CORNER BAKERY CAFE, 1425 K ST NW FL 1, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 10, 2014 | Routine | 0 | 2 | Details / Comments |
|
Dec 04, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 03, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 24, 2012 | Initial | 2 | 2 | Details / Comments |
Apr 10, 2014 (Routine)
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.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
Observed employee with extended fingernails.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The CFM is Kora K. George: ServSafe exam 4/02/2014.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 103.9F |
| Chicken Chop (Refrigerator - counter top) (Cold Holding) | 39.5F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 39.9F |
| (Refrigerator - drawer) | 41.0F |
| Ham (Refrigerator - counter top) (Cold Holding) | 39.3F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 37.5F |
| (Refrigerator - reach-in) | 41.2F |
| Marinara Sauce (Steam Table) (Hot Holding) | 161.9F |
| Pasta (Walk-in Refrigerator) (Cooling) | 41.0F |
| (Refrigerator - walk-in) | 37.6F |
| (Walk-in Freezer) | 3.9F |
| (Dishwashing Machine - Wash Cycle) | 144.3F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| Vegetable Wash | 160.0F |
Dec 04, 2013 (Routine)
Violations:
- Correct response to questions
A DC CERTIFIED FOOD MANAGER MUST BE ON PREMISES DURING HOURS OF OPERATION. IN ORDER TO OBTAIN THE DC CERTIFIED FOOD CARD YOU MUST BRING THE FOLLOWING TO 899 NORTH CAPITOL STREET NE MONDAY THRU FRIDAY 8:30 AM- 4:30 PM 1) BRING ORIGINAL CERTIFICATE AND TEST SCORE. 2) TWO FORMS OF ID ONE MUST BE A PICTURE ID. 3) A CHECK OR MONEY ORDER FOR 35.00 DOLLARS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
SEVERAL CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF ROACHES AT VISIT. A PEST CONTROL SERVICE HAD BEEN PROVIDED BY ECOLAB ON 12/3/2013.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-NDEYE A. BEYE SERVE SAFE EXAM DATE 2/12/2014
ITEMS MUST BE ABTED WITHIN FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.2F |
| (Refrigerator - walk-in) (Cold Holding) | 36.8F |
| (Freezer - walk-in) (Cold Holding) | -3.5F |
| (Refrigerator - reach-in) (Cold Holding) | 37.5F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.1F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 39.9F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 41.3F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 40.2F |
| (Warmer) (Hot Holding) | 189.0F |
| Potato Soup (Soup Warmer) (Hot Holding) | 167.8F |
| Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) | 169.3F |
Aug 03, 2012 (Follow-up)
Comments:CFPM DAVID A. COTTRELL FS-52046 EXP. 05/22/2015.
ALL ITEMS FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jul 24, 2012 (Initial)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS MUST BE 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS WERE SLIGHTLY ELEVATED AT VISIT. ESTABLISHMENT WAS IN THE PROCESS OF A LARGE CATERING ORDER AT TIME OF VISIT THEREFORE, ALL COLD UNITS MUST BE MONITORED FOR TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW. DAIRY UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM THE UNIT. (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. CLOTHS MUST BE STORED IN A SANITIZING SOLUTION TO PREVENT CROSS CONTAMINATION AND BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
GASKETS ON COLD UNITS CONTAINED FOOD PARTICLES AND DEBRIS. GASKETS MUST BE KEPT CLEAN TO ENSURE PROPER CLOSURE OF COLD UNITS.
CFPM-DAVID A. COTTRELL FS-52046 EXP5/22/2015
HOT FOOD ITEMS WERE BEING REHEATED AT VISIT (SOUP)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS. ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESITONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.6F |
| (Refrigerator - walk-in) (Cold Holding) | 41.8F |
| (Refrigerator - reach-in) (Cold Holding) | 45.4F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 44.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.3F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Meat (Table) (Cold Holding) | 41.2F |
| (Freezer) (Cold Holding) | 9.2F |
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