APPLE CARRYOUT, 5910 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 16, 2013 | Routine | 1 | 5 | Details / Comments |
|
Aug 20, 2012 | Follow-up | 1 | 1 | Details / Comments |
|
Jul 17, 2012 | Routine | 11 | 21 | Details / Comments |
Sep 16, 2013 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(instructions issued)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - 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.(issued) (Corrected On Site) - Food properly labeled; original container
Working containers inside the walk in refrigerator were not labeled. - Personal cleanliness
Employee was not wearing hair restraint while preparing food.(worn) (Corrected On Site) - 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
The inside bottom of the reach in freezer needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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) | 110.3F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 43.2F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 40.9F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 36.6F |
| Rice (Rice Steamer) (Holding) | 153.3F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Egg Roll (Refrigerator - counter top) (Cold Holding) | 43.0F |
| (Reach-in Freezer) | 8.9F |
| (Refrigerator - walk-in) | 38.5F |
Aug 20, 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) - Plumbing installed; proper backflow devices
No backflow device on mop sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 7/17/2012
1-45-DAY NOTICE PENDING
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (3-compartment sink) | 131.0F |
| Hot Water (Handwashing Sink - toilet room) | 127.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 30.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 20.0F |
| (Reach-in Freezer) (Cold Holding) | 9.0F |
| (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 157.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken Strips (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Steak raw (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 40.0F |
Jul 17, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment did not provide proof of an employee health policy regarding the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee interview, reporting agreement, and medical referral forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide proof of an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Employees were observed eating watermelon at the 3-compartment sink and at the front counter. - Hands clean and properly washed
An employee was observed improperly washing his hands. He did not use any soap and the whole process took less than 10 seconds. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The toilet room handwashing sink is filthy. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
There are uncovered pans of broccoli, uncovered bucket of peeled onions, uncovered pan of chopped onions, and an uncovered bucket of chicken breasts in the walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The coffin style freezers need to be defrosted. The bottom of the reach-in freezer is unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Food is encrusted on the interior of the microwave oven. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The utensils are being improperly washed and improperly rinsed then placed to dry without being sanitized; no sanitizing solution is set up in the 3-compartment sink. (Corrected On Site) - Proper hot holding temperatures
Fried chicken wings are held at improper temperatures on the deep fryer; the food is being held at room temperature. (Corrected On Site) - Proper cold holding temperatures
Cold food items in the under counter refrigerator and sandwich prep refrigerator are held at improper temperatures. (Corrected On Site) - Toxic substances properly identified, stored, used
There is an unlabeled plastic bottle of mystery liquid on the shelf attached to the griddle. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the display refrigerator and reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There is a gap in the ceiling tile around the pipe leading into the ceiling. There is a loose ceiling tile above the reach-in refrigerator forming a gap between the tile and the ceiling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Plastic buckets of food are stored on the walk-in refrigerator floor. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Boxes of corn starch and baking soda, cans of pineapples, and a bag of onions are stored in the toilet room. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The shelving units in the walk-in refrigerator are rusted. Paint is peeling from certain wooden shelves in the storage room and other wooden shelves need to be painted or sealed. Wooden planks are on the shelves in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The rectangular plastic cutting board is not smooth and has numerous discolorations. The round cutting board is badly chipped. There is an open seam in the wooden cutting board at the under counter refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The rubber gasket on the coffin style freezer door is deteriorating and there is no tight seal when the door is closed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No rinse water is set up in the 3-compartment sink. The utensils were being improperly rinsed under running water. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No detergent solution was set up in the 3-compartment sink and an employee was observed improperly washing a utensil under running water after applying detergent. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No wash solution was set up in the 3-compartment sink. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
An employee was observed washing his hands at the 3-compartment sink. (Corrected On Site) - Nonfood-contact surfaces clean
The sides of the deep fryers and griddle have a heavy accumulation of food residue. Grease droplets are accumulating on the ventilation hood and ventilation hood filters. Smoke particulate matter is accumulating on the ventilation hood filters. The lids on the plastic food bins have a buildup of flour. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
A hose is attached to the mop sink's threaded faucet and no backflow prevention device is installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is propped open and the toilet room is not being cleaning. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Cardboard is lining the floor of the walk-in refrigerator. (Corrected On Site) - Physical facilities: installed, maintained, & clean
The walls behind the cooking units and the floors around the cooking units have a buildup of grease and other food debris. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the reach-in freezer located closest to the front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no air circulation in the establishment and it is extremely hot. Four (4) different areas (including the cooking line) were measured at 101 degrees Fahrenheit and the dishwashing area was measured at a much cooler 98 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service dates: 6/27/2012; 5/29/2012; 4/25/2012; and 3/21/2012
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 | |
| Hot Water (Handwashing Sink - kitchen) | 132.0F |
| Hot Water (3-compartment sink) | 131.0F |
| (Freezer - open display) | 20.0F |
| (Refrigerator - under counter) | 42.0F |
| Hot Water (Handwashing Sink - toilet room) | 130.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 52.0F |
| Beef (Refrigerator - under counter) (Cold Holding) | 47.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 48.0F |
| Shrimp cooked (Refrigerator - under counter) (Cold Holding) | 52.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 54.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 59.0F |
| Hamburger patty (Refrigerator - sandwich prep unit) (Cold Holding) | 58.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 159.0F |
| Chicken Wings (Deep Fryer) (Holding) | 130.0F |
| Chicken Wings (Deep Fryer) (Holding) | 125.0F |
| (Refrigerator - walk-in) | 42.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken Wings (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 42.0F |
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