SIZZLING EXPRESS, 300 M ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 06, 2014 | Complaint | 0 | 1 | Details / Comments |
|
Aug 27, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Aug 18, 2014 | Follow-up | 4 | 0 | Details / Comments |
|
Aug 12, 2014 | Routine | 8 | 11 | Details / Comments |
| No violation noted during this evaluation. | Dec 31, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 23, 2013 | Routine | 1 | 3 | Details / Comments |
|
Apr 11, 2013 | Routine | 0 | 3 | Details / Comments |
|
Oct 11, 2012 | Restoration | 0 | 1 | Details / Comments |
|
Oct 09, 2012 | Complaint | 10 | 11 | Details / Comments |
| No violation noted during this evaluation. | Feb 22, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 09, 2012 | Complaint | 5 | 5 | Details / Comments |
Oct 06, 2014 (Complaint)
Violations:
- Physical facilities: installed, maintained, & clean
Back kitchen floor area not cleaned properly and has been very slippery. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
DC CFPM: IMSOOK LEE, FS-61765, EXP: 03/01/2017
BACK KITCHEN FLOOR HAS BEEN VERY SLIPPERY.
MANAGER OBSERVED WHILE SMOCKING CIGARETTE INSIDE THE OFFICE LOCATED NEXT TO THE BACK KITCHEN.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Tuna Salad (Salad Bar) (Cooling) | 50.0F |
| Salad Dressing (Salad Bar) (Cooling) | 51.0F |
| Chicken (Hot Bar) (Cold Holding) | 152.0F |
| Chicken (Hot Bar) (Hot Holding) | 155.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Walk-in Refrigerator) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
Aug 27, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Plastic pan and ladle stored inside the hand washing sink. (Corrected On Site)
METAL STEM THERMOMETER IN ICE WATER READS AT 32 DEGREE F AT VISIT.
5 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 08/18/2014.
RECOMMENDED TO HAVE ADDITIONAL DISH WASHING SINK OR MACHINE.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Refrigerator - reach-in) | 39.0F |
| Soup (Crock Pot) (Hot Holding) | 180.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cooling) | 45.0F |
| Beef (Refrigerator - reach-in) (Cooling) | 50.0F |
| Ham (Refrigerator - reach-in) (Cooling) | 47.0F |
| (Walk-in Refrigerator) | 40.0F |
| Cole slaw (Refrigerator - reach-in) (Cooling) | 45.0F |
| Taco (Hot Holding Unit) (Hot Holding) | 181.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 191.0F |
| Chicken (Grill) (Cooking) | 180.0F |
Aug 18, 2014 (Follow-up)
Violations:
- Food separated and protected
Food stored in uncovered containers in the refrigerator; uncovered containers holding food stacked up one on top of the other at prep table, in the reach-in refrigerators. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Food contact surfaces not cleaned to sight and touch. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (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)
CORRECT ITEM STATED WITHIN 5 DAYS.
5 DAY NOTICE NOT ABATED; 45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 08/12/2014.
FAILURE TO CORRECT VIOLATIONS WITHIN STATED TIME MAY RESULT IN FURTHER ACTION TO BE TAKEN.
MOST RECENT PEST EXTERMINATION REPORT: 8/15/2014
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Cheese (Hot Holding Unit) (Hot Holding) | 109.0F |
| Chicken grilled (Grill) (Hot Holding) | 123.0F |
| Ground Beef (Hot Holding Unit) (Cold Holding) | 147.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 149.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Rice (Grill) (Hot Holding) | 136.0F |
| Tofu (Ice) (Cooling) | 72.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 44.0F |
| Chicken baked (Oven) (Cooking) | 165.0F |
| Soup (Crock Pot) (Hot Holding) | 158.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Aug 12, 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 45 CALENDAR DAYS) - Hands clean and properly washed
Employee not washing hands between switching tasks. Educate employees about the proper hand washing procedure and what time they must washing hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The hand washing sink at the cookline not supplied with paper towel. (Corrected On Site) - Food separated and protected
Cooked food left on rack in uncovered containers. Removed. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Food contact surfaces not properly cleaned, rinsed and sanitized in the 3 compartment sink. The 3-compartment sink overloaded with dirty utensils at visit. All of the 3 compartments were filled with dirty utensils. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (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
Ready-to-eat foods not date marked while being cold held in the refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Chemicals (cleaning agents) stored above food item and food contact surfaces. (Corrected On Site) - Thermometers provided & accurate
No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Cockroach frass observed on wall at the dry storage room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths not kept in sanitizing solution between uses. Dry wiping cloths were soiled with visible food debris and kept on counters at room temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Surfaces of cutting boards have deep cuts and are not easily cleanable and that prevent proper sanitization to take place. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Non-Food contact surfaces such grill, fryer, racks, etc not cleaned to preclude grease and solid residues accumulation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
The hand washing sink next to the prep sink at the back kitchen has not been supplied with cold water/cold water faucet not in good repair. - Physical facilities: installed, maintained, & clean
Employee belongings such as T-shirts and back bags stored on rack at the dry storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Facility lacks general cleanliness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light bulbs at the hot and salad bars not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: IMSOOK LEE, PROMETRIC CERTIFICATE, EXAM DATE: 03/01/2014
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
FACILITY LACKS GENERAL CLEANLINESS. EXCESSIVE GREASE BUILDING UP OBSERVED AT SEVERAL PLACES IN THE BACK AND FRONT KITCHEN.
