CLEARY GOTTLIEB CAFETERIA (9TH FL), 2000 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 15, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Oct 15, 2014 | Routine | 3 | 5 | Details / Comments |
| No violation noted during this evaluation. | Jun 10, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 02, 2014 | Routine | 1 | 4 | Details / Comments |
|
Mar 21, 2014 | Routine | 0 | 1 | Details / Comments |
|
Sep 20, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 13, 2013 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 06, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 01, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jan 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 08, 2013 | Routine | 6 | 3 | Details / Comments |
|
Jul 27, 2012 | Routine | 0 | 1 | Details / Comments |
Nov 15, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 10/14/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 111.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 45.0F |
| Pizza - Cheese (Steam Table) (Hot Holding) | 146.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 42.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 42.0F |
| Salami (Cold Holding) | 43.0F |
Oct 15, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETERS AVAILABLE AT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY THE PIC (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
THE CLEANED DISHES ARE NOT STORED IN MANNER THAT ARE NOT ALLOW AIR DRY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
UNEEDED AND UNWANTED ICE BOX CHUTE UNIT IN THE KITCHEN TO BE REMOVED(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 10/14/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 36.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 47.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 49.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 51.0F |
| Iceberg Lettuce (Refrigerator - open display) (Cold Holding) | 45.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 49.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
Jun 10, 2014 (Follow-up)
Comments:ALL ITEMS ARE ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
Jun 02, 2014 (Routine)
Violations:
- Insects, rodents, & animals not present
Small files were observed on surfaces and flying in various locations throughout the kitchen areas and service line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Female employee were observed lacking hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Multi use utensil on air dry/storage rack in kitchen 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 boards in use and not in use were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean surfaces were observed on ice machines drip panels, air dry/storage rack in kitchen and exterior of soda fountain. (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 - kitchen) | 110.0F |
| Hot Water (Prep sink) | 129.0F |
| Fish (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Refrigerator) (Cold Holding) | 32.0F |
| (Walk-in Freezer) (Cold Holding) | -13.0F |
| Hot Water (Handwashing Sink - Service Line) | 111.0F |
| (Refrigerator - under counter) (Cold Holding) | 33.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Refrigerator - drawer) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -1.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - display) (Cold Holding) | 26.0F |
| Grits (Hot Holding Unit) (Hot Holding) | 139.0F |
| Eggs boiled (Ice) (Cold Holding) | 40.0F |
| Cheese shredded (Ice) (Cold Holding) | 41.0F |
| (Dishwashing Machine - Wash Cycle) | 149.0F |
| (Warewashing Machine - Rinse Cycle) | 185.0F |
Mar 21, 2014 (Routine)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR 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 - coffee station) | 119.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Prep sink) | 127.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - display) (Cold Holding) | 30.0F |
| Tuna Salad (Cold Holding) | 40.0F |
Sep 20, 2013 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Hot water at handwashing sinks located at the service line area and kitchen observed 104 O F
5-Day Notice Abated, from inspection conducted on 09/13/2013 except the above listed item.
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 104.0F |
| Hot Water (3-compartment sink) | 130.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Sep 13, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap for handwashing sink located in service line area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Rusted metal drip observed in the ice machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Hot water at handwashing sinks located at the service line and kitchen observed 104 o F.(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 - kitchen) | 104.0F |
| Hot Water (Handwashing Sink - Service Line) | 105.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Under-counter Refrigerator) (Cold Holding) | 40.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken (Deep Fryer) (Cooking) | 166.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 33.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 156.0F |
| Hot Water (Handwashing Sink - Service Line) | 128.0F |
May 06, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
CFPM SOM NGANSANITH FS 54293 EXP.10/25/2015.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
May 01, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Continue to clean cutting boards where needed and food storage shelves. - Food properly labeled; original container
Provide labels for all food bins where needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Clogged drain at handsink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS.COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Hot Holding) | 212.0F |
| (Hot Holding) | 160.0F |
| (Hot Holding) | 160.0F |
| (Handwashing Sink - Dishwash area) | 180.0F |
| Tomatoes chopped (Cold Holding) | 42.0F |
| Ham sliced (Cold Holding) | 39.0F |
| Turkey (Cold Holding) | 40.0F |
| Salad Dressing (Cold Holding) | 41.0F |
Jan 15, 2013 (Follow-up)
Comments:CFPM SOM NYAMSMITH 9508444 EXP. 10/28/2015.
