JEH BLDG FBI CAFETERIA, 935 PENNSYLVANIA 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. | Aug 20, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 11, 2014 | Routine | 3 | 5 | Details / Comments |
|
Mar 21, 2013 | Routine | 2 | 0 | Details / Comments |
|
Jan 15, 2013 | Routine | 5 | 10 | Details / Comments |
Aug 20, 2014 (Follow-up)
Comments:THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION DATED 7/11/14:
25 DCMR 1900.1
25 DCMR 1005.1
25 DCMR 2203.2
25 DCMR 1900.3
THE FOLLOWING VIOLATION IS PENDING:
25 DCMR 3201.1
PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN (202)442-5928 WITH QUESTIONS
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator) | 36.0F |
| Pork (Refrigerator) (Cold Holding) | 33.0F |
| Chicken (Refrigerator) (Cold Holding) | 32.0F |
| Guacamole (Refrigerator) (Cooling) | 44.0F |
| Cheese (Refrigerator) (Preparation) | 52.0F |
| Cheese (Refrigerator) (Preparation) | 48.0F |
| Ham (Refrigerator) (Cold Holding) | 33.0F |
| Tomatoes chopped (Refrigerator) (Cooling) | 46.0F |
| Soup (Hot Water Bath) (Hot Holding) | 156.0F |
Jul 11, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Ice machine, soda nozzles, and interior of hot holding unit observed unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Multiple potentially hazardous hot foods temp below 135 degrees F. (Corrected On Site) - Proper cold holding temperatures
Multiple potentially hazardous foods temp above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Observed food cooling in cold well in deep pan on display. (Corrected On Site) - In-use utensils: properly stored
Utensils stored in standing water. Scoop handle stored in contact with food. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Pans not inverted. (corrected on site) Pans stacked wet in dish.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Non food contacts- fryer and fan guard of display cooler- observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls in dish area observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45- CALENDAR DAYS
INSPECTOR THERMOMETER CALIBRATES TO 31.9 DEGREES F
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928
| Temperatures | |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator) (Cold Holding) | 44.0F |
| Lettuce (Refrigerator) (Cold Holding) | 43.0F |
| (Refrigerator) | 40.0F |
| Egg Drop Soup (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - display) (Cooling) | 123.0F |
| Chicken Wings (Hot Bar) (Hot Holding) | 178.0F |
| Chicken Wings (Hot Bar) (Hot Holding) | 198.0F |
| Sour Cream (Refrigerator) (Cold Holding) | 42.0F |
| Steak cooked (Hot Water Bath) (Hot Holding) | 138.0F |
| Potatoes (Hot Bar) (Hot Holding) | 135.0F |
| Tuna (Refrigerator) (Cold Holding) | 46.0F |
| Orzo Pasta (Refrigerator) (Cold Holding) | 52.0F |
| Chicken (Refrigerator) (Cold Holding) | 53.0F |
| Rice (Hot Bar) (Hot Holding) | 156.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| Salmon (Pan) (Cooking) | 188.0F |
| Soup (Hot Water Bath) (Hot Holding) | 127.0F |
| Marinara Sauce (Hot Water Bath) (Hot Holding) | 131.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 147.0F |
| BBQ Chicken (Hot Holding Unit) (Hot Holding) | 178.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | -3.0F |
| (Walk-in Refrigerator) | 40.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Pepperoni (Reach-in Refrigerator) (Cold Holding) | 52.0F |
Mar 21, 2013 (Routine)
Violations:
- Food separated and protected
ALL FOOD ON DISPLAY MUST BE COVERED AND PROTECTED FROM CONTAMINATION AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK-IN AND REACH-IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.6F |
| (Freezer - walk-in) (Cold Holding) | -5.2F |
| (Freezer) (Cold Holding) | -2.3F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 34.7F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 34.9F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 38.2F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.2F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.2F |
| Potato salad (Salad Bar) (Cold Holding) | 35.2F |
| Tuna (Rotisserie) (Cold Holding) | 41.5F |
| Beans (Hot Buffet) (Hot Holding) | 149.9F |
| Chicken (Hot Buffet) (Hot Holding) | 150.0F |
| Chicken Wings (Soup Warmer) (Hot Holding) | 150.0F |
| Chicken fried (Heat Lamp Display) (Hot Holding) | 179.0F |
| Chicken Strips (Heat Lamp Display) (Hot Holding) | 192.0F |
