CATHOLIC UNIVERSITY - PRYZBYLA FOOD COU, 620 MICHIGAN AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | May 27, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
May 12, 2014 | Routine | 6 | 6 | Details / Comments |
|
Feb 18, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Feb 11, 2014 | Routine | 5 | 2 | Details / Comments |
|
Oct 01, 2013 | Routine | 1 | 0 | Details / Comments |
|
Sep 14, 2012 | Routine | 1 | 1 | Details / Comments |
|
Mar 01, 2012 | Complaint | 2 | 0 | Details / Comments |
May 27, 2014 (Follow-up)
Comments:CARVING/PANINI PREP STATION HAS BEEN REMOVED, NO MORE FOOD PREPARATION AT THE AREA. EXTERMOINATER SERVED ON 05/14, 15 AND LATER. NOTICE ABAED FROM INSPECTION OF O5/12/2014.
| Temperatures | |
| Hot Water | 122.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - counter top) | 38.0F |
| Onions raw | 44.0F |
| Lettuce | 42.0F |
| Cheese | 42.0F |
May 12, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
A handwashing is lacking for use in carving/panini prep station. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed interior of ice machine and ice chute. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
Time is being used in lieu of temperature as a public health control for cold holding items, but there was no written procedure or documentation observed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemical were observed stored above and along side food items in storage cage in warewashing area. (Corrected On Site) - Food properly labeled; original container
Expired food items (salad and beverages) were observed in reach-in display refrigerator in retail area. (Corrected On Site) - Insects, rodents, & animals not present
Rodent feces were observed on floor in warewashing and pizza prep areas. Fruit flies were observed on walls, equipment and flying in various location throughout. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Bug zapper was observed installed observed clean food equipment and utensils in warewashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Clean food equipment and utensils on shelving and hanging on wall in warewashing area and along fusion line are not stored in manner to prevent contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards at prep stations (Quiznos and carving) were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean fan covers were observed in reach-in units in various locations. Unclean interior bottom of reach-in refrigerator in warewashing area and counter hot holding unit in frying area were observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light bulbs were inoperable or missing in various reach-in refrigeration and freezer units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any question, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 127.0F |
| Hot Water (3-compartment sink) | 126.0F |
| (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Pizza (Rack) (Holding) | 72.0F |
| Pizza (Rack) (Holding) | 73.0F |
| Pizza (Rack) (Holding) | 73.0F |
| Pizza (Rack) (Holding) | 74.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 44.0F |
| (Refrigerator - walk-in) (Cold Holding) | 48.0F |
| (Freezer - walk-in) (Cold Holding) | 16.0F |
| (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Hot Water (Handwashing Sink - Service Line) | 123.0F |
| (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 53.0F |
| (Refrigerator - under counter) (Cold Holding) | 33.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| (Refrigerator - under counter) (Cold Holding) | 31.0F |
| (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - reach-in) (Cold Holding) | 27.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - open display) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 37.0F |
| (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Sour Cream (Ice) (Cold Holding) | 41.0F |
| Cheese (Ice) (Cold Holding) | 48.0F |
| Soup (Soup Warmer) (Hot Holding) | 148.0F |
| Soup (Soup Warmer) (Hot Holding) | 143.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 48.0F |
| Lettuce spring mix (Salad Bar) (Cold Holding) | 56.0F |
| Lettuce (Salad Bar) (Cold Holding) | 56.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Warewashing Machine - Rinse Cycle) | 183.0F |
Feb 18, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food items held at improper temperatures. (Corrected On Site)
5-Day notice abated from inspection conducted on 02/11/2014.
If you have any questions please call area supervisor Ms. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Freezer - walk-in) (Cold Holding) | 3.0F |
| (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 158.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 158.0F |
| Rice (Hot Water Bath) (Hot Holding) | 141.0F |
| Beans (Hot Water Bath) (Hot Holding) | 151.0F |
| Tomatoes chopped (Hot Water Bath) (Cold Holding) | 45.0F |
Feb 11, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEES HEALTH POLICY FOR FOODBORNE ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT WASHING HANDS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY NOTICE POSTED OR PRINTED ON MENU, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Food properly labeled; original container
UNLABLED PLASTIC BOTTLES AND BINS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE LEFT ON COUNTER NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a DOH copy is given to the PIC.
CFPM JOHN D. WILSON FS-57510 EXP. 07/23/2016
NO CONSUMER ADVISORY NOTICE POSTED OR PRINTED ON MENU, A DOH COPY IS GIVEN TO THE PIC
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/08/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.2°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Bacon (Refrigerator - open display) (Hot Holding) | 144.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - open display) (Hot Holding) | 141.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 48.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce spring mix (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
Oct 01, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
dirty utensils stored in containers in prep area (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer - walk-in) | 0.0F |
| Beef Patties (Cooking) | 160.0F |
| Beef (Hot Holding Cabinet) (Holding) | 163.0F |
| Lettuce spring mix (Refrigerator - walk-in produce) (Cold Holding) | 40.0F |
Sep 14, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
handwash sink at pizza station contains debris (Corrected On Site) - Proper cold holding temperatures
Chopped chicken salad on the salad bar at 46 degreesCold food item(s) held at improper temperature(s). (Corrected On Site)
CFH: Pearl R Tucker FS:50780 EXP:03/11/2013
If u have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Macaroni Salad (Salad Bar) (Cold Holding) | 46.0F |
| Guacamole (Salad Bar) (Cold Holding) | 40.0F |
| Chicken salad (Salad Bar) (Cold Holding) | 38.0F |
| salsa (Salad Bar) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 165.0F |
| Brown Rice (Rice Steamer) (Hot Holding) | 188.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -4.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| BBQ Chicken (Salad Bar) (Cold Holding) | 39.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Mar 01, 2012 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces.Clean all food contact surfaces pay attention cutting boards and deep fat fryer. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Macaroni and cheese | 144.0F |
| (Reach-in Freezer) (Cold Holding) | -4.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Chicken McNuggets (Cold Holding) | 40.0F |
| Marinara Sauce (Cold Holding) | 38.0F |
| (Hot Holding) | 156.0F |
| Yogurt (Cold Holding) | 36.0F |
| Chicken (Hot Holding) | 156.0F |
| Shrimp cooked | 156.0F |
| Beef (Hot Holding) | 150.0F |
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