Name: CREPE LENA (UNION STATION)
Type: DELICATESSEN
Address: 50 MASSACHUSETTS AVE NE SPC 108, 20002, Washington DC
Total inspections: 8
Last inspection: Sep 05, 2014
Comments:
5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 08/29/2014. IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
Temperatures
Hot Water (3-compartment sink)
112.0F
Hot Water (Handwashing Sink)
110.0F
(Refrigerator - reach-in) (Cold Holding)
36.0F
Aug 29, 2014 (Routine)
Violations:
Plumbing installed; proper backflow devices No air gap at the spray hose located at 3-part sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 5 DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible Handwashing sink in the rear prep area is blocked with supplies. (Corrected On Site)
Adequate handwashing sinks properly supplied and accessible No paper towels at handwashing sink (rear).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food separated and protected Raw shell eggs stored above ready to eat foods (apples), and crepe batter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Toxic substances properly identified, stored, used Chemical sanitizer bucket not labeled with the common name of the material stored inside. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Personal cleanliness Food employees observed working with open food while not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
In-use utensils: properly stored Ice scoop stored with the handle inside of the ice. (Corrected On Site)
Comments:
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
Proper cold holding temperatures Cold food item (deli meats and yogurt) held at improper temperature(s). (Relocated to the reach-in refrigerator). (Corrected On Site)
Proper cooling methods used; adequate equipment for temperature control The 'Frigidaire' reach-in refrigerator not keeping the required 41 degree F or below temperature ( ambient air temperature is 48 degree F, during inspection)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 45 DAYS. IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
Temperatures
Hot Water (Handwashing Sink - Service Line)
123.0F
Turkey Ham (Refrigerator - reach-in) (Cold Holding)
Adequate handwashing sinks properly supplied and accessible No paper towels at handwashing sink. (Corrected On Site)
Food separated and protected Raw shell eggs stored over ready to eat foods in side reach in refrigerator. (Corrected On Site)
Comments:
VIOLATIONS CORRECTED ON SITE. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Temperatures
(Freezer)
0.0F
(Refrigerator)
40.0F
Hot Water
127.0F
Turkey sliced
40.0F
Cheese
40.0F
Tomatoes chopped
41.0F
Mushrooms
40.0F
(Refrigerator)
40.0F
Lettuce
40.0F
Oct 10, 2012 (Initial)
Comments:
No food present at the time of the inspection. Facility is in compliance with 25 DCMR - DC Food Code If there are any questions, contact area supervisor, Mrs. Coleman at 202-535-2180. FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (DELICATESSEN)
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