BUSINESS LICENSE EXPIRED ON 04/30/2014.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Turkey (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Combo Fish (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Pastrami (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Fruit - cut or sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Avocado (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Sour Cream (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 58.0F |
| (Walk-in Refrigerator) | 58.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 56.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 58.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Apple Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Tofu (Hot Holding Unit) (Hot Holding) | 121.0F |
| Rice (Rice Steamer) (Hot Holding) | 127.0F |
| Beef Stew (Hot Holding Unit) (Hot Holding) | 122.0F |
Dec 31, 2013 (Follow-up)
Comments:SANDWICH STATION AND WLK-IN REPAIRD WITH GOOD TEMPERATURE. NOTICE ABATED FROM INSPECTION OF 12/23/2013.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 38.0F |
| Beef (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - display) | 40.0F |
| Chicken | 40.0F |
| Onions raw | 40.0F |
| Rice steamed | 135.0F |
| Noodles | 138.0F |
| Chicken curried | 140.0F |
| Mixed Vegetables | 140.0F |
Dec 23, 2013 (Routine)
Violations:
- Proper cold holding temperatures
SOME FOOD IN BUFFET DISPLY ARE OUT OF TEMPERATURE. SANDWICH STATION AND WALK-IN REFRIGERATOR ARE OUT OF TEMPERATURE OS AS FOOD THERE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
LABELS ON FOOD CONTAINER EITHER LOST OR FADED (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
WASH SOLUTION IS SOUPY AND DIRTY. (Corrected On Site) - Physical facilities: installed, maintained, & clean
WALK-IN TEMPERATURE IS 56 AND SANDWICH STATION IS 60. BOTH ARE MAIN REFRIGERATORS IN STORE, MUST BE REPAIRED TO TEMPERATURE KEPT IN <41. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM; STEVEN KIM 48133 EXP 04/12/2014. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 56.0F |
| (Refrigerator - counter top) | 42.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 60.0F |
| Chicken jerked | 136.0F |
| Beans | 140.0F |
| Mixed Vegetables | 140.0F |
| Noodles | 132.0F |
| Potatoes | 142.0F |
| Tuna | 42.0F |
| Lettuce | 46.0F |
| Fruit - cut or sliced | 42.0F |
| Onions raw | 48.0F |
| Tomatoes sliced | 48.0F |
| Ham | 46.0F |
| Onions raw | 50.0F |
Apr 11, 2013 (Routine)
Violations:
- Nonfood-contact surfaces clean
DIRTY STORAGE CONTAINERS IN KITCHEN (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOORS IN KITCHEN (Corrected On Site) - Adequate ventilation & lighting; designated areas used
BURNT OUT LIGHT BULBS OVER STOVE. (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - walk-in) | 38.0F |
| Soup (Hot Buffet) (Hot Holding) | 175.0F |
| Cole slaw (Refrigerator - display) (Cold Holding) | 40.0F |
| Milk (Refrigerator - open display) (Cold Holding) | 40.0F |
Oct 11, 2012 (Restoration)
Violations:
- Nonfood-contact surfaces clean
Outer edges of customer dining tables need cleaning. (Corrected On Site)
The following items were abated:802.1 (a)(1),1900.1,1502.1,1005.1 (a),1005 (b),3400.1 (b),3210.1 (c),1901.5 (d),810.1 (e),2800.1(c),816.1 (c),3008.1 (b)2,3201.1,1400.1 (b),3301.1,1524.2,502.1,2414.1,812.2 (b),and 1900.3.
Pest control services provide on Oct. 9 and 10, 2012.Pest control plan provided.
No hot food available for temp.Discussed proper hot holding procedures with owner.
