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 |
13. - Self-service grapes had not utensil. Tongs provided. (Corrected On Site) | 809.1 | Food shall only contact surfaces of equipment and utensils that are cleaned as specified in Chapter 19 and sanitized as specified in Chapter 20. |
19. - Hot foods at improper temperature. Food moved under heat lamp. (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 shall be maintained: (a) At 60 degrees C (140 degrees F) or above, except that roasts cooked to a temperature and for a time specified in section 900.2 or reheated as specified in section 906.5 may be held at a temperature of 54 degrees C (130 degrees F). |
20. - Items at sauté station, kiosk, and salad bar at improper temperatures. Additional ice added. Food 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 shall be maintained: (b) At 5 degrees C (41 degrees F) or less, except as specified in sections 1005.1(c), 1007, 1008 and 1523. |
31. - Multiple refrigerators broken/not holding adequate temperature. One hot holding lamp has a blown bulb. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) | 1600.1 | Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in Subtitle C: Food. |
34. - Missing thermometers in reach-ins. Provided. (Corrected On Site) | 1524.2 | Cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one 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. |
45. - Table, aluminum foil lined equipment, and damaged hot holding cabinet are unsmooth surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) | 1410.1 | Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. |
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 00.0°F | ||
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Tomatoes sliced (Cold Buffet) (Cold Holding) | 41.0F | Mushrooms (Ice) (Cold Holding) | 45.0F | Tofu (Ice) (Cold Holding) | 50.0F | Artichoke Hearts (Ice) (Cold Holding) | 39.0F |
salsa (Ice) (Cold Holding) | 41.0F | Sauce (Walk-in Refrigerator) (Cold Holding) | 41.0F | salsa (Walk-in Refrigerator) (Cold Holding) | 40.0F | (Walk-in Refrigerator) (Cold Holding) | 41.0F |
(Walk-in Refrigerator) (Cold Holding) | 40.0F | (Walk-in Refrigerator) (Cold Holding) | 35.0F | (Walk-in Refrigerator) (Cold Holding) | 40.0F | (Walk-in Refrigerator) (Cold Holding) | 41.0F |
(Walk-in Refrigerator) (Cold Holding) | 40.0F | salsa (Walk-in Refrigerator) (Cold Holding) | 41.0F | Chicken (Walk-in Refrigerator) (Cold Holding) | 41.0F | Pasta/Noodles (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Hot Water (Table) | 140.0F | Steak raw (Refrigerator - drawer) (Cold Holding) | 41.0F | Hot Water (Handwashing Sink) | 101.0F | Hot Water (Handwashing Sink) | 100.0F |
Hot Water (Handwashing Sink) | 11.0F | Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F | Soup (Soup Warmer) (Hot Holding) | 170.0F | Fruit - cut or sliced (Refrigerator - display) (Cold Holding) | 52.0F |
Dairy Products (Refrigerator - display) (Cold Holding) | 52.0F | (Refrigerator - display) (Cold Holding) | 52.0F | Wheat/Oat/Grain/Rice (Hot Bar) (Hot Holding) | 159.0F | Chicken (Hot Bar) (Hot Holding) | 145.0F |
Beef (Hot Bar) (Hot Holding) | 131.0F | Roasted Vegetables (Hot Bar) (Hot Holding) | 146.0F | Wheat/Oat/Grain/Rice (Bain-marie) (Hot Holding) | 136.0F | (Refrigerator) (Cold Holding) | 35.0F |
Wheat/Oat/Grain/Rice (Hot Holding Cabinet) (Hot Holding) | 151.0F | Dairy Products (Refrigerator - beverage) (Cold Holding) | 41.0F | Hot Water (Warewashing Machine - Rinse Cycle) | 180.0F | Dairy Products (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Inspector Comments:
CFPM: Carlos A Cunha, FS-57976, 5/3/16 Correct items within 45-days If you have questions, call area supervisor Mr. Taylor at 202-442-9037. |
Eddie Nam | 11/07/2014 | |
Person-in-Charge (Signature) | (Print) | Date |
Douglas Dalier | 082 | 11/07/2014 | |
Inspector (Signature) | (Print) | Badge # | Date |
FSHISD_2015_3 |