PETE'S CARRY OUT, 212 2ND ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 26, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 07, 2014 | Routine | 5 | 4 | Details / Comments |
| No violation noted during this evaluation. | Oct 01, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 23, 2013 | Routine | 5 | 4 | Details / Comments |
|
Nov 30, 2012 | Routine | 2 | 1 | Details / Comments |
|
May 17, 2012 | Routine | 1 | 2 | Details / Comments |
Aug 26, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 08/15/2014
If any question please call area supervisor Ms. Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 44.0F |
| Sliced Tomatoes (Refrigerator - open display) (Cold Holding) | 44.0F |
Aug 07, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
MOLD BUILT UP SEEN IN THE ICE MACHINE CHUTE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS IN PLASTIC CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
NUMEROUS UNLABELED PLASTIC SQUEEZE BOTTLES LEFT AT KITCHEN COUNTER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
BOXES OF FOOD PRODUCTS ARE STORED ON KITCHEN FLOOR AND IN THE WALK-IN COOLER FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES IN THE KITCHEN/BACK ROOM, FLOOR, WALLS AND EQUIPMENTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
NO AIR GAP BENEATH THE SPRAY HOSE ABOVE THE FLOOD RIM AT THE 3COMPARTMENTS SINK(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 08/02/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms. Coleman at 202-535-2180
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 40.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 38.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 40.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 37.0F |
Oct 01, 2013 (Follow-up)
Comments:CFPM; NGAN CHEN 55637 EXP 01/17/2016. NOTICE ABATED FROM INSPECTION OF 09/23/2013.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer - walk-in) | 10.0F |
| Tomatoes chopped | 40.0F |
| Onions raw | 40.0F |
| Potatoes | 38.0F |
| Chicken | 40.0F |
| Ham | 40.0F |
Sep 23, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Sanitizer concentration at 3 part sink observed 0 PPM.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed in the ice machine located at service line area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No date marking for foods that stored in reach-in- rfrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Personal medicine stored together with food items observed. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in dry food storage room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths not stored in proper sanitizer solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No water at hand washing sink located next to 3-part sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap at spray hose in 3-part sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Lady's toilet room door is not self closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 5-days
Correct items stated within 45-days
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 126.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
Nov 30, 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.(issued) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Boxes of food items were not elevated from floor level in the walk-in off-site refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is a leak from the u-pipe under the handsink in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Onions cooked (Stove) (Cooking) | 162.0F |
| Mushrooms (Stove) (Cooking) | 121.0F |
| (Freezer - ice cream) | -2.4F |
| (Refrigerator - reach-in) | 35.6F |
| Ham (Refrigerator - counter top) (Cold Holding) | 39.4F |
| Beef (Refrigerator - counter top) (Cold Holding) | 37.1F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - reach-in) | 26.3F |
| (Refrigerator - reach-in) | 27.5F |
| (Refrigerator - reach-in) | 34.1F |
| Cheeseburger (Table) (Receiving Food) | 162.0F |
| (Dishwashing Machine - Wash Cycle) | 155.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
May 17, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (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
Observed boxes and containers stored on floor in side walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Yoke Tong FS#46624 expire 11-30-13.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Ham | 40.0F |
| Hamburger patty | 40.0F |
| Cheese | 39.0F |
| Tomatoes sliced | 41.0F |
| Roast Beef | 40.0F |
| Cole slaw | 38.0F |
| Tuna Salad | 45.0F |
| Steamed Rice | 150.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
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