Adequate handwashing sinks properly supplied and accessible Hand sink used for other purposes. (Corrected On Site)
Food separated and protected Remove bread from hand sink, food must be protected from contamination . (Corrected On Site)
Proper cold holding temperatures Cold food item(s) held at improper temperature(s). (Corrected On Site)
Personal cleanliness Food Handlers must wear effective hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Single-use/single-service articles: properly stored & used Single service items are stored under two(2)compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Clean floors where needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
Certified Food Manager Young Kim FS#55996 expire 4-7-16. CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Temperatures
Eggs boiled
37.0F
Chicken
40.0F
Tomatoes sliced
40.0F
Cheese
41.0F
Tuna Salad
56.0F
Chicken salad
44.0F
Beets
50.0F
(Refrigerator)
39.0F
(Refrigerator - walk-in)
40.0F
Feb 06, 2014 (Follow-up)
Comments:
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
Temperatures
(Handwashing Sink)
115.0F
(Refrigerator - reach-in) (Cold Holding)
40.0F
(Refrigerator - reach-in) (Cold Holding)
35.0F
Jan 30, 2014 (Routine)
Violations:
Food-contact surfaces: cleaned & sanitized Mold observed in the ice machine plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures Cold foods such as chicken, tomato held at improper temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food properly labeled; original container Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Contamination prevented during food preparation, storage, & display Food items stored on the floor in walk-in-freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Scratched cutting boards observed is srevice line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 5-DAYS CORRECT ITEMS STATED WITHIN 45-DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
Correct response to questions The business license and certified food protection manager certification are not posted conspicuously. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Management awareness; policy present The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provide the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview form. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper use of restriction and exclusion The establishment does not have an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Proper cold holding temperatures Cold foods such as chicken not held at proper temperature. (Corrected On Site)
Food properly labeled; original container Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Single-use/single-service articles: properly stored & used Single service items such as forks and knifs displayed and dispensed in situation which exposed for contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at (202)442-5928 Correct items stated within 5-days Correct items stated within 45-days
Temperatures
Hot Water (Handwashing Sink)
115.0F
(Freezer - walk-in) (Cold Holding)
0.0F
Onions raw (Refrigerator - display) (Cold Holding)
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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Clean interior of ice-machine to remove build up.
Comments:
A 5- DAY NOTICE WAS GIVEN. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
Temperatures
(Handwashing Sink)
116.0F
Tomato Soup (Hot Holding)
150.0F
Tomatoes chopped (Cold Holding)
37.0F
Cucumbers (Cold Holding)
41.0F
Eggs (Cold Holding)
38.0F
Carrots (Cold Holding)
41.0F
Chicken (Cold Holding)
36.0F
May 03, 2012 (Routine)
Violations:
Adequate handwashing sinks properly supplied and accessible Hand sink not easy accessible to. (Corrected On Site)
Proper cold holding temperatures Cold food item(s) held at improper temperature(s). (Corrected On Site)
Contamination prevented during food preparation, storage, & display Observed boxes and containers of food stored on floor in side walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Nonfood-contact surfaces clean Card board stored on bottom shelf of stainless steel table in rear prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
Certified Food Manager Young Kim FS#44175 expire 5-23-13. CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
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