CAFE CARVY, 1020 19TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 27, 2014 | Follow-up | 1 | 3 | Details / Comments |
|
Oct 06, 2014 | Routine | 6 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 18, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 16, 2013 | Complaint | 6 | 4 | Details / Comments |
|
Mar 21, 2013 | Complaint | 2 | 2 | Details / Comments |
|
Feb 07, 2013 | Routine | 2 | 3 | Details / Comments |
|
Jan 10, 2012 | TRANSFER | 0 | 1 | Details / Comments |
Oct 27, 2014 (Follow-up)
Violations:
- Food separated and protected
Raw chicken stored above ready to eat foods. Chicken moved. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food in walk-in and freezer stored on floor. (Pending 45-day notice from 10/6/14 inspection) - Wiping cloths: properly used & stored
Sponges are in use.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE FAX RENEWED LICENSE TO OFFICE AT (202) 535-1359.
NO OBJECTION TO THE ISSUANCE OF RESTAURANT LICENSE
CORRECT ITEMS STATED WITHIN 45-DAYS
CORRECT PENDING ITEMS STATED WITHIN 45-DAYS OF PREVIOUS INSPECTION
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Turkey Breast (Carving Station) (Hot Holding) | 140.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Pickles (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 132.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Chicken salad (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Tuna Salad (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Oct 06, 2014 (Routine)
Violations:
- Hands clean and properly washed
NO EMPLOYEE WASHED THEIR HANDS OR CHANGED GLOVES AT TIME OF VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
IMPROPER HOT HOLDING. ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
IMPROPER COLD HOLDING TEMPERATURES. ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (Corrected On Site) - Proper date marking & disposition
ALL PREPARED FRUIT CUPS MUST BE DATED AND LABELED. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
ESTABLISHMENT DID NOT HAVE A CONSUMER ADVISORY PRINTED ON THE MENU OR POSTED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD MUST BE STORED 6' INCHES ABOVE THE FLOOR AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.3F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 34.8F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 40.4F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 57.2F |
| Egg Salad (Table) (Cold Holding) | 47.8F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 55.0F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 171.0F |
| (Freezer) (Cold Holding) | 2.0F |
Feb 18, 2014 (Follow-up)
Comments:ALL ITEMS CORRECT DURING Follow INSPECTION. Establishment LICENSE EXPIRED. CORRECT ITEMS STATED WITHIN 5-DAYS
IF YOU HAVE ANY QUESTION, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water | 114.0F |
Dec 16, 2013 (Complaint)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)eggs store ove ready to eat foods inside of the walkin units - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)soda gun nozzles on the soda machine contain syrup - Proper cooling time & temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)grilled chicken ont he open sandwich unit at 126 degrees (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).grilled chicken on open display at 126 degrees (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Suhsi brought in from outside manufacturer does not have an condumer advisory - Single-use/single-service articles: properly stored & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Single-service items unprotected at counter. - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s). - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)remove card board from shelving inside of the kitchen and clean utensil bins in the kitchen - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)standwing water on the floor from a leaking pipe/Walls contain spillage and dirty glue traps stored under the ice machine
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing sink - coffee station) | 119.0F |
| Hot Water (Handwashing Sink - toilet/female) | 100.0F |
| (Handwashing Sink - toilet/male) | 100.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - open display) (Cold Holding) | 126.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 155.0F |
| Maryland Crab Soup (Soup Warmer) (Hot Holding) | 156.0F |
| Turkey Roasted (Warmer) (Hot Holding) | 159.0F |
Mar 21, 2013 (Complaint)
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.(issued) (Corrected On Site) - Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site) - Personal cleanliness
Employees were not wearing hair restraint while preparing food.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The self-closing devise on the restroom was broken.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.9F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 200.2F |
| (Refrigerator - walk-in) | 33.8F |
| Chicken raw (Freezer - walk-in) (Cold Holding) | -10.0F |
| Turkey raw (Refrigerator - walk-in) (Thawing) | 26.1F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 42.9F |
| Chicken Chop (Refrigerator - counter top) (Cold Holding) | 45.1F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 41.6F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 39.9F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 190.0F |
Feb 07, 2013 (Routine)
Violations:
- Food separated and protected
Food not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Approved thawing methods used
Improper thawing procedures. (Corrected On Site) - Personal cleanliness
Employee preping food not wearinga hair straint. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Unclean floor inside walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Cheon Lee FS#53805 expire 12-11-14.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 112.0F |
| Pastrami | 39.0F |
| Chick Peas | 41.0F |
| Cheese shredded | 45.0F |
| Egg Salad | 48.0F |
| Tuna Salad | 41.0F |
| Soup | 155.0F |
| Chili | 143.0F |
| Clam Chowder | 145.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Reach-in Freezer) | -9.0F |
Jan 10, 2012 (TRANSFER)
Violations:
- Garbage & refuse properly disposed, facilities maintained
Remove excess debris and clutter from rear storage room to prevent rodent harborage. (Corrected On Site)
NO FOOD AT WALK-IN COOLER AT CALL.
NO OBJECTION TO ISSUANCE OF BUSINESS LICENSE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | -10.0F |
| (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.6F |
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