PAUL BAKERY, 1000 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 13, 2014 | Follow-up | 3 | 4 | Details / Comments |
|
Jan 02, 2014 | Routine | 5 | 1 | Details / Comments |
|
May 14, 2012 | Routine | 2 | 1 | Details / Comments |
Jan 13, 2014 (Follow-up)
Violations:
- Hands clean and properly washed
Employee touching face with exposed part of arm. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces. Cutting Boards have deep stains in crevices and will need to be replaced / resurfaced. Note: Operator has changed some of the cutting boards and will replace/repair the remaining cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Note: Observed goat cheese quiche, salmon and spinach maintaining temperatures above 40 degrees F. All food items were placed into the walk-in refrigerator to cool down to 40 degrees F. (Corrected On Site) - Thermometers provided & accurate
No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of QAC sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Dish washing machine wash cycle did not reach 160 degrees F nor did the final rinse temperature reach 180 degrees F per specifications on the sticker located on the machine's gauge. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The hand washing sink located by the register service line does not have hot running water of 110 degrees F minimum. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037.
CORRECT ITEMS WITHIN 45 DAYS.
CORRECT ITEMS WITHIN 5 DAYS.
| Temperatures | |
| Chicken Chop (Reach-in Refrigerator) (Cold Holding) | 41.2F |
| Salmon (Reach-in Refrigerator) (Cold Holding) | 49.0F |
| Quiche goat cheese (Reach-in Refrigerator) (Cold Holding) | 67.7F |
| Ham and Bacon Keish (Refrigerator - display) (Cold Holding) | 39.9F |
| (Refrigerator - display) | 30.0F |
| (Reach-in Refrigerator) | 41.0F |
| Spinach (Reach-in Refrigerator) (Cold Holding) | 60.6F |
| Mozzarella Cheese (Reach-in Refrigerator) (Cold Holding) | 45.3F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 42.3F |
| Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Quiche goat cheese (Rack) (Holding) | 65.5F |
| Hot Water (3-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing sink - deli section) | 113.0F |
| Hot Water (Handwashing Sink - Service Line) | 72.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
Jan 02, 2014 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES. (Corrected On Site) - Food separated and protected
ALL FOOD ON DISPLAY MUST BE COVERED AND PROTECTED FROM CONTAMINATION AT ALL TIMES. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARD WAS MOUNTED TO COUNTER. CUTTING BOARDS MAY NOT BE MOUNTED IN ORDER THEY MAY BE CLEANED PROPERLY. CUTTING BOARD MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK-IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MSUT BE ABATED WITHIN FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESITONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 104.1F |
| (Refrigerator - walk-in) (Cold Holding) | 41.9F |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 42.2F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 45.2F |
| (Refrigerator - reach-in) (Cold Holding) | 45.1F |
| (Refrigerator - reach-in) (Cold Holding) | 38.1F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.8F |
| Tomato Soup (Soup Warmer) (Hot Holding) | 178.1F |
| Soup (Hot Holding) | 178.1F |
| French Onion Soup (Soup Warmer) (Hot Holding) | 189.3F |
May 14, 2012 (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
No handwashing signage at handwashing sink. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
NO OFJECTION TO ISSUANCE OF BUSINESS LICENCE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Freezer - walk-in) (Cold Holding) | -5.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
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