SUNRISE CAFE, 888 1ST ST NE, 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. | May 28, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
May 20, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
May 15, 2014 | Complaint | 6 | 4 | Details / Comments |
|
Feb 24, 2014 | Complaint | 2 | 3 | Details / Comments |
|
Feb 24, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Feb 18, 2014 | Routine | 7 | 3 | Details / Comments |
| No violation noted during this evaluation. | Mar 22, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 13, 2013 | Routine | 5 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jan 11, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 21, 2011 | Complaint | 3 | 1 | Details / Comments |
May 28, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | -10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.9F |
May 20, 2014 (Follow-up)
Violations:
- Correct response to questions
No DC CFPM on duty during inspection. The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Improper cold holding observed in 6 refrigeration units/ice baths. Manager discarded foods held at improper temperature in the presence of the inspector. (Corrected On Site) - Proper date marking & disposition
Multiple potentially hazardous foods intended to be held for more than 24 hours are not date marked. (Corrected On Site)
VIOLATIONS FROM PREVIOUS INSPECTION DATED 5/15/14 HAVE BEEN ABATED INCLUDING:
225 DCMR 802.1
25 DCMR 1900.1
25 DCMR 1005.1
25 DCMR 1007.1
THE FOLLOWING VIOLATIONS ARE PENDING:
25 DCMR 812.1
25 DCMR 1502.1
25 DCMR1608.1
25 DCMR 1903.1
ESTABLISHMENT IS REQUIRED TO MAINTAIN TEMPERATURE LOGS FOR ALL COLD HOLDING UNITS. THERMOMETERS MUST BE PLACED INSIDE ALL REFRIGERATION UNITS. A MINIMUM OF FOUR (4) FOOD TEMPERATURES FROM EACH UNIT MUST BE RECORDED EVERY 2 HOURS AND KEPT ON FILE UNTIL INSPECTOR RETURNS FOR THE FOLLOW UP VISIT. CORRECTIVE ACTIONS FOR OUT OF TEMPERATURE ITEMS SHALL BE DOCUMENTED AND MAINTAINED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT(202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 130.0F |
| Hot Water (3-compartment sink) | 139.0F |
| Ham (Refrigerator - counter top) (Cold Holding) | 52.0F |
| Turkey (Refrigerator - counter top) (Cold Holding) | 53.0F |
| Sour Cream (Refrigerator - counter top) (Cold Holding) | 59.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 59.0F |
| Eggs (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 44.0F |
| (Walk-in Refrigerator) | 41.0F |
| Watermelon (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Pork (Reach-in Refrigerator) (Cold Holding) | 42.0F |
May 15, 2014 (Complaint)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN CONTAINERS THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACESSUCH AS MEAT SLICER, CAN OPENER, ICE BOX MAKER DOOR GASKET, PREP TABLE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPEOPER TEMPERATURES (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS IN OCNTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THRY 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 3-COMPARTMENT SINK(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN FLOOR, EQUIPMENTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
COMPLAINT NOTES:Discussed with the Owner about the complaint, he explained that the claimant was offered to come back for a free new order or her money back, but she declined. He further agreed that sometimes food is under cooked or overcooked, it's happened as he uttered. He was ordered to consistantly monitor food preparation. Several critical violations were cited.
