LIBRARY OF CONGRESS - MADISON ADAMS MONTPELIER CAF, 101 INDEPENDENCE AVE SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 25, 2014 | Routine | 11 | 7 | Details / Comments |
|
Dec 13, 2013 | Routine | 4 | 2 | Details / Comments |
|
Jul 12, 2013 | Routine | 9 | 23 | Details / Comments |
|
Jan 09, 2013 | Routine | 5 | 2 | Details / Comments |
Aug 25, 2014 (Routine)
Violations:
- Management awareness; policy present
NO WRITTEN EMPLOYEES HEALTH POLICY FOR FOODBORNE ILLNESS, A DOH COPY IS GIVEN TO THE CHEF (Corrected On Site) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES: CAN OPENER/ICE BOX MOLD BUILT UP (Corrected On Site) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS IN THE WALK-IN AND REACH-IN COOLERS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY POSTED OR PRINTED ON MENU, A DOH COPY IS GIVEN TO THE CHEF (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
THE ESTABLISHMENT DOES NOT HAVE A VARIANCE APPROVED BY DC DOH FOR ITS SUSHI PROCESS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)A CEASE AND DESIST IS ISSUED. - Thermometers provided & accurate
NO THERMOMETERS FOUND TO MEASURE FOOD TEMPERATURES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
SEVERALL UNLABELED FOOD BINS IN THE KITCHEN (Corrected On Site) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME FOOD HANDLERS INCLUDING THE CHEF(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
CLEANED UTENSILS,POTS AND PLATES ARE NOT STORED IN A MANNER TO ALLOW AIR DRY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS IN THE KITCHEN ARE NOT SMOOTH AND HAVE GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE AT THE 3COMPARTMENT SINK(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN: FLOOR, EQUIPMENT, PREP TABLE, UTENSILS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THERE IS NO AIR GAP AT THE 3COMPARTMENT SINK SPRAY ARM HOSE ABOVE THE FLOOD RIM LEVEL(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
THERE IS NO AIR GAP AT THE THREE COMPARTMENT SINK PIPE LEADING TO THE MAIN FLOOR DRAIN (Corrected On Site)
A CEASE A DESIST IS ISSUED DUE TO NO DC DOH APPROVED VARIANCE FOR SUSHI PROCESS.
The Business has NO written employee's health policy for food-borne illness, a DC DOH copy is given to the Chef.
CFPM JONATHAN C HAAG FS-57120 Exp. 08/19/2016
Most recent pest control service date: 08/22/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken (Steam Table) (Hot Holding) | 141.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 49.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 49.0F |
| Meatballs (Steam Table) (Hot Holding) | 114.0F |
| Chicken (Steam Table) (Hot Holding) | 109.0F |
| Salad Garden (Refrigerator - open display) (Cold Holding) | 49.0F |
| Chicken (Steam Table) (Hot Holding) | 119.0F |
| Beef (Steam Table) (Hot Holding) | 121.0F |
Dec 13, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Rust observed on ice machine drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution in the 3-compartment sink was measured at 0 PPM. No sanitizer is pumping out of the automatic dispenser installed at the sink . (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item such as chicken tender held at improper temperature in service line. (Corrected On Site) - Proper cold holding temperatures
Cold food items such as beans held at improper temperature. (Corrected On Site) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service line area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in service line area.(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) | 126.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Hot Water (Handwashing sink - coffee station) | 115.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (3-compartment sink) | 145.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 29.0F |
| (Refrigerator - open display) (Cold Holding) | 40.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 161.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 148.0F |
| (Refrigerator - sushi display) (Cold Holding) | 34.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Freezer - walk-in) (Cold Holding) | -7.0F |
| (Refrigerator - under counter) (Cold Holding) | 27.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 162.0F |
| Noodles (Hot Holding Display Unit) (Hot Holding) | 161.0F |
| Beans (Refrigerator - open display) (Cold Holding) | 45.0F |
| (Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 139.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 152.0F |
| Fish (Hot Holding Display Unit) (Hot Holding) | 146.0F |
| Tuna Salad (Refrigerator - open display) (Cold Holding) | 42.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Turkey (Oven) (Cooking) | 186.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Vegetables - cut (Hot Holding Display Unit) (Hot Holding) | 152.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 105.0F |
| (Refrigerator - sushi display) (Cold Holding) | 40.0F |
Jul 12, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Correct response to questions
No Certified Food Protection Manager is on duty. Scott Goldman: ServSafe Certificate Number 7231148; Exam Date 7/29/2010. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no trash receptacle at the handwashing sink at Starbucks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
