CORNER BAKERY, 500 NORTH CAPITOL ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 11, 2014 | Routine | 2 | 3 | Details / Comments |
|
Apr 25, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 14, 2014 | Routine | 3 | 5 | Details / Comments |
|
Dec 02, 2013 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 01, 2013 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Apr 22, 2013 | Preoperational | 0 | 0 | Details / Comments |
Aug 11, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean surfaces and build-up were observed on the interior of warewashing machine, can opener holder, refrigeration unit door gaskets and ice machines (i.e. chute at soda fountain, drip panel in kitchen and inseams and surfaces of bin in coffee prep area). (Corrected On Site) - Proper date marking & disposition
Date markings were observed lacking on some prepped food items in walk-in refrigeration unit. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean flooring was observed under shelving units in walk-in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring was observed under food equipment in various location in kitchen areas and at front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 107.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 106.0F |
| Hot Water (3-compartment sink) | 112.0F |
| (Freezer - walk-in) (Cold Holding) | -8.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Dishwashing Machine - Wash Cycle) | 156.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 198.0F |
| Steak cooked (Grill) (Cooking) | 173.0F |
| Pork (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Eggs (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink - Cook Line) | 108.0F |
| salsa (Refrigerator - walk-in) (Cooling) | 43.0F |
| Marinara Sauce (Hot Holding Unit) (Hot Holding) | 153.0F |
| Potatoes (Hot Holding Unit) (Hot Holding) | 136.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) (Cold Holding) | 34.0F |
| Fruit Salad (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Ham (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Turkey Salad (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Soup (Soup Warmer) (Hot Holding) | 157.0F |
| Soup (Soup Warmer) (Hot Holding) | 151.0F |
| Hot Water (Handwashing Sink - Service Line) | 111.0F |
Apr 25, 2014 (Follow-up)
Violations:
- Food separated and protected
FOODS (CARROTS, YOGURT AND SALSA) WERE EXPOSED TO CONDESATE WATER DRIPPAGE IN THE REACH-IN REFRIGERATOR BEHIND THE SERVING COUNTER. (Corrected On Site)
5 DAY ITEM ABATED FROM INSPECTION CONDUCTED ON 4/14/2014.
45 DAY ITEM PENDING FROM INSPECTION CONDUCTED ON 4/14/2014.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| (Walk-in Refrigerator) | 40.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| (Refrigerator - reach-in) | 38.0F |
Apr 14, 2014 (Routine)
Violations:
- Food separated and protected
Foods (baby carrots and pickles) were exposed contamination from condensate water in the reach-in refrigerator. (Removed and discarded). (Corrected On Site) - Proper cold holding temperatures
Cold food item(sliced cheese) held at improper temperature(s) on ice (pan holding the cheese was not properly submerged into the ice). (Corrected On Site) - Proper date marking & disposition
Readay-to-eat foods (strawberries smoothie) not date marked while they are being stored in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
One of the cook has not properly restrain hair. (Corrected On Site) - In-use utensils: properly stored
Scoops stored in standing water between uses. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Pans stacked one on top of the other before they get air dried (wet nesting observed at visit). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Frost build up on the compressor observed in the reach-in refrigerator behind the register next to the hot holding unit for soups. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Condensate water leaking from the motor to the stored foods in pans (baby carrots, pickles) inside the reach-in refrigerator behind the cash register. (Foods were removed from the unit and discarded). Note: Don't use the unit until the problem is resolved satisfactorily to prevent food contamination from condensate water. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The inside of the dishwashing machine is not cleaned as needed. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CHECK THE DISH WASHING MACHINE FOR PROPER TIME/TEMPERATURE AND PRESSURE PARAMETERS AT WASH AND RISNE CYCLES TO ENSURE THAT THE UNIT IS FUNCTIONING PER THE MANUFACTURER'S GUIDELINE SO PROPER CLEANING AND SANITZATTON OF FOOD CONTACT SURFACES IS DONE.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Salad Dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Vegetables - cut (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cheese (Ice) (Cold Holding) | 52.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 36.0F |
| Pasta (Refrigerator - drawer) (Cooling) | 59.0F |
| Meatballs (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Pork (Refrigerator - drawer) (Cold Holding) | 35.0F |
| Pasta (Stove) (Cooking) | 174.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 192.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | -4.0F |
Dec 02, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
Live fruit flies observed at the ware-washing corner and catering prep tables area. Ecolab pest exterminator last visit was on 11/07/2013 as seen on the paper report. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: DAVID COTTRELL, FS-52046, EXP: 05/22/2015
CORRECT ITEMS STATED WITHIN 45 DAYS. IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037
| Temperatures | |
| Beef (Refrigerator - deli display) (Cold Holding) | 36.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 37.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 34.0F |
| Pasta (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Mushrooms (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Chili (Hot Holding Unit) (Hot Holding) | 140.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 165.0F |
| Yogurt (Refrigerator - open display) (Cold Holding) | 34.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Soup (Soup Warmer) (Reheating) | 165.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | -5.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (Handwashing Sink - Service Line) | 111.0F |
May 01, 2013 (Follow-up)
Comments:The items cited during pre-opening inspection have been corrected.
No objection to the issuance of restaurant license.
If you have any questions please call area supervisor Ms. Jacqueline Coleman at 202-442-5928
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Hot Water | 110.0F |
Apr 22, 2013 (Preoperational)
Comments:NEW ESTABLISHMENT, ALL FACILITIES AND EQUIPMENTS ARE NEW AND IN GOOD WORKING CONDITION. ADEQUATE HOT WATER SUPPLY. ADEQUATE HAND SINKS AT WORKING AREA. STAINLESS STEEL CURBED MOP SINK. 3-COMPARTMENT SINK WITH DIPOSER CONNECTED ON ONE SINK HAVING SEPARATE DRAIN PIPE. EXHAUSTION SYSTEM WORKS WELL. GARBAGE DISPOSER SHOULDN'T OCCUPY OR CONNECT TO ONE OF 3-COMPARTMENT SINKS (YOU CAN CONNECT IT ON DRAIN BOARD OR USE ANOITHER SEPARATE SINK. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - counter top) | 36.0F |
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