COZY CAFE, 1828 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 07, 2014 | Routine | 1 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jul 06, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 14, 2012 | Routine | 3 | 3 | Details / Comments |
|
Feb 21, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 10, 2012 | Routine | 3 | 6 | Details / Comments |
Apr 07, 2014 (Routine)
Violations:
- Personal cleanliness
Employee's not wearing hair restraints. Corrected. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Counter has duct tape on surface to hold laminate in place. (CORRECT VIOLATION WITHIN 45 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) - Sewage & waste water properly disposed
Garbage disposal unit (food waste grinder) un-installed due to being in disrepair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: Eunyoung Yoo; FS-57299; Exp: 3/10/16
Correct items stated within 45 days.
If you have any questions please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 127.0F |
| American Cheese (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Eggs (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Salad (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Feta Cheese (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| Pineapples (Display Refrigerator) (Cold Holding) | 35.0F |
| Fruit - cut or sliced (Display Refrigerator) (Cold Holding) | 35.0F |
| Chicken salad (Sandwich Prep Refrigerator) (Cold Holding) | 44.0F |
| Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 44.0F |
| Turkey (Sandwich Prep Refrigerator) (Cold Holding) | 43.0F |
| Lettuce (Sandwich Prep Refrigerator) (Cold Holding) | 44.0F |
Jul 06, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
Jun 14, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
ICE MACHINE CONTAINED SLIGHT MOLD BUILD UP IN THE CONSTANT WATER AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SANDWHICH PREP UNIT WAS NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOOD MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
FOOD STORED IN THE REACH IN UNITS WAS NOT DATED AND LABELED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEES WERE NOT WEARING HAIR RESTRAINTS AT VISIT. (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS UNDER AND BEHIND EQUIPMENT. FLOORS CONTAINED FOOD PARTICLES AND DEBRIS AT VISIT. REPAIR PEELING WALL PAPER IN RESTROOM NEAR THE SOAP DISPENSER.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Handwashing Sink - kitchen) (Hot Holding) | 119.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| (Reach-in Freezer) (Cold Holding) | 9.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.6F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 48.2F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.9F |
Feb 21, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in cooler held at improper temperatures (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Eun Young Yoo FS-42750 Exp. 03/15/2013
No Consumer advisory notice printed on the menu or posted, a copy is given to the PIC
Most recent pest control service date: 02/11/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 124.0F |
| Hot Water (Handwashing Sink - Service Line) | 123.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - display) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - under counter) | 40.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 46.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 47.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - deli display) (Cold Holding) | 46.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 38.0F |
Feb 10, 2012 (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. Employee Health Policy Forms issued and discussed during the inspection. - Hands clean and properly washed
Observed food employee located on the service line, donning gloves without conducting proper handwashing. Corrective action conducted during the inspection. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels provided at handwashing sinks. Paper towels provided at handsinks during the inspection. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s),located on the sandwich reach-in refrigeration unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Observed unlabeled working food containers located in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed food and equipment wood shelving units located in the kitchen area, observed cardboard used to cover the bottom of the kitchen reach-in refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed unclean/cluttered food/equipment shelving units throughout establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed unclean walls and floors under and behind equipment throughout establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed hole in the rear storage room covered with tinfoil. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-EUN YOUNG YOO, FS-42570,EXPIRATION DATE--3/15/2013
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| (Refrigerator - reach-in) | 38.3F |
| (Reach-in Freezer) | -3.7F |
| Steak & Cheese (MIcrowave Oven) (Cooking) | 169.3F |
| (Refrigerator - display) | 40.6F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.2F |
| Hot Water (Handwashing Sink - toilet room) | 113.0F |
| (2-compartment sink) | 115.0F |
| (Refrigerator - sandwich prep unit) | 38.8F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Provolone Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Chicken baked (Refrigerator - sandwich prep unit) (Cold Holding) | 56.0F |
| (Refrigerator - reach-in) | 40.9F |
| (Refrigerator - beverage) | 35.3F |
| (Refrigerator - beverage) | 36.8F |
| (Refrigerator - beverage) | 35.3F |
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