LOEPOLD'S KAFE KONDITOREI, 3315 CADY'S ALY NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 28, 2014 | Complaint | 0 | 3 | Details / Comments |
|
Apr 11, 2013 | Routine | 2 | 1 | Details / Comments |
|
Mar 13, 2012 | Routine | 3 | 9 | Details / Comments |
Feb 28, 2014 (Complaint)
Violations:
- Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTH (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOOR IN STORAGE ROOM (Corrected On Site) - Adequate ventilation & lighting; designated areas used
BURNT OUT BULBS OVER STOVE (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AREA SUPERVISOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 4.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef Patties (Display Refrigerator) (Cold Holding) | 37.0F |
Apr 11, 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. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors under and around equipment inside of the kitchen
Cfh:Segundo M Bonilla FS:49166 EXP: 08/30/2014
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Salmon (Refrigerator - display) (Cold Holding) | 39.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Fish - Trout (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 165.0F |
| Potato Soup (Soup Warmer) (Hot Holding) | 153.0F |
| (Freezer - walk-in) | -10.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 0.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
Mar 13, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
The handwashing sink at the bar is blocked by alcoholic beverages on the front rim of the bowl. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The temperature strip did not register at least 160 degrees Fahrenheit during the dishwash machine's final rinse cycle therefore the utensils placed within are not being properly sanitzied. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Trout, tuna, and lettuce in the under counter refrigerators are held at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
There is no visible thermometer in the ice cream freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are unlabeled plastic squeeze bottles of oils on the counter in the cooking area. (Corrected On Site) - Personal cleanliness
Two (2) of the employees preparing food in the kitchen are wearing a bracelet on their wrists. (Corrected On Site) - Single-use/single-service articles: properly stored & used
The disposable plates and other carryout containers on the kitchen shelf are stored with the food-contact surfaces exposed. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are chipped along the edges and pitted in other areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
One of the storage shelves in the dishwash area is covered with masking tape and plastic. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's presure gauge is out of order; the pressured indicator never moved from 0 p.s.i. during two (2)final rinse cycles. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The bar has neither a 2-compartment sink, 3-compartment sink, nor a glass washer. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The women's toilet room door does not have a self-closing device and the door is remaining open if not pushed closed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Robern J. Heim (DC DOH Certified Number: FS-43972; Expiration Date 6/30/2013)
Shellstock tags for mussels are on file dating back to November 7, 2011 C.E.
Employee health information regarding foodborne illnesses is posted in the establishment.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| (Refrigerator - display) | 40.1F |
| (Refrigerator - display) | 41.9F |
| (Refrigerator - display) | 39.4F |
| (Refrigerator - display) | 60.6F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 131.5F |
| Hot Water (3-compartment sink) | 131.2F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 162.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 182.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 162.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 184.0F |
| Hot Water (Handwashing sink - bakery) | 121.3F |
| (Freezer - walk-in) | 14.0F |
| (Refrigerator - walk-in) | 42.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.9F |
| Hanger Steank (Grill) (Cooking) | 116.3F |
| (Refrigerator - under counter) | 34.0F |
| (Refrigerator - under counter) | 36.0F |
| (Refrigerator - under counter) | 38.0F |
| Trout (Refrigerator - under counter) (Cold Holding) | 47.1F |
| Lettuce Mixed Greens (Refrigerator - under counter) (Cold Holding) | 66.2F |
| Mache Lettuce (Refrigerator - under counter) (Cold Holding) | 52.0F |
| Arugula (Refrigerator - under counter) (Cold Holding) | 48.0F |
| Red Onions - sliced (Ice) (Cold Holding) | 43.0F |
| Hanger Steak (Grill) (Cooking) | 139.4F |
| Wine Soup (Stove) (Hot Holding) | 145.6F |
| (Refrigerator - under counter) | 42.0F |
| Andouille (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Lettuce Iceberg (Refrigerator - under counter) (Cold Holding) | 56.2F |
| Cucumbers (Refrigerator - under counter) (Cold Holding) | 41.2F |
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