COSI (003), 601 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 25, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 16, 2014 | Routine | 5 | 5 | Details / Comments |
|
Feb 03, 2014 | Routine | 0 | 4 | Details / Comments |
| No violation noted during this evaluation. | Aug 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 30, 2013 | Complaint | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Dec 12, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 26, 2012 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 09, 2012 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jul 27, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 20, 2012 | Routine | 0 | 5 | Details / Comments |
| No violation noted during this evaluation. | Jan 11, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 22, 2011 | Routine | 2 | 3 | Details / Comments |
Jul 25, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) cold holding along service line were held at improper temperature(s). (Corrected On Site)
ALL 5-DAY NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 07/16/2014 HAVE BEEN ABATED.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 121.0F |
| Eggs (Hot Holding Unit) (Hot Holding) | 161.0F |
| Oatmeal (Hot Holding Unit) (Hot Holding) | 149.0F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 54.0F |
| (Refrigerator - under counter) (Cold Holding) | 36.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Chicken (Warmer) (Hot Holding) | 169.0F |
| Vegetables - cut (Warmer) (Hot Holding) | 165.0F |
| Soup (Soup Warmer) (Hot Holding) | 185.0F |
| Soup (Soup Warmer) (Hot Holding) | 170.0F |
| Chicken (Ice) (Cold Holding) | 73.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 41.0F |
| Chicken (Ice) (Cold Holding) | 37.0F |
| Corn Salsa (Ice) (Cold Holding) | 38.0F |
| Chicken (Ice) (Cold Holding) | 40.0F |
| Tuna (Ice) (Cold Holding) | 41.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 41.0F |
| salsa (Ice) (Cold Holding) | 39.0F |
| Hot Water (Handwashing sink - coffee station) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
Jul 16, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on the interior of ice machines, ice chute at self-service soda fountain and can opener and can opener holster in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) eggs were held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) on ice along service line were held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Date markings were observed lacking on some of the prepped food items in the walk-in refrigeration unit. (Corrected On Site) - Insects, rodents, & animals not present
Small flies were observed in service line area and a large cockroach was observed on floor in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employees prepping food in kitchen and manager were observed lacking hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Handsink along service line was not sealed to wall and damaged door gasket was observed on undercounter refrigeration unit in beverage prep area at front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Wash solution at warewashing sink was measured at 94 degrees. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean shelving/cabinets were observed under cold holding units along service line and in self-service beverage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring was observed in various locations throughout the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Chicken (Ice) (Cold Holding) | 43.0F |
| Corn Salsa (Ice) (Cold Holding) | 47.0F |
| Cucumbers (Ice) (Cold Holding) | 47.0F |
| Chicken (Ice) (Cold Holding) | 42.0F |
| salsa (Ice) (Cold Holding) | 41.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 44.0F |
| Ham (Ice) (Cold Holding) | 41.0F |
| Chicken (Ice) (Cold Holding) | 41.0F |
| Chicken (Ice) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Eggs (Hot Holding Unit) (Hot Holding) | 112.0F |
| Eggs (Hot Holding Unit) (Hot Holding) | 123.0F |
| Sausage (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Veggie Cream Cheese (Ice) (Cold Holding) | 46.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Hot Water (Handwashing sink - coffee station) | 109.0F |
| Soup (Soup Warmer) (Hot Holding) | 167.0F |
| (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| Soup (Soup Warmer) (Hot Holding) | 153.0F |
| Soup (Soup Warmer) (Hot Holding) | 138.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
Feb 03, 2014 (Routine)
Violations:
- Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single use items such as plastic cups and lids stored close to the steps that lead to the back kitchen, exposed to splash and dust contamination. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Face cover for the ice making machine is missing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Excessive dust accumulation observed on the rack for the soda syrups. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Cabinets under the front service line are not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: JENNIFER RIVAS, FS-56100, EXP: 01/26/2016
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Soup (Soup Warmer) (Reheating) | 168.0F |
| Hot Water (3-compartment sink) | 132.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink - Service Line) | 122.0F |
