CASHION'S EAT PLACE (N), 1819 COLUMBIA RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 25, 2014 | Routine | 4 | 5 | Details / Comments |
|
Jun 04, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
May 22, 2013 | Routine | 5 | 2 | Details / Comments |
|
Dec 05, 2012 | Routine | 5 | 2 | Details / Comments |
|
Jul 25, 2012 | Routine | 1 | 5 | Details / Comments |
Oct 25, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)hand sink is blocked at the bar - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces/Mold observed on ice machine's ice chute. - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s). - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)fruit flies at the bar - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Food sitting on the floor in the walkin unit - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)employee not wearing hair restraint in the prep kitchen - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no air gap under the 3-comp sink - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)garbage disposal inside of the 2-comp in upstairs prep kitchen - Physical facilities: installed, maintained, & clean
Floors inside of the walkin unit upstairs is damaged.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors and walls in the kitchen contain debris
Correct stated items within 5days
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink - toilet/female) | 117.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Potatoes (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Fish - Sword (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Ground Beef (Refrigerator - walk-in) (Cold Holding) | 40.5F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 38.5F |
| (Refrigerator - reach-in) | 39.5F |
| (Refrigerator - walk-in) | 39.5F |
| (Refrigerator - reach-in) | 38.5F |
| (Freezer) | -10.0F |
| (Walk-in Freezer) | -10.0F |
Jun 04, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
May 22, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY NOTICE POSTED OR PRINTED ON MENU (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
NO COVER RECEPTACLES FOUND IN RESTROOMS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
NO CONSUMER ADVISORY NOTICE PRINTED ON MENU OR POSTED, A COPY IS GIVEN TO THE PIC
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/04/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 115.9°F
903.1 NO SHELLFISH TAGS KEPT FOR 90 DAYS
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 49.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 166.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 49.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 47.0F |
Dec 05, 2012 (Routine)
Violations:
- Food separated and protected
EGGS WERE NOT STORED PROPERLY AT VISIT. EGGS MUST NOT BE STORED OVER READY TO EAT FOOD.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT TIME OF VISIT. 1)CAN OPENER AND BASE CONTAINED ENCRUSTED FOOD PARTICLES AND DIRT. 2) SODA GUNS AND HOLDERS CONTAINED SYRUP BUILD-UP. 3)INTERIOR OF SOME REACH IN UNITS CONTAINED SPILLAGE. 4)GASKETS CONTAINED FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE REACH IN AND WALK IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT MUST INCREASE PEST CONTROL MEASURES FOR EVIDENCE OF ROACHES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
LINENS WERE NOT STORED PROPERLY AT VISIT. LINENS MUST BE STORED IN A SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
CLEAN EXTERIOR OF ALL EQUIPMENT TO REMOVE FOOD PARTICLES, DUST AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
HAND SINK WAS NOT OPERABLE AT VISIT. HAND SINKS MUST BE OPERABLE AT ALL TIMES. HAND SINK IN THE REAR AREA HAD THE COLD SIDE WORKING ONLY. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ADRIANNE R. BENNETT FS-48897 EXP-2/11/2014
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 - kitchen) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) (Cold Holding) | 44.2F |
| (Refrigerator - reach-in) (Cold Holding) | 34.1F |
| (Refrigerator - reach-in) (Cold Holding) | 36.5F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 37.8F |
| (Refrigerator - drawer) (Cold Holding) | 37.6F |
| Goat (Refrigerator - reach-in) (Cold Holding) | 36.9F |
| (Steam Table) (Hot Holding) | 177.0F |
| Pasta (Steam Table) (Hot Holding) | 140.8F |
| Goat (Steam Table) (Hot Holding) | 156.8F |
| (Freezer) (Cold Holding) | -8.3F |
Jul 25, 2012 (Routine)
Violations:
- Correct response to questions
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(SODA GUN HOLDERS AT THE BAR) (Corrected On Site) - Personal cleanliness
EMPLOYEES INSIDE OF FOOD PREP AREA WITH NO HAIR RESTRAINT (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)3-COMP SINK FAUCET LEAKS. REMOVE CLOTH AND REPAIR - Nonfood-contact surfaces clean
CLEAN INSIDE OF ALL REACH IN REFRIGERATORS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)CLEAN FLOORS UNDER AND AROUND ALL EQUIPMENT INSIDE OF THE KITCHEN
CFH:WILLIAM J BECK EXPIRED 04/24/2012 FS:39288
JUSTIN@CASHIONSEATPLACE.COM
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - drawer) | 38.0F |
| (Reach-in Freezer) | -4.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
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