CONSTITUTION CAFE, 145 N ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 19, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 10, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Feb 04, 2014 | Routine | 9 | 17 | Details / Comments |
Feb 19, 2014 (Follow-up)
Violations:
- Hands clean and properly washed
Observed food handler contact ready to eat foods after touching raw steaks with gloved hands. Food handler did not perform glove change and hand wash in between these actions. Employee was corrected and contaminated foods (Lettuce, tomatoes, bread) were discarded. (Corrected On Site) - Proper cold holding temperatures
Cooked Pasta and Fried Chicken observed sitting at room temperature in back of house. (Corrected On Site)
VIOLATIONS FROM PREVIOUS INSPECTION DATED 02/10/2014 HAVE BEEN ABATED INCLUDING:
25 DCMR 202.1
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MS. COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 142.0F |
| Chicken fried (Countertop) (Holding) | 62.0F |
Feb 10, 2014 (Follow-up)
Violations:
- Correct response to questions
Certified food manager is not on site. No other manager/supervisor is designated to take his place in his absence. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS PER MS. COLEMAN) - Time as a public health control: procedures & records
Logs and written procedures are not available on site for sushi being held for time as a public health control. (Corrected On Site)
CEASE AND DECIST THE USE OF TIME AS A PUBLIC HEALTH CONTROL WITHOUT LOGS/WRITTEN PROCEDURES.
25 DCMR 1900.1 IS ABATED FROM INSPECTION DATED 02/04/2014
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR AT (202) 442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 138.6F |
Feb 04, 2014 (Routine)
Violations:
- Hands clean and properly washed
Observed food handler drink beverage at station and return to work without washing hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink in prep kitchen is blocked by large rolling cart and containers of food. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Soap is not provided at hand sink in dish area. CORRECT ITEMS STATED WITHIN 45 DAYS - Adequate handwashing sinks properly supplied and accessible
No hand washing sign in present at hand sink in dish area. CORRECT ITEMS STATED WITHIN 45 DAYS - Food separated and protected
Raw foods are not stored according to proper hierarchy in reach ins, walk in cooler, and freezer. Shelled eggs stored over raw beef in walk in cooler, unwrapped frozen chicken stored over beef in reach in freezer, unwrapped thawed chicken stored over ready to eat items in walk in freezer. Raw burgers stored over ready to eat cheese in reach in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Soda nozzles on buffet line have brown buildup present. Ice machine has thick mold growth on interior, ceiling, and drop plate. CORRECT ITEMS STATED WITHIN 5 DAYS - Food-contact surfaces: cleaned & sanitized
Sanitizer section of three compartment sink is not set up nor is it in use when ware washing is taking place. (Corrected On Site) - Proper hot holding temperatures
Multiple foods on hot buffet line temp under 135. (Corrected On Site) - Proper cold holding temperatures
Multiple temperature control for safety foods are kept out at room temperature for extended periods of time. Items on salad bar temp above 41. (Corrected On Site) - Toxic substances properly identified, stored, used
Three chemical spray bottles observed without labels. (Corrected On Site) - Toxic substances properly identified, stored, used
Advil is stored with cans and bottles of food on dry storage shelving in dish area. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Walk in freezer temperature reads 27. Significant ice buildup on condenser, indicating a malfunctioning unit.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
Thermometer located in the back of the stand up beverage cooler. (Corrected On Site) - Food properly labeled; original container
Multiple squeeze bottles observed without common name of ingredients in multiple areas of kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Containers of food in walk in freezer and walk in cooler are not protected from contamination with lids or coverings. (Corrected On Site) - Personal cleanliness
Dishwasher and food handler observed not wearing hair restraints. (Corrected On Site) - Wiping cloths: properly used & stored
Two wiping cloths observed on counters when not in use. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Used containers of sour cream, baking soda, spices, are reused for other products.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Non food grade storage containers (Confirmed by manager to be purchased at Target) are in use for storing food throughout restaurant.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Tin foil is used to line shelves and carts in kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Sections of Triple Sink have excessively dirty water. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Test strips are not available.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Sides of equipment in prep kitchen have thick grease/food buildup. CORRECT ITEMS STATED WITHIN 45 DAYS - Physical facilities: installed, maintained, & clean
Observed mop on floor after use. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Personal items are stored on shelves by and above food in back of house, rather than in the lockers provided. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Grease accumulation present on hoods in back prep kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED IN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MS. COLEMAN AT (202) 442 5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 138.2F |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Sink) | 142.0F |
| Hot Water (Prep sink) | 113.0F |
| (Reach-in Refrigerator) | 46.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 27.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Refrigerator - reach-in) | 33.0F |
| Soup (Hot Buffet) (Hot Holding) | 138.0F |
| Noodles (Countertop) (Preparation) | 56.8F |
| Chicken (Countertop) (Preparation) | 65.0F |
| Chicken (Oven) (Cooking) | 185.0F |
| Chicken (Countertop) (Preparation) | 57.2F |
| Rice (Hot Holding Unit) (Hot Holding) | 114.3F |
| BBQ Chicken (Holding Cabinet) (Hot Holding) | 130.6F |
| Chicken (Holding Cabinet) (Hot Holding) | 97.0F |
| Pasta (Rack) (Holding) | 66.0F |
| Watermelon (Reach-in Refrigerator) (Cold Holding) | 40.1F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 35.7F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Eggs (Refrigerator - counter top) (Cold Holding) | 66.0F |
| Eggs (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Hamburger cooked (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Cantaloupes (Salad Bar) (Cold Holding) | 50.0F |
| Yogurt (Salad Bar) (Cold Holding) | 48.0F |
| Western Omelett (Hot Bar) (Hot Holding) | 140.0F |
| Ham (Hot Bar) (Hot Holding) | 136.0F |
| Chipped Beef Gravy (Hot Bar) (Hot Holding) | 116.0F |
| Scrapple (Hot Buffet) (Hot Holding) | 97.0F |
| Sausage (Hot Buffet) (Hot Holding) | 124.0F |
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