GW HOSPITAL CAFETERIA, 900 23RD ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 05, 2014 | Complaint | 4 | 6 | Details / Comments |
|
Sep 24, 2012 | Routine | 1 | 3 | Details / Comments |
Sep 05, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food item not protected from contamination. (paper from paper machine touching food item). (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice machine unclean along edges of inside door area. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Food containers are not surmurged in ice to ensure proper cold holding temperatures.Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Plastic squeeze bottles are not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean non food contact surfaces where needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Hand sink defective on side in sushi area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clean floor where needed, especially under, behind of equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Nathan Bennett FS#56594 expire 6-17-16.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, ON (202)442-5928.
| Temperatures | |
| Chicken | 138.0F |
| Chicken (Hot Holding Unit) | 141.0F |
| Sauce | 150.0F |
| Rice steamed | 153.0F |
| Meat sauce | 157.0F |
| Chicken | 144.0F |
| Green Beans | 141.0F |
| (Freezer) | -10.0F |
| Hamburger patty | 144.0F |
| Turkey Burger | 165.0F |
| Pizza | 116.0F |
| (Refrigerator - pizza prep unit) | 63.0F |
| Hamburger patty | 85.0F |
| Sausage | 80.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Freezer) | 0.0F |
| (Freezer) | -1.0F |
| (Hot Holding) | 158.0F |
| Tomatoes sliced | 59.0F |
| Mixed Vegetables | 38.0F |
| Roast Beef | 41.0F |
| Ham | 38.0F |
| Rice | 145.0F |
| Mashed potatoes | 146.0F |
| Gravy | 148.0F |
| Spinach | 143.0F |
| Lentil Soup | 148.0F |
| Onions raw | 48.0F |
| Cucumbers | 40.0F |
| Lettuce | 40.0F |
| (Refrigerator) | 40.0F |
| Chicken salad | 40.0F |
| Egg Salad | 41.0F |
| Hot Water (3-compartment sink) | 152.0F |
| Hot Water | 114.0F |
| (Blast chiller) | 38.0F |
Sep 24, 2012 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Parasite letter brought in from sushi company (Corrected On Site) - Thermometers provided & accurate
Some reachin refrigerators are missing thermometors/No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
Provide a PH meter for the sushi station to check the acidity of the sushi rice/No thermometer provided to check sushi rice PH . - Nonfood-contact surfaces clean
Esterior of doors to the cabinet at the freshen station contain spilled juice. Clean inside of the reach in at the same station(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45 days
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) | 129.0F |
| (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 40.0F |
| Turkey Diced (Salad Bar) (Cold Holding) | 39.0F |
| Ham sliced (Salad Bar) (Cold Holding) | 39.0F |
| Rice - Sushi (Sushi Bar) (Hot Holding) | 88.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 42.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Marinara Sauce (Steam Table) (Hot Holding) | 180.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 156.0F |
| Paella (Steam Table) (Hot Holding) | 166.0F |
| Carrots (Steam Table) (Hot Holding) | 148.0F |
| Corn (Steam Table) (Hot Holding) | 149.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef Patties (Grill) (Hot Holding) | 169.0F |
| salsa (Table) (Cold Holding) | 41.0F |
| Chicken Patty (Grill) (Hot Holding) | 188.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Rice (Steam Table) (Hot Holding) | 147.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Macaroni and cheese (Refrigerator - drawer) (Cold Holding) | 44.0F |
| (Freezer - walk-in) | -10.0F |
| (Freezer - walk-in) | -6.0F |
| (Freezer - walk-in) | -10.0F |
| (Reach-in Freezer) | -4.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Refrigerator - walk-in meat) | 39.0F |
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