Premises in compliance.Permission granted to reopen.Current restaurant license obtained on 10/10/2012.
If you have any questions,please contact the Area Supervisor Jacqueline R. Coleman on (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
Oct 09, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
The handwashing sink in the deli is covered by a tray of food. (Corrected On Site) - Food separated and protected
Raw chicken is stored above romaine lettuce in the walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The floors of the walk-in freezer and walk-in refrigerator are unclean. The shelves in the walk-in refrigerator have an accumulation of food debris and the interiors of the under counter refrigerators are unclean. - Food-contact surfaces: cleaned & sanitized
Mold is accumulating on the ice maker's plastic drip panel. - Proper hot holding temperatures
Various hot food items on the steam table are held at improper temperatures. (Corrected On Site) - Proper cold holding temperatures
Various cold food items at the salad bar are held at improper temperatures. (Corrected On Site) - Toxic substances properly identified, stored, used
Two (2) spray bottles of cleaning solutions are unlabeled. (Corrected On Site) - Toxic substances properly identified, stored, used
Bleach and cleaning compounds are stored above and on the same shelf with boxes of oats in the furnace room. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the under counter and sandwich prep refrigerators and the open display refrigerator. - Insects, rodents, & animals not present
Rodent droppings were observed in the kitchen under storage racks, storage bins, and in the furnace room. Food debris and grease is prevalent on the kitchen floors and equipment. Pest control service is required prior to re-inspection. - Contamination prevented during food preparation, storage, & display
Cases of food are stored on the walk-in freezer floor. (Corrected On Site) - Personal cleanliness
One of the sandwich makers is not wearing a hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths in the deli are stored on the counter and no sanitizing solution is nearby. (Corrected On Site) - In-use utensils: properly stored
The ice scoop is stored unprotected atop the ice maker. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The shelving units in the walk-in refrigerator are rusted. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are chipped and have numerous grooves. - Nonfood-contact surfaces clean
There is a heavy accumulation of grease on the ventilation hood above the grill and on the ventilation hood filters. There is a heavy encrustation of food on the exterior of the deep fryer and stove. The exterior of the oven is unclean. The grill needs to be cleaned. The exteriors of the grease trap and 3- compartment sink are unclean. - Physical facilities: installed, maintained, & clean
There are large sections of wet cardboard on the kitchen floor. Cease and desist use of cardboard on the kitchen floor. (Corrected On Site) - Physical facilities: installed, maintained, & clean
The floor area beneath the kitchen cooking units have a heavy layer of grease and food residue. The floor beneath the cooking units at the Teriyaki Grill and in the storage rooms are unclean. The walls in the kitchen and above the mop sink are unclean. In essence, the kitchen is filthy and needs a total cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the reach-in refrigerator in the kitchen.
The employee health policy for the prevention of foodborne illness is on file and was reviewed.
Thermocouple in ice & water: 33 degrees Fahrenheit
The establishment must complete and provide a ''Corrective Plan-of-action for Pest Infestation Violations.'' I provided the establishment with a copy of the form.
CEASE AND DESIST OPERATIONS IMMEDIATELY
SUMMARY SUSPENSION (In order for the license to be restored, a re-inspection fee of $100 during normal business hours or $400 during nonbusinsess hours must be paid and all items must be abated and approved by the Department of Health.)
