DEPT OF TRANSPORTATION MAIN CAFÉ, 1201 4TH ST SE, 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. | Sep 04, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 26, 2014 | Routine | 5 | 7 | Details / Comments |
|
Dec 05, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Nov 29, 2013 | Complaint | 1 | 2 | Details / Comments |
|
Jun 04, 2013 | Routine | 4 | 0 | Details / Comments |
| No violation noted during this evaluation. | Aug 01, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 25, 2012 | Complaint | 3 | 2 | Details / Comments |
Sep 04, 2014 (Follow-up)
Comments:DC CFPM: INGE PETERS, FS-52039, EXP: 01/03/2015
Three reach-in refrigerators at the deli section put out of business (no food observed stored inside the broken refrigerators at visit).
Manager stated that the maintenance technician is waiting for new parts to be delivered to replace the bad parts (condenser and fan) in those refrigerators.
No acidified sushi rice held at room temperature at visit. Sushi chef has been holding sushi rice in refrigerator at 41 degree F or below temperature(s) until properly working PH meter is obtained, per managers . The sushi chef has now distilled water to measure PH of acidified sushi rice but she doesn't have a properly working PH meter.
Other 5 day notice abated from inspection conducted on 08/26/2014.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Freezer) | -4.0F |
| (Refrigerator - reach-in) | 34.0F |
| (Refrigerator - reach-in) | 36.0F |
Aug 26, 2014 (Routine)
Violations:
- Food separated and protected
Salad toppings at display rack (self-serve) by salad bar not protected from possible contaminants (no seeze guard provided) at visit. Items removed from the self-serve. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Chopping boards not clean to sight and touch. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items held at improper temperature(s) at Deli section, sushi and salad bars during visit. Chopped onion, lettuce, sliced peaches and salad dressings held at room temperature over counter top at visit. Products were removed from counter top to be cold held in refrigerator at 41 degree F or below. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
No distilled water provided to measure the PH value of the acidified sushi rice during visit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Reach-in and display refrigerators at deli, salad and sushi bars not keeping the required internal food temperature at 41 degree F or below during visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Foods that need time and temperature control observed being cooled down at room temperature in metal pans tightly covered with saran plastic wrap. Proper cooling techniques discussed with the kitchen manager at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No indicative thermometer provided in some of reach-in refrigerators (at Deli and Sald bar sections) during visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths not kept in sanitizing solution between uses. (Corrected On Site) - Plumbing installed; proper backflow devices
Two hand washing sinks (at dish washing area) have not been functional during visit. Manager stated that drain pipes have been leaking and then the hand washing sinks were put out of order until they get maintained. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Brooms, dust pans, etc not stored at their designated place away from food and food contact surfaces when they are not actively being used. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Condesate water from AC unit (per manager) has been leaking through the ceiling onto the floor and been collected with plastic bucket at salad and other food serving counter area during visit. Crew later started working on it to stop the leak during inspection time. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Cellphones stored on single use items (sushi plastic carry out boxes and lids). (Corrected On Site)
METAL STEM DIAL THERMOMETERS IN ICE WATER READ AT 32 DEGREE F AT VISIT.
REACH-IN REFRIGREATOR AT ACTION STATION NOT FUNCTIONAL AND NOT USED AT VISIT.
DC CFPM: INGE PETERS, FS-52039, EXP: 01/03/2015
CORRECT ITEMS AS STATED WITHIN 5 DAYS.
