Food separated and protected ALL ITEMS MUST BE PROTECTED TO PREVENT CONTAMINATION. (Corrected On Site)
Single-use/single-service articles: properly stored & used Single-service items not stored in plastic sleeves. (Corrected On Site)
Comments:
ALL ITEMS CORRECTED ON SITE. CFPM FERDINAND CHAPO EXP. 03/19/2016. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
Temperatures
Eggs (Cold Holding)
36.0F
Tomatoes chopped (Cold Holding)
35.0F
(Handwashing Sink)
117.0F
(Hot Holding)
157.0F
(Refrigerator - reach-in) (Cold Holding)
42.0F
Cheese (Cold Holding)
41.0F
Chicken (Cold Holding)
35.0F
May 29, 2012 (Follow-up)
Comments:
5-DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 4/26/2012.
Hot water in estabilshment is at appx. 105 degrees F. 24-Hour Notice for correction granted per J. Coleman.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180)
Proper reheating procedures for hot holding BUNCH OF PLASTIC PACKAGED SOUP IS WARMING UP IN WARMER. (Corrected On Site)
Proper cold holding temperatures SANDWICH PREPARATION UNIT AND THE DISPLAYING FOOD ARE OUT OF TEMPERATUREW OR MARGINAL.
Comments:
CORRECT ITEMS STATED WITHIN 5 DAY. IF YOU HAVE ANY QUESTION, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
Temperatures
Hot Water
112.0F
(Refrigerator - walk-in)
41.0F
(Refrigerator - sandwich prep unit)
45.0F
Spinach (Refrigerator - sandwich prep unit)
50.0F
Cheese
44.0F
Chicken
42.0F
Soup
150.0F
Salad (Refrigerator - display)
42.0F
Milk
42.0F
Sandwich (Refrigerator - display)
42.0F
Feb 21, 2012 (Follow-up)
Comments:
CFPM: TERENCE K FIFE FS-50287 EXP 10/11/2014. NOTICE ABATED FROM INSPECTION CONDUCTED ON 02/07/2012. IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
Temperatures
Hot Water
112.0F
Salad (Refrigerator - open display)
42.0F
Fruit - cut or sliced
42.0F
Soup
152.0F
(Refrigerator - walk-in)
43.0F
Feb 07, 2012 (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. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Hands clean and properly washed Employee handling food not wearing hair restraint. (Corrected On Site)
Adequate handwashing sinks properly supplied and accessible No soap at handwashing sink. (Corrected On Site)
Food separated and protected Food items not protected from contamination. (Corrected On Site)
Proper cold holding temperatures Cold food item(s) held at improper temperature(s). (Corrected On Site)
Toxic substances properly identified, stored, used Liquid toxic not stored so they do not contaminate food. (Corrected On Site)
Personal cleanliness Observed employee wearing jewerly in food prep. (Corrected On Site)
Comments:
TEMPERATURE - Salad dressing 44 degrees. CORRECT CRITICAL VIOLATONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
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