WAGSHAL'S DELI, 4855 MASSACHUSETTS AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 19, 2014 | Routine | 4 | 11 | Details / Comments |
|
Jul 08, 2014 | Routine | 1 | 2 | Details / Comments |
|
Aug 14, 2012 | Complaint | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | Nov 28, 2011 | Follow-up | 0 | 0 | Details / Comments |
Aug 19, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Since there is a garbage disposal unit (food waste grinder) attached to the bottom of the deli section's handwashing sink, apparently food is being disposed of in the handwashing sink. CEASE AND DESIST USING THE SINK FOR FOOD DISPOSAL AND REMOVE THE GARBAGE DISPOSAL UNIT. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Food items in the sandwich prep refrigerator and deli display refrigerator are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the sandwich prep refrigerators in the deli section is out of compliance and the food held within the units are not maintained at the proper temperatures. Food was removed from the units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There are no visible thermometers in the display refrigerator in the rear and the refrigerator adjacent to the deli prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
The wiping cloths are stored on cutting boards instead of in wiping cloth sanitizing solutions. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are discolored, badly scratched and have numerous grooves. All cutting boards should be resurfaced or replaced. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The area around the door of the basement reach-in freezer is deteriorating and the wood beneath the metal is exposed with ice forming on the wood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The garbage disposal unit is connected to the handwashing sink in the deli section. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There are exposed and dangling electrical wires and other conduits throughout the basement ceiling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulbs) inside the reach-in refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no exhaust ventilation above the panini machine and the walls and shelving units around the machine are stained with food residue. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The ceiling light tubes above the 3-compartment sink and meat slicer are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent control service report provided: 8/7/2014
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 | |
| (Display Freezer) | -12.0F |
| (Refrigerator - deli display) | 23.0F |
| Whole Chicken (Heat Lamp Display) (Hot Holding) | 136.0F |
| Whole Chicken (Heat Lamp Display) (Hot Holding) | 134.0F |
| Stuffed Whole Chicken (Heat Lamp Display) (Hot Holding) | 127.0F |
| Stuffed Whole Chicken (Heat Lamp Display) (Hot Holding) | 144.0F |
| Stuffed Whole Chicken (Heat Lamp Display) (Hot Holding) | 149.0F |
| Alfalfa Sprouts (Sandwich Prep Refrigerator) (Cold Holding) | 58.0F |
| Sliced Tomatoes (Sandwich Prep Refrigerator) (Cold Holding) | 55.0F |
| Chicken salad (Sandwich Prep Refrigerator) (Cold Holding) | 57.0F |
| Tuna Salad (Sandwich Prep Refrigerator) (Cold Holding) | 58.0F |
| (Sandwich Prep Refrigerator) | 54.0F |
| Corned Beef (Sandwich Prep Refrigerator) (Cold Holding) | 54.0F |
| Cole slaw (Sandwich Prep Refrigerator) (Cold Holding) | 53.0F |
| (Refrigerator - deli display) | 40.0F |
| shrimp salad (Refrigerator - deli display) (Cold Holding) | 54.0F |
| Potato salad (Refrigerator - deli display) (Cold Holding) | 52.0F |
| Egg Salad (Sandwich Prep Refrigerator) (Cold Holding) | 53.0F |
| Chili (Soup Warmer) (Hot Holding) | 181.0F |
| Rice (Steam Table) (Hot Holding) | 171.0F |
| Roast Chicken (Steam Table) (Hot Holding) | 162.0F |
| Beef Lasagna (Steam Table) (Hot Holding) | 174.0F |
| Potato salad (Refrigerator - display) (Cold Holding) | 43.0F |
| Chicken Breast (Refrigerator - display) (Cold Holding) | 42.0F |
| (Reach-in Freezer) | -2.0F |
| (Walk-in Refrigerator) | 30.0F |
| (Walk-in Freezer) | 22.0F |
| (Reach-in Freezer) | 1.0F |
| Hot Water (Handwashing Sink) | 100.0F |
Jul 08, 2014 (Routine)
Violations:
- Food separated and protected
Raw eggs stored above other food items.(moved) (Corrected On Site) - Single-use/single-service articles: properly stored & used
Pickle containers reused to hold prepared soup.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board on the service line needed resurfacing or be replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Flavorseal-circulating water bath unit used for reheating to hot hold.
The DC CFM is William Fuches: FS61060 will expire 5/12/2017.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 105.0F |
| Chicken Rotisserie (Heat Lamp Display) (Hot Holding) | 130.0F |
| Chicken Pot Pie (Heat Lamp Display) (Hot Holding) | 130.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 40.0F |
| shrimp salad (Refrigerator - display) (Cold Holding) | 30.0F |
| (Reach-in Freezer) | 10.0F |
| (Refrigerator - reach-in) | 38.0F |
| Soup (Soup Warmer) (Hot Holding) | 140.0F |
| Brisket (Steam Cooker) (Hot Holding) | 170.0F |
Aug 14, 2012 (Complaint)
Violations:
- Toxic substances properly identified, stored, used
BREAD STORED ON SHELF WITH IODINE AND MACHANICAL OIL ETC. (Corrected On Site)
CFPM: KENZIG RUFINO FS-47978 EXP 09/28/2014. COMPLAINT OF ILLNES AFTER EATING BEEF TONGUE. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL 202-442-9037 ATTEN. MR. TAYLOR, SUPERVISOR.
| Temperatures | |
| Hot Water | 110.0F |
| (Freezer) | -18.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - deli display) | 39.0F |
| Salad (Refrigerator - reach-in) | 41.0F |
| Fruit - cut or sliced | 39.0F |
| Milk (Refrigerator - reach-in) | 39.0F |
| Rice | 144.0F |
| Eggplant | 140.0F |
| Beef | 144.0F |
| Mushrooms | 142.0F |
| Meatballs | 137.0F |
| Chili | 140.0F |
| Soup | 152.0F |
Nov 28, 2011 (Follow-up)
Comments:DAREN CRISKILLCFPM: DAREN CRISKILL FS-45920 EXP 09/28/2013. 3-COMPARTMENT SINK IS ORDERED FROM ELKAY SSP,LLC AND WAITING FOR DELIVERY TO INSTALL.NOTICE ABATED FROM INSPECTION OF 10/11/2011. COMPLETE INSTALLATION OF 3-COMPARTMENT SINK. QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water | 112.0F |
| Onions raw | 42.0F |
| Mayonnaise | 42.0F |
| Potato salad | 41.0F |
| Egg Salad | 42.0F |
| Soup | 140.0F |
| Milk | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
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