CASCADE CAFE, 600 CONSTITUTION AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 21, 2014 | Restoration | 0 | 1 | Details / Comments |
|
Jul 15, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Jul 08, 2014 | Complaint | 6 | 5 | Details / Comments |
|
Jan 14, 2014 | Routine | 7 | 9 | Details / Comments |
|
May 31, 2013 | Routine | 0 | 1 | Details / Comments |
|
May 16, 2012 | Routine | 3 | 2 | Details / Comments |
Jul 21, 2014 (Restoration)
Violations:
- Nonfood-contact surfaces clean
Unclean surfaces were observed on the underside and rear of tables and equipment (including cook units) in southwest production area in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
LICENSE RESTORED
ALL ITEMS FROM PREVIOUS INSPECTION ON 07/15/14 HAVE BEEN ABATED.
NOTE: Continue treatment of establishment for insects.
If you have any questions, please call area supervisor at 202-442-5928.
Jul 15, 2014 (Follow-up)
Violations:
- Insects, rodents, & animals not present
Roaches (nymphs and adults) were observed crawling on wall in global cuisine area, on surfaces (i.e. walls, floor and ceiling) and on warewashing unit rack in warewashing room. Small flies were observed on surface (i.e. walls and ceilings) along service lines and in kitchen. (REPEAT).
SUMMARY SUSPENSION (In order for License to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items abated and approved by the DOH).
PREPARED FOOD ITEMS THAT ARE SUPPLIED TO THE REFRACTORY, ESPRESSO CENTER AND THE GARDEN ARE PREPARED IN THE MAIN
KITCHEN THAT HAS BEEN CLOSED BY DC DOH. PER AREA SUPERVISOR MRS. COLEMAN THE LOCATIONS MAY RECEIVE AND SERVE PREPARED FOODS IN THE REFRACTORY, ESPRESSO CENTER AND THE GARDEN THAT ARE COMING IN FROM THE OUTSIDE COMMISSARY LOCATION ONLY. COMMISSARY IS LOCATED AT 1900 PENNSYLVANIA AVE.
Pierre Cummings exp. 02/02/15 #FS-59105
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Pulled Pork (Grill) (Hot Holding) | 145.0F |
| Beans (Hot Holding Cabinet) (Cold Holding) | 158.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Shrimp Pasta (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Ribs (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Lettuce (Salad Bar) (Cold Holding) | 41.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 39.0F |
| Chicken (Salad Bar) (Cold Holding) | 38.0F |
| Chicken (Ice) (Cold Holding) | 41.0F |
| Pasta (Ice) (Cold Holding) | 41.0F |
| Curry Pork Loin (Hot Holding Display Unit) (Hot Holding) | 150.0F |
| Chicken (Hot Holding Cabinet) (Hot Holding) | 138.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Hot Water (Handwashing Sink - kitchen) | 105.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Grape Leaves (Ice) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Lettuce (Refrigerator - under counter) (Cold Holding) | 53.0F |
| (Dishwashing Machine - Wash Cycle) | 164.0F |
| (Warewashing Machine - Rinse Cycle) | 194.0F |
Jul 08, 2014 (Complaint)
Violations:
- Management awareness; policy present
Employee health policy does not contain any information on the foodborne illness that are transmissible through food handling. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on the ice chutes at self-service soda fountains. (PIC had employee clean fountains during inspection). Unclean surfaces were observed on the interior of ice machines in main kitchen. Unclean shelving was observed some walk-in units and reach-in refrigeration unit in expresso area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Items along services lines and salad bar were pulled by PIC during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Expired hotel pans of veggies were observed in walk-in refrigeration unit in kitchen. (Corrected On Site) - Insects, rodents, & animals not present
Rodent feces were observed on shelving and floor in grill area. Rodent feces were also observed on floor perimeters in dry storage and liquor storage rooms. Live roaches were observed crawling on wall, ceiling and inseams on warewashing machine, on wall and hot holding table along pizza service lines, on handsink and service counter in yogurt bar area and on customer side of counter at chef's table. Dead roaches were also observed in warewashing area. Small flies were observed on walls in soup/sandwich service line area and in expresso area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Gelato scoop were observed stored in standing water in expresso area. Dipper well was inoperable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use and stored on storage shelving in kitchen and along service line were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Leaking pipes were observed under 3 compartment sink in warewashing area (i.e. directly under 3 compartments and under sink connected to drain board near handsink) and under handsink along yogurt service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Hot water at handsink in kitchen was measured at 87 degrees during initial walkthrough. Several employees were observed washing hands at the sink without the water reaching the proper temperature. Upon a second check the water temperature reached 110, but it took several minutes. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Small hole was observed in floor near radiator in liquor storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean flooring was observed along floor perimeters in various location (i.e. rodent feces, water and debris). Unclean ceiling was observed in grill area over cooking equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| (Refrigerator - open display) (Cold Holding) | 32.0F |
| (Refrigerator - open display) (Cold Holding) | 30.0F |
| (Refrigerator - open display) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | -1.0F |
| Pulled Pork (Hot Holding Cabinet) (Hot Holding) | 162.0F |
| Ribs (Grill) (Hot Holding) | 179.0F |
| Chicken (Grill) (Hot Holding) | 171.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 41.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 42.0F |
| Spinach (Salad Bar) (Cold Holding) | 51.0F |
| Lettuce Iceberg (Salad Bar) (Cold Holding) | 51.0F |
| Lettuce spring mix (Salad Bar) (Cold Holding) | 53.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 30.0F |
| Chicken raw (Refrigerator - walk-in meat) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - walk-in meat) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in meat) (Cold Holding) | 24.0F |
| (Refrigerator - walk-in) (Cold Holding) | 28.0F |
