GWU / MK/FC MC COFFEE SHOP/GREENFIELD'S-1, 800 21ST ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 12, 2014 | Routine | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | Oct 16, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 03, 2013 | Routine | 1 | 1 | Details / Comments |
|
Feb 16, 2012 | NOROVIRUS OUTBREAK | 2 | 3 | Details / Comments |
May 12, 2014 (Routine)
Violations:
- Single-use/single-service articles: properly stored & used
Single use paper dink cups stored under sewer line in the cabinet by the serving line. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The door for the food preparation refrigerator at serving line not in good order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The metal cabinet not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: KYONG HWA FEINDT., FS-59191, EXP: 01/16//2017
CORRECT ITEMS AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| (Refrigerator - display) | 40.0F |
| Sandwich (Refrigerator - display) (Cold Holding) | 40.0F |
| Yogurt (Refrigerator - display) (Cold Holding) | 40.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Eggs boiled (Refrigerator - display) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
Oct 16, 2013 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 10/03/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 32.0F |
Oct 03, 2013 (Routine)
Violations:
- Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in reach-in-refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 5-days
Correct items stated within 45-days
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink) | 136.0F |
| (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tuna Salad (Refrigerator - open display) (Cold Holding) | 38.6F |
| Chicken salad (Refrigerator - display) (Cold Holding) | 36.0F |
Feb 16, 2012 (NOROVIRUS OUTBREAK)
Violations:
- Hands clean and properly washed
EMPLOYEES DID NOT WASH HANDS FREQUENTLY DURING 20 MINUTE OBSERVATION. MANAGEMENT WAS MADE AWARE OF THIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
ALL FOOD STORED IN THE WALK IN UNITS MUST BE DATED AND LABELED. SEVEREAL ITEMS WERE NOT IN COMPLIANCE AT VISIT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Gloves used properly
EMPLOYEES WERE TOUCHING OTHER OBJECTS THEN RETURNING TO THE TASK WITHOUT CHANGING GLOVES AND PRACTICING PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 38.2F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 40.4F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 40.4F |
| (Refrigerator - reach-in) (Cold Holding) | 43.3F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.6F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 41.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 175.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 140.0F |
| Stew - Beef (Soup Warmer) (Hot Holding) | 146.0F |
| Mayonnaise (Cold Buffet) (Cold Holding) | 40.0F |
| Tomatoes sliced (Cold Buffet) (Cold Holding) | 38.0F |
| Tuna Salad (Cold Buffet) (Cold Holding) | 40.0F |
| Cole slaw (Cold Buffet) (Cold Holding) | 41.0F |
| Onions raw (Cold Buffet) (Cold Holding) | 40.0F |
| Turkey sliced (Cold Buffet) (Cold Holding) | 39.4F |
| Roast Beef (Cold Buffet) (Cold Holding) | 41.8F |
| Mashed potatoes (Hot Buffet) (Hot Holding) | 180.0F |
| Pork (Hot Buffet) (Hot Holding) | 183.0F |
| Cucumbers (Cold Buffet) (Cold Holding) | 39.0F |
| Tofu (Cold Buffet) (Cold Holding) | 39.0F |
| 3 Bean Salad (Cold Buffet) (Cold Holding) | 38.0F |
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