SOUTHWEST CATERING, 400 I ST SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 12, 2013 | Routine | 2 | 3 | Details / Comments |
|
Mar 12, 2012 | Follow-up | 1 | 2 | Details / Comments |
|
Mar 09, 2012 | Complaint | 6 | 7 | Details / Comments |
Dec 12, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/ICE BOX(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items are not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD PRODUCTS STORED ON FLOOR IN THE WALK-IN COOLER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
UNCLEAN FLOOR UNDER EQUIPMENTS (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CONSUMER ADVISORY POSTED IN THE SALES FLOOR
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/07/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| Chicken salad (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beans (Refrigerator - open display) (Cold Holding) | 37.0F |
| Tuna (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Salmon (Refrigerator - open display) (Cold Holding) | 39.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 37.0F |
Mar 12, 2012 (Follow-up)
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. (Corrected On Site) - 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) - Adequate ventilation & lighting; designated areas used
The light intensity inside the dry storage area was not sufficient. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Brian Hamilton: FS50522 will expire 3/31/2013.
NOTICE ABATED FROM THE INSPECTION CONDUCTED ON 3/9/2012.
NO OBJECTION TO ISSUANCE OF CATERER LICENSE.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
Mar 09, 2012 (Complaint)
Violations:
- Correct response to questions
No DC Certified Food Protection Manager on duty. - Food-contact surfaces: cleaned & sanitized
Bottom of ther reach in refrigerator and inside the ice machine dirty. - Proper date marking & disposition
No date mark on the foods inside the walk in box. - Thermometers provided & accurate
Need themometer inside the walk in box and the reach in refrigerator. - Insects, rodents, & animals not present
Rat droppings seen under the hand sink and the garbage disposal at the prep area. - Contamination prevented during food preparation, storage, & display
Food items is stored on the floor inside the storage room. - Nonfood-contact surfaces clean
Shelves at the prep area need cleaning. - Plumbing installed; proper backflow devices
Hand sink at the prep area not working. - Physical facilities: installed, maintained, & clean
Floor under the equipment need cleaning. - Adequate ventilation & lighting; designated areas used
Need light inside the dry storage room.
NO OPERATING BUSSINESS LICENSE.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS COLEMAN (202)442-5928.
IN ORDER FOR LICENSE TO BE RESTORED, A RE- INSPECTION FEE OF OF $100 NORMAL BUSINESS HOURS OR $400 NON- BUSINESS HOURS MUST BE PAID AND ALL ITEMS MUST BE ABATED AND APPROVED BY THE DOH.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Chicken baked (Hot Holding Display Unit) (Hot Holding) | 190.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 40.0F |
| Potatoes (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 160.0F |
| Beans (Hot Holding Display Unit) (Hot Holding) | 150.0F |
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