GREAT WRAPS, 1300 PENNSYLVANIA AVE 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. | Dec 11, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 03, 2013 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Aug 01, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 26, 2013 | Routine | 4 | 4 | Details / Comments |
| No violation noted during this evaluation. | Feb 06, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 25, 2013 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 21, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
May 03, 2012 | Routine | 3 | 3 | Details / Comments |
Dec 11, 2013 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/03/2013.
45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 12/03/2013.
FAILURE TO COMPLY WITH 45-DAY NOTICE (further action shall be taken).
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| Hot Water (3-compartment sink) | 128.0F |
| Hot Water (Handwashing Sink - Service Line) | 129.0F |
| Salad Dressing (Refrigerator - counter top) (Cooling) | 45.0F |
| Cheese (Refrigerator - counter top) (Cooling) | 46.0F |
| Onions raw (Refrigerator - counter top) (Cooling) | 46.0F |
| Lettuce (Refrigerator - counter top) (Cooling) | 44.0F |
| Gyro (Steam Table) (Hot Holding) | 172.0F |
| Chicken (Steam Table) (Hot Holding) | 182.0F |
| Steak cooked (Steam Table) (Hot Holding) | 168.0F |
| Peppers (Refrigerator - under counter) (Cold Holding) | 45.0F |
| (Walk-in Freezer) | 5.0F |
Dec 03, 2013 (Routine)
Violations:
- Proper hot holding temperatures
Hot food items(cooked chicken and flafal) held at improper temperature (less than 135 degree F). Discarded. (Corrected On Site) - Proper cold holding temperatures
Cold food items (cheese, hummus, chopped lettus, turkey deli, diced tomatoes, etc) held at improper temperatures in the prep refrigerator behind the service line. The out of temperature foods were discarded on site. (Corrected On Site) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (Corrected On Site) - Thermometers provided & accurate
No thermometer in under-counter refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The prep refrigerator behind the service counter does not maintain the required 41 degree F or below temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unshielded bulbs in the back storage room above single use items.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS. CORRECT ITEMS STATED WITHIN 45-DAYS. IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS.JACQUELINE COLEMAN AT (202) 442 5928.
| Temperatures | |
| (Walk-in Refrigerator) | 34.0F |
| (Walk-in Freezer) | 5.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 65.0F |
| Chicken (Steam Table) (Hot Holding) | 80.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 61.0F |
| Hummus (Refrigerator - sandwich prep unit) (Cold Holding) | 62.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 61.0F |
| Cheese shredded (Refrigerator - sandwich prep unit) (Cold Holding) | 64.0F |
| Fajita (Refrigerator - sandwich prep unit) (Cold Holding) | 62.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| (Walk-in Freezer) | 5.0F |
| (Walk-in Refrigerator) | 40.0F |
Aug 01, 2013 (Follow-up)
Comments:If you have any questions, please call area supervisor Ms. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 147.0F |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.3F |
Jul 26, 2013 (Routine)
Violations:
- Correct response to questions
Neither the business license nor certified food protection manager certification are posted conspicuously posted(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No hot and cold running water at hand washing sink located at serveline area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed in the icemachine plastic drip.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Chicken Strips and Beef Steak hold at improper temperature. (Corrected On Site) - Proper cold holding temperatures
Food items such as sliced tomato and lettus stored in improper temeperature. (Corrected On Site) - Thermometers provided & accurate
No theremometer for walk-in-freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed inside walk in-referigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Broken light shield observed in dry food storage area .(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at (202)535-2186
Correct items stated within 5-days
Correct items stated within 45-days
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 111.0F |
| Hot Water (3-compartment sink) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Beef (Hot Holding) | 142.0F |
| Beef (Hot Holding) | 112.0F |
| Chicken fried (Cooking) | 202.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 53.8F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 53.7F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Chicken Strips (Hot Holding) | 165.0F |
| Chicken Strips (Hot Holding) | 115.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
Feb 06, 2013 (Follow-up)
Comments:CFPM SAROJ BHATTARI FS 54513 EXP 07/17/2015.
ALL ITEMS ABATED FROM FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
Jan 25, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. 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) - Insects, rodents, & animals not present
EVIDENCE OF ROACH EGGS ALONGSIDE WALL BEHIND GARBAGE DISPOSAL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS.COLEMAN(202)535-2180.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) | -10.0F |
| Caesar Dressing (Cold Holding) | 40.0F |
| Honey Mustard (Cold Holding) | 40.0F |
May 21, 2012 (Follow-up)
Comments:NO OBJECTION TO RENEWAL OF BUSINESS LICENSE.
5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 5/3/12.
CFPM: BHATTARAI SAROJ (40381) EXP. 6/19/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Chicken Strips (Deep Fryer) (Hot Holding) | 167.6F |
| Steak cooked (Steam Table) (Hot Holding) | 174.2F |
| Gyro (Lamb and Beef) (Steam Table) (Hot Holding) | 174.9F |
| Chicken (Steam Table) (Hot Holding) | 169.4F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 42.5F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink) | 111.4F |
| Hot Water (3-compartment sink) | 110.4F |
May 03, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's ice chute. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)COOKED FOODS INSIDE OF THE WALKIN REFRIGERATOR NOT DATED OR LABELED - Thermometers provided & accurate
No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)EMPLOYEES ON THE LINE WITH NO HAIR RESTRAINTS
CFH:BHATTARAI SAROJ FS:40381 EXP:06/19/2012
CORRECT STATED ITEMS WITHIN 5DAYS
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
FAX A COPY OF THE NEW LICENSE TO (202)442-5928
| Temperatures | |
| Steak cooked (Steam Table) (Hot Holding) | 155.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Lamb (Warmer) (Hot Holding) | 178.0F |
| Chicken Selects (Steam Table) (Hot Holding) | 145.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| (Refrigerator - walk-in) | 39.3F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
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