NEW ORLEANS CAFE, 2412 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 25, 2014 | Follow-up | 0 | 2 | Details / Comments |
|
Sep 02, 2014 | Routine | 2 | 1 | Details / Comments |
|
May 24, 2013 | Routine | 4 | 3 | Details / Comments |
|
Jan 23, 2013 | Routine | 3 | 1 | Details / Comments |
|
Mar 27, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 23, 2012 | Routine | 1 | 4 | Details / Comments |
Sep 25, 2014 (Follow-up)
Violations:
- Thermometers provided & accurate
No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Prep cook not wearing hair restraint at start of my inspection. He put a hat once informed. (Corrected On Site)
ALL 5 DAY VIOLATIONS ABATED FROM PREVIOUS ON 9/2/14 (25 DCMR 1007.1, 1005.1).
45 DAY VIOLATIONS STILL PENDING
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 41.7F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Raw Shrimp (Refrigerator - reach-in) (Cold Holding) | 40.9F |
Sep 02, 2014 (Routine)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELWO AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD ITEMS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS MAY NOT HAVE CARDBOARD. CARDBOARD IS NOT A CLEANABLE SURFACE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 104.3F |
| (Refrigerator - reach-in) (Cold Holding) | 45.2F |
| (Refrigerator - reach-in) (Cold Holding) | 43.6F |
| (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| (Freezer) (Cold Holding) | 4.2F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 37.1F |
| Rice (Stove) (Hot Holding) | 165.2F |
May 24, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES' HEALTH FILE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS; ESTABLISH EMPLOYEES' HEALTH FILE AND PRACTICE EXCLUSION/RESTRICTIONB POLICY).) - Food-contact surfaces: cleaned & sanitized
DEBRIS STAINS IN SANDWITH PREPARATION UNITS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD IN DISPLAY CASES AT STATION ARE OUT OF TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
tHERE IS NO THERMOMETER USED IN SANDWICH STATIONS. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CARD BOARD USED ON SHELVES. - Nonfood-contact surfaces clean
DIRTY AND GREASY OF SHELVES. - Physical facilities: installed, maintained, & clean
SANDWICH STATION AND FREEZER NOT KEEP GOOD TEMPERATURE.
FOOD MANAGER BORDIC FERDEWSKI NEEDS TO BE RECOGNIZED BY DC GOVERNMENT. CORRECT ITEMS STATED WITH 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Reach-in Freezer) | 30.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Soup | 176.0F |
| Peppers | 60.0F |
| Mayonnaise | 58.0F |
| Mushrooms | 58.0F |
Jan 23, 2013 (Routine)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTIING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed and posted.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/21/2013
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 113.7°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 42.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 44.0F |
| Steamed Rice (Refrigerator - open display) (Cold Holding) | 43.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lentils (Steam Table) (Hot Holding) | 155.0F |
Mar 27, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in cooler are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Bardia Ferdowski took and passed the Optemetric test,
he is waiting for the CFPM certificate to be mailed.
No Consumer advisory notice printed on the menu, a copy is given to the PIC
Most recent pest control service date: 03/22/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.1°F)
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 124.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef Macaroni (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cabbage (Steam Table) (Hot Holding) | 154.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 171.0F |
| Shrimp cooked (Steam Table) (Hot Holding) | 165.0F |
| Beans (Steam Table) (Hot Holding) | 150.0F |
| Shrimp cooked (Steam Table) (Hot Holding) | 166.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
Feb 23, 2012 (Routine)
Violations:
- Correct response to questions
EXPIRED CERTIFIED FOOD MANAGERS CERTIFICATE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETER IN REACH IN UNITS (Corrected On Site) - Wiping cloths: properly used & stored
MULTI USE OF WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY EXTERIOR OF STORAGE CONTAINERS (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
TOILET DOORS AJAR (Corrected On Site)
PROVIDE A CERTIFIED FOOD MANAGERS CERTIFICATE.
FOR ALL QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - under counter) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Freezer - walk-in) | 12.0F |
| Beef Patties (Stove) (Cooking) | 158.0F |
| Beef Macaroni (Table) (Hot Holding) | 157.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 36.0F |
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