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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 |
2. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license. (Correct Violation Within 14 Calendar Days) | 200.4 | A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P |
10. - There is no handwashing signage at the handwashing sink in the toilet room. (Correct Violation Within 14 Calendar Days) | 3004.1 | A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees. |
10. - A wiping cloth and food debris are in the basin of the dishwash area handwash sink. (Corrected On Site) | 2414.2 | A handwashing sink shall not be used for purposes other than handwashing. Pf |
35. - A carton of frozen liquid whole eggs is being thawed under running water however it is not completely submerged under water. Bags of gravy or sauce are thawing at room temperature on a prep table. (Corrected On Site) | 1002.1 | Except as specified in Section 1002.5, potentially hazardous food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less; or: (a) Completely submerged under running water: (1) At a water temperature of twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)) or below; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)); or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in Sections 900.1 and 900.2 to be above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)), or seven degrees Celsius (7 degrees C) (forty-five degrees Fahrenheit (45 degrees F)) as specified in Sections 900.1 and 900.2, for more than four (4) hours including the time the food is exposed to the running water and the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature (41 degrees F)); (b) As a part of a cooking process if the food that is frozen is: (1) Cooked as specified in Sections 900.1, 900.2 or Section 901; or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (c) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. |
40. - The employee that is preparing the sandwiches has a beard and is not wearing a beard net. (Corrected On Site) | 502.1 | Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints. |
40. - The employee that is preparing the sandwiches is wearing bracelets and wrist bands on his wrist. (Corrected On Site) | 406.1 | Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 75.8°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
1% Lowfat Milk (Mobile Refrigerator) (Cold Holding) | 40.8F | (Mobile Refrigerator) | 47.0F | Hot Water (Handwashing Sink - Service Line) | 101.6F | (Reach-in Refrigerator) | 34.5F |
Hot Water (Handwashing Sink - kitchen) | 104.6F | Chicken (Oven) (Reheating) | 106.4F | Hot Water (Handwashing Sink - kitchen) | 108.4F | Hot Water (3-compartment sink) | 126.4F |
Hot Water (Handwashing Sink - Dishwash area) | 107.0F | Hot Water (Dishwashing Machine - Wash Cycle) | 153.0F | Hot Water (Dishwashing Machine - Final Rinse Cycle) | 181.0F | (Walk-in Refrigerator) | 36.0F |
Yogurt (Walk-in Refrigerator) (Cold Holding) | 37.4F | Eggs boiled (Walk-in Refrigerator) (Cold Holding) | 36.5F | Turkey Ham (Walk-in Refrigerator) (Cold Holding) | 38.1F | (Walk-in Freezer) | -12.0F |
Inspector Comments:
Dishwash machine final rinse cycle pressure: 21 p.s.i. Correct cited violations within 14 calendar-days. Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response. |
Francis Fogg | 04/23/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Ivory Gene Cooper | 056 | 04/23/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |