Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
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OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
15. - Raw eggs were stored above ready to eat sauces. The eggs were relocated. (Corrected On Site) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
22. - Temperature control for safety foods temp above 41 degrees F in the lower level walk-in refrigerator. Foods were discarded. (Corrected On Site) | 1005.1 | Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P |
24. - The time chart is not in place for time as a public health control foods and the containers lack stickers. These were corrected. (Corrected On Site) | 1009.1 | Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf |
33. - The lower level walk-in refrigerator is holding at 55F. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1600.1 | |
36. - A walk-in refrigerator lacked a thermometer. A thermometer was provided. (Corrected On Site) | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
38. - There are friut flies in the bread room. There are dead roaches near the soda tank area. There is leaking water from the filter and damaged tile in the area. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 3210.1 | The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F | ||
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Cheese (Time As Public Health Control) | 67.0F | Tomatoes sliced (Time As Public Health Control) | 63.0F | Hot Water (3-compartment sink) | 120.0F | Hot Water (Handwashing Sink) | 100.0F |
Chicken fried (Hot Holding Unit) (Hot Holding) | 136.0F | Chicken (Hot Holding Unit) (Hot Holding) | 142.0F | Beef Patties (Hot Holding Unit) (Hot Holding) | 140.0F | Sauce (Walk-in Refrigerator) (Cold Holding) | 55.0F |
Butter (Walk-in Refrigerator) (Cold Holding) | 61.0F | (Walk-in Refrigerator) (Cold Holding) | 55.0F | Yogurt (Walk-in Refrigerator) (Cold Holding) | 62.0F | Yogurt (Walk-in Refrigerator) (Cold Holding) | 62.0F |
2% Reduced Fat Milk (Walk-in Refrigerator) (Cold Holding) | 100.0F | Eggs (Walk-in Refrigerator) (Cold Holding) | 41.0F | Beef Patties (Freezer) (Cold Holding) | 31.0F | Salad (Reach-in Refrigerator) (Cold Holding) | 37.0F |
Cheese (Reach-in Refrigerator) (Cold Holding) | 41.0F | ||||||
Inspector Comments:
Correct items within the timeframes stated in each observation |
Mariana Espinoza | 10/03/2016 | |
Person-in-Charge (Signature) | (Print) | Date |
Douglas Dalier | 082 | 10/03/2016 | |
Inspector (Signature) | (Print) | Badge # | Date |
FSHISD_2015_3 |