A wiping cloth bucket is in a handwashing sink at the Madison Snack Bar. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the sushi bar's handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the sushi bar's handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the sushi bar's handwashing sink and the handwashing sink across from the conveyor dishwash machine. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
The sushi chef did not provide a parasite destruction letter for sushi fish. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
There is mold on the center ice maker's plastic drip panel in the Montpelier cafeteria. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Items washed and sanitized in the dishwash machines and 3-compartment sink are not being sanitized due to inadequate final rinse temperatures of the dishwash machines. In the Montpelier cafeteria kitchen, there is no sanitizer in the 3-compartment sink's sanitizing compartment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution in the 3-compartment sink was measured at 0 ppm. No sanitizer is pumping out of the automatic dispenser installed at the sink so the sanitizer is added manually to the sink compartment. (Corrected On Site) - Proper hot holding temperatures
Various food items in the holding oven and the steam table are held at improper temperatures. Items were placed in the oven and reheated. (Corrected On Site) - Proper cold holding temperatures
Food items at the salad bar in the Madison Snack bar and Adams Cafeteria are held at improper temperatures. Items were placed on ice and chilled further. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
The sushi bar maintains the sushi rice at room temperature and does not have an approved variance for the process. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
The establishment has not obtained a variance for the sushi rice used at the sushi bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There are no visible thermometers in the reach-in freezer at the grill, dairy walk-in refrigerator, ice cream freezer (Adams cafeteria kitchen), and meat walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There is an unlabeled plastic squeeze bottle of some type of oil on the table in the Montpelier cafeteria kitchen and unlabeled plastic squeeze bottles of some types of sauces at the sushi bar. There are unlabeled containers of dry food items in the Madison Snack Bar. (Corrected On Site) - Insects, rodents, & animals not present
There is an opening in the ceiling due to a missing tile in the Montpelier cafeteria kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items on display at the sushi bar are unprotected; either a food guard (sneeze guard) or lids are needed to protect the food from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The employee working at the griddle is wearing a watch on his wrist and another employee is wearing bracelets and a watch on her wrists. (Corrected On Site) - Wiping cloths: properly used & stored
A wet wiping cloth is stored on a cutting board at the sushi bar and no sanitizing solution is prepared. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Cases of disposable cups and other disposable containers are stored on the paper room floor. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Some of the disposable flatware at the self-service table in the Madison Snack Bar are stored flat with the food-contact surfaces exposed (unprotected). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards in the Adams cafeteria are not smooth; there are numerous grooves on the cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no data plate installed on the conveyor dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machines' final rinse cycle did not reach a minimum temperature of 180 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The conveyor dishwash machine's wash cycle did not reach a minimum temperature of 150 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The wash cycle temperatures of both dishwash machines were out of compliance and rinse cycle temperature of the converyor dishwash machine was out of compliance. The stationary rack dishwash machine's final rinse cycle pressure is not in compliance. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The final rinse cycle pressure of the stationary rack dishwash machine was measured at 0 p.s.i. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips available to measure the concentration of quaternary ammonium sanitizing solutions at the Starbucks. (Corrected On Site) - Nonfood-contact surfaces clean
There is a heavy accumulation of lime on the interior of the stationary rack dishwash machine. The ice cream freezer in the Adams cafeteria kitchen needs to be defrosted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose at the garbage disposal unit in the Montpelier cafeteria kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is posted on the sushi bar's display refrigerator.
Dishwash machine final rinse cycle pressure: 12 p.s.i.; 23 p.s.i.; and 0 p.s.i.
