SUNRISE SENIOR LIVING KITCHEN, 5111 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jul 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 27, 2014 | Routine | 8 | 7 | Details / Comments |
|
Apr 07, 2014 | Routine | 1 | 1 | Details / Comments |
|
Aug 08, 2013 | Routine | 1 | 0 | Details / Comments |
|
Sep 21, 2012 | Routine | 1 | 0 | Details / Comments |
Jul 14, 2014 (Follow-up)
Comments:FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
CFPM RAYMON JASKOLSKI 50988 EXP 03-05-15
CUTTING BOARD ON ORDER
ALL OTHER ITEMS ARE ABATED.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
Jun 27, 2014 (Routine)
Violations:
- Correct response to questions
The head chief was unable to demonstrate adequate knowledge of food safety especially HACCP principles (i.e. inconsistent temp logs, inaccurate temp logs, no cooling and receiving logs) when asked at time of inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food in good condition, safe, unadulterated
A blocked of molded Sargento provolone cheese dated 6/3/14 was observed in walk-in cooler. (Corrected On Site) - Food separated and protected
A container of sunkist flavor beverage mix was observed stored next to a bucket of sanitizing solution on the underside of a prep table and box of onions were observed stored next to a bucket of sanitizing solution in kitchen. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dust was observed on interior ledge of the ice machine in kitchen. Unclean equipment food equipment was observed stored and in use (i.e. can opener, knife storage racks, cheese grater and bread crumb storage containers) in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooking time and temperatures
Beef kabobs were cooked to 140 degrees on grill. Then taken off the grill and finished in the oven and measured at 149 degrees. The chef was instructed to put kabobs back into the oven until the proper cooking temp has been reached. Final cooked temp was 158 degrees. (Corrected On Site) - Proper cooling time & temperatures
Cooked pasta dated 6/26/14 observed stored in walk-in cooler was measured at 44 degrees. Pasta was discarded by chef during inspection. (Corrected On Site) - Proper date marking & disposition
Expired container of Axelrod fat free yogurt 6/13/14 was observed stored on shelving in walk-in cooler. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
A consumer advisory notice was lacking making the residents aware of the risks of consuming raw and/or undercooked food items. Sample copy provided. (Corrected On Site) - In-use utensils: properly stored
Utensils were observed stored on prep sink in container of standing water measured at 71 degrees at time inspection. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Multi use utensil stored in kitchen (i.e. plates, cups, etc.) were not stored in manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board observed in use on cook line, on prep tables and stored on storage rack were observed worn, scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Damaged food storage containers (i.e. cracked, broken, etc.) were observed stored on shelving in kitchen and in use in walk-in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Wash solution at 3 compartment sink was measured at 128 degrees. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean fans guards were observed in walk-in cooler and unclean door gaskets in refrigeration unit in bar area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean ceiling tiles (i.e. dust from overhead fans), overhead light fixtures, walls around food equipment and standing water under 3 compartment were observed in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
****#24 Discussion conducted in regards to Food Code Regulations and what it states about the establishment serving a Highly Susceptible Population such as; using only pasteurized eggs as opposed to raw shell eggs and cooking raw animal foods to temperature as opposed to cooking raw animal foods to order (beef kabobs). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS).
CORRECT ITEMS STATED IN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | -1.0F |
| Pasta (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Potato salad (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - Bar) | 117.0F |
| Hot Water (3-compartment sink) | 128.0F |
| Rice (Holding Cabinet) (Hot Holding) | 170.0F |
| Mixed Vegetables (Holding Cabinet) (Hot Holding) | 155.0F |
| Chicken (Hot Holding Cabinet) (Hot Holding) | 160.0F |
| Beef (Holding Cabinet) (Hot Holding) | 160.0F |
| Soup (Stove) (Cooking) | 170.0F |
| Eggs scrambled (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Warewashing Machine - Rinse Cycle) | 188.0F |
| Kabob (Grill) (Cooking) | 140.0F |
| Kabob (Oven) (Cooking) | 149.0F |
| Kabob (Oven) (Cooking) | 158.0F |
| Chicken curried (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Pasta (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Chicken (Receiving Food) | 36.0F |
| Salmon (Receiving Food) | 38.0F |
| Hot Water (Prep sink) | 140.0F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
Apr 07, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| Beef (Steam Table) (Hot Holding) | 144.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 190.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | -10.0F |
Aug 08, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site)
If you have any questions,please contact area supervisor Mr. Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Macaroni Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Salmon (Table) (Preparation) | 40.0F |
| Rueben (Griddle) (Cooking) | 166.0F |
| (Freezer - walk-in) | -8.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Stuffing (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Sep 21, 2012 (Routine)
Violations:
- Proper date marking & disposition
ITEMS IN WALK IN UNIT IS NOT LABELED AS TO PULL OFF DATE (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer - walk-in) | 8.0F |
| Eggs (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Drinks (Mobile Refrigerator) (Cold Holding) | 40.0F |
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