CAFÉ MOZART, 1331 H ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Aug 25, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 20, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 14, 2014 | Routine | 3 | 5 | Details / Comments |
| No violation noted during this evaluation. | Dec 11, 2013 | Routine | 0 | 0 | - |
|
Dec 11, 2013 | Routine | 0 | 0 | Details / Comments |
Aug 25, 2014 (Follow-up)
Comments:ALL ITEMS OF 5 DAYS NOTICE CORRECTED
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-903.
| Temperatures | |
| Tomatoes sliced (Open Display Refrigerator) (Cold Holding) | 41.0F |
| Salad (Open Display Refrigerator) (Cold Holding) | 40.0F |
| Mustard (Open Display Refrigerator) (Cold Holding) | 40.0F |
| Mayonnaise (Open Display Refrigerator) (Cold Holding) | 40.0F |
| Rice (Hot Holding) | 140.0F |
| Potato Soup (Hot Holding) | 145.0F |
| Soup (Hot Holding) | 140.0F |
Aug 20, 2014 (Follow-up)
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
Observed placing of ready-to-eat food container over other ready-to-eat food container in the display refrigerator. (Corrected On Site) - Proper cold holding temperatures
Observed improper cold holding temperatures. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
No consumer advisory in the establishment. (Corrected On Site) - Hot & cold water available; adequate pressure
Observed no hot water in the hand washing sink in the kitchen area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
| Temperatures | |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 50.0F |
| Mayonnaise | 46.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator) | 41.0F |
| Sauce (Hot Holding) | 145.0F |
| Soup (Hot Holding) | 160.0F |
| Beef Sauce (Hot Holding) | 135.0F |
| Cabbage (Hot Holding) | 165.0F |
| Lettuce (Refrigerator - display) | 42.0F |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 41.0F |
Aug 14, 2014 (Routine)
Violations:
- Food separated and protected
Sperate raw potentially hazardous food from ready to eat foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
No labels provided on plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Provide sanitary holder for ice scoop. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Upright freezer has accumulation of frost. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Door on upright freezer is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Shield not provided for light bult inside reach refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Suhail Qaiser FS#58365 expire 11-21-16.
CORRECT CRITICAL VIOLATIONS 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.
| Temperatures | |
| Hot Water | 112.0F |
| Meat (Refrigerator - deli display) | 40.0F |
| Cheese (Refrigerator - display) | 34.0F |
| Potato salad | 31.0F |
| Chicken | 35.0F |
| Cabbage | 37.0F |
| Tuna Salad (Refrigerator - deli display) | 41.0F |
| Sausage (Refrigerator - deli display) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) | 39.0F |
| Fish (Hot Holding) | 144.0F |
| Chicken (Steam Table) | 123.0F |
| Rice (Steam Table) | 137.0F |
| Soup | 151.0F |
| Fish (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
Dec 11, 2013 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
EMPLOYEE'S MAY NOT HANDLE FOOD WITH BARE HAND CONTACT GLOVES OR UTENSILS MUST BE USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
ALL DRY STORAGE COTNAINERS MUST BE LABELED AS TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 100.6F |
| (Refrigerator - walk-in) (Cold Holding) | 40.2F |
| Sausage (Stove) (Hot Holding) | 140.0F |
| Grilled Chicken (Stove) (Hot Holding) | 154.8F |
| Beef (Steam Table) (Hot Holding) | 140.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 38.8F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.2F |
| Pasta (Stove) (Hot Holding) | 140.0F |
| Applesauce (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - walk-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Freezer) (Cold Holding) | -5.2F |
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