Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Guacamole (Refrigerator - sandwich prep unit) (Cold Holding)
|
37.0F
|
salsa (Refrigerator - sandwich prep unit) (Cold Holding)
|
38.0F
|
Beef (Refrigerator - sandwich prep unit) (Cold Holding)
|
43.0F
|
Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding)
|
38.0F
|
Lettuce Greenleaf (Refrigerator - sandwich prep unit) (Cold Holding)
|
37.0F
|
Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding)
|
40.0F
|
(Refrigerator - sandwich prep unit)
|
38.0F
|
(Refrigerator - sandwich prep unit)
|
39.3F
|
(Refrigerator - walk-in deli)
|
38.0F
|
(Freezer)
|
-10.0F
|
(Freezer)
|
-8.0F
|
Wheat/Oat/Grain/Rice (Hot Buffet) (Hot Holding)
|
148.0F
|
Chicken grilled (Hot Buffet) (Hot Holding)
|
155.0F
|
asianDan Dan chicken (Hot Buffet) (Hot Holding)
|
155.0F
|
(Reach-in Freezer)
|
-9.0F
|
Sausage (Warmer) (Hot Holding)
|
155.0F
|
Carrots (Warmer) (Hot Holding)
|
148.0F
|
Rice steamed (Warmer) (Holding)
|
140.0F
|
Chicken Teriyaki (Warmer) (Holding)
|
166.0F
|
Pepperoni (Refrigerator - pizza prep unit) (Cold Holding)
|
39.2F
|
Sausage (Refrigerator - pizza prep unit) (Cold Holding)
|
38.0F
|
Cheddar Cheese (Refrigerator - pizza prep unit) (Cold Holding)
|
38.0F
|
Ham (Refrigerator - pizza prep unit) (Cold Holding)
|
33.0F
|
Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding)
|
39.0F
|
(Refrigerator - pizza prep unit)
|
38.0F
|
Hot Water (Dishwashing Machine - Final Rinse Cycle)
|
180.0F
|
(Dishwashing Machine - Final Rinse Cycle)
|
180.0F
|
(Dishwashing Machine - Final Rinse Cycle)
|
190.0F
|
(Dishwashing Machine - Final Rinse Cycle)
|
180.0F
|
Hot Water (3-compartment sink (Bar))
|
110.0F
|
(Refrigerator - sandwich prep unit)
|
38.0F
|
Sliced Turkey (Refrigerator - sandwich prep unit) (Cold Holding)
|
39.0F
|
(Refrigerator - walk-in)
|
39.0F
|
(Refrigerator - walk-in)
|
39.0F
|
(Refrigerator - walk-in meat)
|
38.0F
|
Steak raw (Refrigerator - walk-in meat) (Cold Holding)
|
38.4F
|
Chicken raw (Refrigerator - walk-in meat) (Cold Holding)
|
41.0F
|
Chicken grilled (Refrigerator - walk-in meat) (Cold Holding)
|
37.5F
|
Chicken raw (Refrigerator - walk-in meat) (Cold Holding)
|
39.0F
|
(Refrigerator - reach-in)
|
38.4F
|
(Refrigerator - reach-in)
|
39.4F
|
Sliced Ham (Refrigerator - reach-in) (Cold Holding)
|
37.0F
|
Tuna Salad (Refrigerator - reach-in) (Cold Holding)
|
38.0F
|
Hot Water (Handwashing Sink - kitchen)
|
114.0F
|
Hot Water (Handwashing Sink - kitchen)
|
114.0F
|
Hot Water (Handwashing Sink - kitchen)
|
112.0F
|
(Refrigerator - walk-in produce)
|
38.0F
|
Hot Water (Dishwashing Machine - Final Rinse Cycle)
|
180.0F
|
Hot Water (Dishwashing Machine - Final Rinse Cycle)
|
185.0F
|
|
|
|
|
|
|
Inspector Comments:
CFH : Edward Nagy 02/21/2016 Correct stated items within 5 days Correct stated items within 45 days
|
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.