CORRECT ITEMS AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing sink - deli section) | 116.0F |
| American Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Roasted Squash (Oven) (Cooking) | 165.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Honey Lime Juice Salad Dressing (Room) (Holding) | 50.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Quesadilla (Refrigerator - display) (Cold Holding) | 60.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Beef, Barley and Mushroom Soup (Cooking) | 200.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| Chicken baked (Refrigerator - reach-in) (Cooling) | 45.0F |
| Sliced Peaches (Room) (Holding) | 50.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Quesadilla (Refrigerator - display) (Cold Holding) | 51.0F |
| Turkey Balls (Oven) (Cooking) | 190.0F |
| Chicken Pot Pie (Oven) (Cooking) | 195.0F |
| Quinoa (Refrigerator - reach-in) (Cold Holding) | 60.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Pasta Salad (Hot Holding Unit) (Hot Holding) | 158.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 113.0F |
| Salad Dressing (Refrigerator - reach-in) (Cold Holding) | 53.0F |
| Chicken Wings (Oven) (Cooking) | 182.0F |
| (Walk-in Freezer) | 10.0F |
| Lentils (Refrigerator - reach-in) (Cold Holding) | 53.0F |
| Chopped Onion (Room) (Cold Holding) | 47.0F |
| Fish (Hot Holding Unit) (Hot Holding) | 150.0F |
| Eggplant (Hot Holding Unit) (Hot Holding) | 161.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer) | 0.0F |
| Tuna Sushi (Refrigerator - display) (Cold Holding) | 60.0F |
| Lettuce (Salad Bar) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| (Refrigerator - reach-in) | 38.0F |
| Pasta Salad (Salad Bar) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 52.0F |
| Imitation Crabmeat (Refrigerator - reach-in) (Cold Holding) | 56.0F |
| Sushi (Refrigerator - display) (Cold Holding) | 40.0F |
| Fruit - cut or sliced (Salad Bar) (Cold Holding) | 34.0F |
| Pizza - Cheese (Hot Holding Unit) (Cold Holding) | 40.0F |
| Pizza - Pepperoni (Hot Holding Unit) (Hot Holding) | 141.0F |
| Pizza - Sausage (Hot Holding Unit) (Hot Holding) | 141.0F |
| (Freezer) | 0.0F |
| (Walk-in Refrigerator) | 40.0F |
Dec 05, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 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 a written employee's health policy for food-borne illness.
CFPM INGEGART PETES FS-52039 EXP. 01/03/2015
CONSUMER ADVISORY POSTED IN THE SALES FLOOR
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/04/2013
If any question please call area supervisor Ms. Jackie Coleman at 202-442-5928
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.8°F
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 49.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Steam Table) (Hot Holding) | 155.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 161.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 155.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 42.0F |
Nov 29, 2013 (Complaint)
Violations:
- Insects, rodents, & animals not present
ROACH IN CAFETERIA (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
SEVERAL OPENINGS IN REAR DOOR IN BUILDING THAT WOULD ALLOW PESTS TO ENTER BUILDING(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
SLOW DRAINING DRAINS IN KITCHEN LEADING TO WATER ACCUMULATION ON FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MS COLEMAN AREA SUPERVISOR AT 202-442-5928
YOU MUST PROVIDE A PLAN OF CORRECTION FOR PEST CONTROL
CFPM I. PETERS 52039 EXP 01/03/15
| Temperatures | |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer - walk-in) | -4.0F |
| Beef (Freezer - walk-in) (Cold Holding) | -4.0F |
Jun 04, 2013 (Routine)
Violations:
- Management awareness; policy present
Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(continue to clean gaskets where needed. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
CFPM INFEGART PETERS FS32039 EXP 01/03/2015.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (2020 535-2180.
| Temperatures | |
| Chicken (Cold Holding) | 44.9F |
| Tuna (Cold Holding) | 44.0F |
| (Handwashing Sink) | 112.0F |
| Chicken (Hot Holding) | 170.0F |
| Chicken (Hot Holding) | 166.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | -15.0F |
| Tuna (Cold Holding) | 53.0F |
| Pasta (Hot Holding) | 147.3F |
| Rice (Hot Holding) | 169.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Aug 01, 2012 (Follow-up)
Comments:CFPM: INGEGART PETES FS-52039 EXP 01/03/2015. NOTICE ABATED FROM INSPECTION OF 07/25/2012.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 10.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Beef | 136.0F |
| Chicken fried | 142.0F |
| Pizza | 140.0F |
| Soup | 156.0F |
| Salad | 44.0F |
| Cheese | 42.0F |
Jul 25, 2012 (Complaint)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (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) - Proper cooling methods used; adequate equipment for temperature control
Improper cooling process. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator leaks at bottom in kitchen at cook stove area. Cold hold display not capable of maintaining proper cold holding temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards has deep cutts and scratches. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Ingegart Petes FS#52039 expire 1-3-15.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Roast Beef | 134.0F |
| Chili | 143.0F |
| Soup | 156.0F |
| Rice | 155.0F |
| Cole slaw | 41.0F |
| Potato salad | 63.0F |
| Fruit Salad | 54.0F |
| Turkey sliced | 140.0F |
| Maryland Crab Soup | 61.0F |
| Tuna Salad | 56.0F |
| Chicken salad | 62.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | -6.0F |
| Hot Water | 113.0F |
| (Refrigerator) | 40.0F |
| (Salad Bar) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 33.0F |
| (Cold Holding) | 55.0F |
| (Hot Holding) | 195.0F |
| Tuna Salad | 41.0F |
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