ATRIUM CAFE, 1050 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 06, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 27, 2014 | Follow-up | 5 | 3 | Details / Comments |
|
Jan 13, 2014 | Follow-up | 4 | 5 | Details / Comments |
|
Dec 27, 2013 | Routine | 3 | 2 | Details / Comments |
|
Sep 20, 2012 | Routine | 4 | 3 | Details / Comments |
Mar 06, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).tuna salad and egg salad on the front line above 41 degrees.Items discarded clock used to keep track of time not turned on (Corrected On Site) - Time as a public health control: procedures & records
Clock must be started to keep foods held in the danger zone for 4-hours (Corrected On Site)
5day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 155.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken baked (Oven) (Hot Holding) | 167.0F |
| Turkey Roasted (Warmer) (Hot Holding) | 155.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 47.7F |
| BBQ Chicken (Warmer) (Hot Holding) | 155.0F |
Feb 27, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Turkey, ham, and roast beef held at improper temperatures on cutting board. There are no processes in place for time as a control. While inspecting observed foods continually depleted and replaced. The options of holding these items hot or cold or putting processes in place to use time as a public health control were discussed with Mr. Oh. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
Establishment is using time as a public health control for items held on cutting board (turkey, ham, roast beef) but does not have the processes necessary to ensure compliance.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
Establishment serves eggs cooked to order for breakfast but no consumer advisory is posted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Windex stored above food in multiple locations. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Freezer door hinges broken and door falls off when opened. Mr. Oh stated that he has requested repairs. Food is maintained frozen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
Certified Food Safety Manager: Seung J Oh FS-58767, Expiration Date: 2/21/2015
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 129.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Tuna Salad (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 38.3F |
| Ham (Countertop) (Holding) | 65.0F |
| Turkey (Countertop) (Hot Holding) | 100.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 155.0F |
| chicken chowder (Soup Warmer) (Hot Holding) | 143.0F |
| Turkey (Hot Holding Cabinet) (Hot Holding) | 155.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 39.9F |
| Tuna Salad (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Egg Salad (Reach-in Refrigerator) (Cold Holding) | 41.0F |
Jan 13, 2014 (Follow-up)
Violations:
- Correct response to questions
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. Manager has a certificate issued by Prometric with the exam date of 8/21/2012. - Adequate handwashing sinks properly supplied and accessible
Service line hand washing sink was obstructed at the time of the inspection. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Note: Manager has stated that the Turkey Breast and the Roast beef located on the prep counter top are time regulated and not temperature regulated but has not provided documentation showing that the potentially hazardous foods are being regulated by temperature controls. Manager stated both the Turkey Breast and the Roast Beef were holding no more than 20 minutes at the time of the inspection. - Time as a public health control: procedures & records
Whole Turkey Breast and Roast Beef observed holding on the prep counter top to be sliced for customers upon request maintaining temperatures below 140 degrees F. However, the manager stated the food items were being controlled by time and did not have proper documentation showing that the above mentioned food items times were being monitored at the time of the inspection. - Consumer advisory provided for raw or undercooked foods
No customer advisory posted for the rare roast beef being served in the food facility. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Damaged door to walk-in freezer. Note: The door completely falls off when opened. However, the walk-in freezer maintains adequate ambient temperatures. (Corrected On Site) - Plumbing installed; proper backflow devices
Water leak to the drain pipe of the kitchen hand washing sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Space between the hand washing sink and the wall surface inside the kitchen. (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 MR. RONNIE TAYLOR AT (202) 442-9037.
CORRECT ITEM WITHIN 24 HOURS. NOTE: CERTIFIED FOOD MANAGER HAS 24 HOURS TO OBTAIN DCRA CERTIFIED MANAGER'S ID CARD
| Temperatures | |
| (Freezer - walk-in) | 2.0F |
| (Refrigerator - walk-in) | 46.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Turkey Breast (Countertop) (Holding) | 11.6F |
| Roast Beef (Countertop) (Holding) | 84.9F |
| Turkey Breast (Holding Cabinet) (Hot Holding) | 137.7F |
| Turkey Breast (Hot Holding Cabinet) (Hot Holding) | 139.1F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
Dec 27, 2013 (Routine)
Violations:
- Correct response to questions
EMPLOYEE HAD A PROMETRIC CERTIFICATE. INFORMATION WAS PROVIDED ON HOW TO OBTAIN THE CURRENT DC CERTIFIED FOOD MANAGER'S LICNESE.(CORRECT VIOLATION WITHIN 45 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
WALK-IN FREEZER DOOR WAS BROKEN AT VISIT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
HAND SINK WAS DETACHED FROM THE WALL. THIS IS A REPEAT VIOLATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Turkey (Heat Lamp Display) (Hot Holding) | 71.0F |
| Roast Beef (Heat Lamp Display) (Hot Holding) | 61.5F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Freezer - walk-in) (Cold Holding) | -0.1F |
| (Refrigerator - beverage) (Cold Holding) | 36.1F |
| (Refrigerator - beverage) (Cold Holding) | 38.1F |
Sep 20, 2012 (Routine)
Violations:
- Correct response to questions
TO OBTAIN THE DC CERTIFIED FOOD MANAGER'S CARD BRING THE FOLLOWING ITEMS TO 899 NORTH CAPITOL STREET NE. 1ST FLOOR MONDAY-FRIDAY 8:30AM-4:00PM. 1)ORIGINAL CERTIFICATE AND TEST SCORE 2)MONEY ORDER FOR 35.00 DOLLARS 3)TWO FORMS OF ID (1) MUST BE A PHOTO ID - Proper hot holding temperatures
ALL HOT FOOD AND WARMERS MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE. THE WARMER WAS NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
FAN COVER IN THE WALK IN UNIT CONTAINED DUST BUILD-UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE HAND SINK WAS NOT TOTALLY ATTACHED TO THE WALL AT VISIT. HAND SINKS MUST BE TOTALLY ATTACHED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
GARBAGE DISPOSAL WAS NOT OPERABLE AT VISIT. GARBAGE DISPOSAL MUST BE OPERABLE AT ALL TIMES TO ENSURE PROPER DISPOSAL OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOOR IN THE WALK IN UNIT WAS IN DISREPAIR AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITIN FIVE OR FORTY FIVE DAYS.
INFORMATION LISTED ABOVE ON HOW EMPLOYEES MAY OBTAIN A DC CERTIFIED FOOD MANAGER'S CARD
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Warmer) (Holding) | 105.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 48.2F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Gumbo (Soup Warmer) (Hot Holding) | 167.5F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - walk-in) (Cold Holding) | 39.5F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
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