| Pasta (Refrigerator - walk-in) (Cold Holding) | 52.0F |
| (Freezer - walk-in) (Cold Holding) | -1.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 87.0F |
| Quinoa (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - Service Line) | 128.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 105.0F |
| (Dishwashing Machine - Wash Cycle) | 139.0F |
| (Warewashing Machine - Rinse Cycle) | 192.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 41.0F |
| Grape Leaves (Ice) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - Service Line) | 98.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Pizza - Pepperoni (Hot Holding Display Unit) (Hot Holding) | 145.0F |
| Pizza - Veggie (Hot Holding Display Unit) (Hot Holding) | 133.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 40.0F |
| Chicken grilled (Ice) (Cold Holding) | 45.0F |
| Pasta (Ice) (Cold Holding) | 41.0F |
| Chicken Rotisserie (Hot Holding Cabinet) (Hot Holding) | 137.0F |
| Chicken Rotisserie (Hot Holding Cabinet) (Hot Holding) | 145.0F |
| Chicken Rotisserie (Hot Holding Cabinet) (Hot Holding) | 143.0F |
| Beef Stew (Hot Holding Display Unit) (Hot Holding) | 144.0F |
| Soup (Soup Warmer) (Hot Holding) | 145.0F |
| (Freezer - walk-in) (Cold Holding) | -5.0F |
| Hot Water (Handwashing sink - coffee station) | 108.0F |
| Hot Water (3-compartment sink) | 127.0F |
| (Reach-in Freezer) (Cold Holding) | -5.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
Jan 14, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no hand washing signage at the hand washing sink locate at dishwashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap and paper towel close to Hand washing sink . (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
wiping cloth stored in hand washing sink observed in service line area. (Corrected On Site) - Food separated and protected
No sneeze guards for display foods in service line area. No cover for bakery products. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Ice machine needs cleaning. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items such as sliced tomato held at improper temperature. (Corrected On Site) - Proper date marking & disposition
Expired milk observed in open display refrgirator. (Corrected On Site) - Time as a public health control: procedures & records
No written procedure for time as a public health control foods in service line area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrgirator temperature observed 45 oF. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled food items such as flour observed in dry storage area. (Corrected On Site) - Insects, rodents, & animals not present
Mouse droppings observed through out the kitchen and dry storage area. One dead and one live roach observed in service line area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Employee observed drying utensils by towels and his hand. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items stored on the floor in dry storage room. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap for spray hose in the kitchen. No air gap for 2-part sink under drain located in the kitchen (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No light for walk-in-refrgirator. (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 - Dishwash area) | 134.0F |
| (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Sweet Potatoes (Hot Holding) | 142.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.3F |
| (Refrigerator - walk-in) (Cold Holding) | 40.8F |
| (Refrigerator - walk-in) (Cold Holding) | 39.2F |
| (Freezer - walk-in) (Cold Holding) | 15.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.6F |
| (Refrigerator - walk-in) (Cold Holding) | 36.6F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Iceberg Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 41.6F |
| Chicken Chop (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 141.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Reach-in Freezer) (Cold Holding) | -1.0F |
May 31, 2013 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
NO DATA PLATE SHOWING SPECIFICATION OF DEVICE. (ASK THE COMPANY WHICH TAKES CARE OF THE MACHINE TO PROVIDE A DATA PLATE; CORRECT WITHIN 45 DAYS) - Nonfood-contact surfaces clean
CALCIUM BUILT UP AT TOP OF WAREWASHER. (Corrected On Site)
CFPM: DAVID M ROGERS FS-45368 EXP9/09/2013. CORRECT ITEMS STATED WITHIN 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 1.0F |
| Salad | 42.0F |
| Mushrooms | 40.0F |
| Potatoes | 142.0F |
| (Hot Water Bath) | 210.0F |
May 16, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
sani-bucket stored inside of handsink at the sandwich station (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dried milk spilled inside of reachin refrigerators/Unclean food-contact surfaces (Corrected On Site) - Proper hot holding temperatures
Foods at the hot bar below 140 degrees. Remove and reheat to 165 degrees for 15sec/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).Salad bar chopped meats and salad at the sandwich station above 41 degrees (Corrected On Site) - Approved thawing methods used
Frozen meat sitting inside of container of water (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) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 175.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| Cole slaw (Table) (Cold Holding) | 53.0F |
| Mashed potatoes (Hot Holding Display Unit) (Hot Holding) | 188.0F |
| Pasta Veglio (Soup Warmer) (Hot Holding) | 167.0F |
| Potato Soup (Soup Warmer) (Hot Holding) | 178.0F |
| beef Vegetable Soup (Soup Warmer) (Hot Holding) | 162.0F |
| Pasta (Hot Holding Display Unit) (Hot Holding) | 112.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 148.0F |
| Pork (Hot Holding Display Unit) (Hot Holding) | 125.0F |
| Chili - Beef (Hot Holding Display Unit) (Hot Holding) | 145.0F |
| Chicken Rotisserie (Warmer) (Hot Holding) | 155.0F |
| Hamburger patty (Oven) (Hot Holding) | 190.0F |
| Hummus (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Feta Cheese (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Falafel (Warmer) (Hot Holding) | 148.0F |
| Baba Gnoush (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Turkey Diced (Salad Bar) (Cold Holding) | 48.0F |
| Chicken grilled (Salad Bar) (Cold Holding) | 51.0F |
| (Refrigerator - walk-in produce) | 38.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - under counter) | 39.0F |
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