AXUM RESTAURANT, 1934 9TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 07, 2014 | Routine | 5 | 3 | Details / Comments |
|
Nov 12, 2013 | Restoration | 1 | 2 | Details / Comments |
|
Nov 07, 2013 | Complaint | 12 | 16 | Details / Comments |
|
Jun 19, 2012 | Preoperational | 1 | 0 | Details / Comments |
Nov 07, 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.( a copy of the form given) The establishment does not have an employee health policy or can not provide proof of policy. (Corrected On Site) - Food separated and protected
Raw meat placed above cooked wot. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed in the ice maker. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Foods prepared and held in the reach-in- refrigerator not dated. (Corrected On Site) - Insects, rodents, & animals not present
Rat droppings and dead roaches observed at the basement. (CORRECT VIOLATION WITHIN 5 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) - Physical facilities: installed, maintained, & clean
Wet floor and uncleanliness observed around the refrigerator and stove. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Observed dirty hoods. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT THE ITEMS WITHIN 5-DAY AND 45-DAY
RECENT PEST CONTROL INVOICE DATED- 10/14/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Beef raw/ground (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Cabbage (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - toilet/female) | 106.0F |
| Hot Water (Handwashing Sink - toilet/male) | 114.0F |
| Hot Water (3-compartment sink) | 128.0F |
| Hot Water (3-compartment sink (Bar)) | 120.0F |
| (Reach-in Freezer) | 2.0F |
| (Reach-in Refrigerator) | 30.0F |
Nov 12, 2013 (Restoration)
Violations:
- Toxic substances properly identified, stored, used
Observe tracking powder for rodents/vermin on the floor areas of the service and food production areas. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Chipped and cracked plates and tableware must be removed from service.Observed in storage above prep table in the production kitchen. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Untreated wood counters and cabinets in the food production kitchen must be either replaced with food grade material units or treated with non toxic material to be water proof. Observed dark in color, unclean at call. Containers of food products relocated to compliance units at call. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Cooking line units unclean along the exterior sides, tops and rear with accumulation of oils and food debris. Vent hood above the cook line, drip pans are unclean. Floor below cook line units are unclean with attention to the corners and baseboards.
CFPM on duty Meaza Abera FS-
Approved to open and sell food to the public as of this date and time. Ronnie Taylor, 202-442-037
| Temperatures | |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - beverage) | 40.0F |
Nov 07, 2013 (Complaint)
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.(issued) - Hands clean and properly washed
Employees were not washing their hands between tasks.(hands washed) (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Employee handled injera with bare hands.(discarded) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handsink was not accessible for use at call.(items removed) (Corrected On Site) - Food separated and protected
Diced tomatoes and raw chicken being chopped on the same cutting board. Bread stored next to raw chicken packed in drippings, in reach in refrigerator(discarded) - Food-contact surfaces: cleaned & sanitized
Cutting board was not being cleaned and sanitized between use;food contact surfaces thru-out were not cleaned and sanitized. - Proper cooling time & temperatures
Collard greens on stove were not cooled properly.(reheated) (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s) on the stove.(discarded) (Corrected On Site) - Proper date marking & disposition
Prepared food items were not date marked. - Consumer advisory provided for raw or undercooked foods
No consumer advisory for Kurt and Minced Beef served raw.(issued) (Corrected On Site) - Toxic substances properly identified, stored, used
Bleach stored with bottled water.(moved) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Potentially hazardous food being improperly cooled.(put on ice bath) (Corrected On Site) - Insects, rodents, & animals not present
Rat droppings in the basement; dead rat next to dumpster in the exterior rear. - Insects, rodents, & animals not present
No licensed pest exterminator contract available at call. - Personal cleanliness
All employees in the food prep area were not wearing hair restraint at call. - Personal cleanliness
Employee preparing food in street clothes with out outer covering. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - In-use utensils: properly stored
In-use utensils improperly stored between uses. - Utensils, equipment & linens: properly stored, dried, & handled
Cleaned equipment and utensils stored under handsink. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). - Nonfood-contact surfaces clean
Stainless steel cart and all non-food contact surfaces thru-out needed cleaning. - Physical facilities: installed, maintained, & clean
Floors thru-out needed cleaning with special attention of grease build-up on the floor behind the cooking unit - Physical facilities: installed, maintained, & clean
The storage areas in the basement were unorganized. - Adequate ventilation & lighting; designated areas used
Light shield was missing at ceiling fixture in kitchen.
Summary Suspension: reinspection instructions issued.
DC CFM is Meaza Abera: FS51622 will expire 5/03/2015.
Contact the area supervisor Mr. Ronnie Taylor at 202-442-9037, to schedule a reinspection once violations have been corrected and reinspection fee has been paid.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Chicken Stew (Stove) (Hot Holding) | 129.0F |
| Pasta Sauce (Stove) (Hot Holding) | 142.0F |
| Cabbage (Stove) (Hot Holding) | 108.0F |
| Greens (Stove) (Cooling) | 97.0F |
| Lamb Stew (Stove) (Hot Holding) | 95.0F |
| Minced Garlic (Table) (Holding) | 69.0F |
| Curry Beef (Stove) (Hot Holding) | 110.0F |
| Lamb (Grill) (Cooking) | 155.0F |
| Greens (Stove) (Cooking) | 77.1F |
| (Refrigerator - reach-in) | 44.0F |
| Beef Curry (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Jun 19, 2012 (Preoperational)
Violations:
- Proper cold holding temperatures
SOOME COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site)
NO OBJECTIONS TO BUSINESS LICENSE ISSUANCE
The Business has NO written employee's health policy for food-borne illness,a given to the PIC.
CFPM MEAZA ABERA FS- 51682 EXP. 05/03/2015
Thermocouple in ice & water: 32°F
Most recent pest control service date: 06/11/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 103.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - Bar) | 122.0F |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 45.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Steam Table) (Hot Holding) | 167.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Steam Table) (Hot Holding) | 167.0F |
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