FAST GOURMET, 1400 W ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Mar 12, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 22, 2013 | Follow-up | 5 | 1 | Details / Comments |
|
Feb 11, 2013 | License Renewal | 3 | 3 | Details / Comments |
|
Sep 11, 2012 | Routine | 6 | 13 | Details / Comments |
Mar 12, 2013 (Follow-up)
Comments:The DC CFM is Jose Melgar: FS4849 will expire 10/20/2015.
No objection to issuance of new license ( 112 ) due to change of ownership. If you have questions contact Ronnie Taylor, area supervisor 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 32.1F |
| (Refrigerator - reach-in) | 41.6F |
| Ham sliced (Ice) (Cold Holding) | 30.7F |
| (Reach-in Freezer) | -1.2F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
Feb 22, 2013 (Follow-up)
Violations:
- Correct response to questions
CFPM ON DUTY (Corrected On Site) - Correct response to questions
NO CFPM CERTIFICATE NOT POSTED (Corrected On Site) - Proper date marking & disposition
SOME PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site) - Plumbing installed; proper backflow devices
THE NEW GARBAGE DISPOSAL IS INSTALLED (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 2/14/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 116.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chicken (Steam Table) (Hot Holding) | 144.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Corned Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 40.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 39.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Ham/Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
Feb 11, 2013 (License Renewal)
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.No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(instructions issued) - 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.(ISSUED) (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
The cutting boards needed to be resurfaced, cleaned and sanitized or replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There was no cold running water at the handsink in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The CFM is Lillatoto Velasquez: Prometric 8/3/2012.
Correct items stated within 5 days.
Not approved for license renewal; provide operating certificate of occupancy.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 100.0F |
| (Reach-in Freezer) | 12.9F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Eggs (Refrigerator - counter top) (Cold Holding) | 43.9F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 42.8F |
| Ham sliced (Refrigerator - counter top) (Cold Holding) | 31.9F |
| (Refrigerator - reach-in) | 38.3F |
| (Reach-in Freezer) | 21.9F |
| Fish (Table) (Thawing) | 36.1F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
Sep 11, 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. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces can opener, roller cart, meat slicer, corners of freezer, and top portion of sandwich refrigerators.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No date marking on prepared foods in refrigeration.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
No consumer advisory posted. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Refrigeration units not holding cold food at proper temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fly strips observed in cooking area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Observed cook wearing a watch.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed scratches and stains on cutting boards.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed dried foods, food spillage and grease on filters, inside of oven and underneath work tables.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self closing device on rest room door.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor soil in cooking area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed wet mop on floor.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CERTIFIED FOOD MANAGER JOSE MELGAN-41311-EXPIRES-10/12/2012
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
BUSINESS LICENSE EXPIRED 7/30/2012 5-DAYS.
| Temperatures | |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - toilet room) | 113.0F |
| soup du joun (Kettle) (Hot Holding) | 150.0F |
| (Reach-in Freezer) (Cold Holding) | 20.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 50.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Pork (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Cole slaw (Refrigerator - counter top) | 50.0F |
| Corn (Refrigerator - reach-in) (Cold Holding) | 45.0F |
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