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) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Carrots (Cold Holding) | 41.0F |
Jan 08, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Som Ngamsanith: ServSafe Certificate Number 9508444; Exam Date 10/25/2012. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage in the toilet room. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Neither the temperature nor the concentration of the quaternary ammonium sanitizing solutions are in compliance. (Corrected On Site) - Proper hot holding temperatures
The turkey burgers and pork loin on the hot holding display unit and the braised chicken in the holding oven are held at improper temperatures. (Corrected On Site) - Proper cold holding temperatures
Corned beef and fried chicken held on ice and the romaine lettuce at the salad bar are held at improper temperatures. (Corrected On Site) - Personal cleanliness
The baristas are not wearing hair restraints. (Corrected On Site) - Personal cleanliness
The chef is wearing a watch on his wrist while preparing sandwiches. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are scratched and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at the handwashing sinks at the barista bar, kitchen, and toilet room. (CORRECT VIOLATION WITHIN 24 HOURS)
The establishment's employee health policy regarding the prevention of foodborne illness was provided and reviewed.
CORRECT ITEMS STATED WITHIN 24 HOURS
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 60.0F |
| Hot Water (Sink) | 127.0F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (Handwashing sink - deli section) | 110.0F |
| (Refrigerator - under counter) | 24.0F |
| Turkey Burger (Hot Holding Display Unit) (Hot Holding) | 120.0F |
| Braised Chicken (Hot Holding Display Unit) (Hot Holding) | 139.0F |
| Pork Loin (Hot Holding Display Unit) (Hot Holding) | 130.0F |
| Gravy (Hot Holding Display Unit) (Hot Holding) | 183.0F |
| Hot Water (Sink) | 126.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| Chicken fried (Ice) (Cold Holding) | 53.0F |
| Corned Beef (Ice) (Cold Holding) | 46.0F |
| Lettuce romaine (Ice) (Cold Holding) | 42.0F |
| Spinach (Ice) (Cold Holding) | 42.0F |
| Turkey sliced (Ice) (Cold Holding) | 42.0F |
| Ham sliced (Ice) (Cold Holding) | 42.0F |
| Roast Beef (Ice) (Cold Holding) | 41.0F |
| Tuna Salad (Ice) (Cold Holding) | 40.0F |
| Egg Salad (Ice) (Cold Holding) | 39.0F |
| Chicken salad (Ice) (Cold Holding) | 42.0F |
| Mayonnaise (Ice) (Cold Holding) | 40.0F |
| (Refrigerator - counter top) | 38.0F |
| (Display Freezer) | 14.0F |
| (Soup Warmer) (Hot Holding) | 154.0F |
| Beef Barley Mushrooms Soup (Soup Warmer) (Hot Holding) | 153.0F |
| Fruit Salad (Salad Bar) (Cold Holding) | 43.0F |
| Cucumbers (Salad Bar) (Cold Holding) | 42.0F |
| Caesar Dressing (Salad Bar) (Cold Holding) | 41.0F |
| Lettuce mesclun (Salad Bar) (Cold Holding) | 48.0F |
| Chicken grilled (Salad Bar) (Cold Holding) | 42.0F |
| Ranch dressing (Salad Bar) (Cold Holding) | 42.0F |
| Hot Water (3-compartment sink) | 142.0F |
| Hot Water (Handwashing Sink - kitchen) | 50.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 136.0F |
| Braised Chicken (Holding Oven) (Hot Holding) | 136.0F |
| Pork Loin (Holding Oven) (Hot Holding) | 133.0F |
| Hot Water (Prep sink) | 141.0F |
| (Refrigerator - walk-in) | 38.0F |
| Chicken Breast (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - toilet/male) | 72.0F |
Jul 27, 2012 (Routine)
Violations:
- Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)CONTINUE TO CLEAN EXTERIOR OF ALL EQUIPMENT
CFH:WILLIAM RAYMOND SERVSAFE 5/20/2016 CERT# 7893476
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| ORZO (Warmer) (Hot Holding) | 155.0F |
| COUCOUS (Warmer) (Hot Holding) | 147.0F |
| Pork (Warmer) (Hot Holding) | 139.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chicken Chop (Salad Bar) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| shrimp salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| CREAMY POTATO SOUP (Soup Warmer) (Hot Holding) | 160.0F |
| HAM AND BEAN SOUP (Soup Warmer) (Hot Holding) | 145.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Reach-in Freezer) | -10.0F |
| (Freezer - walk-in) | -8.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 36.0F |
| (Refrigerator - drawer) | 38.0F |
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