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 45days
If any question please call area supervisor Ms Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - reach-in) | 37.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 49.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 112.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 48.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 49.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 49.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Steamed Rice (Steam Table) (Hot Holding) | 144.0F |
| Lettuce spring mix (Refrigerator - open display) (Cold Holding) | 47.0F |
Feb 24, 2014 (Complaint)
Violations:
- Food separated and protected
Uncovered food items stored in walk-in-refrigerator. (Corrected On Site) - Proper cold holding temperatures
Cold foods such as packaged salad dressings stored in ambient temperature. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth stored on counter and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR 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 (Handwashing Sink) | 128.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 30.0F |
| Chili (Hot Water Bath) (Hot Holding) | 161.0F |
| Tomato Soup (Hot Water Bath) (Hot Holding) | 146.0F |
| Gravy (Hot Water Bath) (Hot Holding) | 142.0F |
| (Reach-in Refrigerator) (Cold Holding) | 34.0F |
Feb 24, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold foods such as salad dressings stored in ambient temperature next to the registor. (Corrected On Site)
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 02/18/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 128.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 30.0F |
| Chili (Hot Water Bath) (Hot Holding) | 161.0F |
| Tomato Soup (Hot Water Bath) (Hot Holding) | 146.0F |
| Gravy (Hot Water Bath) (Hot Holding) | 142.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
Feb 18, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEES HEALTH POLICY IN PLACE A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS ARE FOUND IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER/ICE BOX/PREP TABLE (Corrected On Site) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR 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) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE LEFT AT THE COUNTER AND NOT STORED IN THE 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)
The Business has NO written employee's health policy for food-borne illness,a DOH copy is given to the PIC.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
NO CONSUMER ADVISORY NOTICE POSTED A DOH COPY IS GIVEN TO THE PIC
Thermocouple in ice & water: 32°f
Most recent pest control service date: 2/05/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 49.0F |
| Beef (Steam Table) (Hot Holding) | 119.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 47.0F |
| Beets (Steam Table) (Cold Holding) | 116.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beans (Steam Table) (Hot Holding) | 123.0F |
| Caesar Salad (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 51.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 48.0F |
Mar 22, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202)535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Hot Holding) | 350.0F |
| (Hot Holding Unit) | 350.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Mar 13, 2013 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
EMPLOYEES MUST NOT HANDLE READY TO EAT FOOD WITH BARE HAND CONTACT. GLOVES, TONGS, OR UTENSILS MUST BE USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT 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. - 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 FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ALL FOOD STORED IN THE WALK IN UNITS MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
EXTERIOR OF EQUIPMENT CONTAINED DUST AND DIRT. DUST WAS PRESENT ON THE FANS IN THE WALK IN UNIT. FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED DIRT AND GREASE BUILD-UP. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WTIH IN FIVE OR 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) | 127.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.4F |
| (Freezer - walk-in) (Cold Holding) | -3.2F |
| (Refrigerator - beverage) (Cold Holding) | 37.0F |
| (Refrigerator - beverage) (Cold Holding) | 38.1F |
| (Refrigerator - beverage) (Cold Holding) | 36.9F |
| (Refrigerator - beverage) (Cold Holding) | 36.2F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Cold Buffet) (Cold Holding) | 36.0F |
| Watermelon (Cold Buffet) (Cold Holding) | 50.0F |
| Honeydew Melons (Cold Buffet) (Cold Holding) | 50.2F |
| Cantaloupes (Cold Buffet) (Cold Holding) | 50.2F |
| Oatmeal (Steam Table) (Hot Holding) | 133.0F |
| Chicken grilled (Grill) (Hot Holding) | 105.8F |
| Sausage (Heat Lamp Display) (Hot Holding) | 97.2F |
| Eggs (Table) | 57.0F |
Jan 11, 2012 (Follow-up)
Comments:CFPM: JOHN ARVANITIS FS-48593 EXP 07/14/2014. NOTICE ABATED FROM INSPECTION OF 12/21/2011. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 20.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
Dec 21, 2011 (Complaint)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food items not date marked inside refrigerator and walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in small storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager - John Arvanitis FS#48393 expire 7-16-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)535-2180.
| Temperatures | |
| Rice | 120.0F |
| Meatballs | 110.0F |
| Mixed Vegetables | 130.0F |
| Chicken salad | 41.0F |
| Tuna Salad | 47.0F |
| Egg Salad | 48.0F |
| Corn | 41.0F |
| (Refrigerator) | 29.3F |
| (Refrigerator) | 38.0F |
| Hot Water | 130.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - display) | 40.0F |
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