MOTEN ELEMENTARY SCHOOL, 1565 MORRIS RD SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 07, 2014 | Routine | 0 | 1 | Details / Comments |
|
Sep 17, 2013 | Routine | 0 | 3 | Details / Comments |
|
Mar 08, 2013 | Routine | 0 | 1 | Details / Comments |
|
Oct 19, 2012 | Preoperational | 0 | 2 | Details / Comments |
Mar 07, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO PAPER TOWEL AT HAND SINK. (Corrected On Site)
CFPM: JOYCE MAPP 55953 EXP 04/14/2014. CORRECT ITEMS STATED. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| Milk (Refrigerator - walk-in) | 38.0F |
| Fruit - cut or sliced (Refrigerator - deli display) | 42.0F |
| (Freezer - walk-in) | -6.0F |
| (Steam Table) | 160.0F |
| (Oven) | 179.0F |
Sep 17, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no trash receptacle at the service line handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Crates of milk are stored on the walk-in refrigerator floor. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
There are test strips available to measure the concentration of quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Mobile Refrigerator) | 36.0F |
| (Mobile Refrigerator) | 30.0F |
| Baked Chicken (Hot Holding Cabinet) (Hot Holding) | 139.8F |
| Brown Rice (Hot Holding Cabinet) (Hot Holding) | 149.4F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Baked Chicken (Steam Table) (Hot Holding) | 138.2F |
| Baked Chicken (Steam Table) (Hot Holding) | 139.0F |
| Brown Rice (Steam Table) (Hot Holding) | 178.4F |
| (Reach-in Refrigerator) | 37.0F |
| Tossed Salad (Refrigerator) (Cold Holding) | 40.3F |
| Green Beans (Steam Table) (Hot Holding) | 154.3F |
| Hot Water (3-compartment sink) | 141.1F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| (Walk-in Freezer) | -3.0F |
| (Walk-in Refrigerator) | 38.0F |
| Diced Chicken (Walk-in Refrigerator) (Cold Holding) | 32.1F |
Mar 08, 2013 (Routine)
Violations:
- Approved thawing methods used
HAM IS THAWING IN SEALED PLASTIC BAG AND IN STILL WATER. (Corrected On Site)
CFPM: WILLIAM DAVIS FS-45014 EXP 05/19/2013. PROVIDE EFFECTIVE LICENSE, YOUR LICENSE DOSEN'T SHOW ADDRESS AND ESTABLISHMENT NAME. USE CORRECT WAY TO THAW.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 4.0F |
| Rice | 130.0F |
| Chicken | 138.0F |
| Chicken roasted | 156.0F |
Oct 19, 2012 (Preoperational)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The table in the dishwash machine room is not sealed to the wall. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not self-closing. (Corrected On Site)
Certificate of Occupancy Permit Number: CO1202938; Issue Date 8/24/2012
NO OBJECTION TO ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | -5.0F |
| (Refrigerator - reach-in) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator - reach-in) | 37.0F |
| Hot Water | 117.0F |
| Hot Water (2-compartment sink) | 142.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| (Mobile Refrigerator) | 34.0F |
| (Refrigerator - reach-in) | 32.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 166.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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