SUPREME COURT CAFETERIA, 1 1ST ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 04, 2014 | Routine | 6 | 9 | Details / Comments |
|
Jun 27, 2013 | Routine | 2 | 1 | Details / Comments |
Feb 04, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towel at hand washing sink located at service line area and dish washing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food in good condition, safe, unadulterated
Mold observed on cheese stored in reach-in-refrgirator. (Corrected On Site) - Food separated and protected
Uncovered food items observed in service line area and reach-in-refrgirator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean can opener observed in the kitchen. (Corrected On Site) - Proper cold holding temperatures
Cold foods not held at proper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
No written procedure for time as a public health control. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Expired soda box observed in the kitchen. (Corrected On Site) - Food properly labeled; original container
Unlabeled bulk foods bucket observed in dry storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths not stored in proper sanitizer solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Clean utensils not stored properly in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single srvice items not dispensing properly in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Ice build up in walk-in-freezer. Trash observed in walk-in-freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap at spray hose in prep sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Freezer - walk-in) (Cold Holding) | 1.0F |
| Hot Water (3-compartment sink) | 111.0F |
| (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| Beans (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 61.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Eggs (Refrigerator - display) (Cold Holding) | 38.0F |
| Ham (Refrigerator - display) (Cold Holding) | 38.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 31.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Chicken Noodle Soup (Hot Holding) | 167.0F |
| Macaroni and cheese (Hot Holding) | 174.0F |
| Rice (Hot Water Bath) (Hot Holding) | 151.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 64.0F |
| Chicken (Cold Holding) | 64.0F |
| Cheese (Cold Holding) | 61.0F |
| Spinach (Refrigerator - display) (Cold Holding) | 49.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 53.0F |
| Beans (Refrigerator - open display) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 57.0F |
| Chili - Turkey (Hot Holding) | 163.0F |
| Chili - Beef (Hot Holding) | 173.0F |
| (Refrigerator - display) (Cold Holding) | 30.0F |
Jun 27, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
MAKE HANDSINK ACCESSIBLE FOR EMPLOYEE USE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (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 WITHIN 5 CALENDAR DAYS) (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
NO OBJECTION TO ISSUANCE OF CHANGE OF OWNERSHIP.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Reach-in Freezer) (Cold Holding) | -15.0F |
| Hot Dog (Hot Holding) | 155.0F |
| Chili - Beef (Hot Holding) | 155.0F |
| Marinara Sauce (Hot Holding) | 155.0F |
| (Hot Holding) | 170.0F |
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