STATE DEPARTMENT CAFETERIA, 2201 C ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 20, 2014 | Routine | 1 | 3 | Details / Comments |
|
Feb 11, 2013 | Routine | 7 | 13 | Details / Comments |
|
Aug 10, 2012 | Routine | 5 | 5 | Details / Comments |
Jun 20, 2014 (Routine)
Violations:
- Proper cold holding temperatures
raw fish at prep station int eh kitchen was 64 degrees. Potentially hazasrdous foods should be prepped in small batches on ice. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Container that stores clean utensils contain food debris - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelving that the pots and pans are stored contain some spillage - Hot & cold water available; adequate pressure
No hot water at sinks bheind the different stations/water temp at 96 degrees (100 degrees Fahrenheit or above) at 2-compartment sink(s).
Correct stated items within 45days
CFH:William B Bromley FS:57551 EXP:03/07/2016
If you have any quetions,please contact area supervisor Mrs. Jacqueline Coleman at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| Hot Water (Handwashing Sink - toilet/female) | 98.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing sink - deli section) | 96.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 96.0F |
| Hot Water (Handwashing Sink) | 96.0F |
| Beef Teriyaki (Steam Table) (Hot Holding) | 177.0F |
| Fried Rice (Steam Table) (Hot Holding) | 145.0F |
| Cabbage (Steam Table) (Hot Holding) | 157.0F |
| Lo Mein (Steam Table) (Hot Holding) | 187.0F |
| Lasagna (Steam Table) (Hot Holding) | 156.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 136.0F |
| Chicken grilled (Cold Buffet) (Cold Holding) | 35.0F |
| Artichoke Hearts (Cold Buffet) (Cold Holding) | 43.0F |
| Cucumbers (Cold Buffet) (Cold Holding) | 49.0F |
| Lentils (Cold Buffet) (Cold Holding) | 39.0F |
| Fruit Salad (Cold Buffet) (Cold Holding) | 51.0F |
| She Crab Soup (Soup Warmer) (Hot Holding) | 169.0F |
| Chicken salad (Cold Buffet) (Cold Holding) | 38.0F |
| Macaroni and cheese (Warmer) (Hot Holding) | 158.0F |
| Sausage and rice Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Rice (Warmer) (Hot Holding) | 168.0F |
| Vegetables - cut (Warmer) (Hot Holding) | 155.0F |
| Fish - Flounder (Warmer) (Hot Holding) | 167.0F |
| BBQ Chicken (Warmer) (Hot Holding) | 167.0F |
| Mashed potatoes (Warmer) (Hot Holding) | 155.0F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Curry Salad (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| 7-layer dip (Refrigerator - walk-in) (Cold Holding) | 39.5F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Raw Chicken (Refrigerator - walk-in) (Cold Holding) | 37.4F |
| Brown Rice (Rice Steamer) (Hot Holding) | 140.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 165.0F |
| Fish raw (Table) (Preparation) | 51.0F |
| Sliced Ham (Refrigerator - deli display) (Cold Holding) | 44.0F |
| Roast Beef (Refrigerator - deli display) (Cold Holding) | 43.0F |
| Turkey sliced (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Chicken Blackened (Steam Table) (Hot Holding) | 144.0F |
| Chicken Teriyaki (Steam Table) (Hot Holding) | 139.0F |
| Steak cooked (Steam Table) (Hot Holding) | 140.0F |
| Sushi (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Rice - Sushi (Rice Steamer) (Time As Public Health Control) | 108.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Octopus (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 37.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| BBQ Chicken (Warmer) (Hot Holding) | 177.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 39.6F |
| Noodles (Refrigerator - sushi display) (Cold Holding) | 39.6F |
| Pork (Steam Table) (Hot Holding) | 156.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in meat) | 37.0F |
| (Refrigerator - walk-in meat) | 37.0F |
| (Refrigerator - walk-in produce) | 37.5F |
| (Refrigerator - walk-in dairy) | 37.6F |
| (Refrigerator - walk-in) | 36.4F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sushi display) | 38.4F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - display) | 38.0F |
Feb 11, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
The sushi chef did not wash his hands between glove changes. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the dishwash area handwashing sink and the salad prep area handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The handwashing sinks in the kitchen and sushi prep area handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
The sushi prep handwashing sink is covered up by a cutting board. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold is accumulating on the ice maker's (K-105-03) chute. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper hot holding temperatures
Various food items at the hot bar steam table are held at improper temperatures. (Corrected On Site) - Proper cold holding temperatures
Various food items at the salad bar are held at improper temperatures. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
The sushi bar is adding rice vinegar to its sushi rice and has not obtained a variance from the Department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
The sushi bar does not have an approved HACCP plan for its sushi rice preparation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There is no visible thermometer in the display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
The dropped ceiling in the kitchen prep/storage area is open. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
At least six (6) food employees are wearing watches or bracelets on their wrists while preparing food. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Cases of napkins, cups, and hinged containers are on the storage room floor. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
An ice maker is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The brown cutting board in the pizza prep area is badly chipped on the corners. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard is lining the storage room shelves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine is out of order. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is a heavy accumulation of stalactite-like grease formation on the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The garbage disposal unit in the salad prep/storage area is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The establishment's employee health policy for the prevention of foodborne illness is on file and was reviewed.
The establishment's consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is posted at the sushi bar.
