MARKET LUNCH, 225 7TH ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 21, 2014 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jan 09, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Jan 08, 2014 | Routine | 4 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 23, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 13, 2013 | Routine | 0 | 0 | Details / Comments |
|
Dec 28, 2012 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jan 19, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 06, 2012 | Routine | 5 | 8 | Details / Comments |
Aug 21, 2014 (Routine)
Violations:
- Food separated and protected
Raw shell eggs in container placed on rack in reach-in refrigerator above ready-to-eat foods (shredded cheese, etc). (Corrected On Site) - Wiping cloths: properly used & stored
Wet wiping cloths were not stored in sanitizing solution. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Soiled utensils were not being washed in three 3 stage washing process (wash-risne-sanitize) at visit. (Corrected On Site)
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Greens (Steam Table) (Hot Holding) | 168.0F |
| Beans (Steam Table) (Hot Holding) | 172.0F |
| Pork (Steam Table) (Hot Holding) | 160.0F |
| Soft Crab (Refrigerator - reach-in) (Cooling) | 58.0F |
| Fish - Whiting (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Cole slaw (Ice) (Cold Holding) | 40.0F |
| Cheese (Ice) (Cold Holding) | 41.0F |
| Cheese (Ice) (Cold Holding) | 41.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
Jan 09, 2014 (Restoration)
Comments:Recent pest exterminator invoice date 01/08/2014.
LICENSE RESTORED
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
Jan 08, 2014 (Routine)
Violations:
- Food separated and protected
Raw fish stored above ready-to-eat food (sauce for cold sandwiches) in the reach-in refrigerator. - Proper date marking & disposition
Ready-to-eat foods (BBQ meat, Diced ham, cooked kale) not date marked while stored in the reach-in refrigerator. - Insects, rodents, & animals not present
Rodent droppings observed on floor areas in the food preparation, dish washing and storage rooms. Droppings are also observed on shelf and bulk container cover. - Physical facilities: installed, maintained, & clean
Peeling paint observed on walls above the prep table and 3-compartment sink, also holes on the walls observed in the storage room.
SUMMARY SUSPENSION (In order for License to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH)
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. RONNNIE TAYLOR AT (202) 442 9037
| Temperatures | |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) | 28.0F |
| Fish (Refrigerator - reach-in) (Cooling) | 50.0F |
| Grits (Hot Holding Unit) (Hot Holding) | 178.0F |
| Sausage (Hot Holding Unit) (Hot Holding) | 150.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 0.0F |
Aug 23, 2013 (Follow-up)
Comments:5-Day Notice Abated from inspection conducted on 08/13/2013
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 150.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
Aug 13, 2013 (Routine)
Violations:
- Proper cold holding temperatures
ONE SATATION REFRIGERATER IS OUT OF TEMPERATURE SO IS FOOD (CHEES AND MAYONNAIS) STORED (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
MOUSE DROPPING SEEN IN REAR AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
MOUSE DROPPING SEEN AT REAR CORNER AREA(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - sandwich prep unit) | 50.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Cheese | 48.0F |
| Mayonnaise | 44.0F |
| Bacon (Warmer) | 142.0F |
| Meatloaf (Warmer) | 138.0F |
| Rice | 140.0F |
| Beans | 142.0F |
Dec 28, 2012 (Routine)
Violations:
- Approved thawing methods used
frozen chicken sitting inside of the sink (Corrected On Site) - Personal cleanliness
employee not wearing hair restraint in food prep area (Corrected On Site)
Correct stated items within 45days if you have any questions, please contact area suopevisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Sausage (Steam Table) (Hot Holding) | 156.0F |
| Bacon (Steam Table) (Hot Holding) | 177.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| American Cheese (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Jan 19, 2012 (Follow-up)
Comments:CFPM: GLAIZA D. ALCERA FS-44071 EXP 10/29/2012.
CEASED USE BIG TRAY, SINK IS ENOUGH FOR OTHER WARES.
DEMONSTRATED TO ESTABLISH EMPLOYEES HEALTH FILE.
NOTICE ABATED FROM INSPECTION OF 01/06/2012.
QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - display) | 40.0F |
| Cheese | 41.0F |
| Ham sliced | 42.0F |
| Tomatoes sliced | 43.0F |
Jan 06, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Management awareness; policy present
The employee health policy forms for foodborne illness are on file but have not been completed by staff. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The employee health forms have not been completed by staff. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
An employee is drinking from a plastic cup that does not have a lid. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The utensils are not being sanitized. No sanitizing solution is set up in the sink. (Corrected On Site) - Toxic substances properly identified, stored, used
There are unlabeled plastic squeeze bottles of bleach and anti-greaser in the dishwash area. (Corrected On Site) - Insects, rodents, & animals not present
There are holes in the wall near the 3-compartment sink and a gap around the pipe in the wall above the bread holding unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The employee preparing sandwiches is wearing a watch on her wrist and one of the cooks is wearing a bracelet on her wrist. (Corrected On Site) - Wiping cloths: properly used & stored
The wet wiping cloths are stored on the counters and no sanitizing solutions are set up. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The sink compartments are not large enough to immerse the large metal trays. The trays extend beyond the top of each compartment. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The utensils are being improperly washed. No wash solution is set up in the 3-compartment sink. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The utensils are rinsed under running water only and no rinse water compartment is set up. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Blown bulb (no lighting) in the display refrigerator where the raw shell eggs and battered seafood are stored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Glaiza D. Alcera (DC DOH Certified Number FS-44071; Expiration Date 10/29/2012)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked foods is posted at the cash register.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 5 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| (Refrigerator - display) | 35.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.5F |
| (Refrigerator - sandwich prep unit) | 44.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 48.9F |
| Lettuce Greenleaf (Refrigerator - sandwich prep unit) (Cold Holding) | 54.5F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 44.6F |
| Fish - Rock Fish (Refrigerator - sandwich prep unit) (Cooling) | 53.9F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cooling) | 49.7F |
| Crab cake (Refrigerator - sandwich prep unit) (Cooling) | 40.3F |
| Sausage (Steam Table) (Hot Holding) | 147.8F |
| Crab cake (Deep Fryer) (Cooking) | 225.0F |
| Pooled Eggs (Ice) (Cold Holding) | 43.3F |
| Eggs Over Hard (Grill) (Cooking) | 163.0F |
| (Refrigerator - walk-in) | 40.0F |
| Ham sliced (Refrigerator - walk-in) (Cold Holding) | 39.1F |
| Potato salad (Refrigerator - walk-in) (Cold Holding) | 36.2F |
| Cole slaw (Refrigerator - walk-in) (Cold Holding) | 37.3F |
| Monterrey Jack Cheese (Refrigerator - walk-in) (Cold Holding) | 37.1F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 37.7F |
| Turkey Bacon (Refrigerator - walk-in) (Cold Holding) | 37.6F |
| Hot Water (3-compartment sink) | 114.2F |
| (Refrigerator - display) | 36.3F |
| Crab cake (Refrigerator - display) (Cooling) | 47.7F |
| Crab cake (Refrigerator - display) (Cooling) | 50.3F |
| Fish - Rock Fish (Refrigerator - display) (Cold Holding) | 44.4F |
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