Comments:
The Business has written employee's health policy for food-borne illness. Thermocouple in ice & water: 32°F Most recent pest control service date: 04/29/2014 If any question please call area supervisor Ms. Coleman at 202-535-2180 (Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F)
Temperatures
Hot Water (3-compartment sink)
119.0F
Hot Water (Handwashing Sink - kitchen)
121.0F
Hot Water (Handwashing Sink - kitchen)
116.0F
(Refrigerator - open display)
41.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - open display)
41.0F
Chicken (Steam Table) (Hot Holding)
144.0F
Bacon (Refrigerator - open display) (Cold Holding)
41.0F
Lettuce romaine (Refrigerator - open display) (Cold Holding)
41.0F
Green Peppers (Refrigerator - open display) (Cold Holding)
40.0F
Mushrooms (Refrigerator - open display) (Cold Holding)
41.0F
Tomatoes sliced (Refrigerator - open display) (Cold Holding)
41.0F
Onions raw (Refrigerator - open display) (Cold Holding)
40.0F
American Cheese (Refrigerator - open display) (Cold Holding)
41.0F
Mayonnaise (Refrigerator - open display) (Cold Holding)
40.0F
Hamburger cooked (Steam Table) (Hot Holding)
155.0F
Chicken (Steam Table) (Hot Holding)
151.0F
Apr 25, 2014 (Routine)
Violations:
Hands clean and properly washed EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food separated and protected UNCOVERED FOOD ITEMS IN THE WALK-IN COOLER (Corrected On Site)
Proper cold holding temperatures COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTETNS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food properly labeled; original container SEVERAL UNLABELED PLASTIC SQUEEZE OF SPICES AND SAUCES FOUND IN THE KITCHEN (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Contamination prevented during food preparation, storage, & display FOOD PRODUCTS STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Wiping cloths: properly used & stored THE WASHING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Nonfood-contact surfaces clean UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN,WALL, FLOORS, EQUIPMENTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices THE MAP SINK FAUCET HAS THREADS AND A LEAKING HOSE IS ATTACHED TO THE FAUCET(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
The Business has no written employee's health policy for food-borne illness,a DOH copy is given to the PIC. Thermocouple in ice & water: 32°F Most recent pest control service date: 04/14/2014 Correct stated items within 5-Days and 45-Days If any question please call area supervisor Ms. Coleman at 202-535-2180 (Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.5°F)
Temperatures
Hot Water (Handwashing Sink)
111.0F
Hot Water (3-compartment sink)
121.0F
Hot Water (Handwashing Sink - kitchen)
116.0F
(Refrigerator - reach-in)
40.0F
(Refrigerator - open display)
40.0F
(Refrigerator - reach-in)
39.0F
(Refrigerator - walk-in)
39.0F
American Cheese (Refrigerator - open display) (Cold Holding)
61.0F
Caesar Salad (Refrigerator - open display) (Cold Holding)
46.0F
Hamburger cooked (Steam Table) (Hot Holding)
161.0F
Chicken (Steam Table) (Hot Holding)
155.0F
Chicken McNuggets (Steam Table) (Hot Holding)
160.0F
Tomatoes sliced (Refrigerator - open display) (Cold Holding)
47.0F
Filet-O-Fish (Steam Table) (Hot Holding)
141.0F
Lettuce spring mix (Refrigerator - open display) (Cold Holding)
44.0F
Green Peppers (Refrigerator - open display) (Cold Holding)
45.0F
Chicken grilled (Steam Table) (Hot Holding)
155.0F
Sep 25, 2013 (Complaint)
Violations:
Food-contact surfaces: cleaned & sanitized MOLD ON RIDGE IN ICE MAKER. (Corrected On Site)
Physical facilities: installed, maintained, & clean REACH=IN FREEZER TEMPERATURE =23. (KEEP FREEZER TEMPERATURE <20. (Corrected On Site)
Comments:
CFPM: MAGALIX ESCOPER FS-46665 EXP 03/18/2014. SEWAGE BACK-UP REPAIRED, ALL AREA HAS BEEN CLEANED. NO OBJECTION TO RESUME OF OPERATION AFTER VOLUNTARY CLOSE.
Temperatures
Hot Water
118.0F
(Refrigerator - walk-in)
38.0F
(Freezer - walk-in)
23.0F
Tomatoes sliced
44.0F
Vegetables - cut
42.0F
Cheese
44.0F
Onions raw
42.0F
Sep 24, 2013 (Complaint)
Comments:
CFPM: MARINA VAZGUEZ FS-46664 EXP 03/18/2014. WHEN INSPECTOR ARRIVED, THE ESTABLISHMENT WAS CLOSED. WHEN BACK-UP REPAIRED, A THOROUGH CLEANING SHOULD BE DONE AND CALL THE OFFICE 202-535-2180 TO ARRANGE AN INSPECTION.
