THE MARKET PLACE, 2100 2ND ST SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 02, 2014 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 28, 2014 | RESTORATION | 0 | 1 | Details / Comments |
|
May 23, 2014 | Routine | 12 | 7 | Details / Comments |
|
Apr 11, 2013 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | May 31, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
May 24, 2012 | Complaint | 3 | 2 | Details / Comments |
|
Jan 11, 2012 | Complaint | 3 | 2 | Details / Comments |
Oct 02, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
OLD DIRT ON CAN OPENER BLADE, OLD PASTE ON WALL OF COATING FLOUR CONTAINER. (Corrected On Site) - Proper cold holding temperatures
COLE FOOD IN DISPLAY CASES ARE OUT OF TEMPERATURE, THE CASES ARE HUNG OVER ICE NOT IMBEDDED IN ICE. (Corrected On Site) - Approved thawing methods used
FISH IS THAWING IN STILL WATER. (Corrected On Site) - Physical facilities: installed, maintained, & clean
GREASE TRAPPER/FILTER AND UNDER GROUND DRAIN PIPE ARE PARTIALLY CLOGGED, WASTE WATER FLOWS SLOWLY.
CFPM; JAMES S PARKER 61114 05/31/2017. CORRECT ITEMS STATED ON SITE AND WITHIN 45 DAYS.
| Temperatures | |
| Hot Water | 122.0F |
| (Refrigerator - walk-in) | 42.0F |
| Chicken (Steam Table) | 140.0F |
| Beans | 40.0F |
| Tomatoes sliced | 50.0F |
| Lettuce | 50.0F |
| Ham | 52.0F |
| Fruit - cut or sliced | 42.0F |
May 28, 2014 (RESTORATION)
Comments:
The Business has a written employee's health policy for food-borne illness.
CFPM TAE GYN JUN FS-50559 Exp. 10/09/2014
Most recent pest control service date: 05/19/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
May 23, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY - Correct response to questions
NO CFPM CERTIFICATE POSTED - Management awareness; policy present
THE ESTABLISHMENT DOES NOT HAVE WRITTEN EMPLOYEES HEALTH POLICY FOR FOOD BORNE ILLNESS IN PLACE - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HAND WASHING SINK - Food separated and protected
UNCOVERED FOOD ITEMS IN CONTAINERS FOUND IN THE WALK-IN AND REACH-IN COOLERS/RAW FOOD ITEMS STORED ABOVE READY TO EAT FOOD ITEMS - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/ICE BOX MAKER WITH MOLD BUILT UP/UNCLEAN CAN OPENER WITH FOOD SOIL/PREP TABLE WITH VISIBLE GREASE AND DUST RESIDUES - Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE ALL HELD AT IMPROPER TEMPERATURES - Proper date marking & disposition
PREPARED FOOD ITEMS IN CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS - Variance obtained for specialized processing methods
THE ESTABLISHMENT DOES NOT HAVE A VARIANCE OR A HACCP PLAN APPROVED BY THE DC DOH FOR ITS SUSHI RICE PREPARATION - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN AND THE SALES FLOOR/FLOOR/WALLS/EQUIPMENTS/GRILL-OVEN/REAC-IN AND WALK-IN FLOORS - Sewage & waste water properly disposed
THERE IS NO AIR GAP BENEATH THE THE 3-COMPARTMENT SINK AND ABOVE THE FLOOR DRAIN
A SUMMARY SUSPENSION IS ISSUED DUE TO MULTIPLE CRITICAL VIOLATIONS THAT MAY ENDANGER PUBLIC HEALTH.(In order for the license to be restored, a re-inspection fee of $110.00 during normal business hours or $400.00 during no non-business hours must be paid and all items must be abated)
The Business has a written employee's health policy for food-borne illness.(Copy provided)
NO CFPM ON DUTY
NO CONSUMER ADVISORY NOTICE POSTED OR PRINTED ON MENU
Most recent pest control service date: 04/30/2014
If any question please call area supervisor MS.COLEMAN AT 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 3.0F |
| (Refrigerator - reach-in) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 51.0F |
| Chicken (Steam Table) (Hot Holding) | 119.0F |
| Beef (Steam Table) (Hot Holding) | 121.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 55.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 49.0F |
| Lettuce spring mix (Refrigerator - open display) (Cold Holding) | 49.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 52.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 48.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 116.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 49.0F |
| Rice (Steam Table) (Hot Holding) | 113.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 47.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 47.0F |
