CROWN CARRIBEAN BAKERY, 5409 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jul 02, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 11, 2013 | Routine | 3 | 1 | Details / Comments |
|
Apr 10, 2012 | Follow-up | 0 | 2 | Details / Comments |
|
Jan 24, 2012 | Routine | 2 | 8 | Details / Comments |
Jul 02, 2013 (Follow-up)
Comments:5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 6/11/13.
CFPM: JENNIFER l. sELMAN (54234) EXP.8/14/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Chicken (Steam Table) (Hot Holding) | 173.0F |
| Spinach (Hot Holding Unit) (Hot Holding) | 180.0F |
| Rice (Steam Table) (Hot Holding) | 158.0F |
| Chicken (Steam Table) (Hot Holding) | 175.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 140.0F |
| Hot Water (3-compartment sink) | 138.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Holding Cabinet) | 152.0F |
Jun 11, 2013 (Routine)
Violations:
- Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD ITEMS PLASTIC CONTAINERS ON FLOOR IN THE WALK-IN COOLER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 100 DEGREES F(CORRECT VIOLATION WITHIN 24HRS)
The Business has a written employee's health policy for food-borne illness.
CFPM JENNIFER L SELMAN FS- 54234 EXP. 08-14-15
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/27/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Refrigerator - open display) | 89.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink) | 98.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Reach-in Freezer) | -21.0F |
| Chicken (Steam Table) (Hot Holding) | 105.0F |
| Fish (Steam Table) (Hot Holding) | 121.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 40.0F |
| Onions cooked (Steam Table) (Hot Holding) | 118.0F |
| Beef Stew (Steam Table) (Hot Holding) | 155.0F |
| Gumbo (Steam Table) (Hot Holding) | 131.0F |
Apr 10, 2012 (Follow-up)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Lights not shielded in pastry display case.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD Manager - TREVOR SELMAN-40583-EXPIRES-8/9/2012
NO OBJECTION TO ISSUANCE OF LICENSE
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Freezer - ice cream) (Cold Holding) | 10.0F |
| (Reach-in Freezer) (Cold Holding) | -5.0F |
| Rice (Steam Table) (Hot Holding) | 165.0F |
| STEW CHICKEN (Steam Table) (Hot Holding) | 150.0F |
| Chicken curried (Steam Table) (Hot Holding) | 160.0F |
| Fish (Steam Table) (Hot Holding) | 145.0F |
| Spinach (Steam Table) (Hot Holding) | 150.0F |
Jan 24, 2012 (Routine)
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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces bread cabinet and roller cart. (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Label condiment containers that are not easy to identify. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board surface scratches.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No test kit for testing concentration.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Food crumbs and residue inside of storage cabinets, wood stand and underneath work tables and stove.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Lights not shielded in food display case.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Filter and hood system greasy.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER TREVOR SELMAN-40583-EXPIRES-8/9/2012
CORRECT ITEMS WIITHIN 5-DAYS
CORRECT ITEMS WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Hot Water (Handwashing Sink - toilet room) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (3-compartment sink) (Cold Holding) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Freezer - ice cream) (Cold Holding) | 10.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| Goat (Steam Table) (Hot Holding) | 165.0F |
| Rice (Steam Table) (Hot Holding) | 172.0F |
| Spinach (Steam Table) (Hot Holding) | 190.0F |
| Chicken jerked (Steam Table) (Hot Holding) | 178.0F |
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