Aug 30, 2013 (Complaint)
Comments:
NO EVIDENCE OF PEST SEEN AT CALL LAST PEST TREATMENT WAS 08/2728/13 FOR QUESTIONS CALL MS COLEMAN AT 202-442-59
Aug 30, 2013 (Complaint)
Violations:
Personal cleanliness employee not wearing a hair restraint (Corrected On Site)
Comments:
NO EVIDENCE OF PEST SEEN AT CALL LAST PEST TREATMENT WAS 08/2728/13 FOR QUESTIONS CALL MS COLEMAN AT 202-442-59
Correct response to questions Manger not completely familiar with DOK questions. (Corrected On Site)
Proper cold holding temperatures USE TIME CONTROL, COLD FOOD IS IN AMBIENT TEMPERATURE.
In-use utensils: properly stored FOOD TOOL WITH FOOD DEBRIS ON IT EXPOSED IN WALK-IN. (Corrected On Site)
Warewashing facilities: installed, maintained, & used; test strips NO TEST KITS TO MONITOR CONCENTRATION OF SANITIZER. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Comments:
CFPM: CHIQUITA N ROBINSON 53092 EXP 09/06/2015. CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
Temperatures
Hot Water
116.0F
(Refrigerator - walk-in)
41.0F
(Freezer - walk-in)
25.0F
Tomatoes sliced
66.0F
Vegetables - cut
64.0F
Onions raw
64.0F
Cheese
50.0F
Hamburger cooked
170.0F
Jun 10, 2013 (Follow-up)
Comments:
CFPM: RODNEY MCKOY 53086 EXP 09/06/2015. HAND SINK HAS BEEN ESTABLISHED AT WAREWASH AREA. 5 ITEMS IN 06/03/2013 INSPECTION NOTICE ABATED. UNFINISHED 45 DAY ITEMS PENDING.
Temperatures
Hot Water
118.0F
(Refrigerator - walk-in)
41.0F
(Freezer - walk-in)
10.0F
(Reach-in Freezer)
0.0F
Cheese
45.0F
Lettuce
48.0F
Tomatoes sliced
45.0F
Jun 03, 2013 (Complaint)
Violations:
Correct response to questions Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site)
Adequate handwashing sinks properly supplied and accessible There is no handwashing sink installed in the dishwash area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Time as a public health control: procedures & records The lettuce and sliced tomatoes stored at room temperature at the sandwich prep table are not labeled to indicate the period of time they are held out of temperature control. There is nothing to indicate when they should be discarded if not served. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Thermometers provided & accurate There is no thermometer in the walk-in refrigerator and reach-in refrigerator's digital thermometer display is blank. The person in charge placed a new thermometer in each unit. (Corrected On Site)
Food properly labeled; original container There are unlabeled plastic squeeze bottles of sauces on the shelf at the sandwich prep table. (Corrected On Site)
Contamination prevented during food preparation, storage, & display A large plastic container of iced tea is stored on the walk-in refrigerator floor. (Corrected On Site)
Personal cleanliness Two (2) of the sandwich makers are wearing watches on their wrists and another sandwich maker is wearing a bracelet on her wrist. (Corrected On Site)
Personal cleanliness Two (2) employees that are scooping fries are not wearing a hair restraint. An employee handling food at the sandwich prep table is not wearing a hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips The sink compartments in the 3-compartment sink are not large enough to immerse some of the trays, racks, and bus pans used in the establishment. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices The urinal is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Toilet facilities: properly constructed, supplied, & cleaned There is no covered receptacle for the disposal of feminine hygiene products in the women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate ventilation & lighting; designated areas used There is no light (blown bulb) in the counter top refrigerator behind the service counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate ventilation & lighting; designated areas used There is a missing ceiling light fixture cover in the storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
Most recent Ecolab pest control service dates: 5/18/2013; 4/6/2013; 3/11/2013, and 2/25/2013.
The establishment's employee health policy regarding the prevention of foodborne illness is on file, have been completed by staff, and was reviewed.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
Adequate handwashing sinks properly supplied and accessible NO HAND WASH SIGN AT HAND SINK. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized MOLD ON RIDGE IN INTERIOR OF ICE MAKER. (Corrected On Site)
Proper cold holding temperatures COLD FOOD IN DISPLAYING CASES ARE OUT OF TEMPERATURE (PRACTICE TIME CONTROL). (Corrected On Site)
Comments:
CFPM: RODNEY MCKOY 53086 EXP 09/06/2015. CORRECT ITEMS ON SITE. TAKE CARE OF COMPLAINT.
Temperatures
Hot Water
118.0F
(Refrigerator - walk-in)
40.0F
(Freezer - walk-in)
17.0F
Tomatoes sliced
70.0F
Vegetables - cut
68.0F
Cheese
63.0F
Fries
146.0F
Mar 21, 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.(issued) (Corrected On Site)
Comments:
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
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