Apr 11, 2013 (Routine)
Violations:
- Toxic substances properly identified, stored, used
CHEMICALS IMPROPERLY STORED IN DISHWASHING AREA. (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Physical facilities: installed, maintained, & clean
WET DIRTY FLOORS IN SERVICE AND DISH WASHING ROOMS. (Corrected On Site)
RENEW BUSINESS LICENSE
FAX COPY TO ATT:CHARLES 202-535-1359
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 3.0F |
| Beef (Stove) (Preparation) | 175.0F |
| Chicken salad (Refrigerator - display) (Cold Holding) | 40.0F |
| Fish (Warmer) (Reheating) | 198.0F |
| Soup (Soup Warmer) (Hot Holding) | 189.0F |
May 31, 2012 (Follow-up)
Comments:CFPM: OMAR CHAVEZ FS-46823 EXP 02/16/2014. DISPOSER IS UNDER ORDER AND WAITING DELIVERY AND INSTALLATION. NOTICE ABQTED FROM INSPECTION OF 05/24/2012.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Sushi | 43.0F |
| Chicken salad | 42.0F |
| Pork | 142.0F |
| Fried Rice | 144.0F |
May 24, 2012 (Complaint)
Violations:
- Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw foods stored over top of ready to eat foods inside of the walkin refrigerator - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).cold salads at the deli station above41 degrees and at the taco station(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No detergent-sanitizer for use in 3-compartment sink(s) or inside of the sani-buckets - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Garbage disposal not working at time of call - Physical facilities: installed, maintained, & clean
Paint peeling on the walls inside of the kitchen behind the 3-comp sink and other areas cited(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5-days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202) 442-5928
| Temperatures | |
| Rice - Sushi (Warmer) (Hot Holding) | 116.0F |
| Rice (Hot Buffet) (Hot Holding) | 145.0F |
| Tuna Bluefin (Sushi Bar) (Cold Holding) | 58.0F |
| Guacamole (Sushi Bar) (Cold Holding) | 55.0F |
| Guacamole (Refrigerator - deli display) (Cold Holding) | 55.0F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Turkey sliced (Refrigerator - deli display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - deli display) (Cold Holding) | 48.0F |
| Chicken salad (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| Black Beans (Hot Holding Display Unit) (Hot Holding) | 154.0F |
| Red Beans (Hot Holding Display Unit) (Hot Holding) | 155.0F |
| Chicken Chop (Hot Holding Display Unit) (Hot Holding) | 165.0F |
| Pork (Hot Holding Display Unit) (Hot Holding) | 178.0F |
| Ground Beef (Hot Holding Display Unit) (Hot Holding) | 155.0F |
| Fried Rice (Hot Buffet) (Hot Holding) | 156.0F |
| BBQ Chicken (Hot Buffet) (Hot Holding) | 148.0F |
| Meatloaf (Hot Buffet) (Hot Holding) | 173.0F |
| Lamb (Hot Holding Display Unit) (Hot Holding) | 156.0F |
| Macaroni and cheese (Hot Buffet) (Hot Holding) | 155.0F |
| Turkey Roasted (Hot Buffet) (Hot Holding) | 159.0F |
| Chicken Teriyaki (Hot Buffet) (Hot Holding) | 149.0F |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| (Freezer - walk-in) | -12.0F |
| (Refrigerator - walk-in) | 40.0F |
| Fish - Flounder (Hot Buffet) (Hot Holding) | 162.0F |
Jan 11, 2012 (Complaint)
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) - Food properly labeled; original container
There were unlabeled working containers holding food inside the walk-in refrigerator.(Labeled) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
There was mineral build-up on the inside plate of the ice machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There was a leak from the pipe under the 2 compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There was standing water on the floor thru-out the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is James S Parker: FS44944 will expire 8/26/2013.
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 |
| (Refrigerator - walk-in) | 38.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Broccoli (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| Sausage (Steam Table) (Hot Holding) | 140.0F |
| Chicken (Steam Table) (Hot Holding) | 142.0F |
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