| Sweet Potatoes (Hot Buffet) (Hot Holding) | 160.0F |
| (Refrigerator - beverage) (Cold Holding) | 35.2F |
| (Refrigerator - beverage) (Cold Holding) | 35.0F |
Jan 15, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no trash receptacle at the kitchen handwashing sinks. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Utensils placed in the dishwash machine are not being sanitized because the unit is out of order and the final rinse cycle temperature is not in compliance. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Buffalo chicken wings and hamburgers at the grill are held at improper temperatures. (Corrected On Site) - Proper cold holding temperatures
Various food items in the sandwich prep refrigerators are held at improper temperatures. (Corrected On Site) - Personal cleanliness
The dishwasher is not wearing a hair restraint. (Corrected On Site) - 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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden shelves in the storage room are not coated or sealed. (CORRECT VIOLATION WITHIN 45 DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no pressure gauge installed on the dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine is out of order. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash temperature was measured at 140 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle temperature was measured at only 121 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 DAYS) - Nonfood-contact surfaces clean
The interior and exterior surfaces of the dishwash machine have a heavy accumulation of lime. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water at the handwashing sink at Dunkin' Donuts. (CORRECT VIOLATION WITHIN 24 HOURS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room doors are propped open. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in the reach-in refrigerators at the salad station and grill. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The person in charge provided a copy of the establishment's employee health policy for the prevention of foodborne illness.
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 - toilet/male) | 130.0F |
| Hot Water (Handwashing Sink - toilet/female) | 133.0F |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 129.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 140.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 121.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (2-compartment sink) | 127.0F |
| (Refrigerator - walk-in) | 38.0F |
| Cucumbers (Refrigerator - walk-in) (Cooling) | 57.0F |
| (Freezer - walk-in) | 29.0F |
| (Refrigerator - walk-in dairy) | 42.0F |
| Chicken grilled (Refrigerator - walk-in) (Cooling) | 45.0F |
| Eggs boiled (Refrigerator - walk-in) (Cooling) | 49.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 45.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 45.0F |
| (Freezer - walk-in) | 12.0F |
| Beef (Refrigerator - walk-in) (Cooling) | 53.0F |
| (Refrigerator - under counter) | 42.0F |
| Pepperoni (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| (Refrigerator - reach-in) | 46.0F |
| Chipotle Roasted Chicken (Holding Oven) (Hot Holding) | 144.0F |
| Chili (Soup Warmer) (Hot Holding) | 142.0F |
| Leek Soup (Soup Warmer) (Hot Holding) | 148.0F |
| Black Bean Soup (Soup Warmer) (Hot Holding) | 202.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - reach-in) | 42.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| (Refrigerator - reach-in) | 41.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - display) | 33.0F |
| Hot Water (Handwashing Sink) | 127.0F |
| (Refrigerator - reach-in) | 41.0F |
| Barbecue Chicken Wings (Heat Lamp Display) (Hot Holding) | 172.0F |
| Buffalo Chicken Wings (Heat Lamp Display) (Hot Holding) | 123.0F |
| (Reach-in Freezer) | 12.0F |
| Hamburger cooked (Grill) (Hot Holding) | 106.0F |
| Hamburger patty (Grill) (Cooking) | 162.0F |
| (Refrigerator - under counter) | 43.0F |
| Hot Water (Handwashing Sink) | 61.0F |
| Oven Baked Fish (Steam Table) (Hot Holding) | 128.0F |
| Mongolian Beef (Steam Table) (Hot Holding) | 143.0F |
| Spinach (Steam Table) (Hot Holding) | 159.0F |
| Spinach (Salad Bar) (Cold Holding) | 42.0F |
| Lettuce spring mix (Salad Bar) (Cold Holding) | 42.0F |
| Tuna (Salad Bar) (Cold Holding) | 46.0F |
| Potato salad (Salad Bar) (Cold Holding) | 47.0F |
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