DEPT OF COMMERCE / UNCOMMON CAFE, 1401 CONSTITUTION AVE NW, 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. | Jun 24, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 17, 2014 | Complaint | 5 | 6 | Details / Comments |
|
May 05, 2014 | Routine | 0 | 1 | Details / Comments |
|
Nov 19, 2013 | Routine | 5 | 2 | Details / Comments |
|
Jul 23, 2012 | Routine | 1 | 2 | Details / Comments |
Jun 24, 2014 (Follow-up)
Comments:Certified Food Manager Young Park FS#54808 expire 9-9-15.
CRITICAL VIOLATIONS CITED ON 6-17-14 WAS ABATED.
45 DAY NOTICE STILL PENDING.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Jun 17, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Employee observed washing wiping cloths at the hand washing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces observed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) at cookline, salad and dessert bars. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Bottled household bleach stored together with cleaned food contact surfaces at the cooking area. (Corrected On Site) - Insects, rodents, & animals not present
Fill all gaps, openings, crevices, cracks that are greater than 1/4 of an incn on wall, floor cove bases, windows and ceiling with sturday material. Install self-closing devices on doors leading to outside from dining room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Rodent droppings on floor and inside unused refrigerator behind soda and coffee stations. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit flies observed around the soda syrup rack. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are not clean to sight and have several deep cuts that may impede proper cleaning and sanitization to take place. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Tin foil liners used to cover surfaces at the cookline and wire racks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Leaking faucet valve observed at one of the hand washing sinks by the coffee preparation station. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Peeling paint observed in room behind coffee and soda station. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Missing and loose floor tiles observed at the cook line inside the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mold soiled caulk line observed along the dish washing setup. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: YOUNG H. PARK, FS-54808 EXP: 09/09/2015
PROVIDE RODENT CONTROL PLAN.
CORRECT VIOLATIONS AS STATED WITHIN 5 AND 45 DAYS.
FAILURE TO CORRECT VIOLATIONS WITHIN STATED TIME MAY RESULT LICENSE SUSPENSION AND/OR FINE TO BE ASSESSED.
IF YOU HAVE QUESTION PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Warewashing Machine - Rinse Cycle) | 180.0F |
| Hot Water (Handwashing sink - coffee station) | 135.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| (Reach-in Freezer) | 8.0F |
| (Refrigerator - reach-in) | 38.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Lunchmeat (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Cheese (Ice) (Cold Holding) | 45.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 45.0F |
| Onions cooked (Ice) (Cold Holding) | 63.0F |
| Turkey (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Lettuce (Ice) (Cold Holding) | 60.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Pork (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Gyro Outer Surface (Hot Holding Unit) (Hot Holding) | 152.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Taco (Steam Table) (Hot Holding) | 140.0F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 140.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Macaroni and cheese (Salad Bar) (Cold Holding) | 60.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 48.0F |
| Rice - Sushi (Rice Steamer) (Holding) | 92.0F |
| Salmon (Ice) (Cold Holding) | 48.0F |
| Chicken curried (Salad Bar) (Cold Holding) | 45.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 37.0F |
May 05, 2014 (Routine)
Violations:
- Physical facilities: installed, maintained, & clean
FAUCET LEAKING AT PREP SINK IN MIDDLE AREA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
CFPM; YOUNG H PARK 54808 EXP 09/09/2015. 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) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Refrigerator) | 36.0F |
