820 1ST ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 02, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Aug 18, 2014 | Routine | 7 | 5 | Details / Comments |
|
Mar 24, 2014 | Routine | 2 | 5 | Details / Comments |
|
Nov 13, 2013 | OWNERSHIP CHANGE | 4 | 1 | Details / Comments |
Sep 02, 2014 (Follow-up)
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. Sample copy provided. (Corrected On Site) - Proper cooling time & temperatures
Various potentially hazardous food items that were prepped and stored under refrigeration and on ice were not properly cooled. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
ALL 5-DAY NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 08/18/14 HAVE BEEN ABATED.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
CFPM: Sokun Ho exp: 10/29/16 #FS-58286
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.0F |
| Chicken (Prep Table) (Cooling) | 94.0F |
| Cheese shredded (Ice) (Cold Holding) | 54.0F |
| Onions raw (Ice) (Cold Holding) | 41.0F |
| Peppers (Ice) (Cold Holding) | 44.0F |
| Mushrooms (Ice) (Cold Holding) | 51.0F |
| Provolone Cheese (Prep Table) (Holding) | 61.0F |
| American Cheese (Prep Table) (Holding) | 60.0F |
| Shrimp cooked (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Roast Beef (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 54.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 44.8F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Egg Salad (Refrigerator - counter top) (Cold Holding) | 57.0F |
| Tuna Salad (Reach-in Freezer) (Cooling) | 41.9F |
| Chicken salad (Reach-in Freezer) (Cooling) | 42.3F |
| Soup (Soup Warmer) (Hot Holding) | 167.0F |
| Tomatoes sliced (Reach-in Freezer) (Cooling) | 41.9F |
| Egg Salad (Reach-in Freezer) (Cooling) | 44.0F |
Aug 18, 2014 (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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
No handwashing was observed by employees during inspection during task changes. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Uncovered bacon was observed in prep area and uncovered sheet trays in undercounter refrigeration unit in prep area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Employee was observed cleaning food equipment at warewashing sink without completing sanitizing step. No water and sanitizer was observed in sink. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s)in various locations were held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date markings were observed lacking on several prepped potentially hazardous foods in various refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date markings were observed lacking on unsliced portions of deli meats that were removed from the original packaging stored in refrigeration unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottles were observed in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Spoons in bin stored in self service soup area were not stored in a manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Rusted shelving and covered shelving (i.e. silver liners) was observed in reach-in refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The interior of cabinets in prep area and shelving in storage area were observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring, walls and ceiling were observed in prep and storage areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
CFPM: Walfer Henandez exp: 03/20/15 #FS-55832
| Temperatures | |
| Eggs boiled (Rack) (Holding) | 81.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| Eggs (Prep Table) (Holding) | 78.0F |
| Potatoes (Prep Table) (Holding) | 78.0F |
| Cheese shredded (Ice) (Cold Holding) | 58.0F |
| Eggs (Prep Table) (Holding) | 61.0F |
| Eggs (Grill) (Cooking) | 157.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| salsa (Prep Table) (Holding) | 49.0F |
| Feta Cheese (Prep Table) (Holding) | 49.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 55.0F |
| Egg Salad (Refrigerator - under counter) (Cold Holding) | 46.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Reach-in Freezer) (Cold Holding) | 5.0F |
| Soup (Soup Warmer) (Hot Holding) | 165.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
Mar 24, 2014 (Routine)
Violations:
- Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in Display-refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in-refrigrator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Damaged door gasket observed in reach-in-refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap at spray hose in 3-part sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
NO light shield above prep-refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Eggs (Hot Water Bath) (Hot Holding) | 146.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Under-counter Refrigerator) (Cold Holding) | 40.0F |
Nov 13, 2013 (OWNERSHIP CHANGE)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOOR DAMAGED IN FRONT OF MOP SINK.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-WALTER HERNANDEZ FS-55832 EXP 3/20/15
ALL ITEMS MUST BE ABATED WITHIN FIVE AND FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 102.3F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 161.2F |
| Chicken (Table) (Hot Holding) | 110.2F |
| Beef (Table) (Cold Holding) | 55.0F |
| Chicken (Table) (Cold Holding) | 52.0F |
| Tuna (Refrigerator - reach-in bakery) (Cold Holding) | 49.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.9F |
| Chicken McNuggets (Soup Warmer) (Hot Holding) | 163.5F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - reach-in) (Cold Holding) | 37.9F |
| (Freezer) (Cold Holding) | 7.6F |
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