Recent pest control service dates: 6/28/2013, 6/17/2013, 5/24/2013, 5/16/2013, 4/16/2013, and 4/12/2013.
The establishment's employee health policy for the prevention of foodborne illness was available for review electronically and is in compliance.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 137.1F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 140.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 170.0F |
| (Refrigerator - display) | 40.0F |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 40.7F |
| Chicken salad (Refrigerator - display) (Cold Holding) | 34.8F |
| Tuna Salad (Refrigerator - display) (Cold Holding) | 36.4F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 150.0F |
| Hot Water (3-compartment sink) | 139.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -3.0F |
| (Refrigerator - walk-in) | 34.0F |
| Fish - Tilapia (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 53.4F |
| Beef (Refrigerator - walk-in) (Cooling) | 62.0F |
| Spinach (Refrigerator - walk-in) (Cold Holding) | 31.9F |
| Lettuce romaine (Refrigerator - walk-in) (Cold Holding) | 32.1F |
| Beef Roast (Refrigerator - walk-in) (Cold Holding) | 39.2F |
| Turkey Roasted (Refrigerator - walk-in) (Cold Holding) | 39.2F |
| Egg Salad (Refrigerator - walk-in) (Cooling) | 57.3F |
| (Refrigerator - walk-in produce) | 42.0F |
| (Refrigerator - walk-in) | 34.1F |
| (Freezer - walk-in) | -11.0F |
| Hot Water (Handwashing Sink - kitchen) | 132.9F |
| Mashed potatoes (Kettle) (Hot Holding) | 148.8F |
| Greens (Kettle) (Hot Holding) | 186.0F |
| Chili Mac (Holding Oven) (Hot Holding) | 138.0F |
| Fish - Tilapia (Holding Oven) (Hot Holding) | 128.4F |
| Rice (Holding Oven) (Hot Holding) | 152.0F |
| Pizza (Holding Oven) (Hot Holding) | 139.4F |
| Jambalaya (Holding Oven) (Hot Holding) | 148.7F |
| Fish (Holding Oven) (Hot Holding) | 126.0F |
| Macaroni and cheese (Holding Oven) (Hot Holding) | 139.1F |
| Fish - Tilapia (Deep Fryer) (Cooking) | 228.0F |
| (Refrigerator - reach-in) | 29.0F |
| (Reach-in Freezer) | 4.0F |
| Hot Water (3-compartment sink) | 146.6F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| (Refrigerator - under counter) | 45.0F |
| (Refrigerator - under counter) | 42.0F |
| (Refrigerator - under counter) | 30.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 34.0F |
| Chicken baked (Steam Table) (Hot Holding) | 138.8F |
| Chicken baked (Steam Table) (Hot Holding) | 145.4F |
| Yellow Rice (Steam Table) (Hot Holding) | 153.6F |
| Fish - Tilapia (Steam Table) (Hot Holding) | 151.3F |
| Chicken and Broccoli (Steam Table) (Hot Holding) | 142.2F |
| Fried Rice (Steam Table) (Hot Holding) | 153.8F |
| Sushi rice (Table) (Holding) | 102.4F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 40.2F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 42.0F |
| Imitation Crabmeat (Refrigerator - sushi display) (Cold Holding) | 42.0F |
| Egg Salad (Salad Bar) (Cold Holding) | 41.7F |
| Honeydew Melons (Salad Bar) (Cold Holding) | 41.7F |
| (Refrigerator - sushi display) | 43.0F |
| Lettuce romaine (Salad Bar) (Cold Holding) | 36.0F |
| Spinach (Salad Bar) (Cold Holding) | 35.2F |
| Chicken Tenders (Hot Holding Display Unit) (Hot Holding) | 162.0F |
| (Reach-in Freezer) | -13.0F |
| (Reach-in Freezer) | -13.0F |
| Hamburger patty (Griddle) (Cooking) | 158.1F |
| American Cheese (Ice) (Cold Holding) | 43.2F |
| Egg Salad (Ice) (Cold Holding) | 38.8F |
| Chicken salad (Ice) (Cold Holding) | 39.3F |
