CORNERSTONE CAFE, 1501 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 23, 2014 | Complaint | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Oct 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 26, 2014 | Complaint | 10 | 8 | Details / Comments |
| No violation noted during this evaluation. | Oct 16, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 27, 2013 | Complaint | 3 | 5 | Details / Comments |
| No violation noted during this evaluation. | Feb 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 05, 2013 | Complaint | 9 | 3 | Details / Comments |
Oct 23, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
handsink not cleared in the kitchen - Food separated and protected
employee preparing food on top a trash can. Pastries out on front counter uncovered (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).Foods on the hot bar below 135 (Corrected On Site) - Approved thawing methods used
Frozen meats sitting on the shelf in the kitchen (Corrected On Site) - Wiping cloths: properly used & stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing sink - deli section) | 109.0F |
| Chicken grilled (Hot Buffet) (Hot Holding) | 144.0F |
| Ham (Hot Buffet) (Hot Holding) | 118.0F |
| Macaroni and cheese (Hot Buffet) (Hot Holding) | 188.0F |
| Rice (Hot Buffet) (Hot Holding) | 153.0F |
| Mashed potatoes (Hot Buffet) (Hot Holding) | 166.0F |
| Gravy - Beef (Hot Buffet) (Hot Holding) | 166.0F |
| Roast Beef (Hot Buffet) (Hot Holding) | 177.0F |
| Chicken Parmesan (Hot Buffet) (Hot Holding) | 126.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 39.0F |
| Chicken salad (Salad Bar) (Cold Holding) | 38.0F |
| Seafood Salad (Salad Bar) (Cold Holding) | 40.6F |
| Fruit - cut or sliced (Salad Bar) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.6F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Oct 14, 2014 (Follow-up)
Comments:The following have been abated from the previous inspection: 300.1, 500.2, 2414.1, 3001.1, 3002.1,
802.1, 809.1, 1900.1, 1005.1, 1007.1, 1009.1, 1800.1, 803.1, 3210.1(c), 3210.1(d), 1410.1, 2418.1.
The following 45 day notices are pending: 1600.1 and 1800.1 (no TCS foods were stored in the beverage refrigerator.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Rice (Hot Bar) (Hot Holding) | 143.0F |
| Rice (Hot Bar) (Hot Holding) | 140.0F |
| (Refrigerator - beverage) (Cold Holding) | 55.0F |
Sep 26, 2014 (Complaint)
Violations:
- 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. Policy issued. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
Employee was observed drinking from an uncovered container in the food preparation area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handsink obstructed with ice scoop. Scoop removed. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw eggs were stored above ready to eat foods. Eggs moved. (Corrected On Site) - Food separated and protected
Produce stored in a cardboard box previously used to hold raw chicken. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is mold in the interior of the ice maker. Walk-in shelves are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
The cold food in the beverage refrigerator are at inadequate temperatures. All TCS foods removed. Cold foods on the cold buffet are at inadequate temperature due to inadequate ice/water level. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Rice prepared the day previous had no date marking. Date marked. (Corrected On Site) - Time as a public health control: procedures & records
The establishment is holding fried foods without temperature control and time markers or written procedures are in place. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
At least four refrigeration units are inoperable. Units should be repaired, replaced, or removed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The beverage refrigerator is holding at inadequate temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Bulk items are unlabeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of mice present. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
The floors and shelves in the deli kitchen are dirty. The corners of the floors in the main kitchen behind equipment are dirty. The sink in the coffee station and the deli kitchen need to be sealed. Floor mats are contributing to uncleanliness. The cabinet below the soda station has syrup buildup. There are multiple gaps in the drop down ceiling. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Shelves are rusted in the main kitchen and walk-in. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The dishwashing area handsink has a plumbing leak and was inoperable due to water being shut off to prevent leak. (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 Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Sausage (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Rice (Hot Buffet) (Hot Holding) | 140.0F |
| Noodles (Hot Bar) (Hot Holding) | 140.0F |
| Corn (Hot Bar) (Hot Holding) | 140.0F |
| Rice (Hot Bar) (Hot Holding) | 147.0F |
| Fruit - cut or sliced (Cold Buffet) (Cold Holding) | 60.0F |
| Fruit - cut or sliced (Cold Buffet) (Cold Holding) | 60.0F |
| Salad Dressing (Cold Buffet) (Cold Holding) | 56.0F |
| 2% Reduced Fat Milk (Refrigerator - open display) (Cold Holding) | 54.0F |
Oct 16, 2013 (Follow-up)
Comments:CRITICAL VIOLATONS WAS ABATED, INCLUDING NON CRIITICAL VIOLATIONS, EXCEPT HAND SINK LEAKS AT BOTTOM (STILL UNDER NOTICE).
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator) | 40.0F |
| Ham | 45.0F |
| Salad Chef | 39.0F |
Sep 27, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Prepared food item not date marked. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean non food contact surfaces where needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in corners, under and behind equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Facuet leaks at hand sink in rear. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Ceiling light cover missing in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
TEMPERATURE, Singapore noddles 145 degrees, rice noodle/with shrimp 57 degrees.
Certified Food Manager Kook Hee Park FS#49059 expire on 5-15-14.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chicken Wings (Hot Buffet) | 146.0F |
| Corn (Hot Buffet) | 140.0F |
| Chicken grilled (Hot Buffet) | 145.0F |
| Beef (Hot Buffet) | 175.0F |
| Salmon (Hot Buffet) | 147.0F |
| Rice | 165.0F |
| Meatballs | 125.0F |
| Pasta | 40.0F |
| Tuna Salad | 41.0F |
| Tomatoes sliced | 45.0F |
| Cucumbers | 63.0F |
| Eggs boiled | 40.0F |
| Hot Water | 112.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| Avocado | 41.0F |
Feb 15, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 2-5-13 WAS ABATED, EXCEPT FOR CUTTING BOARD. RECOMMEND FOLLOW UP ON NEXT VISIT.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
Feb 05, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINKS (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE WALK-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/ICE BOX/CAN OPENER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY NOTICE AT THE ESTABLISHMENT, A COPY IS GIVEN TO THE PIC (Corrected On Site) - Thermometers provided & accurate
NO THERMOMETERS FOUND IN THE REACH-IN COOLERS(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(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 100DEGREES F IN SOME HANDWASHING SINKS (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
HANDWASHING SINK FAUCET IS LEAKING(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Complaint Notes: Discussed with the PIC about the complaint, She stated that the store never had a complaint before,employees cleanliness, hair restraints or wearing gloves. I observed the crew working, and ordered to wear gloves evertime they change cooking activity. I went over the sanitation protocols, explains cross contamination. l conducted a thorough inspection and monitored food preparation and food handling procedures, no safety concerns were seen.
The Business has a written employee's health policy for food-borne illness.
NO Consumer advisory notice at the establishment.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/29/2013
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 76.0F |
| Hot Water (Handwashing Sink - kitchen) | 87.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| Beef Stew (Steam Table) (Hot Holding) | 122.0F |
| Fruit Salad (Refrigerator - open display) (Cold Holding) | 50.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 119.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 45.0F |
| Egg Roll (Steam Table) (Hot Holding) | 121.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 44.0F |
| Greens (Steam Table) (Hot Holding) | 118.0F |
| Onions cooked (Steam Table) (Cold Holding) | 121.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken roasted (Steam Table) (Cold Holding) | 113.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 46.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 131.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 121.0F |
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