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Honey Baked Ham (Steam Table) (Hot Holding) | 162.0F |
| Rosemary Potato (Steam Table) (Hot Holding) | 126.0F |
| Singapore Noodle Shrimp (Steam Table) (Hot Holding) | 141.0F |
| Spicy Chicken Kabob (Steam Table) (Hot Holding) | 93.0F |
| Fish fried (Steam Table) (Hot Holding) | 113.0F |
| Teriyaki Chicken Kabob (Steam Table) (Hot Holding) | 109.0F |
| Creamy Chicken Pasta (Steam Table) (Hot Holding) | 143.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 155.0F |
| Spinach Casserole (Steam Table) (Hot Holding) | 145.0F |
| BBQ Ribs (Steam Table) (Hot Holding) | 108.0F |
| Spicy Chicken Wings (Steam Table) (Hot Holding) | 135.0F |
| Spicy Chicken Wings (Steam Table) (Hot Holding) | 115.0F |
| Sweet Potatoes (Steam Table) (Preparation) | 145.0F |
| Rice (Steam Table) (Hot Holding) | 144.0F |
| Fried Rice (Steam Table) (Hot Holding) | 138.0F |
| Chili Shrimp (Steam Table) (Hot Holding) | 135.0F |
| Black Bean Chicken (Steam Table) (Hot Holding) | 127.0F |
| Hunan Beef (Steam Table) (Hot Holding) | 98.0F |
| Hot Pepper Chicken (Steam Table) (Hot Holding) | 103.0F |
| Hot Pepper Chicken (Steam Table) (Hot Holding) | 117.0F |
| Chicken and Broccoli (Steam Table) (Hot Holding) | 103.0F |
| Sesame Chicken (Steam Table) (Hot Holding) | 123.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (2-compartment sink) | 113.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - reach-in) | 36.0F |
| Rice (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 29.0F |
| (Refrigerator - walk-in) | 51.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 27.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 49.0F |
| Raw Beef (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Freezer - walk-in) | -1.0F |
| Ham (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Ham (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Turkey sliced (Refrigerator - under counter) (Cooling) | 50.0F |
| Cheddar Cheese (Refrigerator - under counter) (Cooling) | 49.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 53.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 57.0F |
| Rice (Rice Steamer) (Hot Holding) | 158.0F |
| Rice (Rice Steamer) (Hot Holding) | 162.0F |
| Tofu (Steam Table) (Hot Holding) | 114.0F |
| Rice (Steam Table) (Hot Holding) | 143.0F |
| Beef (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 193.0F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 153.0F |
| Beef and Vegetable Soup (Soup Warmer) (Hot Holding) | 163.0F |
| Lettuce Iceberg (Salad Bar) (Cold Holding) | 53.0F |
| Lettuce romaine (Salad Bar) (Cold Holding) | 47.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 43.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 47.0F |
| Egg Salad (Salad Bar) (Cold Holding) | 46.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 48.0F |
| Honeydew Melons (Salad Bar) (Cold Holding) | 51.0F |
| Cantaloupes (Salad Bar) (Cold Holding) | 50.0F |
| Watermelon (Salad Bar) (Cold Holding) | 50.0F |
| Hot Water (Handwashing Sink - toilet/female) | 111.0F |
Feb 22, 2012 (Follow-up)
Comments:CFPM: STEVEN KIM FS-48133 EXP 04/10/2014. EXTERMINATER (GPC) SERVED ON 02/10/2012. NOTICE ABATED FROM INSPECTION CONDUCTED ON 02/09/2012. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELING COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| Steamed Rice | 133.0F |
| Chicken Teriyaki | 140.0F |
| Fruit - cut or sliced | 45.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| Soup | 143.0F |
| (Freezer - walk-in) | 17.0F |
Feb 09, 2012 (Complaint)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee behind the grill drinking out of an open containerEmployee was observed drinking from an uncovered container in the food preparation area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handsink behind the line blocked(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Canopener inside of the kitchen contains dried food particles(Unclean food-contact surfaces)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Salads on the salad bar above 41 degrees?Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date and label all cooked foods stored inside of the walkin refrigerator(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of mice droppings inside of storeroom at the back of the kitchen(CORRECT VIOLATION WITHIN 5 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) - Utensils, equipment & linens: properly stored, dried, & handled
Clean utensils stored inside of unclean containers on the shelving(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean exterior of all plastic bins and equipment inside of the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Ovens inside te kitchen contain buildup food debris/ floors on the line and inside of the kitchen need to be throughly cleaned under and around all equipment
CFH:09/26/2013 FS:46683 Imsook Lee.
Correct stated itmes within 5 days
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 120.0F |
| Sweet Potatoes (Hot Buffet) (Hot Holding) | 145.0F |
| Rice (Hot Buffet) (Hot Holding) | 155.0F |
| Fried Rice (Hot Buffet) (Hot Holding) | 156.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Turkey Roasted (Hot Buffet) (Hot Holding) | 165.0F |
| Macaroni and cheese (Hot Buffet) (Hot Holding) | 147.0F |
| Beef and Broccoli (Hot Buffet) (Hot Holding) | 145.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 47.0F |
| Tuna Pasta Salad (Salad Bar) (Cold Holding) | 50.0F |
| Chicken grilled (Salad Bar) (Cold Holding) | 60.0F |
| Noodles (Hot Buffet) (Cold Holding) | 145.0F |
| General Tsao Chicken (Hot Buffet) (Hot Holding) | 154.0F |
| Waldorf chicken salad (Salad Bar) (Cold Holding) | 50.0F |
| Orange Chicken (Hot Buffet) (Hot Holding) | 178.0F |
| Lasagna (Hot Buffet) (Hot Holding) | 168.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -12.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Ribs (Hot Buffet) (Hot Holding) | 149.0F |
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