GPO CAFETERIA, 710 NORTH CAPITOL ST 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. | Aug 21, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 13, 2014 | Routine | 4 | 5 | Details / Comments |
| No violation noted during this evaluation. | Mar 31, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 24, 2014 | Routine | 2 | 4 | Details / Comments |
|
Nov 15, 2013 | Routine | 1 | 10 | Details / Comments |
|
Mar 22, 2013 | Routine | 1 | 3 | Details / Comments |
|
Apr 12, 2012 | Routine | 0 | 3 | Details / Comments |
Aug 21, 2014 (Follow-up)
Comments:ALL 5-DAY NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 08/13/13 HAVE BEEN ABATED.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 107.0F |
| (Refrigerator - under counter) (Cold Holding) | 36.0F |
| (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Chicken salad (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Turkey Breast (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Lettuce (Salad Bar) (Cold Holding) | 42.0F |
| Cheese shredded (Salad Bar) (Cold Holding) | 41.0F |
| Potato salad (Salad Bar) (Cold Holding) | 43.0F |
| Honeydew Melons (Salad Bar) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - Service Line) | 106.0F |
| Chili (Hot Holding Unit) (Hot Holding) | 176.0F |
| Broccoli & Cheese Soup (Hot Holding Unit) (Hot Holding) | 163.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink - kitchen) | 108.0F |
Aug 13, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink along serving line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on the interior bottom and in door gaskets of refrigeration units along serving line. (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) - Proper date marking & disposition
Expired milks were observed in reach-in refrigeration unit in customer area. (Corrected On Site) - Thermometers provided & accurate
Visible thermometers were not observed in refrigeration units along serving line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Rodent feces were observed on the interior bottom of refrigeration display cases along serving line and along floor perimeters in dry storage room. Small flies were observed flying around soiled linen bin in warewashing area in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards along serving line and on prep tables in kitchen were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean shelving was observed on the underside of counters along serving line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor was observed under food equipment along serving line and under cooking equipment in kitchen. Window seals in kitchen were also observed unclean. Unclean floor drains were observed under sinks along serving line and warewashing sink in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS 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 - Service Line) | 103.0F |
| Potato salad (Salad Bar) (Cold Holding) | 44.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 49.0F |
| Spinach (Salad Bar) (Cold Holding) | 55.0F |
| Chili (Soup Warmer) (Hot Holding) | 171.0F |
| Soup (Soup Warmer) (Cold Holding) | 151.0F |
| (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) (Cold Holding) | 32.0F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Hamburger Patty Raw (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - Service Line) | 103.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 107.0F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
| Hot Water (Handwashing Sink - kitchen) | 108.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Turkey (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Pineapples (Refrigerator - walk-in) (Cold Holding) | 45.0F |
Mar 31, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 03/24/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Macaroni and cheese (Display Refrigerator) | 42.0F |
| Cheese (Display Refrigerator) (Cold Holding) | 41.0F |
Mar 24, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean ice machine observed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items held at improper temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Missing ceiling tiles observed above walk-in-refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No light in walk-in-refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 118.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Display Refrigerator) (Cold Holding) | 40.0F |
| Beans (Display Refrigerator) (Cold Holding) | 46.0F |
| Cheese (Display Refrigerator) (Cold Holding) | 47.0F |
| Rice (Hot Water Bath) (Hot Holding) | 136.0F |
| Macaroni and cheese (Hot Water Bath) (Hot Holding) | 142.0F |
| Rice (Hot Water Bath) (Hot Holding) | 134.0F |
| (Refrigerator - walk-in) (Cold Holding) | 0.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Nov 15, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for the prevention of food borne illness. A copy of the DC Food Code employee reporting agreement, interview and medical referral forms was provided(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS). (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Left over bagels and muffins placed on display on the service counter without labels. (Corrected on site) (Corrected On Site) - Insects, rodents, & animals not present
Several missing ceiling tiles in the office and in the hallway leading to the walking refrigeration units (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.( Corrected on Site) (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves. (Corrected on site) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Walk -in refrigerator storage shelves not elevated at least 6 inches above the ground (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) Code1702 - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Violation number 45 For storage shelving not elevated 6 inches: Fixed or counter-mounted equipment properly elevated or sealed
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.3F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - walk-in produce) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| Cantaloupes (Cold Buffet) (Cold Holding) | 39.4F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 158.6F |
| Fish fried (Steam Table) (Hot Holding) | 152.3F |
| Pork (Steam Table) (Hot Holding) | 190.7F |
| Tomatoes sliced (Cold Buffet) (Cold Holding) | 41.9F |
| Spinach (Cold Buffet) (Cold Holding) | 40.6F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 201.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Cole slaw (Cold Buffet) (Cold Holding) | 37.5F |
Mar 22, 2013 (Routine)
Violations:
- Proper date marking & disposition
RTE FOODS NOT MARKED AS TO PREP DATES OR PULL OFF DATES (Corrected On Site) - Food properly labeled; original container
FOOD CONTAINERS NOT LABELED (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
CFPM MARCUS HOUSTON FS-5185 EXP 04/25/15
FAX BUSINESS LIC CHARLES 202-535-1359
FAX B
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 11.0F |
| Chicken (Stove) (Preparation) | 169.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Apr 12, 2012 (Routine)
Violations:
- Correct response to questions
CFPM expired - Marcus Houston attending ServSafe course - current Servsafe certificate expires 2014.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service food containers not protected from possible contamination. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - display and storage shelves and cases and equipment surfaces. (Corrected On Site)
CFPM - MARCUS HOUSTON - (attending Servsafe course)
NON-CRITICAL ITEMS STATED WERE CORRECTED ON SITE
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (2-compartment sink) | 119.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 16.0F |
| (Holding Oven) (Hot Holding) | 156.0F |
| Stuffing (Holding Oven) (Hot Holding) | 153.0F |
| (Refrigerator - open display) (Cold Holding) | 41.0F |
| (Freezer - ice cream) (Cold Holding) | 8.0F |
| Salad (Salad Bar) (Cold Holding) | 39.0F |
| Pizza (Hot Holding Display Unit) (Hot Holding) | 142.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 180.0F |
| Chicken roasted (Steam Table) (Hot Holding) | 156.0F |
| Stuffing (Steam Table) (Hot Holding) | 163.0F |
| Turkey (Steam Table) (Hot Holding) | 156.0F |
| Greens (Steam Table) (Hot Holding) | 152.0F |
| Carrots (Steam Table) (Hot Holding) | 147.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cheese (Salad Bar) (Cold Holding) | 40.0F |
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