F0812

D

Failure to Maintain Sanitary Food Handling and Proper Hot-Holding Temperatures

Washington, District Of Columbia Survey Completed on 02-13-2026

Penalty

No penalty information released

Summary

Facility staff failed to prepare and distribute food under sanitary conditions in the kitchen. During a walkthrough, cleaned and sanitized food-contact utensils were stored on a rack without the required 6-inch clearance from the floor in the manual dishwashing area, and there was no proper test kit available to monitor the concentration of sanitizing solution in the 3-compartment sink or in sanitizing buckets. Single-use coffee cups and lids were also observed stored on the floor under the coffee-making station. These conditions were observed and acknowledged by the Food Service Director.

On subsequent kitchen observations, mashed potatoes were repeatedly held at improper hot-holding temperatures, with recorded temperatures of 134°F and 132°F on a broken steam table on one day, and 123°F and 120°F on another day. Kitchen utensils were not properly washed, rinsed, and sanitized in the 3-compartment sink, and the same spatula was used to handle both raw and cooked hamburgers on the griddle, creating cross-contamination. These additional unsanitary food handling and temperature control issues were also observed and acknowledged by the Food Service Director.