| (Freezer - walk-in) | 10.0F |
| Mixed Vegetables | 40.0F |
| Fruit - cut or sliced | 40.0F |
| Salad | 39.0F |
| Rice steamed | 136.0F |
| Noodles | 134.0F |
| Chicken | 142.0F |
| Pork Chop | 134.0F |
| Potatoes | 142.0F |
Nov 19, 2013 (Routine)
Violations:
- Food separated and protected
ALL FOOD ON DISPLAY MUST BE COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION. EGGS MUST BE STORED ON LOWER SHELVES IN ORDER TO PREVENT CONTAMINATION OF OTHER FOODS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMNATION. (MANAGER STATED NEW CUTTING BOARDS ARE ON ORDER)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
BASE OF CAN OPENER WAS UNCLEAN AT VISIT. (Corrected On Site) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS AND DISCARDED IF FOUR OR MORE HOURS HAVE PASSED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN UNIT MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
BUCKETS USED FOR WIPING CLOTHS DID NOT HAVE ADAQUATE SANITIZER AT VISIT. SANTITZER MUST BE ADAQUATE IN OR TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
MOP SINK WAS CLOGGED AT VISIT. MOP SINK MUST BE OPERABLE AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-YOUNG H. PARK FS-54808 EXP-9/9/15
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 48.5F |
| Hot Water (Handwashing Sink - kitchen) | 101.7F |
| (Refrigerator - reach-in) (Cold Holding) | 39.7F |
| (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| (Refrigerator - walk-in) (Cold Holding) | 37.2F |
| (Freezer - walk-in) (Cold Holding) | -2.7F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 51.2F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 47.1F |
| Lunchmeat (Refrigerator - drawer) (Cold Holding) | 41.9F |
| 3 Bean Salad (Salad Bar) (Cold Holding) | 35.6F |
| Egg Salad (Salad Bar) (Cold Holding) | 36.8F |
| Eggs (Salad Bar) (Cold Holding) | 37.9F |
| Cole slaw (Salad Bar) (Cold Holding) | 40.7F |
| Beets (Rotisserie) (Cold Holding) | 41.2F |
| Tomatoes chopped (Salad Bar) (Cold Holding) | 37.3F |
| Lo Mein (Hot Buffet) (Hot Holding) | 153.2F |
| Hamburger cooked (Grill) (Hot Holding) | 141.6F |
| Chicken fried (Hot Buffet) (Hot Holding) | 154.2F |
| Macaroni and cheese (Hot Buffet) (Hot Holding) | 161.2F |
| Sweet Potatoes (Hot Buffet) (Hot Holding) | 140.0F |
Jul 23, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:MARITA JIMENEZ FS:41456 10/14/2012
Correct stated items within 45 days
If you have any aueations,please call area supervisor Mrs. Jacqueline Coleman at (202) 442-5928
| Temperatures | |
| Chicken Teriyaki (Hot Buffet) (Hot Holding) | 146.0F |
| Beef Teriyaki (Hot Buffet) (Hot Holding) | 155.0F |
| Noodles (Hot Buffet) (Hot Holding) | 156.0F |
| Lo Mein (Hot Buffet) (Hot Holding) | 167.0F |
| Meatballs (Hot Buffet) (Hot Holding) | 147.0F |
| Chicken Wings (Hot Buffet) (Hot Holding) | 149.0F |
| Chicken and Pasta (Hot Buffet) (Hot Holding) | 153.0F |
| Macaroni and cheese (Hot Buffet) (Hot Holding) | 188.0F |
| Chicken fried (Hot Buffet) (Hot Holding) | 155.0F |
| Stuffing (Hot Buffet) (Hot Holding) | 174.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 40.0F |
| Chicken salad (Salad Bar) (Cold Holding) | 38.0F |
| Egg Salad (Salad Bar) (Cold Holding) | 40.0F |
| tuna pasta salad (Salad Bar) (Cold Holding) | 41.0F |
| Beef Patties (Griddle) (Hot Holding) | 188.0F |
| Chicken grilled (Grill) (Hot Holding) | 175.0F |
| Veggie Burger (Grill) (Hot Holding) | 162.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Rice (Steam Table) (Hot Holding) | 154.0F |
| Black Beans (Steam Table) (Hot Holding) | 167.0F |
| taco meat (Steam Table) (Hot Holding) | 188.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 146.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 61.0F |
| Sour Cream (Refrigerator - reach-in) (Cold Holding) | 60.0F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 53.0F |
| Chicken salad (Refrigerator - deli display) (Cold Holding) | 60.0F |
| Egg Salad (Refrigerator - deli display) (Cold Holding) | 55.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing sink - deli section) | 115.0F |
| (Freezer - walk-in) | -12.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 36.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| (Refrigerator - display) | 39.0F |
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