CAFE PHILLIPS, 1776 G ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 28, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Oct 23, 2014 | Routine | 4 | 2 | Details / Comments |
|
Mar 11, 2014 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Oct 28, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 21, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jun 20, 2013 | Routine | 0 | 0 | Details / Comments |
|
Jan 25, 2013 | Routine | 3 | 0 | Details / Comments |
|
Oct 23, 2012 | Routine | 3 | 0 | Details / Comments |
Oct 28, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN CAN OPENER (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NO LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 10/11/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 120.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce mesclun (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 42.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 48.0F |
| Cottage Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 48.0F |
Oct 23, 2014 (Routine)
Violations:
- Hands clean and properly washed
Employees are no frequently washing hands between tasks. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food contact surfaces in the kitchen: unclean can opener, unclean meat slicer(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items in the open display cooler are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Unclean food contact surfaces in the kitchen: unclean can opener, unclean meat slicer(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
The wiping cloths are not stored in a sanitized solution(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Cleaned dishes and pots are not stored in a manner thet allows air dry(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 10/03/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Bologna (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cheddar Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Salami (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 47.0F |
Mar 11, 2014 (Routine)
Violations:
- Proper date marking & disposition
Food container not date marked. (Corrected On Site) - Food properly labeled; original container
Labels not provided on plastic squeeze bottles. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Repair leaky facuet on three(3)compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Arthur Yoong FS#48860 expire 8-14-14.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 119.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -6.0F |
| (Hot Holding) | 230.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Chili | 145.0F |
| Soup | 150.0F |
| Chicken Soup | 147.0F |
| (Salad Prep Unit) | 38.0F |
| Tuna Salad | 40.0F |
| Chicken salad | 40.0F |
| Tomatoes sliced | 41.0F |
Oct 28, 2013 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 10/21/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Oct 21, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Ice machine is not clean as needed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items held at improper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service line area. (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, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - display) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken Noodle Soup (Hot Holding Unit) (Hot Holding) | 147.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 68.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 60.0F |
| (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
Jun 20, 2013 (Routine)
Comments:ESTABLISHMENT IS IN COMPLIANCE WITH DC CODE.
IF YOU HAVE ANY QUESITONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 39.5F |
| (Freezer - walk-in) (Cold Holding) | -0.8F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.2F |
| (Salad Prep Unit) (Cold Holding) | 36.8F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.2F |
| (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 153.0F |
| Tomato Soup (Soup Warmer) (Hot Holding) | 163.0F |
| (Freezer - ice cream) (Cold Holding) | -10.6F |
Jan 25, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK WAS BLOCKED AT VISIT. HAND SINK MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Food separated and protected
RAW EGGS WERE NOT STORED PROPERLY AT VISIT. EGGS MUST BE STORED ON LOWER SHELVES TO PREVENT CONTAMINATION OF OTHER FOODS. (Corrected On Site) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN AND REACH IN COLD UNITS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site)
ALL ITEMS WERE CORRECTED ON SITE.
ESTABLSIHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.8F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.6F |
| Roast Beef (Heat Lamp Display) (Hot Holding) | 140.0F |
| Turkey (Heat Lamp Display) (Hot Holding) | 141.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 154.2F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 167.8F |
| Chicken Noodle Soup (Hot Holding) | 151.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| (Reach-in Freezer) (Cold Holding) | -2.0F |
Oct 23, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CAN OPENER CONTAINS DRIED FOOD PARTICLES) (Corrected On Site) - Proper hot holding temperatures
ROASTED TURKEY INSIDE WARMER ONLY 132 DEGREES. REMVOE AND REAHEAT TILL TEMEP REACHES 165 FOR 15 SECS (Corrected On Site) - Proper cold holding temperatures
SLICED GRILL CHICKEN AND COLESLAW ON THE LINE ABOVE 41 DEGREES/Cold food item(s) held at improper temperature(s). (Corrected On Site)
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey Roasted (Warmer) (Hot Holding) | 132.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 50.0F |
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