COMMISSARY, 1443 P ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 05, 2013 | Complaint | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jul 30, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 18, 2013 | Complaint | 3 | 1 | Details / Comments |
|
Mar 19, 2013 | Complaint | 2 | 0 | Details / Comments |
Nov 05, 2013 (Complaint)
Violations:
- Food separated and protected
Raw chicken uncovered inside of the walkin unit (Corrected On Site) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Blood spillage on the floor inside of the walkin unit
correct stated items within 45days
If you have any questions,please contact area superviosr MR. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 180.0F |
| Turkey Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Black Beans (Steam Table) (Hot Holding) | 167.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Blue Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
| (Refrigerator - walk-in) | 38.0F |
Jul 30, 2013 (Follow-up)
Comments:5day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 117.0F |
Jun 18, 2013 (Complaint)
Violations:
- Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace worn cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Julian Oquendo FS#48669 expire 8-17-14.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
PROVIDE CURRENT BUSINESS LICENSE WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, ON (202)442-9037.
| Temperatures | |
| Tuna | 39.0F |
| (Salad Prep Unit) | 38.0F |
| Veggie Burger | 36.0F |
| Chicken | 36.0F |
| Shrimp raw | 38.0F |
| Fish - Tilapia | 40.0F |
| Mushrooms | 40.0F |
| Cheese | 44.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Chicken | 158.0F |
| Beans | 165.0F |
| Beef | 147.0F |
| Salmon | 45.0F |
| Eggs | 38.0F |
| Chicken | 40.0F |
Mar 19, 2013 (Complaint)
Violations:
- Hands clean and properly washed
Employee touching face/nose, then garnishing prepared plate of food, without washing hands.(hands washed) (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Employee(s) were using bare hands to handle ready to eat food to garnish plate(s) of food.(utensils used) (Corrected On Site)
The DC CFM is Sarah Browne: FS53723 will expire 8/15/2015.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Beef Patties (Grill) (Cooking) | 185.0F |
| Fries (Table) (Receiving Food) | 180.0F |
| (Refrigerator - reach-in) | 37.4F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 39.8F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 38.8F |
| Hummus (Refrigerator - counter top) (Cold Holding) | 42.3F |
| Chili - Beef (Steam Table) (Hot Holding) | 172.0F |
| Lentil Soup (Steam Table) (Hot Holding) | 176.0F |
| (Dishwashing Machine - Wash Cycle) | 125.0F |
| (Final Rinse Cycle - Warewashing Machine) | 125.0F |
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