POINT CHAUD CAFE & CREPES, 1100 NEW YORK AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 28, 2014 | Routine | 1 | 3 | Details / Comments |
|
Jan 31, 2014 | Routine | 4 | 0 | Details / Comments |
|
Nov 25, 2013 | Routine | 3 | 7 | Details / Comments |
|
Jul 25, 2013 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Oct 12, 2012 | Preoperational | 0 | 0 | Details / Comments |
|
Sep 24, 2012 | Preoperational | 2 | 4 | Details / Comments |
May 28, 2014 (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
Hand sink on the front line was not accessible for use.(waste container moved) (Corrected On Site) - Food properly labeled; original container
Working containers inside the reach in refrigerator were not labeled for content and date.(labeled) (Corrected On Site)
Issued Norovirus poster and instructions to obtain a DC CFM certificate.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 102.5F |
| Chicken Chop (Refrigerator - under counter) (Cold Holding) | 38.5F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Sliced Ham (Refrigerator - counter top) (Cold Holding) | 40.8F |
| (Ice Cream Freezer) | 13.8F |
| (Refrigerator - reach-in) | 42.4F |
| (Reach-in Refrigerator) | 35.4F |
| Fruit - cut or sliced (Refrigerator - reach-in) (Cold Holding) | 43.1F |
Jan 31, 2014 (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 5 CALENDAR DAYS) (Corrected On Site) - 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. A copy of the DC DOH Food Code employee interview, reporting agreement and medical referral forms were distributed at the time of the inspection. (Corrected On Site) - Hands clean and properly washed
An individual entered kitchen from outside and immediately started preparing food with out washing their hands. (Corrected On Site) - Proper date marking & disposition
Cheese stored in the reach in refrigerator was not dated marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Reach-in Refrigerator) | 44.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Reach-in Refrigerator) | 32.0F |
| Cheddar Cheese (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Swiss Cheese (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| 2% Reduced Fat Milk (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Turkey sliced (Reach-in Refrigerator) (Cold Holding) | 36.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 39.0F |
Nov 25, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
No hand washing after employee touches face and hair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at hand washing sink. (CORRECTED ON SITE) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at hand washing sink. (Corrected on Site) (Corrected On Site) - Insects, rodents, & animals not present
Several fruit flies observed on the wall surface in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
An employee was not wearing hair restraints while preparing coffee beverages. (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) (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
Damaged gaskets to the reach-in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS.
OBSERVED LAST EXTERMINATOR'S TREATMENT ON 11/3/2013.
CORRECT ITEMS STATED WITHIN 45-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928.
| Temperatures | |
| Diced Tomatoes (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F |
| Feta Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 43.1F |
| Turkey Sandwich (Sandwich Prep Refrigerator) (Cold Holding) | 35.1F |
| Ham (Sandwich Prep Refrigerator) (Cold Holding) | 33.8F |
| Spinach (Sandwich Prep Refrigerator) (Cold Holding) | 32.6F |
| (Reach-in Refrigerator) | 40.0F |
| (Sandwich Prep Refrigerator) | 37.1F |
| (Reach-in Refrigerator) | 36.0F |
| (Reach-in Refrigerator) | 32.8F |
| Hot Water (Handwashing Sink - kitchen) | 115.3F |
| Hot Water (Handwashing Sink - Service Line) | 109.7F |
Jul 25, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK IN THE REAR DID NOT HAVE SOAP AT VISIT. HAND SINKS MUST HAVE SOAP AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site) - Proper date marking & disposition
ALL ITEMS STORED IN THE REACH IN UNIT MUST DATED AND LABELED. (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN SANITIZER AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZER AT ALL TIMES IN ORDER TO PREVENT BACTERIAL GROWTH. (Corrected On Site)
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.9F |
| (Refrigerator - reach-in) (Cold Holding) | 35.7F |
| Turkey (Refrigerator - reach-in) (Cold Holding) | 34.7F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Freezer - ice cream) (Cold Holding) | 9.1F |
| Eggplant (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| Spinach (Refrigerator - reach-in) (Cold Holding) | 35.8F |
Oct 12, 2012 (Preoperational)
Comments:No food present at the time of the inspection.
Facility is in compliance with 25 DCMR - DC Food Code.
If there are any questions, contact area supervisor, Mr. Taylor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE. (DELICATESSEN)
| Temperatures | |
| (3-compartment sink) | 114.0F |
| (Handwashing Sink - Dishwash area) | 112.0F |
| (Handwashing Sink - Service Line) | 111.0F |
| (Handwashing Sink - toilet room) | 111.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - open display) (Cold Holding) | 43.0F |
| (Refrigerator - open display) (Cold Holding) | 42.0F |
Sep 24, 2012 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no hand sink available in the food prep/cooking or serving area. This was shown on the approved blue prints that were submitted to DOH. - Thermometers provided & accurate
No thermometer in reach-in refrigerator. - In-use utensils: properly stored
Facility has a gelatto dipping cabinet without a dipper well. - Plumbing installed; proper backflow devices
Disposal unit is installed in one of the sink compartments. This is not allowed. The disposal must be plumbed and trapped separately from all other sink compartments and have its own supply of cold water. - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. - Toilet facilities: properly constructed, supplied, & cleaned
Bathroom door is not self closing.
No food present at the time of the inspection.
When above items have been corrected please contact Bruce Flippens at 202-535-2180 for pre-operational re-inspection
FACILITY NOT APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE AT THIS TIME.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) (Cold Holding) | 45.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (3-compartment sink) | 115.0F |
| (Handwashing Sink - Dishwash area) | 110.0F |
| (Handwashing Sink - toilet room) | 110.0F |
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