BAGEL EXPRESS, 1100 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 29, 2014 | Routine | 2 | 2 | Details / Comments |
|
Oct 10, 2013 | Routine | 2 | 0 | Details / Comments |
|
Mar 26, 2013 | Routine | 3 | 5 | Details / Comments |
| No violation noted during this evaluation. | Feb 14, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 07, 2013 | Routine | 3 | 0 | Details / Comments |
|
May 25, 2012 | Routine | 1 | 3 | Details / Comments |
Jan 29, 2014 (Routine)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES' DISEASE RECORDD AND SIGNED COMMITMENT OF REPORTING. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
CREVICES ON CUTTING BOARD.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WET WIPING CLOTH ON COUNTER. (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRT AND DEBRIS AT ALL CORNER AREA. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: JUNG HONG 54691 EXP 12/09/2015. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Mayonnaise | 40.0F |
| Lettuce | 40.0F |
| Tomatoes sliced | 38.0F |
| Bacon (Grill) | 168.0F |
Oct 10, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
HOLDING THE FORMS BUT NOT DONE. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
CREVICES ON CUTTING BOARD. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
CFPM: JUNG W HONG 54691 EXP 12/09/2015. CORRECT ITEMS ON SITE AND WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| Lettuce | 42.0F |
| Mayonnaise | 40.0F |
| Milk (Refrigerator - counter top) | 38.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - counter top) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Mar 26, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Various refrigerators and freezers throughout the establishment do not have a working visible thermometer located inside to measure the ambient air temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-use containers (i.e. milk jugs and tofu buckets) are being reused.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard is used to line the wall and prep table where electrick griddle is located.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are heavily stained and worn with grooves throughout.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s). (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Light bulbs in food preparation area are unshielded.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No ventilation hood provided over cooking area where electric griddle is located.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - under counter) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Turkey sliced (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Egg Salad (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink) | 71.0F |
| Hot Water (3-compartment sink) | 76.0F |
| (Refrigerator - reach-in) | 40.0F |
| Hamburger patty (Refrigerator - under counter) (Cold Holding) | 30.0F |
| Hot Water (3-compartment sink) | 114.0F |
Feb 14, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Lettuce (Cold Holding) | 34.0F |
| Tomatoes sliced | 35.0F |
Feb 07, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean gaskets inside reach-in refrigerator to remove debris.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ALL ITEMS WITHIN 5-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Mayonnaise (Cold Holding) | 40.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
May 25, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Tomatoes and mayonniase on the line above 41 degrees. Remove and chill to temp of 41 degrees or below (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean exterior of all equipment inside of the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls and floors through out the small prep area contain grease and food debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline coleman at (202)442-5928
| Temperatures | |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 57.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Cream Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - reach-in) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
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