WISEY'S DELI, 1440 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 19, 2014 | Follow-up | 1 | 2 | Details / Comments |
|
Sep 12, 2014 | Complaint | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jul 03, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 27, 2014 | Routine | 5 | 14 | Details / Comments |
|
Jan 09, 2014 | Routine | 5 | 4 | Details / Comments |
|
Apr 10, 2013 | Routine | 3 | 3 | Details / Comments |
|
Aug 02, 2012 | Routine | 0 | 0 | Details / Comments |
Sep 19, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).cold cuts inside of the reach-in drawers above 41 degrees (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)reach-in drawer underneath the grill missing gasket and not maintaing temp - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under and around grill contain food debris
5day notice abated
repeat violations of the cold foods
If you have anyquestions,please contact area supervisor Mr. Ronnie taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Roast Beef (Refrigerator - drawer) (Cold Holding) | 48.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Roast Beef (Refrigerator - reach-in bakery) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) | 41.0F |
| Fruit (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
Sep 12, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Pineapple stored inside of handsink on the line (Corrected On Site) - Proper cooling time & temperatures
Cooked chicken inside of a deep pan cooling inside of the reach-in unit (Corrected On Site) - Proper cold holding temperatures
Raw foods stored inside of the reach-in drawer at 50 degrees/Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Cooking equipment upstairs contain grease and dried food particles(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal inside of the3-comp sink ( manager states the Robert Sudler put in. Variance for him) - Physical facilities: installed, maintained, & clean
Walls and floors through out the kitchen and downstairs contain debris/ small store room down stairs contain standing water
CFH: Helal Awadallah FS| 11/22/2016 FS: 54940
Correct stated items within 5 days
Correct stated items within 45 days
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at (202442-9037)
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - Cook Line) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 59.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 48.0F |
| Roast Beef (Refrigerator - drawer) (Cold Holding) | 50.4F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 49.5F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken grilled (Refrigerator - reach-in) (Cooling) | 140.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Sliced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.5F |
| (Refrigerator - drawer) | 67.0F |
Jul 03, 2014 (Follow-up)
Comments:5 DAY VIOLATIONS ABATED (25 DCMR 2403.1, 400.1)
CFPM information: Helal Awadallah, FS-54940, expiration: 11/22/16.
Variance for garbage disposal has been confirmed via Robert Sudler. Please refer to him at 202-535-2180 for any questions in regards.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
Jun 27, 2014 (Routine)
Violations:
- Hands clean and properly washed
Employees washing hands correctly (for 20 seconds and cleaning both hands, wrists, and forearms with soap and hot water). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Food separated and protected
Raw cookie dough on cookie sheets stacked on top of each other without separation. Cookies (3 sheets) discarded in presence of inspector. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Blender is not cleaned properly after each smoothie is made. Knives not cleaned properly after use. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Raw eggs stored outside of refrigeration unit. The eggs were immediately moved to refrigeration. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Smoothie reach in prep refrigeration unit ambient temperature is 58 degrees F. All food removed to other reach in storage units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
One of the glass sliding doors is broken on reach in freezer unit downstairs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers in refrigeration in grill area and downstairs do not have working labels. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food in original boxes and packages stored on the floor in basement storage. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - In-use utensils: properly stored
Knives stored on countertops. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoops stored inside of ice bin. - Gloves used properly
Employees not changing gloves between preparation tasks and cleaning tasks. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in prep area worn down with deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - 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) - Nonfood-contact surfaces clean
Fans in refrigeration units had some dust build up. Coils in smoothie refrigeration unit had syrup build up and had a spoiled fruit odor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap present at 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean walls, pipes, and floors near grill and prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS
Garbage disposal is attached to 3 compartment sink. CFPM said he submitted for a variance. Confirming for follow up.
CFPM information: Helal Awadallah, FS-54940, expiration: 11/22/16.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 135.0F |
| Beef (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) | 38.0F |
| Strawberries (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) | 50.0F |
| Cookie dough (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (3-compartment sink) | 135.0F |
| sliced mushrooms (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | 1.0F |
Jan 09, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No handwashing signage at handwashing sink. - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)eggs stored on top shelf downstairs inside of the reach in unit - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's plastic drip panel. - Proper cold holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Vegetables stored downstairs on a shelf not held at 41 degrees or below - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Fruit fly activity cited downstairs in the basement - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Garbage disposal stored inside of the 3-comp sink. - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors under and around equipment contain food debris
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
Herbert Lopez Gomez FS:09/27/2014
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - toilet room) | 117.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cucumbers (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Sliced Ham (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Roast Beef (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Corned Beef (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Red Peppers Roasted (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 188.0F |
| Minestrone (Soup Warmer) (Hot Holding) | 167.0F |
| Strawberries (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Pineapples (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | -12.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| (Refrigerator - drawer) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Apr 10, 2013 (Routine)
Violations:
- Food separated and protected
eggs stored over top of ready to eat foods (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Coleslaw and cold cuts on the reach-in refrigerator above 41 degrees. Remove and chill until reaches 41 degrees. Coleslaw discarded (Corrected On Site) - Contamination prevented during food preparation, storage, & display
tomatoes and lettuce downstairs held at room temperature.Store inside of the reach-in units (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
clean exterior of grill on the line(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
floors underneath cooking units contain food particles(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:Cesar Gomez Lopez FS:44853 EXP:09/11/2013
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) | 110.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - drawer) (Cold Holding) | 48.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 49.0F |
| Ham sliced (Refrigerator - drawer) (Cold Holding) | 45.0F |
| Roast Beef (Refrigerator - drawer) (Cold Holding) | 48.0F |
| Mozzarella Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
Aug 02, 2012 (Routine)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE.
The Business has a written employee's health policy for food-borne illness.
CFPM CESAR LOPEZ GOMES FS- 44853 EXP. 09/11/2013
Most recent pest control service date: 07/12/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 103.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 127.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cabbage (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 42.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Steam Table) (Hot Holding) | 156.0F |
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