Proper hot holding temperatures Hot food item (tilapia) held at improper temperature(s). (Corrected On Site)
Approved thawing methods used Gaucamole was observed thawing in a container of standing water in a prep sink along service line in kitchen. (CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
Utensils, equipment & linens: properly stored, dried, & handled Preset utensils were observed on the tables in the dining area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Leaking faucet was observed at sink along server prep area in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips No 3 compartment sink was observed for use within the establishment. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips Warewashing machines wash cycle per machines thermometer was observed at 138 degrees. Per data plate the minimum was cycle is 150 degrees. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Nonfood-contact surfaces clean Unclean shelving was observed inside of cabinets along service line in dining area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any question, please call area supervisor Mrs. Coleman at 202-442-5928.
Temperatures
Hot Water (Handwashing Sink - Service Line)
113.0F
Beef Stew (Hot Holding Cabinet) (Hot Holding)
143.0F
Fish - Tilapia (Hot Holding Cabinet) (Hot Holding)
131.0F
(Refrigerator - under counter) (Cold Holding)
35.0F
(Refrigerator - pizza prep unit) (Cold Holding)
40.0F
(Dishwashing Machine - Wash Cycle)
138.0F
(Warewashing Machine - Rinse Cycle)
182.0F
Hot Water (Handwashing Sink)
114.0F
Jan 14, 2014 (Routine)
Violations:
Proper hot holding temperatures Hot foods such as Crab cakes held at improper temperature. (Corrected On Site)
Proper date marking & disposition Three in use bag in box sodas have expired per manufacture date. (Corrected On Site)
Time as a public health control: procedures & records No written procedure for Items on buffet line using time as a public health a control. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food properly labeled; original container Two squeeze bottles of food observed unlabeled. (Corrected On Site)
Contamination prevented during food preparation, storage, & display No sneeze guard present over hot items and cheese and grapes on buffet line. Insufficient sneeze guard present over salad items on buffet line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Utensils, equipment & linens: properly stored, dried, & handled Chafing dishes stored by hand sink with no splash guard that prevents contamination.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Nonfood-contact surfaces clean Sides and back of fryer have heavy grease and debris accumulation.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
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
Pork Chop (Hot Holding Display Unit) (Hot Holding)
144.0F
(Reach-in Refrigerator) (Cold Holding)
33.5F
(Freezer) (Cold Holding)
-7.0F
(Refrigerator - reach-in) (Cold Holding)
40.0F
(Reach-in Refrigerator) (Cold Holding)
43.3F
(Reach-in Refrigerator) (Cold Holding)
42.0F
May 31, 2013 (Routine)
Violations:
Food separated and protected READY-TO-EAT TOMATO EXPOSED IN REFRIGERATER. (Corrected On Site)
Comments:
CFPM; DAVID ROGERS FS-45368 EXP 09/09/2013. ITEMS STATED CORRECTED ON SITE.
Temperatures
Hot Water
118.0F
(Refrigerator - reach-in)
34.0F
(Refrigerator - sandwich prep unit)
40.0F
May 16, 2012 (Routine)
Violations:
Proper cold holding temperatures Cold food item(s) held at improper temperature(s).Egg salad on the reachin unit is above 41 degrees (Corrected On Site)
Contamination prevented during food preparation, storage, & display (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Provide a larger sneeze guard for items on the buffet station
Comments:
Correct stated items within 45days If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
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