Adequate ventilation & lighting; designated areas used Cease and deist using the grill until a hooded vent is provided(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
Work order in place for garbage disposal 5day notice abated
Temperatures
Hot Water (Handwashing Sink)
109.0F
Hot Water (3-compartment sink)
110.0F
Pasta Salad (Refrigerator - display) (Cold Holding)
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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible hand sink blocked inside of the kitchen (Corrected On Site)
Food-contact surfaces: cleaned & sanitized Mold observed on ice machine's plastic drip panel. Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)pasta salad inside of the case at 57
Contamination prevented during food preparation, storage, & display (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)bottles of water stored inside of the ice bin behind the bar/bottle of gatorade inside of the ice machine
Wiping cloths: properly used & stored Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Nonfood-contact surfaces clean (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)sides of equipment in the kitchen and behindd the bar
Sewage & waste water properly disposed (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)garbage stored inside of the 3-comp sink
Adequate ventilation & lighting; designated areas used (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)cease and desist operation of grill until a hooded system is in place
Comments:
Correct stated items within 5days Correct stated items within 45days If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
Temperatures
Hot Water (3-compartment sink)
120.0F
Hot Water (Handwashing Sink - Cook Line)
105.0F
Hot Water (Handwashing Sink - Bar)
115.0F
Pasta Salad (Refrigerator - display) (Cold Holding)
Hands clean and properly washed HAND SINK DID NOT HAVE A SOAP DISPENSER AT VISIT. ALL HAND SINKS MUST HAVE SOAP AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized THE SODA GUNS AND HOLDERS AT THE BAR CONTAINED HEAVY SYRUP BUILD-UP.
Proper hot holding temperatures ALL HOT FOOD MUST BE MAINTINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. UNIT LOCATED IN FRONT OF THE ICE MACHINE WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE. IF FOUR OR MORE HOURS HAVE PASSED. FOOD MUST BE DISCARDED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Approved thawing methods used FOOD WAS BEING THAWED IN STANDING WATER AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS: 1) BY COOKING 2) UNDER COLD RUNNING WATER 3)IN THE REFRIGERATOR 4) BY COOKING.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
Wiping cloths: properly used & stored WIPING CLOTHS USED TO WIPE FOOD CONTACT SURFACES WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED ON A SANITIZING SOLUTION IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.
Warewashing facilities: installed, maintained, & used; test strips DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Hot & cold water available; adequate pressure HAND SINK IN THE FOOD PREP AREA DID NOT HAVE HOT RUNNING WATER AT VISIT. HAND SINK MUST HAVE HOT RUNNING WATER AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean FOOD PREP AREA HAD PEELING PAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS. EMPLOYEE'S WHO WOULD LIKE TO OBTAIN THE DC CERTIFIED FOOD MANAGER'S CARD MAY DO THE FOLLOWING: 1) BRING ORIGINAL CERTIFICATE AND TEST SCORE TO 899 NORTH CAPITOL STREET MONDAY-FRIDAY BETWEEN 8:30 AM-4:00 PM 2) CHECK OR MONEY ORDER FOR 35.00 DOLLARS. 3)TWO FORMS OF ID IF YOU HAVE ANY QUESITONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
Temperatures
(Refrigerator - walk-in) (Cold Holding)
38.1F
(Refrigerator - reach-in) (Cold Holding)
51.9F
(Refrigerator - display) (Cold Holding)
36.5F
(Refrigerator - reach-in) (Cold Holding)
39.0F
(Refrigerator - beverage) (Cold Holding)
40.0F
Potato Leek Soup (Soup Warmer) (Hot Holding)
140.2F
Chili - Beef (Soup Warmer) (Hot Holding)
130.0F
(Soup Warmer) (Hot Holding)
132.4F
(Soup Warmer) (Hot Holding)
144.6F
Hot Water (Handwashing Sink - Sushi bar)
113.2F
Feb 21, 2013 (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)
Adequate handwashing sinks properly supplied and accessible No soap at handwashing sink in prep area.(provided) (Corrected On Site)
Food-contact surfaces: cleaned & sanitized The utensils stored in an unclean container needed cleaning and sanitizing.(cleaned and sanitized) (Corrected On Site)
Food-contact surfaces: cleaned & sanitized The container holding utensils needed cleaning and sanitizing.(cleaned and sanitized) (Corrected On Site)
Proper reheating procedures for hot holding Potentially hazardous food being reheated in the soup warmer.(reheated in the microwave for 15 seconds) (Corrected On Site)
Comments:
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
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