Comments:
NOTE: HENRY'S PEST CONTROL EXTERMINATOR LAST VISIT WAS ON 12/13/2013. CFPM: DEOK LEE, FS-52955, EXP: 05/20/2015 5 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/16/2013. IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928.
Temperatures
Hot Water (Handwashing Sink - kitchen)
132.0F
Hot Water (3-compartment sink)
130.0F
Hot Water (Handwashing Sink - Service Line)
130.0F
Chili (Steam Table) (Hot Holding)
160.0F
(Refrigerator - reach-in)
39.0F
Soup (Steam Table) (Hot Holding)
151.0F
Turkey Roasted (Hot Holding Unit) (Hot Holding)
135.0F
Lettuce (Refrigerator - reach-in) (Cold Holding)
40.0F
Blue Cheese (Refrigerator - reach-in) (Cold Holding)
36.0F
Salad (Refrigerator - display) (Cold Holding)
36.0F
Fruit Salad (Refrigerator - reach-in) (Cold Holding)
40.0F
(Reach-in Freezer)
0.0F
Jan 11, 2012 (Follow-up)
Comments:
CFPM: DEOK J LEE 41232 EXP 09/13/2012. NOTICE ABATED FROM INSPRCTION OF 12/12/2011. QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
Temperatures
Hot Water
110.0F
(Refrigerator - sandwich prep unit)
41.0F
(Reach-in Freezer)
-7.0F
Turkey
115.0F
Ham sliced
130.0F
Dec 12, 2011 (Routine)
Violations:
Correct response to questions The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.Bring original certificate with a check or money order for 35.00 with 2 forms of ID(CORRECT VIOLATION WITHIN 5 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. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper hot holding temperatures Hot food item(s) held at improper temperature(s).Roasted turkey inside of warmer at 126 degress(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures Cold salads on the line above 41 degrees.Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cooling methods used; adequate equipment for temperature control (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Salads on the deli line stacked to high to cool properly
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)
Adequate ventilation & lighting; designated areas used (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Missing light cover over hea d in the kitchen
Comments:
CFH: SU K JEONG FS:37144 07/27/2011 new certificate recieved August 14,2011 Correct stated items within 5 days Correct stated items within 45 days If you have any questions,please call area supervisor Mrs. Jacquesline Coleman at (202)535-2180
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