PAUL BAKERY, 801 PENNSYLVANIA AVE NW APT 1010, 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. | Oct 22, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 17, 2014 | Follow-up | 5 | 0 | Details / Comments |
|
Oct 06, 2014 | Routine | 7 | 2 | Details / Comments |
|
Apr 23, 2014 | Routine | 4 | 4 | Details / Comments |
|
Sep 12, 2013 | Routine | 2 | 0 | Details / Comments |
|
Mar 13, 2013 | Routine | 3 | 0 | Details / Comments |
|
Jul 19, 2012 | Routine | 0 | 2 | Details / Comments |
Oct 22, 2014 (Follow-up)
Comments:ALL 24-HOUR NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 10/17/2014 HAVE BEEN ABATED.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.5F |
| Hot Water (Handwashing sink - coffee station) | 110.5F |
| Hot Water (Handwashing sink - coffee station) | 111.2F |
| Tuna (Refrigerator - counter top) (Cold Holding) | 41.9F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.4F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 38.3F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 44.0F |
| Ham (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Hot Water (3-compartment sink) | 127.4F |
| Soup (Hot Holding Unit) (Hot Holding) | 194.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 191.7F |
Oct 17, 2014 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Hands clean and properly washed
No handwashing observed by employees between changes in tasks during inspection. (REPEAT) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed in warewashing machine. (REPEAT) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (REPEAT) - Hot & cold water available; adequate pressure
Hot running water was lacking at front counter and kitchen handsinks. (REPEAT)
Per Area Supervisor Mrs. Coleman all items must be corrected within 24 hours.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 98.0F |
| Tuna (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 54.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 49.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 49.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 54.0F |
| Beef (Refrigerator - under counter) (Cold Holding) | 56.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 49.0F |
| Ham (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Ham (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Cheese shredded (Refrigerator - drawer) (Cold Holding) | 47.0F |
| Hot Water (Handwashing sink - coffee station) | 91.0F |
| Hot Water (Handwashing sink - coffee station) | 88.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 51.0F |
| Mozzarella Cheese (Refrigerator - walk-in) (Cold Holding) | 49.0F |
Oct 06, 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. Sample copy provided. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
An open employee beverage cup was observed stored on a cutting board in kitchen. (Corrected On Site) - Hands clean and properly washed
No handwashing observed by employees between changes in tasks during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Thermometer was observed stored in mozzarella cheese in refrigerated drawer. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed in warewashing machine and ice machines. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) in refrigeration units in kitchen along prep line were held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Baked good stored on top of refrigeration display at front counter were not stored in a manner to prevent contamination. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use were observed stained and scratched. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot running water at front counter handsinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
CFPM: Patrice Bodet exp: 01/13/2017 #FS-59031
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Mozzarella Cheese (Refrigerator - counter top) (Cold Holding) | 50.0F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 53.0F |
| Tuna (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Eggs (Griddle) (Cooking) | 156.0F |
| Hot Water (3-compartment sink) | 133.0F |
| Blue Cheese (Refrigerator - under counter) (Cold Holding) | 60.0F |
| (Refrigerator - vehicle) (Cold Holding) | 47.0F |
| Hot Water (Handwashing sink - bakery) | 103.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - walk-in bakery) (Cold Holding) | 28.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Hot Water (Handwashing Sink) | 84.0F |
| Broccoli & Cheese Soup (Hot Holding Unit) (Hot Holding) | 170.0F |
| (Dishwashing Machine - Wash Cycle) | 156.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 220.0F |
| (Walk-in Freezer) (Cold Holding) | 0.0F |
Apr 23, 2014 (Routine)
Violations:
- Hands clean and properly washed
Observed employees not washing hands frequently. (Corrected On Site) - Food separated and protected
Raw shell eggs are stored over ready to eat food items in side refrigeration. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Remove pastry from front/side of hand sink to prevent contamination. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap is provided under hand sink at front area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Provide hot and cold water knobs on hand sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor through out. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Patrice Bodet FS#59031 expire 1-13-17.
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 | 122.0F |
| (Refrigerator) | 40.0F |
| Salmon | 51.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Salmon | 40.0F |
| Tomatoes sliced | 41.0F |
| Bacon | 38.0F |
| Cheese shredded | 38.0F |
| Lettuce | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 34.0F |
| (Refrigerator) | 35.0F |
Sep 12, 2013 (Routine)
Violations:
- Food separated and protected
ALL FOOD MUST BE PROTECTED(BREAD ON DISPLAY).(Corrected on Site.) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean and sanitize cutting boards where needed.)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 535-2180.
| Temperatures | |
| French Onion Soup (Hot Holding) | 179.0F |
| Chicken (Hot Holding) | 161.0F |
| Tomato Basil Soup (Hot Holding) | 183.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | 5.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| (Reach-in Freezer) (Cold Holding) | 5.0F |
Mar 13, 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) - Adequate handwashing sinks properly supplied and accessible
HANDSINK NOT ACCESSIBLE. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean and sanitize cutting boards where needed pay attention to Dishmachine.) (Corrected On Site)
CFPM PRINCE M NGOM FS-53453 EXP. 08/29/2015.
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Eggs (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| French Onion Soup (Hot Holding) | 183.0F |
| (Hot Holding) | 241.0F |
| (Hot Holding) | 213.0F |
| (Hot Holding) | 209.0F |
| Lettuce (Cold Holding) | 33.0F |
| Tomatoes chopped (Cold Holding) | 35.0F |
| Ham (Cold Holding) | 36.0F |
| Cheese (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Roast Beef (Cold Holding) | 35.0F |
Jul 19, 2012 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
Replace door to ice machine behind the line.(work order for door)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)open bag of flour inside of the dry storage room
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Mozzarella Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| French Onion Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Potato Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) | 176.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 220.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -3.2F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
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