| Tuna Salad (Ice) (Cold Holding) | 41.4F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) | 41.6F |
| Jambalaya (Holding Oven) (Hot Holding) | 143.7F |
| Chili Mac (Holding Oven) (Hot Holding) | 137.1F |
| Hot Water (2-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Salmon (Steam Table) (Cold Holding) | 138.4F |
| Pork Loin (Steam Table) (Hot Holding) | 156.2F |
| Pepper Steak (Steam Table) (Hot Holding) | 154.1F |
| Mashed potatoes (Steam Table) (Hot Holding) | 146.3F |
| Manhattan Seafood Chowder (Steam Table) (Hot Holding) | 156.1F |
| Lettuce romaine (Salad Bar) (Cold Holding) | 55.0F |
| Tuna (Salad Bar) (Cold Holding) | 42.2F |
| Cantaloupes (Salad Bar) (Cold Holding) | 46.0F |
| Watermelon (Salad Bar) (Cold Holding) | 48.0F |
| (Refrigerator - open display) | 30.0F |
| (Refrigerator - beverage) | 35.0F |
| (Refrigerator - open display) | 33.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 112.1F |
| Hot Water (2-compartment sink) | 113.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 32.0F |
| (Refrigerator - reach-in) | 41.0F |
| General Tso Chicken (Steam Table) (Hot Holding) | 139.4F |
| Fish - Tilapia (Steam Table) (Hot Holding) | 150.2F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 25.0F |
| Imitation Crabmeat (Salad Bar) (Cold Holding) | 45.6F |
| Lettuce romaine (Salad Bar) (Cold Holding) | 54.0F |
| Cucumbers (Salad Bar) (Cold Holding) | 44.0F |
| Turkey sliced (Ice) (Cold Holding) | 50.1F |
| Mashed potatoes (Steam Table) (Hot Holding) | 157.0F |
| Jambalaya (Steam Table) (Hot Holding) | 179.0F |
| Pork Loin (Steam Table) (Hot Holding) | 154.3F |
| Manhattan Seafood Chowder (Steam Table) (Hot Holding) | 154.6F |
| (Refrigerator - display) | 39.0F |
Jan 09, 2013 (Routine)
Violations:
- Correct response to questions
ESTABLISHMENT MUST OBTAIN A DC CERTIFIED FOOD MANAGERS CARD. IN ORDER TO OBTAIN THE DC CARD. BRING THE FOLLOWING ITEMS TO 899 NORTH CAPITAL STREET NE MONDAY-FRIDAY 8:30 AM-4:00 PM. 1)ORIGINAL CERTIFICATE AND TEST SCORE 2) CHECK OR MONEY ORDER FOR 35.00 DOLLARS 3) TWO FORMS OF ID. ONE MUST CONTAIN A PICTURE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. HAND SINK MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
PASTRIES WERE NOT PROTECTED FROM CONTAMINATION AT VISIT. SNEEZE GURAD WAS NOT ADAQUATE. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
INTERIOR OF SEVERAL REACH IN UNITS CONTAINED FOOD PARTICLES.(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. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVEREAL COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
DRY FOOD CONTAINERS WERE NOT LABELED AS TO CONTENT. DRIED FRUIT, GRANOLA ETC. ALL DRY STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-FREDERICK ATUKORALA-SERVE SAFE CERTIFICATE NUMBER-9344896 EXP-08/17/2015
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Steam Table) (Hot Holding) | 171.6F |
| Eggs (Salad Bar) (Cold Holding) | 52.8F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 56.6F |
| Fish (Steam Table) (Hot Holding) | 118.8F |
| Chicken (Steam Table) (Hot Holding) | 132.8F |
| Pizza (Heat Lamp Display) (Hot Holding) | 103.0F |
| Rice (Steam Table) (Hot Holding) | 99.0F |
| Salmon (Steam Table) (Hot Holding) | 95.5F |
| (Refrigerator - reach-in) (Cold Holding) | 40.4F |
| (Refrigerator - reach-in) (Cold Holding) | 36.8F |
| (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Refrigerator - open display) (Cold Holding) | 41.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 5.9F |
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