JACKEY CAFE, 611 H ST 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. | Jul 15, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 08, 2014 | Routine | 4 | 2 | Details / Comments |
|
Jul 08, 2014 | Routine | 2 | 2 | Details / Comments |
|
Feb 20, 2014 | Routine | 2 | 6 | Details / Comments |
|
Sep 04, 2013 | Routine | 0 | 3 | Details / Comments |
|
May 03, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Nov 20, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 14, 2012 | Routine | 3 | 7 | Details / Comments |
| No violation noted during this evaluation. | Oct 03, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 25, 2012 | Routine | 2 | 4 | Details / Comments |
Jul 15, 2014 (Follow-up)
Comments:VIOLATIONS CITED ON 7-8-14 WAS ABATED, EXCEPT FOR CHEMICAL TEST STRIPS, RECOMMEND RECHECK ON NEXT VISIT.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Jul 08, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
OBSERVED EMPLOYEE WASHING FACE AT HANDSINK.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean work tables, can opener and base. Clean microwave oven. Clean gaskets where needed. - Proper date marking & disposition
Label and date all food inside walk-in cooler. Elevate all food 6-8 inches off floor.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean all food and non food contact surfaces pay attention to Exterior of dishmachine to remove calcium build-up. Clean cutting boards thru-out where needed. Elevate all food 6-8 inches off the floor to prevent contamination.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT MRS.COLEMAN @(202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Eggs (Cold Holding) | 35.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 120.0F |
| Chicken (Cold Holding) | 40.0F |
| Ribs (Cold Holding) | 40.0F |
| Broccoli (Cold Holding) | 35.0F |
| Scallops (Cold Holding) | 34.0F |
| Shrimp raw (Cold Holding) | 35.0F |
Jul 08, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean gaskets where needed.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Label and Date all food inside walk-in cooler.(5-Days). - Warewashing facilities: installed, maintained, & used; test strips
Delime Dishmachine to remove calcium build-up.( Provide pH test-strip for 3 compartment sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Cold Holding) | 45.0F |
| Eggs (Cold Holding) | 35.0F |
| Ribs (Cold Holding) | 40.0F |
| Chicken (Cold Holding) | 40.0F |
| Scallops (Cold Holding) | 34.0F |
| Shrimp raw (Cold Holding) | 38.0F |
Feb 20, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Rice stored in corner where furnace is located uncovered. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Food contact surfaces not free of food particles. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items not elevated 4 to 6 inches above floor in side walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Food grade containers are not used to store food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean food contact surfaces such as, ceiling, shelvings. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in corners, under and behind equipment, especially where reach in freezer (tall)is located.
Certified Food Manager Kin Ming Ko FS#49977 expire 11-14-14.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 121.0F |
| Egg Drop Soup | 159.0F |
| Hot & Sour Soup | 163.0F |
| Sauce | 173.0F |
| Fried Rice | 165.0F |
| (Refrigerator - walk-in) | 36.0F |
| Shrimp raw | 38.0F |
| Chicken | 41.0F |
| Beef | 38.0F |
| Pork | 38.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
Sep 04, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
OPENING IN REAR DOOR IN KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT. (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| Filet-O-Fish (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Freezer - walk-in) | 3.0F |
| Soup (Warmer) (Reheating) | 175.0F |
May 03, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO SIGNAGE AT HAND SINK. (CORRECTED ON SITE) (Corrected On Site) - Food separated and protected
MIXED STORAGE OF MEAT IN FREEZER. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
FOOD DEBRIS AND DIRT AT COOKING AREA. (CORRECTED ON SITE) (Corrected On Site)
CFPM: KIN LONG KO FS-49976 EXP 11/14/2014, CORRECT ITEMS ONSITE.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Reach-in Freezer) | 18.0F |
| Beef | 40.0F |
| Mushrooms | 40.0F |
| Onions raw | 42.0F |
| Tomatoes sliced | 42.0F |
| Rice steamed | 162.0F |
| Soup | 170.0F |
Nov 20, 2012 (Follow-up)
Comments:CFPM: KIN LONG KO FS-49976 EXP 11/14/2014. KEEP CLEANING HOOD AND STOVE AREA (NOT SATISFACTORY). NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/14/2012.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer) | 2.0F |
| Soup | 158.0F |
| Rice steamed | 156.0F |
Nov 14, 2012 (Routine)
Violations:
- Hands clean and properly washed
Observed employee(s) not washing hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw meats stored over ready to eat food items inside walk in cooler. Seperate raw potentially hazardous food from ready to eat food items inside reach in freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food contact surfaces, including meat slicer, freezer, and interior of dish wash machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food storage containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Working containers not labeled as to its contents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food boxes/containers not elevated 4 to 6 inches above floor inside walk cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Food items not stored in food grade containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces throught out such as, micro wave oven, stainless steel surfaces, shelvings, cooking facilities, wall, ceiling and deep fryer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor through out, also in corner, under and behind equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Kin Long Ko FS#49976 expire 11-14-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WTIHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTCT MRS. JACQUELINE COLEMAN, SUPERVSOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 122.0F |
| Egg Drop Soup | 155.0F |
| Wonton Soup | 167.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| Chicken | 38.0F |
| Beef | 39.0F |
| Pork | 39.0F |
Oct 03, 2012 (Follow-up)
Comments:CFPM:KIN LONG KO 49976 EXP 11/14/2014. NOTICE ABATED FRON INSPECTION OF 09/25/2012.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Shrimp cooked | 42.0F |
| Soup | 155.0F |
Sep 25, 2012 (Routine)
Violations:
- Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Raw foods stored over top of ready to eat foods inside of the walkin refrigerator - Food-contact surfaces: cleaned & sanitized
Reach-in refrigerators on the line contain standing water and debris(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
frozen meat sitting inside of the deep sink (Corrected On Site) - Personal cleanliness
Employee iinside of the food prep area waering a sleeveless shirt(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Shelving inside of the walkin refrigerator contains mold(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors underneath cooking equipment contain grease and trash(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45 days
if you have any questions,please call area supervisor Mrs. jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 145.0F |
| Egg Drop Soup (Soup Warmer) (Hot Holding) | 156.0F |
| Wonton Soup (Soup Warmer) (Hot Holding) | 167.0F |
| Rice (Rice Steamer) (Hot Holding) | 145.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | -10.0F |
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