US TAX COURT-NEW COURSE RESTAURANT, 400 2ND ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 07, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Sep 26, 2014 | Routine | 6 | 3 | Details / Comments |
|
Feb 21, 2014 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Oct 23, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 30, 2013 | Routine | 3 | 1 | Details / Comments |
|
May 11, 2012 | Routine | 2 | 3 | Details / Comments |
Oct 07, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
ALL 5-DAY NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 09/26/14 HAVE BEEN BATED.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 47.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 47.0F |
| Cheese shredded (Salad Bar) (Cold Holding) | 48.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 140.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 147.0F |
| Pork (Hot Holding Unit) (Hot Holding) | 137.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Egg Salad (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 42.0F |
| (Reach-in Freezer) (Cold Holding) | -4.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken baked (Cooling) | 100.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 41.0F |
| (Warewashing Machine - Wash Cycle) | 168.0F |
| (Warewashing Machine - Rinse Cycle) | 198.0F |
Sep 26, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee was observed slicing celery with bare hands. (Corrected On Site) - Food in good condition, safe, unadulterated
Spoiled packages of cheeses were observed in the walk-in unit. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on the interior of the ice machine in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) on salad bar were held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date markings were observed lacking on individually wrapped packages of sliced deli meats. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
A consumer advisory is lacking warning the customers of the increase risks of consuming raw of undercooked foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Catering equipment and utensils are not stored in manner to prevent contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use and stored on storage rack were observed stained and scratched. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring was observed storage shelving. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 117.5F |
| Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 146.3F |
| Soup (Hot Holding Unit) (Hot Holding) | 149.0F |
| Mixed Vegetables (Hot Holding Unit) (Hot Holding) | 145.6F |
| Spinach (Salad Bar) (Cold Holding) | 52.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 42.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 48.0F |
| Cheese shredded (Salad Bar) (Cold Holding) | 44.0F |
| (Refrigerator - reach-in) (Cold Holding) | 27.5F |
| Turkey Salad (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Egg Salad (Refrigerator - counter top) (Cold Holding) | 42.0F |
| (Freezer) (Cold Holding) | 8.0F |
| Hot Water (2-compartment sink) | 113.8F |
| Hot Water (Handwashing Sink) | 113.4F |
| (Dishwashing Machine - Wash Cycle) | 168.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 194.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.6F |
| (Refrigerator - walk-in) (Cold Holding) | 41.6F |
Feb 21, 2014 (Routine)
Violations:
- Correct response to questions
FOOD MANAGER EXPIRED ON 12/10/2013 AND PASSED EXAM OF SERVSAFE ON 11/26/2013, NEEDS TO BE RECOGNIZED BY DC GOVERNMENT. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
WARES AND UTENSIL EXPOSE. (COVER OR INVERT THEM, IF STORED FOR OVERNIGHT OR LONGER) (Corrected On Site)
CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | 4.0F |
| (Steam Table) | 162.0F |
| Tomatoes sliced | 40.0F |
| Onions raw | 40.0F |
| Ham | 38.0F |
| Mushrooms | 38.0F |
Oct 23, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
CFPM HUGH A DESORMEAUX FS=46152 EXP. 12/10/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
Sep 30, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean cutting boards where needed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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) - Physical facilities: installed, maintained, & clean
Clean filters under cooking unit to remove heavy grease build up under hood.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
CFPM HUGH A DESOTMEAUX EXP.12/10/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Eggs (Cold Holding) | 40.0F |
| Cucumbers (Cold Holding) | 40.0F |
| (Refrigerator - reach-in bakery) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Cheese (Cold Holding) | 40.1F |
| (Reach-in Freezer) (Cold Holding) | 1.0F |
| (Handwashing Sink) | 112.0F |
May 11, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Dried food particles on the meat slicer (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Coleslaw on the salad bar above 41 degrees remove and chill until temp reaches 41 degrees (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No detergent-sanitizer for use in sanitation buckets(s).No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CFH: HUGH A DESORMEAUX FS:46152 FS:12/10/2013
Correct stated items within 45 days.
If you have any questions,please call area sueprvisor Mrs. Jacqueline coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 170.0F |
| Fish baked (Steam Table) (Hot Holding) | 150.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 167.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - walk-in) | 39.0F |
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