GWU-MK/FC THYME-3,METRO DINER,PESTO,SIMPLY TO GO-, 800 21ST ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 12, 2014 | Routine | 1 | 4 | Details / Comments |
|
Sep 26, 2013 | Routine | 3 | 1 | Details / Comments |
|
Feb 22, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Feb 22, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Feb 16, 2012 | Sweep | 5 | 2 | Details / Comments |
May 12, 2014 (Routine)
Violations:
- 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. (Corrected On Site) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Grease observed on exahust hood filters in Metro Dinner and Pesto area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Missing light sheiled observed in metro dinner food preparation area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) (Cold Holding) | 36.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 42.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 43.0F |
| Ham (Refrigerator - pizza prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - display) (Cold Holding) | 40.0F |
| (Refrigerator - open display) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Onions cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| (Freezer - walk-in) (Cold Holding) | -10.0F |
| (Reach-in Freezer) (Cold Holding) | -5.0F |
Sep 26, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Management awareness; policy present
Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. - Approved thawing methods used
Improper thawing techniques. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| Mayonnaise (Handwashing Sink - Dishwash area) (Cold Holding) | 32.0F |
| Chicken (Cold Holding) | 32.0F |
| Corned Beef (Cold Holding) | 32.0F |
| (Handwashing Sink) | 115.0F |
| Chicken (Hot Holding) | 150.0F |
| (Handwashing Sink) | 112.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Milk (Cold Holding) | 40.0F |
| (Hot Holding) | 190.0F |
Feb 22, 2012 (Follow-up)
Violations:
- Hands clean and properly washed
No hand washing policy observed.(hand washing policy posted and applied) (Corrected On Site)
The DC CFM is Parviz Jahandedeh: FS49569 will expire 7/26/2014.
5 DAY NOTICE ABATED FROM THE INSPECTION CONDUCTED ON 02/16/2012.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - produce section) | 115.0F |
| (Refrigerator - reach-in) | 35.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 34.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 34.0F |
| Tuna (Ice) (Cold Holding) | 34.0F |
| Eggs boiled (Ice) (Cold Holding) | 38.0F |
Feb 22, 2012 (Follow-up)
Violations:
- Hands clean and properly washed
No hand washing policy observed.(hand washing policy posted and applied) (Corrected On Site)
The DC CFM is Parviz Jahandedeh:FS49569 will expire 7/26/2014.
5 DAY NOTICE ABATED FROM THE INSPECTION CONDUCTED ON 02/16/2012.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELIENE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - produce section) | 115.0F |
| (Refrigerator - reach-in) | 35.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 34.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 34.0F |
| Tuna (Ice) (Cold Holding) | 39.0F |
| Eggs boiled (Ice) (Cold Holding) | 38.0F |
Feb 16, 2012 (Sweep)
Violations:
- Hands clean and properly washed
(Greenfield's)-Employee did not wash hands frequently during 20 minute observation.Management was made aware of this.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
(Pesto)-Observed food handler cutting cheese with bare hands. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
(Pesto)-Unclean food contact surfaces(refrigeration unit at service line). (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
(Metro Diner)-Dirty food container on cutting board. (Corrected On Site) - Proper cold holding temperatures
(Greenfield's)-Refrigeration units not maintaining proper temperatures.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
(Greenfield's)-Food items in the walk-in cooler not dated and labeled.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
(Metro Diner)- Walk in freezer thermometer not working properly.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
(Greenfield's and Pesto)-Wiping cloths stored on counter(s) and not i sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Temperatures continued:
Simply To Go-Hot water 112.0 F;Hot water handwashing sink 129.0 F;Soup in steam table 160.0 F;Soup in steam table 181.0F;Cut fruit 40.0 F.
Pesto-Chicken in refrigerator 41.0 F;Salmon under the heat lamp 140.0 F;Raw salmon in reach-in refrigerator 40.0F;Display freezer 7.0 F.
Thyme 3-Lentils 148.0 F;Rice 140.0 F
Greenfield's-Hot water at handwashing sink in kitchen 120.0 F;Reach -in refrigerator 43.3 F;Sliced turkey cold buffet 39.4 F;Sliced tomatoes cold buffet 38.0 F;Chicken noodle soup in soup warmer 175.0 F;Produce walk-in refrigerator 38.2 F;Tuna salad in cold buffet 40.0 F;Vegetable soup in soup warmer 140.0 F;Tofu in cold buffet 39.0 F;Stew beef in soup warmer 146.0 F;Cole slaw cold buffet 41.0 F; Raw onions in cold buffet 40.0 F;Dairy walk-in refrigerator 40.4 F.
CFPM's-Lola Ford FS-49458 exp. 04/16/2012,Parviz Jahandedeh FS-49569 exp. 07/26/2014
Correct critical violations within 5 days.
Correct non-critical violations within 45 days.
Pesto violations corrected on site.
Inspection results from the following establishments:Greenfield's,MC Coffee Shop,Metro Diner,Pesto,Simply To Go and Thyme.
Inspections conducted in response to a Norovirus outbreak reported at GWU campus.
Inspections conducted by FSHISD staff Robin Espy-Harlan,Neng Fang and Yvonne Wilkerson.
If you have any questions please contact the Area Supervisor,Jacqueline R. Coleman on (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Chicken grilled (Hot Holding) | 150.0F |
| Tomatoes sliced (Cold Holding) | 43.0F |
| Fries (Hot Holding) | 166.0F |
| (Refrigerator - reach-in) | 40.0F |
| Meatballs (Hot Holding) | 156.0F |
| Lettuce (Cold Holding) | 42.0F |
| Mayonnaise (Refrigerator - deli display) | 42.0F |
| (Freezer - walk-in) | 0.0F |
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