CAFE 59, 409 3RD ST SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 22, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 11, 2014 | Complaint | 4 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jul 17, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 10, 2013 | Routine | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 31, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
May 17, 2012 | Routine | 4 | 3 | Details / Comments |
Apr 22, 2014 (Follow-up)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site)
5 DAY ITEMS ABATED FROM INSPECTION CONDUCTED ON 04/11/2014.
45 DAYS ITEMS PENDING FROM INSPECTION CONDUCTED ON 04/11/2014.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 124.0F |
| Chicken (Countertop) (Holding) | 88.0F |
| Salad (Salad Bar) (Cold Holding) | 38.0F |
| Lettuce (Salad Bar) (Cold Holding) | 41.0F |
| Soup (Crock Pot) (Hot Holding) | 167.0F |
| Cheese (Salad Bar) (Cold Holding) | 41.0F |
| Rice (Hot Bar) (Hot Holding) | 145.0F |
| Fish (Hot Bar) (Hot Holding) | 140.0F |
| Chicken fried (Hot Bar) (Hot Holding) | 138.0F |
| Mashed potatoes (Hot Bar) (Hot Holding) | 145.0F |
| Salad Dressing (Salad Bar) (Cold Holding) | 36.0F |
Apr 11, 2014 (Complaint)
Violations:
- Food separated and protected
Raw eggs stored together with ready to eat foods. (Corrected On Site) - Proper hot holding temperatures
Hot foods such as roasted chicken not held at proper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold foods not held at proper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in walk-in-refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths stored on counters and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (2-compartment sink) | 134.0F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| Hot Water (3-compartment sink) | 139.0F |
| (Walk-in Freezer) (Cold Holding) | 0.0F |
| (Walk-in Refrigerator) (Cold Holding) | 30.0F |
| Chicken Wings (Hot Holding Display Unit) (Cold Holding) | 139.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 53.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 54.0F |
| Rice (Hot Buffet) (Hot Holding) | 136.0F |
| Chicken (Hot Buffet) (Hot Holding) | 138.0F |
| Pork (Hot Buffet) (Hot Holding) | 140.0F |
| Rice (Hot Buffet) (Hot Holding) | 145.0F |
| Chicken roasted (Hot Buffet) (Hot Holding) | 110.0F |
| Cole slaw (Refrigerator - display) (Cold Holding) | 40.0F |
| Eggs boiled (Refrigerator - display) (Cold Holding) | 51.0F |
| Tomatoes chopped (Refrigerator - display) (Cold Holding) | 42.0F |
| Chicken salad (Refrigerator - display) (Cold Holding) | 40.0F |
Jul 17, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Eggs (Hot Holding) | 160.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Handwashing Sink) | 115.0F |
Jul 10, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handsink not accessible for use.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces. Continue to clean inside ice-machine to remove build up..(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Provide time and temperature log upon reinispection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Continue to increase pest control measures for old mice droppings located behing ice-machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Repair or replace overhead ceiling to prevent rodent entry.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 51.0F |
| Egg Salad (Cold Holding) | 50.0F |
| Chicken salad (Cold Holding) | 45.0F |
| Fruit Salad (Cold Holding) | 49.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| (Hot Holding) | 150.0F |
| Sushi (Cold Holding) | 50.0F |
| Salad (Cold Holding) | 48.0F |
May 31, 2012 (Follow-up)
Comments:CFPM: SUE FOULADI FS-45010 EXP 09/18/2013. LICENSE RENEWAL FEE PAID AND WAITING DELIVERY. CONFIRMED ON PHONE EXTERMINATER IS SCHEDULED TO GIVE SERVICE ON 06/01/2012. nOTICE ABATED FROM INSPECTION CONDUCTED ON 05/17/2012.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Freezer - walk-in) | 10.0F |
| (Hot Holding Display Unit) | 144.0F |
| Fruit - cut or sliced | 43.0F |
| Soup | 152.0F |
May 17, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces/REMOVE MILK RESIDUE FROM INSIDE OF REACHIN REFRIGERATOR IN THE CUSTOMER AREA - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). SOME HOT BAR FOODS BELOW 140 DEGREES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)SALADS AT THE DELI STATION ABOVE 41 DEGREES - Proper cooling methods used; adequate equipment for temperature control
REACHIN REFRIGERATOR AT THE DELI STATION AT 60DEGREES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)PROVIDE EFFECTIVE EXTERMINATION. MICE DROPPINGS CITED BEHIND THE LINE - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)CLEAN EXTERIOR OF ALL EQUIPMENT INSIDE OF THE KITCHEN - Physical facilities: installed, maintained, & clean
SEAL HOLES IN THE WALLS IN THE KITCHEN THAT WERE CITED(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT STATED ITEMS WITHIN 5 DAY
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Chicken fried (Hot Holding Display Unit) (Hot Holding) | 154.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 149.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 59.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 41.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 40.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Egg Salad (Salad Bar) (Cold Holding) | 38.0F |
| Chicken salad (Salad Bar) (Cold Holding) | 40.0F |
| Corned Beef (Hot Buffet) (Hot Holding) | 124.0F |
| Rice steamed (Hot Buffet) (Hot Holding) | 155.0F |
| Fried Rice (Hot Buffet) (Hot Holding) | 156.0F |
| Meatballs (Hot Buffet) (Hot Holding) | 156.0F |
| Beef and Broccoli (Hot Buffet) (Hot Holding) | 145.0F |
| Chicken roasted (Hot Buffet) (Hot Holding) | 122.0F |
| Sweet Potatoes (Hot Buffet) (Hot Holding) | 123.0F |
| Corn (Hot Buffet) (Hot Holding) | 150.0F |
| HUNAN CHICKEN (Hot Buffet) (Hot Holding) | 160.0F |
| GENERAL TSO'S CHICKEN (Hot Buffet) (Hot Holding) | 156.0F |
| Hot Water (Handwashing sink - deli section) | 115.0F |
| (Refrigerator - sandwich prep unit) | 60.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - reach-in) | 40.0F |
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