SAFEWAY, 490 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 08, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 07, 2014 | Routine | 7 | 7 | Details / Comments |
|
Nov 20, 2013 | Routine | 3 | 3 | Details / Comments |
|
Aug 27, 2013 | Complaint | 2 | 4 | Details / Comments |
|
Jan 29, 2013 | Complaint | 2 | 3 | Details / Comments |
|
Oct 25, 2012 | Routine | 6 | 1 | Details / Comments |
Sep 08, 2014 (Follow-up)
Violations:
- Food additives: approved & properly used
CHEF DID NOT HAVE TEST KIT AT THE PREP AREA. IT WAS ON PREMISES. HE WAS ABLE TO OBTAIN THE KIT. (Corrected On Site)
ITEM WAS CORRECTED ON SITE. ALL OTHER ITEMS HAVE BEEN ABATED.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.5F |
| (Refrigerator - walk-in) (Cold Holding) | 41.6F |
| (Hot Holding Unit) (Cold Holding) | 164.2F |
| (Refrigerator - deli display) (Cold Holding) | 41.2F |
Aug 07, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage in the toilet rooms. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Whole oysters were removed from their original containers and displayed individually for sale in the seafood display refrigerator without the shellstock tags. The oysters were discarded. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The floors of the walk-in freezers are unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Tuna salad, seafood salad, chicken salad, and whole eggs at the salad bar and deli were held at improper temperatures. These items were removed and discarded. (Corrected On Site) - Food additives: approved & properly used
Vinegar is added to sushi rice and no proof of an approved HACCP plan or variance was provided. The sushi chef was not present during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Vinegar is added to sushi rice and the establishment is unable to provide proof of a variance for this process. Also we could not ascertain whether there are any pH logs maintained. Cease and desist this process until a variance has been obtained. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
The establishment is acidifying sushi rice without providing proof of an approved HACCP plan. Cease and desist this activity until the establishment has received approval from the Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The dial thermometers on the outside wall of both the seafood walk-in refrigerator and produce walk-in refrigerator are defective. - Food properly labeled; original container
Oysters were removed from the bags and no labels accompanied the oysters displayed for individual sales. (Corrected On Site) - Personal cleanliness
The sandwich preparer in the deli has hair hanging outside of her hair net. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards in the deli are badly chipped and contain numerous dark grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is food debris inside the bakery cabinets. Lime is accumulating on the interior or the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap above the floor drain beneath the produce area 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Grease is accumulating on the ventilation hood filters above the convection oven. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy for the prevention of foodborne illness was provided and reviewed.
Most recent pest control service date: 8/7/2014
Dishwash machine final rinse cycle pressure: 28 p.s.i.
Shellstock tags are on file dating back to 4/29/2014
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
If you have any questions, please call Area Supervisor, Mr. Ronnie Taylor, at 202-442-9037.
| Temperatures | |
| (Open Display Refrigerator) | 34.0F |
| (Open Display Refrigerator) | 24.0F |
| (Open Display Refrigerator) | 40.0F |
| Whole Chicken (Oven) (Cooking) | 180.0F |
| Turkey Breast (Oven) (Cooking) | 88.0F |
| Whole Chicken (Convection Oven) (Cooking) | 59.0F |
| Whole Chicken (Convection Oven) (Cooking) | 100.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 136.0F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 141.0F |
| Meatloaf (Hot Bar) (Hot Holding) | 134.0F |
| Gravy (Hot Bar) (Hot Holding) | 159.0F |
| Macaroni and cheese (Hot Bar) (Hot Holding) | 161.0F |
| Mashed potatoes (Hot Bar) (Hot Holding) | 142.0F |
| Jambalaya (Hot Bar) (Hot Holding) | 178.0F |
| Lettuce spring mix (Salad Bar) (Cold Holding) | 42.0F |
| Spinach (Salad Bar) (Cold Holding) | 41.0F |
| Cucumbers (Salad Bar) (Cold Holding) | 43.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 46.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 45.0F |
| Seafood Salad (Salad Bar) (Cold Holding) | 44.0F |
| Fruit Salad (Salad Bar) (Cold Holding) | 41.0F |
| Chicken salad (Salad Bar) (Cold Holding) | 40.0F |
| Hot Water (Handwashing sink - deli section) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 159.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 184.0F |
| Sliced Turkey (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
| Sausage Patty (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
| Egg Whites (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
| Egg Patty (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 136.0F |
| Tuna Salad (Sandwich Prep Refrigerator) (Cold Holding) | 55.0F |
| Tuna Salad (Sandwich Prep Refrigerator) (Cold Holding) | 56.0F |
| White American Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
| Grilled Chicken (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F |
| Roast Beef (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Reach-in Refrigerator) | 44.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Refrigerator) | 42.0F |
| Hot Water (Handwashing sink - bakery) | 110.0F |
| (Freezer - walk-in bakery) | 15.0F |
| (Refrigerator - walk-in bakery) | 39.0F |
