SMITHSONIAN AMERICAN ART MUSEUM, 801 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 15, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 08, 2014 | Routine | 5 | 7 | Details / Comments |
|
Nov 07, 2013 | Routine | 2 | 3 | Details / Comments |
Jul 15, 2014 (Follow-up)
Violations:
- Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.
DCMR 25, FOOD CODE 2607.2 PENDING. 45 DAY NOTICE STILL PENDING.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Jul 08, 2014 (Routine)
Violations:
- Correct response to questions
DC Certified Food Protection manager was not present at beginning of inspection, manager arrived half way though inspection. (Corrected On Site) - Hands clean and properly washed
No hand washing observed by employees when changing tasks on multiple occasions. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Soap not available at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Paper towels not available at all hand washing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing reminder signs are not present at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink is used for purposes other than hand washing judging by the dishes and amount of food debris stored in basins of all three hand washing sinks in service area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Multiple potentially hazardous foods across the ice bath on buffet line temp above 41 degrees F. Food items are stocked high and ice bath is insufficient. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Unlabeled chemical observed in service area. (Corrected On Site) - Personal cleanliness
Employee preparing food is not wearing hair restraint. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No three compartment sink is present in the establishment for washing, rinsing, and sanitizing dishes. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal is not present. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors beneath equipment in downstairs prep area are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
IF TIME ISUSED AS A PUBLIC HEALTH CONTROL FOR SANDWICHES ON BUFFET LINE, DOCUMENTED PROCEDURES MUST BE PRESENT AS WELL AS A TEMPERATURE LOG WITH TIME INDICATIONS AS TO WHEN FOOD IS REMOVED FROM REFRIGERATION AND WHEN FOOD IS DISCARDED TO ENSURE PROPER 4 HOUR HOLD TIME FOR EACH FOOD ITEM.
DC CFPM: HORACE ADAMS
FS-55544
10/19/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 127.0F |
| Hot Water (Prep sink) | 118.0F |
| (Warewashing Machine - Rinse Cycle) | 182.0F |
| (Dishwashing Machine - Wash Cycle) | 158.0F |
| (Walk-in Refrigerator) | 40.0F |
| Sandwich (Ice) (Cold Holding) | 45.0F |
| Sandwich (Refrigerator) (Cold Holding) | 40.0F |
| Cantaloupes (Ice) (Cold Holding) | 44.0F |
| Feta Cheese (Ice) (Cold Holding) | 52.0F |
| Chicken (Ice) (Cold Holding) | 53.0F |
| Cantaloupes (Refrigerator) (Cold Holding) | 37.0F |
| (Refrigerator) | 34.0F |
| (Refrigerator) | 39.0F |
| (Display Refrigerator) | 48.0F |
| Sandwich (Display Refrigerator) (Cold Holding) | 46.0F |
| Pudding (Display Refrigerator) (Cold Holding) | 47.0F |
| (Refrigerator) | 30.0F |
| (Refrigerator) | 38.0F |
| Cantaloupes (Refrigerator) (Cold Holding) | 41.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 177.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 45.0F |
Nov 07, 2013 (Routine)
Violations:
- Correct response to questions
ESTABLISHMENT MUST OBTAIN A CURRENT DC CERTIFIED FOOD MANAGER. MANAGER ON DUTY HAD AN EXPIRED SERVE SAFE CERTIFICATE. IN ORDER TO OBTAIN A DC CERTIFIED FOOD MANAGER'S CARD YOU MUST COMPLETE THE FOLLOWING: 1)OBTAIN A CURRENT SERVE SAFE CERTIFICATE 2) BRING THE CURRENT CERTIFICATE ALONG WITH THE TEST SCORE TO 899 NORTH CAPITOL STREET NE MONDAY-FRIDAY 8:30 AM-4:30 PM. 3) A CHECK OR MONEY ORDER FOR 35.00 DOLLARS 4) TWO FORMS OF ID ONE ID MUST BE A PICTURE ID.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
HAND SINK DID NOT HAVE SOAP AT VISIT. ALL HAND SINKS MUST HAVE SOAP AT ALL TIMES IN ORDER TO ENURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ONE COLD UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE. IF FOUR OR MORE HOURS HAVE PASSED THE FOOD ITEMS MUST BE DISGARDED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ONE AREA OF THE SALAD BAR WAS NOT PROTECTED WITH A SNEEZE GUARD AT VISIT.FOOD ON THE SALAD BAR MUST BE PROTECTED FROM CONTAMINATION AT ALL TIMES. THIS IS A REPEAT VIOLATION. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.
CFPM-SERVE SAFE CERTIFICATE EXPIRED.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 48.5F |
| (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| (Refrigerator - open display) (Cold Holding) | 37.2F |
| (Refrigerator - walk-in) (Cold Holding) | 33.6F |
| Chicken (Salad Bar) (Cold Holding) | 39.0F |
| Eggs (Salad Bar) (Cold Holding) | 40.2F |
| Cheese (Salad Bar) (Cold Holding) | 37.2F |
| Black Beans (Hot Holding) | 190.0F |
| Soup (Soup Warmer) (Hot Holding) | 168.9F |
| (Reach-in Freezer) (Cold Holding) | 0.7F |
| Cottage Cheese (Salad Bar) (Cold Holding) | 37.2F |
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