Comments:
5 day notice abated CFH: Harry Choi FS:1757068 EXP:04/19/2017 If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding)
39.0F
(Refrigerator - reach-in)
39.0F
(Refrigerator - sandwich prep unit)
40.0F
Apr 17, 2013 (Routine)
Violations:
Correct response to questions Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No handwashing signage at handwashing sink.
Food separated and protected (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)RAW BEEF STORED OVER TOP OF READY TO EAT FOODS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Contamination prevented during food preparation, storage, & display (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)OPEN CAN OF CATSUP INSIDE OF THE REACH-IN REFRIGERATOR
Personal cleanliness Employee making sandwiches without hair restraint
Physical facilities: installed, maintained, & clean (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)walls and floors inside of the kitchen contain grease and food debris
Comments:
Correct stated items within 5days Correct stated items within 45days If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
Temperatures
Hot Water (Handwashing Sink - kitchen)
115.0F
Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding)
Hamburger Patty Raw (Refrigerator - sandwich prep unit) (Cold Holding)
36.0F
Chicken raw (Refrigerator - reach-in) (Cold Holding)
40.0F
Steak raw (Refrigerator - reach-in) (Cold Holding)
39.0F
Dec 09, 2011 (Follow-up)
Violations:
Proper date marking & disposition Prepared food items in the reach-in cooler are not labeled for dates and contents (Corrected On Site)
Warewashing facilities: installed, maintained, & used; test strips No chemical test strips found at the 3-compartment sink(CORRECT VIOLATION WITH 45 CALENDAR DAYS
Comments:
The Business has a written employee's health policy for foodborne illness. CFPM Harry K. Choi FS-30575 Exp. 05/22/2014 Most recent pest control service date: 11/30/2011 Correct stated items within 5-Days and 45-Days If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Temperatures
Hot Water (Handwashing Sink)
123.0F
Hot Water (Handwashing Sink - kitchen)
121.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - open display)
41.0F
American Cheese (Refrigerator - open display) (Cold Holding)
40.0F
Ham sliced (Refrigerator - open display) (Cold Holding)
38.0F
Onions raw (Refrigerator - open display) (Cold Holding)
39.0F
Tomatoes sliced (Refrigerator - open display) (Cold Holding)
40.0F
Peppers (Refrigerator - open display) (Cold Holding)
41.0F
Mayonnaise (Refrigerator - open display) (Cold Holding)
39.0F
Mushrooms (Refrigerator - open display) (Cold Holding)
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