Parasite destruction letter for sushi fish: JFC International Inc (March 16, 2010)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-9037.
| Temperatures | |
| (Refrigerator - display) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 32.0F |
| Chicken curried (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - display) | 46.0F |
| (Refrigerator - display) | 48.0F |
| Honeydew Melons (Refrigerator - display) (Cooling) | 51.0F |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Hot Water (2-compartment sink) | 126.0F |
| (Refrigerator - display) | 20.0F |
| Chicken (Refrigerator - display) (Cooling) | 65.0F |
| Chicken Wings (Holding Oven) (Hot Holding) | 144.0F |
| Chicken Wings (Holding Oven) (Hot Holding) | 151.0F |
| Chicken baked (Holding Oven) (Hot Holding) | 151.0F |
| (Refrigerator - walk-in) | 31.0F |
| (Refrigerator - walk-in) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 54.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 54.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| General Tso Chicken (Wok) (Cooking) | 174.0F |
| General Tso Chicken (Wok) (Cooking) | 166.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 146.0F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 153.0F |
| (Refrigerator - display) | 43.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Turkey (Steam Table) (Hot Holding) | 123.0F |
| Ham (Steam Table) (Hot Holding) | 123.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 161.0F |
| Honey Lime Roasted Pork (Steam Table) (Hot Holding) | 127.0F |
| Sweet Coconut Rice (Steam Table) (Hot Holding) | 129.0F |
| Lettuce spring mix (Salad Bar) (Cold Holding) | 56.0F |
| Lettuce Greenleaf (Salad Bar) (Cold Holding) | 60.0F |
| Lettuce Iceberg (Salad Bar) (Cold Holding) | 52.0F |
| Spinach (Salad Bar) (Cold Holding) | 54.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 48.0F |
| Cucumbers (Salad Bar) (Cold Holding) | 45.0F |
| Imitation Crabmeat (Salad Bar) (Cold Holding) | 47.0F |
| Tuna (Salad Bar) (Cold Holding) | 47.0F |
| Cantaloupes (Salad Bar) (Cold Holding) | 42.0F |
| Honeydew Melons (Salad Bar) (Cold Holding) | 47.0F |
| Potato salad (Salad Bar) (Cold Holding) | 43.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 43.0F |
| Egg Drop Soup (Soup Warmer) (Hot Holding) | 166.0F |
| Tarragon Saffron Brown Rice (Hot Buffet) (Hot Holding) | 111.0F |
| Lemon Roasted Chicken (Hot Buffet) (Hot Holding) | 134.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 68.0F |
| Lettuce Iceberg (Salad Bar) (Cold Holding) | 68.0F |
| (Refrigerator - sushi display) | 28.0F |
| (Refrigerator - sushi display) | 54.0F |
| (Rice Steamer) (Holding) | 88.0F |
| (Refrigerator - display) | 58.0F |
| (Refrigerator - reach-in) | 43.0F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| Pork (Steam Table) (Hot Holding) | 161.0F |
| Chicken (Steam Table) (Hot Holding) | 116.0F |
| Ground Beef (Steam Table) (Hot Holding) | 144.0F |
| (Refrigerator - reach-in) | 38.1F |
| Hot Water (Handwashing Sink) | 110.0F |
| Pizza (Heat Lamp Display) (Hot Holding) | 172.0F |
| Pizza (Heat Lamp Display) (Hot Holding) | 165.0F |
| (Refrigerator - reach-in) | 50.0F |
| Sausage (Ice) (Cold Holding) | 50.0F |
| Chicken (Ice) (Cold Holding) | 49.0F |
| Spinach (Ice) (Cold Holding) | 58.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 49.0F |
| (Refrigerator) | 24.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Freezer - walk-in) | 12.0F |
| Tzatziki Sauce (Refrigerator - under counter) (Cold Holding) | 37.0F |
Aug 10, 2012 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)NO PARASITE DESTRUCTION LETTER - Food separated and protected
EGGS STORED ON TOP SHELF INSIDE OF ASIAN REACH-IN REFRIGERATOR (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Hot food item(s) held at improper temperature(s). - Proper cold holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold food item(s) held at improper temperature(s). - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No detergent-sanitizer for use in SANI-BUCKETS.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)CLEAN EXTERIOR EQUIPMENT IN THE KITCHEN - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)REMOVE ALL UNUSED EQUIPMENT INSIDE OF THE KITCHEN - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)FLOORS UNDER AROUND EQUIPMENT INSIDE THE KITCHEN CONTAIN DEBRIS AND GREASE
cfh:RENEE A PICKARD FS:51737 EXP:12/31/2014
POTATO SALAD 40/CORNBREAD STUFFING 140/TURKEY 131/HAM 133/RICE 141/BEEF BROCCOLI 145/FRIED SHRIMP RICE133/FRIED FISH 148/FRIED CHICKEN 150/HAM 101(WARMER)/CHICKEN NOODLE SOUP 166/ITALIAN WEDDING SOUP 148/ TOMATO CURRY BASIL 160/ HOT SOUR SOUP 148/TUNA 45/SOUR CREAM 44/MARINARA 52/CHICKEN 41/WALKIN PRODUCE 40/WALKIN REFRIGERATOR(MEAT)36/REACHIN UNITS38/HOT WATER 115/FINAL RINSE 180
CORRECT STATED ITEMS 5DAYS
CORRECT STATED ITEMS 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN (202)
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