TOP OF THE TRADE CAFETERIA (FTC), 600 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Apr 08, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 03, 2014 | Routine | 5 | 6 | Details / Comments |
|
Nov 28, 2012 | Routine | 2 | 1 | Details / Comments |
Apr 08, 2014 (Follow-up)
Comments:NO OBJECTION TO ISSUANCE OF BUSINESS LICENSE.
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Apr 03, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing sink observed for use along front line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Uncovered food items were observed in freezer and refrigeration units. Raw chicken was observed intermingling with other food items in reach-in refrigeration unit in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Sanitizing solution concentration at 3 compartment sink was measured at 10 ppm and water temperature was measured at 93 degrees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Date markings were lacking on food items in various refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Ingredient labels were observed lacking packaged food items in reach-in refrigeration unit in customer area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Person in charge was lacking a hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Plastic shopping bags were observed being used for food storage in freezer and refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean walls were observed around food equipment in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEM STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| Corned Beef (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Lettuce (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -1.0F |
| (Reach-in Refrigerator) (Cold Holding) | 32.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 175.0F |
| Salad (Table) (Holding) | 74.0F |
| Tuna (Ice) (Cold Holding) | 41.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 42.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 147.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 137.0F |
| (Hot Holding Unit) (Hot Holding) | 142.0F |
Nov 28, 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) - Food separated and protected
raw eggs stored over top of the bread inside of the reach-in refrigerator on the line (Corrected On Site)
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 36.9F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Lasagna (Steam Table) (Hot Holding) | 155.0F |
| Black Beans (Soup Warmer) (Hot Holding) | 201.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 198.0F |
| Meatballs (Steam Table) (Hot Holding) | 167.0F |
| Fish baked (Steam Table) (Hot Holding) | 155.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 33.0F |
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