ATRIUM CAFE, 750 9TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 28, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Dec 27, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 10, 2012 | Routine | 2 | 1 | Details / Comments |
|
Apr 12, 2012 | Routine | 3 | 1 | Details / Comments |
Aug 28, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINKS WERE BLOCKED AT VISIT. ALL HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Food separated and protected
EGGS WERE NOT STORED PROPERLY AT VISIT. EGGS MUST BE STORED ON LOWER SHELVES AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION OF OTHER FOODS. (Corrected On Site) - Approved thawing methods used
FOOD MUST NOT BE THAWED IN STANDING WATER. THAWING METHODS ARE AS FOLLOWS: 1) BY COOKING 2) UNDER COLD RUNNING WATER 3) BY COOKING 4) IN THE COLD UNIT. (Corrected On Site)
CFPM-HAE RHA LIM FS-44101 EXP 6/14/2013 PASSED SERV SAFE EXAM 7/28/13. SHE WILL REPORT TO 899 NORTH CAPITOL STREET TO OBTAIN THE NEW DC FOOD HANDLERS CARD.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.2F |
| (Refrigerator - reach-in) (Cold Holding) | 35.3F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.2F |
| Chili (Soup Warmer) (Hot Holding) | 168.4F |
| Chicken and Pasta (Soup Warmer) (Hot Holding) | 157.6F |
| (Open Display Refrigerator) (Cold Holding) | 35.2F |
| (Refrigerator - beverage) (Cold Holding) | 37.0F |
| (Walk-in Freezer) (Cold Holding) | 33.6F |
| (Freezer - walk-in) (Cold Holding) | -15.5F |
Dec 27, 2012 (Follow-up)
Comments:CFPM: HAE RHA LIM FS-44101 EXP 06/14/2013. NOTICE ABATED FROM INSPECTION OF 12/10/2012.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer - walk-in) | 5.0F |
| Beef | 138.0F |
| Ham sliced | 140.0F |
| Turkey | 142.0F |
| Onions raw | 40.0F |
| Tomatoes sliced | 42.0F |
| Lettuce | 43.0F |
Dec 10, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Remove box of food item from floor. (Corrected On Site)
Certified Food Manager Hae Rha Lim FS#44101 expire 6-14-13.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Cheese | 37.0F |
| Tuna | 44.0F |
| salsa | 37.0F |
| Tomatoes sliced | 39.0F |
| Oatmeal | 175.0F |
| Chicken salad | 44.0F |
| Corned Beef | 40.0F |
| Salad Greek | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator) | 40.0F |
Apr 12, 2012 (Routine)
Violations:
- 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. (Corrected On Site) - Food separated and protected
Eggs stored on the middle shelf inside of the walkin refrigerator (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Tuna fish/eggs aalad on the line above 41 degrees. Remove salads and chill to proper temp (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
Hae Rha Lim: FS:44101 EXP: 06/14/2013
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 53.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 156.0F |
| Egg Salad (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey Roasted (Warmer) (Hot Holding) | 141.0F |
| Roast Beef (Warmer) (Hot Holding) | 147.0F |
| Ham (Warmer) (Hot Holding) | 142.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
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