CORNER BAKERY CAFE, 1801 H ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 25, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 19, 2013 | Routine | 3 | 2 | Details / Comments |
|
Mar 16, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Mar 08, 2012 | Routine | 3 | 11 | Details / Comments |
Sep 25, 2013 (Follow-up)
Violations:
- Sewage & waste water properly disposed
garbage disposal unit (food waste grinder needs to be moved to the 3-comp sink drain board.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45days
If youhave any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 156.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 178.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Roast Beef (Refrigerator - reach-in) (Cold Holding) | 28.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
Sep 19, 2013 (Routine)
Violations:
- Food separated and protected
Observed sandwiches placed on trays not protected from contamination . (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Personal cleanliness
Food handlers not wearing hair restraints. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
Certified Food Manager Roger Cunningham FS#48850 expire 7-7-14.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 125.0F |
| Chicken | 40.0F |
| Ranch dressing | 40.0F |
| Tomatoes chopped | 40.0F |
| Tuna Salad | 43.0F |
| Chicken salad | 44.0F |
| Pasta | 54.0F |
| Blue Cheese | 39.0F |
| Lettuce | 52.0F |
| Chili | 172.0F |
| Lentil Soup | 176.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
Mar 16, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walkin cooler are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Dieng Khary FS- 43320 Exp. 02/05/2014
NO Consumer advisory notice printed on the menu or posted, a copy is given to the store manager.
Most recent pest control service date: 10/12/2011
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.6°F
PC network not responding
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (3-compartment sink) | 127.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Freezer - walk-in) | -4.0F |
| (Refrigerator - walk-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cottage Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
Mar 08, 2012 (Routine)
Violations:
- Hands clean and properly washed
Observed improper/lack of handwashing before donning gloves in the food preparation area. Corrective action conducted during the inspection, manager instructed employees to first conduct proper handwashing before donning gloves. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Paper towels not provided at several handwashing sinks. Corrective action conducted paper towels provided at handsinks. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed unclean food contact surfaces of the can opener, food transportation carts. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Observed potentially hazardous sandwiches stored on standing trays, prepared for catering maintained in the dangerzone, chicken sandwiches, 63.3F, chicken sandwich 50F(cook line-corrective action conducted sandwiches returned to the walk-in refrigeration unit during the inspection). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Observed chicken salad cooling in deep containers located in the walk-in refrigeration unit. Corrective action conducted during the inspection. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Observed dairy reach-in refrigeration unit gasket in poor repair located on the front service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Observed containers of chicken salad in the cooling process covered as not to allow proper heat transfer. Corrective action conducted during the inspection, containers relocated to the top shelf and stored uncovered. (Corrected On Site) - Food properly labeled; original container
Observed unlabeled working food containers located in the rear food preparation area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Observed food preparation employee touching the trash can and then touch the food preparation tables after cleaning/sanitizing the food contact surfaces. Manager instructed employee to conduct proper handwashing before donning gloves and to clean and sanitize the food preparation tables during the inspection. (Corrected On Site) - Personal cleanliness
Observed several employees wearing watches during food preparation and while handling food. Corrective action conducted during the inspection. (Corrected On Site) - Personal cleanliness
Observed food employees preparing food without wearing proper hair restraints throughout. Manager instructed as well as provided employees with proper hair restraints during the inspection. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution provided in each food preparation station. Corrective action conducted during the inspection. (Corrected On Site) - Nonfood-contact surfaces clean
Observed build-up present on the cook line stove,dirt build-up present on the walk-in refrigeration unit fanguard covers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed unclean ice machine filters,unclean storage room floor,unclean prep area lightshield covers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO OBJECTION TO THE RENEWAL OF THE BASIC BUSINESS RESTAURANT LICENSE. LICENSE EXPIRED ON 02/29/2012, EXPIRATION OF THE BUSINESS LICENSE DISCUSSED WITH THE MANAGER.
CFPM-DIENG KHARY,FS-43320,EXPIRATION DATE-02/05/2013
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
REVIEWED THE EMPLOYEE HEALTH POLICY FORMS DURING THE INSPECTION, FORMS KEPT ON EACH CURRENT EMPLOYEE ON FILE.
REVIEWED TEMPERATURE LOGS DURING THE INSPECTION, CORRECTIVE ACTION RECORDED ON LOGS.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 136.0F |
| (Handwashing Sink - Service Line) | 135.4F |
| (Refrigerator - drawer) | 41.3F |
| (Refrigerator - walk-in) | 38.2F |
| (Freezer - walk-in) | -2.3F |
| (Refrigerator - reach-in) | 34.1F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 186.2F |
| Tomato Basil Soup (Soup Warmer) (Hot Holding) | 184.4F |
| Chili (Soup Warmer) (Hot Holding) | 180.1F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 37.8F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.1F |
| Cheese shredded (Refrigerator - sandwich prep unit) (Cold Holding) | 37.1F |
| (Refrigerator - drawer) | 40.3F |
| (Refrigerator - drawer) | 41.8F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 39.9F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.1F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 38.1F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.3F |
| Chicken and Pasta (Stove) (Cooking) | 175.4F |
| Macaroni and cheese (Stove) (Reheating) | 185.7F |
| (Hot Holding Display Unit) | 140.0F |
| Lettuce (Refrigerator - drawer) (Cold Holding) | 38.1F |
| Cheese shredded (Refrigerator - sandwich prep unit) (Cold Holding) | 37.1F |
| Chicken Strips (Refrigerator - sandwich prep unit) (Cold Holding) | 39.9F |
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