HENRY'S CAFE, 1704 U ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 26, 2013 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jan 06, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 21, 2011 | Routine | 4 | 6 | Details / Comments |
Jul 26, 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 soap at handwashing sink.No paper towels at handwashing sink. (Corrected On Site) - Food separated and protected
Raw chicken was stored over finished food items.(moved) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board needed resurfacing or replace.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
All shelves, top and bottom and the exterior of waste containers needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Renata N. Lawson-Beasley: FS56027 will expire 11/30/2015.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 135.0F |
| Dressing (Steam Table) (Hot Holding) | 151.1F |
| Rice (Steam Table) (Hot Holding) | 153.9F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 147.9F |
| Green Beans (Steam Table) (Hot Holding) | 139.8F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 179.9F |
| Cabbage (Steam Table) (Holding) | 154.4F |
| Chicken Wings (Deep Fryer) (Cooking) | 171.9F |
| (Refrigerator - reach-in) | 41.6F |
| (Refrigerator - reach-in) | 35.8F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| Turkey Breast (Refrigerator - reach-in) (Cold Holding) | 43.9F |
| Fish (Refrigerator - reach-in) (Receiving Food) | 41.0F |
Jan 06, 2012 (Follow-up)
Comments:DC CFPM-Deborah Smith, FS-43409, Ex-1/4/13
5-DAY NOTICE & 45-DAY NOTICE FROM INSPECTION CONDUCTED ON 12/21/11
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Chicken (Hot Holding) | 141.0F |
| (Refrigerator - reach-in) | 42.0F |
| Potato salad (Cold Holding) | 35.0F |
| Greens (Hot Holding) | 150.0F |
| Onions raw (Cold Holding) | 34.0F |
| Rice (Hot Holding) | 160.0F |
| Mayonnaise (Cold Holding) | 40.0F |
| Chicken (Hot Holding) | 140.0F |
Dec 21, 2011 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(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 date marking & disposition
Food items in refrigerator are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
No consumer advisory posted. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Sandwich preparation unit holding temperature of 56F(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers not wearing hair restraints. (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) - Nonfood-contact surfaces clean
Unclean nonfood contact surfaces.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Missing and cracked floor tiles.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors are dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
DC CFPM-DEBORAH SMITH, FS-43409, EX-1/4/13
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 153.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 189.0F |
| Greens (Steam Table) (Hot Holding) | 166.0F |
| (Refrigerator) | 34.0F |
| Hot Water (3-compartment sink) | 168.0F |
| Green Beans (Steam Table) (Hot Holding) | 185.0F |
| Gravy (Steam Table) (Hot Holding) | 170.0F |
| (Freezer) | 4.0F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 192.0F |
| Cabbage (Steam Table) (Hot Holding) | 190.0F |
| pinto bean soup (Warmer) (Hot Holding) | 155.0F |
| (Refrigerator - sandwich prep unit) | 56.0F |
| Rice (Steam Table) (Hot Holding) | 170.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 178.0F |
| (Refrigerator - reach-in) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 56.0F |
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