HARRIS TEETER, 1201 1ST ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 21, 2011 | Routine | 2 | 2 | Details / Comments |
Dec 21, 2011 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
Employee did not wash hands before changing into new gloves. (Corrected On Site) - Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Three (3) compartment sink not set up with wash, rinse and sanitize. (Corrected On Site)
NO CERTIFIED FOOD MANAGER ON DUTY.
Temperatures, Lunch meat case 36 degrees, slice meat case 34 degrees, rice cooker 200 degrees, pastry case 38 degrees, and american hot bar 180 degrees.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
CRITICAL VIOLATIONS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)535-2180.
| Temperatures | |
| Mashed potatoes | 160.0F |
| Tuna Salad | 41.0F |
| Seafood Salad | 38.0F |
| Chicken Teriyaki | 141.0F |
| (Soup Warmer) | 174.0F |
| (Salad Bar) | 38.0F |
| (Salad Display Unit) | 38.0F |
| Meatballs | 145.0F |
| Rice | 160.0F |
| Pasta | 41.0F |
| Potato salad | 40.0F |
| (Table) (Hot Holding) | 168.0F |
| Sushi (Refrigerator) | 36.0F |
| Pizza (Refrigerator - pizza prep unit) | 35.0F |
| (Refrigerator - sandwich prep unit) | 37.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator) | 38.0F |
| Hot Water | 118.0F |
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