| (Walk-in Refrigerator) | 40.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 165.0F |
| Lettuce (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Soup (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Soup (Soup Warmer) (Reheating) | 168.0F |
| Cheese (Ice) (Cold Holding) | 41.0F |
Aug 09, 2013 (Follow-up)
Comments:5-Day notice abated from inspection conducted on 07/30/2013
If you have any questions, please call Area Supervisor, Ms. Jacqueline Coleman at (202)535-2186
| Temperatures | |
| Hot Water (Handwashing sink - coffee station) | 125.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 123.0F |
| (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
Jul 30, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
THE SMALL SANDWICH STATION IS OUT OF TEMPERATURE (T=49) SO ARE FOOD IN IT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
THE SMALL SANDWICH STATION IS OUT OF TEMPERATURE (T=49). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: SHANDON JOHNSON 54810 01/26/2016. CORRECT ITEMS STATED. AND PAY ATTENTION TO VEGETABLE WASH. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 124.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - counter top) | 39.0F |
| (Refrigerator - sandwich prep unit) | 49.0F |
| Onions raw | 44.0F |
| Tomatoes sliced | 46.0F |
| Ham sliced | 42.0F |
| Chicken roasted | 43.0F |
| Vegetables - cut | 46.0F |
| Cheese | 44.0F |
| Sauce | 130.0F |
Dec 12, 2012 (Follow-up)
Comments:CFPM: BABATUNDE AFOLABE FS-49485 EXP 02/17/2013. EXTERMINATER,ECOLAB, SERVED ON 11/27/2012. NOTICE ABATED FROM INSPECTION OF 11/26/2012.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - counter top) | 42.0F |
| Tomatoes sliced | 40.0F |
| Tuna | 41.0F |
| Lettuce | 42.0F |
Nov 26, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
calcium build-up inside of the ice machine shute/Mineral buildup inside ice machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
mice droppings cited in the back of the kitchen next to the standing mixer(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
no sanitizer inside of the sani-buckets in the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
leak out front in the store next to the cash register(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken Basil (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - open display) (Cold Holding) | 39.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - open display) (Cold Holding) | 39.0F |
| Stuffing (Refrigerator - open display) (Cold Holding) | 38.0F |
| Tomato Basil Soup (Soup Warmer) (Hot Holding) | 198.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 188.0F |
| Balsamic Vinegrette (Refrigerator - open display) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - under counter) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.4F |
| (Refrigerator - open display) | 39.0F |
Aug 09, 2012 (Follow-up)
Comments:CFPM: JACOK KUSIAKOSE FS-51678 EXP 10/03/2014. CURRENT LICENSE PROVIDED. NOTICE ABATED FROM INSPECTION OF 07/27/2012.
| Temperatures | |
| Hot Water | 112.0F |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
Jul 27, 2012 (Follow-up)
Comments:CFPM: JACOK KUSIAKOSE FS-51678 EXP 10/03/2014. 5 DAY EXTENSION TO PROVIDE CURRENT BUSINESS LICENSE.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| Tomatoes sliced | 42.0F |
Jul 20, 2012 (Routine)
Violations:
- Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in need of resurface or replace. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Exterior of floor mixer at base is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clothing stored on food storage shelving units. (Corrected On Site)
Certified Food Manager Jacob Kuriakose FS#51678 expire 10-3-14.
CORRECT CRITICAL VIOLATONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202) 442-5928 FOR FURTHER QUESTIONS.
| Temperatures | |
| Chicken | 36.0F |
| Ham | 36.0F |
| BBQ Chicken | 34.0F |
| Cheese | 41.0F |
| Tomatoes sliced | 39.0F |
| Feta Cheese | 40.0F |
| Shrimp raw | 38.0F |
| Clam Chowder | 185.0F |
| Tomato Basil Soup | 158.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 40.0F |
Jan 11, 2012 (Follow-up)
Comments:CFPM: BABATUNDE AFOLABI FS-49485 EXP 02/17/2013. NOTICE ABATED FROM INSPECTION OF 12/22/2011. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| Vegetables - cut | 44.0F |
| Tomatoes sliced | 46.0F |
| Beans | 45.0F |
| Cheese | 44.0F |
| Chicken | 45.0F |
| Soup | 135.0F |
| (Reach-in Freezer) | 20.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 44.0F |
Dec 22, 2011 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board not smooth and free of cracks, and breaks at front area (large cutting board). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Wall has missing parts in rear area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Refrigerator door and gaskets not maintained in good repair located at salad bar area and in rear area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR.
| Temperatures | |
| Hot Water | 118.0F |
| Chicken | 57.0F |
| Guacamole | 39.0F |
| Cheese | 43.0F |
| Tomatoes chopped | 53.0F |
| BBQ Chicken | 55.0F |
| Chicken Noodle Soup | 175.0F |
| Tomato Soup | 188.0F |
| Shrimp raw | 38.0F |
| Ham sliced | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
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