DUKEM ETHIOPIAN RESTAURANT & MARKET, 1114 U ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 07, 2014 | Routine | 4 | 2 | Details / Comments |
|
Jun 20, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Jun 12, 2014 | Complaint | 3 | 4 | Details / Comments |
|
Nov 05, 2013 | Routine | 3 | 6 | Details / Comments |
|
Apr 10, 2013 | Routine | 2 | 7 | Details / Comments |
Oct 07, 2014 (Routine)
Violations:
- 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. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed uncleanness around the fan in the walk in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
Observed some of the Ready to eat food held in the refrigerator not labeled and dated. (Corrected On Site) - Thermometers provided & accurate
Observed no unit thermometer in the refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Observed the garbage disposal not in a good repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS.
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER _ GETACHEW ZEWDIE, FS- 62072, EXP- 08/11/2014.
RECENT PEST CONTROL INVOICE DATED _ 10/01/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Chili (Refrigerator) (Cold Holding) | 35.0F |
| Beef (Refrigerator) (Cold Holding) | 37.0F |
| Beef Stew (Refrigerator) (Cold Holding) | 36.0F |
| Shiro wote (Hot Holding Unit) (Hot Holding) | 170.0F |
| Beef Stew (Hot Holding Unit) (Hot Holding) | 180.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 1114.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Freezer) | 18.0F |
| (Under-counter Refrigerator) | 40.0F |
| Onions raw (Refrigerator) | 40.0F |
Jun 20, 2014 (Follow-up)
Violations:
- Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-GETAHUN MESFIN FS-53050 EXP 08/06/2015
MOST ITEMS WERE ABATED.
QUESTIONS CONTACT MR. TAYLOR AREA SUPERVISOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.2F |
| (Refrigerator - walk-in) (Cold Holding) | 37.2F |
| (Steam Table) (Hot Holding) | 165.0F |
| Beef (Steam Table) (Hot Holding) | 153.0F |
Jun 12, 2014 (Complaint)
Violations:
- Hands clean and properly washed
ALL HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES. SEVERAL SINKS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLAINCE AT VISIT. 1)INTERIOR OF ALL REACH IN UNITS CONTAINED FOOD PARTICLES, DEBRIS AND SPILLAGE. 2) ALL GASKETS CONTAINED DIRT AND FOOD PARTICLES. 3) INTERIOR OF MICROWAVE CONTAINED FOOD SPLATTER. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
ESTABLISHMENT DID NOT HAVE A CONSUMER ADVISORY FOR RAW AND UNDER COOKED FOODS. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN SANITIZER AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
BOTH DISH MACHINES DID NOT PASS THE STRIP TEST AT VISIT. ACCORDING TO THE DATA PLATE ON BOTH MACHINES THE SANITIZER SHOULD MEASURE 50PPM. BOTH MACHINES WERE NOT AT 50PPM AT VISIT. MACHINES MUST BE ADJUSTED OR REPAIRED IN ORDER TO ENSURE PROPER SANITATION OF ALL ITEMS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
THE FOLLOWING NON-FOOD CONTACT SURFACES WERE NOT IN COMPLAINCE AT VISIT. 1) CLEAN AND ORGANIZE ALL STORAGE AREAS. 2) REMOVE RUST FROM LOWER SHELVES OF ALL PREP TABLES. 3) EXTERIOR OF ALL EQUIPMENT CONTAINED GREASE, DIRT AND DUST BUILD-UP. 4) TOP OF DISH MACHINE IS VERY UNCLEAN. 5) REMOVE HEAVY DIRT BUILD-UP FROM DRAIN PIPES AT THE THREE COMPARTMENT SINK. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
THE FOLLOWING AREAS WERE NOT IN COMPLIANCE AT VISIT. 1) FLOOR TILES WERE MISSINIG AT THE REAR DOOR. 2) WALLS THROUGH OUT THE FOOD PREP AREA CONTAINED DIRT AND FOOD SPLATTER. 3) ALL FLOORS UNDER AND BEHIND ALL EQUIPMENT WERE VERY DIRTY AND CONTAINED DIRT, HEAVY GREASE BUILD-UP AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-GETAHUN MESFIN FS-53050 EXP-08/06/2015
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) | 121.4F |
| (Refrigerator - walk-in) (Cold Holding) | 39.4F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 41.9F |
| Beef (Steam Table) (Hot Holding) | 164.5F |
| (Refrigerator - reach-in) (Cold Holding) | 40.9F |
| (Refrigerator - reach-in) (Cold Holding) | 34.4F |
| (Refrigerator - reach-in) (Cold Holding) | 37.4F |
| (Freezer) (Cold Holding) | 3.2F |
| Chick Peas (Steam Table) (Hot Holding) | 147.2F |
| Cabbage (Steam Table) (Hot Holding) | 148.2F |
| Potatoes (Steam Table) (Hot Holding) | 150.4F |
| Beef raw/ground (Steam Table) (Hot Holding) | 144.4F |
| Greens (Steam Table) (Hot Holding) | 142.2F |
| (Refrigerator - beverage) (Cold Holding) | 39.1F |
| (Display Refrigerator) (Cold Holding) | 37.6F |
| (Refrigerator - beverage) (Cold Holding) | 40.1F |
Nov 05, 2013 (Routine)
Violations:
- Food separated and protected
Potentially hazardous foods stored over ready to eat food in reach in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Clean exterior of food ingredient containers in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Insects, rodents, & animals not present
Ceiling in kitchen near mop sink has missing parts over pots and pans. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
No sanitize solution provided for dirty wiping clothes. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Pots and pans have access debris built up stored on shelvings in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean food contact surfaces, such as, stainless steel surfaces, shelvings, work table, dish machine(exterior), and floor where needed in kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Stotaw Wondimu FS#53048 expire 8-6-15.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 114.0F |
| Lentils | 160.0F |
| Chick Peas (Steam Table) | 143.0F |
| Peas (Steam Table) | 157.0F |
| Cabbage (Steam Table) | 147.0F |
| Rice (Steam Table) | 125.0F |
| Pasta | 126.0F |
| Chicken | 130.0F |
| Salad | 43.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
Apr 10, 2013 (Routine)
Violations:
- 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.(issued) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sinks.(issued) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces-interior, exterior and lids to all food ingredient containers and containers used for thawing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Repair reach-in refrigerator across from cooking unit in the rear to maintain proper cold hold temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Utensils stored in soiled stainless steel container. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Clean lids stored in card board box.(removed and stored in plastic box) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The sides and bottom of pots and pans had excess carbon build-up.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The following needed cleaning: top and bottom of work tables; shelves holding food ingredients; top of the ware wash machine.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floors under equipment, especially the steam table needed cleaning. The ground area under and around the dumpsters needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Getahun Mesfin: FS53050 will expire 8/06/2015.
Correct items stated within 5 and 45 days as indicated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Grits (Steam Table) (Hot Holding) | 164.9F |
| Cabbage (Steam Table) (Hot Holding) | 183.4F |
| Potatoes (Steam Table) (Hot Holding) | 153.9F |
| Lettuce (Steam Table) (Hot Holding) | 164.9F |
| Stew (Stove) (Cooking) | 190.9F |
| (Reach-in Freezer) | 21.2F |
| (Refrigerator - reach-in) | 41.3F |
| (Refrigerator - walk-in) | 54.3F |
| Hot Water (Handwashing Sink) | 100.0F |
| Hot Water (3-compartment sink) | 100.0F |
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