| (Open Display Refrigerator) | 33.0F |
| (Open Display Refrigerator) | 42.0F |
| (Walk-in Freezer) | -16.0F |
| (Refrigerator - walk-in deli) | 38.0F |
| Swiss Cheese (Refrigerator - walk-in deli) (Cold Holding) | 41.0F |
| Ham (Refrigerator - walk-in deli) (Cold Holding) | 40.0F |
| (Open Display Refrigerator) | 24.0F |
| (Open Display Refrigerator) | 23.0F |
| (Open Display Refrigerator) | 32.2F |
| (Display Freezer) | -3.9F |
| Beef Tenderloin (Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink) | 133.0F |
| (Reach-in Freezer) | -4.0F |
Nov 20, 2013 (Routine)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Labels not provided on working containers in bakery area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean food contact surfaces such as, cooking facility, hood, filters and vent over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Increase hot water temperature at hand sink in sandwich deli prep. (95 degrees). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Pipes leaks under sink in prep area where deep fryer is located. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager James Jones FS#48534 expire8-17-14.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 95.0F |
| Hot Water | 114.0F |
| Chicken | 125.0F |
| Macaroni and cheese | 178.0F |
| Fried Rice (Hot Bar) | 144.0F |
| Feta Cheese (Hot Bar) | 168.0F |
| Maryland Crab Soup (Hot Bar) | 160.0F |
| Ham (Display Refrigerator) | 40.0F |
| Cheese (Display Freezer) | 40.0F |
| (Refrigerator - seafood display) | 21.0F |
| Seafood Salad (Refrigerator - display) | 39.0F |
| Chicken (Refrigerator - display) | 38.0F |
| (Salad Bar) | 32.0F |
| Tuna Salad (Refrigerator - display) | 39.0F |
| Potato salad | 38.0F |
| Eggs boiled (Refrigerator - display) | 40.0F |
| (Refrigerator) | 32.0F |
Aug 27, 2013 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Food item not protected from contamination. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean refrigeration case units at bottom at salad bar, deli meat case, and other open display cases. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer provided in seafood case and deli meat working. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 113.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Chicken and Pasta | 141.0F |
| (Hot Holding Unit) | 160.0F |
| Macaroni and cheese (Hot Holding) | 147.0F |
| (Hot Holding Unit) | 164.0F |
| Vegetables - cut (Hot Buffet) | 175.0F |
| (Hot Holding Unit) | 170.0F |
| (Refrigerator - seafood display) (Cold Holding) | 36.0F |
| Sausage (Hot Holding) | 177.0F |
| Pasta Salad (Cold Holding) | 42.0F |
| Potato salad (Refrigerator - deli display) | 40.0F |
| (Salad Bar) | 38.0F |
| Salad | 40.0F |
| Meatballs (Refrigerator - deli display) | 37.0F |
| Seafood Salad (Refrigerator - deli display) | 39.0F |
| Cole slaw (Refrigerator - deli display) | 42.0F |
| Meat (Refrigerator - deli display) | 39.0F |
| Steak raw | 37.0F |
| (Refrigerator - walk-in) | 34.0F |
| (Freezer - walk-in) | 0.0F |
| (Freezer) | 0.0F |
Jan 29, 2013 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food contact surface in bakery (dough machine)also in deli area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Three(3) compartment sink is defective at nut hut area (where nuts and penuts are baged. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces such as, counter top, shelvings, and under sink in starbucks area. Also in deli area and bakery, unclean stainelss steel surfaces, and shelvings. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order in deli. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in starbucks, deli and bakery area, in corners, behind and under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NOTE: Implement cleaning measures to prevent an attraction for rodents/pest. Continue with extermination to rid premises of pest/rodents. (PREMISES WAS SERVICED ON 1-29-13 BY ECOLAB.
Certified Food Manager Edward O. Brady, Jr. FS#53705 expire 9-21-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Milk | 40.0F |
| Tomatoes sliced | 40.0F |
| Hot Water | 128.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
| Chicken | 175.0F |
| Macaroni and cheese | 151.0F |
| Mashed potatoes | 145.0F |
| (Cold Holding) | 38.0F |
| Ribs | 157.0F |
| Chicken Rotisserie | 156.0F |
| Potato salad | 39.0F |
| Chicken salad | 36.0F |
| (Freezer - walk-in) | 0.0F |
| (Freezer) | -4.0F |
| (Refrigerator - walk-in) | 38.0F |
Oct 25, 2012 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
TWO HANDWASHING SINKS HAVE IMPROPER HOT WATER TEMPERATURE OF 96 DEGREES F(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
SOME HOT HOLDING FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°F
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Most recent pest control service date: 10/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 108.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 96.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| (Refrigerator - walk-in seafood) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 132.0F |
| Chicken (Steam Table) (Hot Holding) | 123.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 39.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 121.0F |
| Potatoes (Steam Table) (Hot Holding) | 121.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Seafood (Refrigerator - open display) (Cold Holding) | 38.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 119.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 122.0F |
| Sour Cream (Steam Cooker) (Hot Holding) | 155.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 38.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 40.0F |
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