UPTOWN CAFE, 1130 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 01, 2014 | Follow-up | 1 | 2 | Details / Comments |
|
Apr 25, 2014 | Routine | 2 | 2 | Details / Comments |
|
Nov 07, 2013 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jul 31, 2013 | Initial | 0 | 0 | Details / Comments |
May 01, 2014 (Follow-up)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department and an Northern Virginia Food Manager ID but the certificate has expired. PIC must retake test and obtain DC CFPM ID(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM PREVIOUS INSPECTION CONDUCTED ON 4/24/14) - Adequate handwashing sinks properly supplied and accessible
No paper towels at hand sink in the kitchen. (45 day notice pending from inspection conducted on 4/25/14) - Food separated and protected
No sneeze guard for self-service salad bar. Food items are uncovered/unprotected. Sign posted closing salad bar until sneeze guard is installed. (5 day notice pending from inspection conducted on 4/25/14)
5 day notice abated from inspection conducted on 4/25/14
DCMR: 2404.1
5 day notice pending from inspection conducted on 4/25/14
DCMR 802.1 (Sign posted closing salad bar until sneeze guard installed. Mrs. Park ordered to call for re-inspection of salad bar before re-opening.)
| Temperatures | |
| Hot Water (3-compartment sink) | 113.0F |
| (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Milk (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| (Freezer) (Cold Holding) | 23.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Spinach (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F |
| Tuna (Sandwich Prep Refrigerator) (Cold Holding) | 36.0F |
| Ham (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) (Cold Holding) | 31.0F |
Apr 25, 2014 (Routine)
Violations:
- Correct response to questions
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No Certified Food Protection Manager is on duty. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
no paper towels at the handsink in the kitchen (Corrected On Site) - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)salad bar not covered - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)provide hose bibb vacuum breaker on hose at the mop sing
Correct stated items within 5days
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) | 112.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Egg Salad (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
Nov 07, 2013 (Routine)
Violations:
- Food separated and protected
Food on display not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed food handler preping food not wearing a hair restraint. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (Corrected On Site)
Certified Food Manager Young Park FS#56737 expire 5-12-16.
CRITICAL VIOLATIONS CITED CORRECT ON SITE.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Turkey sliced | 41.0F |
| Ham | 41.0F |
| Tomatoes sliced | 47.0F |
| Tuna Salad | 47.0F |
| Chicken salad | 51.0F |
| Clam Chowder | 163.0F |
| Roast Beef | 41.0F |
| Red Onions - sliced | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer) | -9.0F |
| Mayonnaise | 39.0F |
Jul 31, 2013 (Initial)
Comments:Certified Food Manager Yong H. Park FS#56737 expire 5-12-16.
Business establishment is in compliance at call.
NO OBJECTIONS TO ISSUANCE OF BUSINESS LICENSE.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer) | 0.0F |
| (Refrigerator - open display) | 38.0F |
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