SERVICE CENTER CAFETERIA, 2244 10TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 03, 2013 | Routine | 1 | 0 | Details / Comments |
|
Feb 24, 2012 | Routine | 3 | 5 | Details / Comments |
Apr 03, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site)
The DC CFM is Donella Darby: FS49289 will expire 8/23/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Soup (Steam Table) (Hot Holding) | 138.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 143.0F |
| Rice (Steam Table) (Hot Holding) | 134.0F |
| Carrots (Steam Table) (Hot Holding) | 144.0F |
| Corn (Steam Table) (Hot Holding) | 146.4F |
| Beef Stew (Steam Table) (Hot Holding) | 146.0F |
| Chicken (Steam Table) (Hot Holding) | 137.0F |
| (Refrigerator - reach-in) | 25.4F |
Feb 24, 2012 (Routine)
Violations:
- Hands clean and properly washed
Observed improper/lack of proper handwashing before donning gloves by food preparation employees. Corrective action conducted during the inspection. Manager discussed proper handwashing and instructed employees to conduct proper handwashing before donning gloves. (Corrected On Site) - Proper cold holding temperatures
Observed improper cold holding temperatures of potentially hazardous food items located on the service line salad bar. Food items replaced during the inspection, all food items provided through the Blackburn main kitchen. (Corrected On Site) - Toxic substances properly identified, stored, used
Observed ecolab sanitizer dispenser, dispensing saintizer improperly, inadequate amount dispensing from the unit under 0ppm at call. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed excessive rust present on kitchen shelving units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed unclean exterior of food equipment throughout the kitchen area such as; hot holding units, shelving units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Observed hot water temperature of the service line handsink below 110F at call, temperature maintained at 74F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Prep sink not properly sealed to the kitchen wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed unclean kitchen floors under and behind equipment, debris and dirt present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-GARY POWELL,FS-46185,EXPIRATION DATE-11/04/2012
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
NOROVIRUS FACT SHEETS ISSUED AND DISCUSSED DURING THE INSPECTION.
EMPLOYEE HEALTH POLICY FORMS, ISSUED AND DISCUSSED DURING THE INSPECTION.
ALL FOOD ITEMS PREPARAED AND TRANSPORTED FROM THE BLACKBURN CENTER MAIN KITCHEN LOCATED ON THE BASEMENT LEVEL.
SUSHI PREPARED ON A DAILY BASIS,BY TSUNAMI PREPARED IN THE MAIN KITCHEN.
ESTABLISHMENT NON-FOOD AND FOOD CONTACT SURFACES SANITIZED DURING THE INSPECTION USING SANITIZER SUPPLIED FROM THE MAIN KITCHEN.
ALL KITCHEN STAFF INSTRUCTED TO WEAR GLOVES WHILE WORKING IN THE ESTABLISHMENT.
WATER LEVEL INCREASED IN THE STEAM TABLE AT CALL, LOW LEVEL OF WATER IN UNIT.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 46.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 56.0F |
| Potato salad (Salad Bar) (Cold Holding) | 51.0F |
| Chicken (Salad Bar) (Cold Holding) | 48.0F |
| Chick Peas (Salad Bar) (Cold Holding) | 50.0F |
| Cheese shredded (Salad Bar) (Cold Holding) | 55.0F |
| Lettuce (Salad Bar) (Cold Holding) | 51.0F |
| Salmon (Steam Table) (Hot Holding) | 150.0F |
| Beef (Steam Table) (Hot Holding) | 156.0F |
| Pasta (Steam Table) (Hot Holding) | 153.0F |
| Potatoes (Steam Table) (Hot Holding) | 176.0F |
| Rice (Steam Table) (Hot Holding) | 145.0F |
| Broccoli (Steam Table) (Hot Holding) | 144.0F |
| 2% Reduced Fat Milk (Steam Table) (Hot Holding) | 172.0F |
| (Refrigerator - display) | 41.4F |
| Milk (Cold Holding) | 43.0F |
| Hot Water (Prep sink) | 121.0F |
| (Refrigerator - reach-in) | 34.0F |
| (Hot Holding Display Unit) | 142.0F |
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