MARKETPLACE/TAVERN/FRESHII/EINSTEIN BAGEL, 4400 MASSACHUSETTS AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 28, 2014 | Routine | 2 | 2 | Details / Comments |
|
Feb 11, 2014 | Routine | 2 | 6 | Details / Comments |
| No violation noted during this evaluation. | Oct 07, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 26, 2013 | Routine | 6 | 2 | Details / Comments |
|
Aug 29, 2012 | Routine | 1 | 3 | Details / Comments |
|
Jan 09, 2012 | Initial | 0 | 1 | Details / Comments |
Oct 28, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Observed improper sanitizer label. 100 PPM/ at 70 degree F.(Was not connected to the sanitizer and later connected at call) (Corrected 400 PPM) (Corrected On Site) - Proper cold holding temperatures
Observed Cold food item(s) held at improper temperature(s).(discarded) (Corrected On Site) - Food properly labeled; original container
Observed working containers not labeled. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dish washing machine not operated in accordance with the data plate ( Observed 125.6 degrees F (rinse-cycle) and 128.9 degrees F(Wash cycle) which is different from the data plate (160 degree F for Wash cycle and 180 degree F for rinse cycle)(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS.
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER _ BRIAN S HOLT, FS-52685, EXP- 07/11/2015.
RECENT PEST CONTROL INVOICE DATED _ 09/30/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | -2.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 37.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Hot Water (Handwashing Sink - Service Line) | 108.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing sink - bakery) | 118.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 125.6F |
| (Dishwashing Machine - Wash Cycle) | 128.9F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken Soup (Hot Holding) | 152.0F |
| Sauce (Hot Holding) | 149.0F |
| Rice (Rice Steamer) (Hot Holding) | 160.0F |
| Sliced Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - reach-in bakery) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Bacon (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
Feb 11, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces/cutting boards on the sandwich unit (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)/cream cheese on the line above 41 degreesCold food item(s) held at improper temperature(s). - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)final rinse temp on the dishmachine only reaching 145 - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelving inside of the walkin units contain dreid food particles - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)pipe underneath 3-comp sink not aligned water leaking once the drained - Adequate ventilation & lighting; designated areas used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)replace missing light cover over head above the pizza prep unit
Correct stated item siwhtin 5days
Correct stated items within 45days
If you have any questions,pleae contact area supervisor Mr. Ronnie Taylor at (202)442-9037
CFH: Brian S Holt FS:52685 EXP:07/11/2015
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| Hot Water (Handwashing sink - bakery) | 117.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cream cheese (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 148.0F |
| Chili - Turkey (Soup Warmer) (Hot Holding) | 147.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Bacon (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Strawberry Cream cheese (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Onion cream cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Black Beans (Refrigerator - reach-in) (Hot Holding) | 157.0F |
| Peanut Sauce (Steam Table) (Hot Holding) | 162.0F |
| Spicy Lemon Soup (Warmer) (Hot Holding) | 168.0F |
| Brown rice (Rice Steamer) (Hot Holding) | 158.0F |
| Tofu (Refrigerator - reach-in) (Hot Holding) | 41.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Pork (Warmer) (Hot Holding) | 155.0F |
| Ribs (Steam Table) (Hot Holding) | 159.0F |
| Chicken baked (Steam Table) (Hot Holding) | 148.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 166.0F |
| Tomatoes chopped (Steam Table) (Hot Holding) | 145.0F |
| Beef (Steam Table) (Holding) | 148.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - pizza prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Freezer - walk-in) | -9.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Warewashing Machine - Rinse Cycle) | 145.0F |
Oct 07, 2013 (Follow-up)
Comments:5 day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
CFH:Bryan Holt FS:52685 EXP:01/11/2017
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Cottage Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cream Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken baked (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Sep 26, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES /CAN OPENER/ICE BOX/PREP TABLE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN FOOD CONTACT SURFACES/WET & DIRTY FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER IN SOME SHANDWASHING SINKS(CORRECT VIOLATION WITHIN 24HRS) - Plumbing installed; proper backflow devices
HANDWASHING SINK HOT WATER KNOW IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CFPM BRYAN HOLT EXP 07/11/2017 FS-52685
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 9/15/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - open display) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 41.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bleu Cheese Dressing (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 42.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
Aug 29, 2012 (Routine)
Violations:
- Thermometers provided & accurate
No thermometer(s) located inside reach-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelving & equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at all sink(s). NOTE: engineer on duty corrected problem - hot water temperature increased. - Physical facilities: installed, maintained, & clean
Floors in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - MARY SOTO - #FS-42705 - expires 09/26/2012
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (10/15/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 98.0F |
| Hot Water (Handwashing Sink) | 98.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 30.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Reach-in Freezer) (Cold Holding) | -2.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Refrigerator - display) (Cold Holding) | 33.0F |
| (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| (Refrigerator - under counter) (Cold Holding) | 37.0F |
Jan 09, 2012 (Initial)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for foodborne illness.
CFPM Soto Mary FS- 42705 Exp. 09/26/2012
Most recent pest control service date: 12/26/2011
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
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