COOLIDGE SENIOR HIGH SCHOOL, 6315 5TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 28, 2014 | Routine | 1 | 3 | Details / Comments |
|
Feb 26, 2014 | Routine | 1 | 1 | Details / Comments |
|
Sep 11, 2013 | Routine | 3 | 6 | Details / Comments |
| No violation noted during this evaluation. | Mar 13, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 26, 2013 | Routine | 1 | 4 | Details / Comments |
|
Feb 29, 2012 | Routine | 2 | 4 | Details / Comments |
Oct 28, 2014 (Routine)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden shelves in the storage room are chipped and need to be painted or sealed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer for use in the 2-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit (food waste grinder) is connected to the drain at the bottom of one compartment of the 2-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulb) in the white reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
Refrigerator and freezer temperature logs are posted and up-to-date.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Reach-in Freezer) | 24.0F |
| (Reach-in Refrigerator) | 34.0F |
| Grape Juice (Reach-in Refrigerator) (Cold Holding) | 22.0F |
| Hot Water (2-compartment sink) | 124.0F |
| (Reach-in Refrigerator) | 39.9F |
| Turkey Ham (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Freezer) | 23.3F |
| Hot Water (2-compartment sink) | 126.0F |
| (Walk-in Refrigerator) | 44.0F |
| Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) | 40.0F |
| Meatballs (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) | 34.0F |
| (Reach-in Refrigerator) | 42.0F |
| (Open Display Refrigerator) | 30.0F |
| Chicken (Oven) (Reheating) | 162.0F |
| Pizza (Oven) (Cooking) | 214.0F |
| Pizza (Oven) (Cooking) | 211.0F |
Feb 26, 2014 (Routine)
Violations:
- Insects, rodents, & animals not present
Unused deep fat fryers in the prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Hot water temperature at call was 88.3 F.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
Lunch: Ginger Fish, Lima Beans, Rice, Corn, Carrots, Fresh Fruit, Salad Bar.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 88.3F |
| (Walk-in Refrigerator) | 42.4F |
| (Freezer - walk-in) | 23.6F |
| (Reach-in Refrigerator) | 34.6F |
Sep 11, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwqashing sink installed near the 2-compartment sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Various items in the walk-in refrigerator are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the walk-in refrigerator was measured at 51 degrees Fahrenheit and various food items in the unit were held at improper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
A crate of milk and a box of food are stored on the walk-in refrigerator floor. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden shelves in the storage room are chipped and the wood beneath the paint is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer available for use in the 2-compartment sinks. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit (food waste grinder) is directly connected to the 2-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old equipment that is no longer in use is stored in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) inside the white reach-in refrigerators and two (2) of the open display refrigerators on the service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy for the prevention of foodborne illnesses is on file with Chartwells.
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 - kitchen) | 110.0F |
| (Reach-in Refrigerator) | 39.3F |
| Diced Chicken Meat (Reach-in Refrigerator) (Cold Holding) | 28.1F |
| Hot Water (2-compartment sink) | 110.0F |
| (Walk-in Freezer) | 18.0F |
| (Walk-in Refrigerator) | 51.0F |
| Chicken salad (Walk-in Refrigerator) (Cold Holding) | 50.8F |
| Orange Juice (Walk-in Refrigerator) (Cold Holding) | 49.8F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 37.9F |
| Turkey Ham (Walk-in Refrigerator) (Cold Holding) | 52.4F |
| Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 48.4F |
| (Reach-in Refrigerator) | 45.0F |
| (Reach-in Refrigerator) | 54.0F |
| (Open Display Refrigerator) | 41.0F |
| (Open Display Refrigerator) | 36.0F |
| (Open Display Refrigerator) | 40.0F |
Mar 13, 2013 (Follow-up)
Comments:5 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 3/1/2013:
25 DCMR 2607.2
45 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 3/1/2013:
25 DCMR 1410.1
25 DCMR 1601.4(b)(3)
25 DCMR 2908.1
25 DCMR 3213.1
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.2F |
| Hot Water (2-compartment sink) | 122.4F |
| (Freezer - walk-in) | 7.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - reach-in) | 35.0F |
Feb 26, 2013 (Routine)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden shelving units in the storage room have peeling paint and the wood beneath the paint is exposed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer for use in the 2-compartment sinks. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
There is no garbage disposal unit installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old equipment (meat grinder, deep fryer, and ice maker) that are no longer in use are stored in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy for the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM 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 (2-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (2-compartment sink) | 122.0F |
| BBQ Chicken (Holding Oven) (Hot Holding) | 143.0F |
| BBQ Chicken (Holding Oven) (Hot Holding) | 153.0F |
| Sweet Potatoes (Oven) (Cooking) | 173.0F |
| BBQ Chicken (Holding Oven) (Hot Holding) | 153.0F |
| BBQ Chicken (Holding Oven) (Hot Holding) | 146.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Freezer - walk-in) | 5.0F |
| (Refrigerator - walk-in) | 41.0F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Kale (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Lettuce romaine (Salad Bar) (Cold Holding) | 52.0F |
| Cucumbers (Salad Bar) (Cold Holding) | 42.0F |
| Lettuce romaine (Salad Bar) (Cold Holding) | 44.0F |
| (Refrigerator - open display) | 34.0F |
| (Refrigerator - open display) | 29.0F |
| (Refrigerator - open display) | 18.0F |
Feb 29, 2012 (Routine)
Violations:
- Proper hot holding temperatures
The potato wedges in the holding oven are held at an improper temperature. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden shelves in the storage room are chipped and the wood is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer for use in the 2-compartment sinks. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the 2-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old deep fryers that are no longer in use are stored in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No lighting (blown bulb) in the white reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD PROTECTION MANAGER: Curtis Vest (CFPM# 41509; Expiration Date 10/28/2012)
The employee health policy for the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 121.6F |
| Potato Wedge (Oven) (Cooking) | 146.3F |
| Hot Water (2-compartment sink) | 123.1F |
| Chicken Teriyaki (Oven) (Hot Holding) | 142.9F |
| Chicken Teriyaki (Holding Oven) (Hot Holding) | 138.0F |
| Hot Water (2-compartment sink) | 124.1F |
| (Freezer - walk-in) | 16.0F |
| (Refrigerator - walk-in) | 44.0F |
| Onions raw (Refrigerator - walk-in) (Cooling) | 55.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cooling) | 45.6F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 40.2F |
| Broccoli (Refrigerator - walk-in) (Cold Holding) | 40.6F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 39.3F |
| Ham sliced (Refrigerator - walk-in) (Cold Holding) | 37.4F |
| Pizza (Holding Oven) (Hot Holding) | 137.0F |
| Potato Wedges (Holding Oven) (Hot Holding) | 131.1F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - display) | 32.0F |
| Chicken Teriyaki (Heat Lamp Display) (Hot Holding) | 141.2F |
| (Refrigerator - display) | 36.0F |
| (Refrigerator - display) | 30.0F |
| 1% Lowfat Milk (Refrigerator) (Cold Holding) | 38.9F |
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